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 Cod

Cod is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy at the high end. The fish only has to be cooked long enough to heat it through, usually 25 to 45 minutes. Brining the fish before cooking it also helps firm up the texture and flavor it.

cod

Cod is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough to heat through. Brining the fish before cooking it also helps firm up the texture and flavor it. This can take the form of a wet 5% brine or a dry brine.

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

For more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish.

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Sous Vide Cod Temperatures and Times

  • Slightly Warmed 104°F (40°C)
  • 104°F for Time by Thickness (40.0ºC)
  • Firm Sashimi 110°F (43.3°C)
  • 110°F for Time by Thickness (43.3ºC)
  • Lightly Flaky and/or Firm 120°F (48.9°C)
  • 120°F for Time by Thickness (48.9ºC)
  • Very Flaky and/or Firm 132°F (55.5°C)
  • 132°F for Time by Thickness (55.6ºC)
  • Chewy 140°F (60°C)
  • 140°F for Time by Thickness (60.0ºC)

Do you have experience cooking cod? Let us know your thoughts in the comments below!

Looking for more fish? Check out the sous vide fish time and temperatures for all the sous vide information you need.

Sous Vide Cod Recipes and Articles

Sous Vide Gefilte Fish

I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.

Sous Vide Cod Recipe

Most of the sous vide I cook is focused on meat and chicken but sometimes I like to mix it up and do some fish. Here is a sous vide cod recipe that comes out nice and tender with a light flavor perfect for summer.

Sous Vide Cod Comments

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jason