Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions 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.
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Sous Vide Fish Temperatures and Times

Sous vide fish is great when added to traditional fish dishes such as fish stew, fish chowder, or fish sandwiches. It is also great eaten plain with some olive oil and lemon juice or with a simple salsa of fresh vegetables. . Below are more sous vide time and temperatures for many of the specific items.

Sous Vide Arctic Char

Arctic Char is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Bass

Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Black Sea Bass

black-sea-bass

Black Sea Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Bluefish

Bluefish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Carp

Carp is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Catfish

Catfish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Cod

cod

Cod is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Flounder

flounder

Flounder is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Grouper

Grouper is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Haddock

Haddock is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Hake

Hake is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Halibut

halibut

Halibut is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Mackerel

Mackerel is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Mahi Mahi

Mahi Mahi is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Marlin

Marlin is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Monkfish

monkfish

Monkfish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Red Snapper

Red Snapper is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Salmon

salmon

Salmon is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Sardines

Sardines is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Scrod

Scrod is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Sea Bass

sea-bass

Sea Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Shark

Shark is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Skate

Skate is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Sole

Sole is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Striped Bass

striped-bass

Striped Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Sturgen

Sturgen is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Swordfish

swordfish

Swordfish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Tilapia

Tilapia is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Trout

Trout is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Tuna

tuna

Tuna is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

Sous Vide Turbot

Turbot is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

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