Sous Vide Time and Temperature Calculator

Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Fish

Sous vide fish is pretty easy to make and the time and temperatures are pretty even across all fish.

Note: For a much more detailed look at cooking fish, I highly recommend reading my article on How to Sous Vide Fish.

Dashi swordfish overhead green

General Sous Vide Fish Times

All cook times should be based on the thickness, which is about:
  • 0.5? (13mm) thick for 14 minutes
  • 1? (25mm) thick for 35 minutes
  • 1.5? (38mm) thick for 1 hour 25 minutes 2? (50mm) thick for 2 hours

General Fish Temperatures

Most fish follow the below temperatures pretty well, but different fish may be preferable at different temperatures.

  • Slightly Warmed: 104°F (40°C)
  • Firm Sashimi: 110°F (43.3°C)
  • Lightly Flaky and/or Firm: 120°F (48.9°C)
  • Very Flaky and/or Firm :132°F (55.5°C)
  • Chewy: 140°F (60°C)

Warning: All of the fish you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize them.

Using the above guidelines will work for most fish, but I have some older, more specific recommended cooking times and temperatures for sous vide fish below.

Mustard infused oil swordfish herb salad

New to Sous Vide?

I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Join Now!

Sous Vide Fish Times and Temperatures

Arctic Char

Bass

Black Sea Bass

Bluefish

Carp

Catfish

Cod

Flounder

Grouper

Haddock

Hake

Halibut

Mackerel

Mahi Mahi

Marlin

Monkfish

Red Snapper

Salmon

Sardines

Scrod

Sea Bass

Shark

Skate

Sole

Striped Bass

Sturgen

Swordfish

Tilapia

Trout

Tuna

Turbot