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.
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.
New to Sous Vide?
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Sous Vide Fish Temperatures and Times
Black Sea Bass