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 Red Snapper
Red Snapper 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.
Red Snapper 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 red snapper 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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What is the Best Sous Vide Red Snapper Temperatures and Times?
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.
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 red snapper? Let us know your thoughts in the comments below!