How to Sous Vide Fish (2024)

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?

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

Keep Delta-T in mind, if you can knock 30% off the time by going 2 to 3 degrees hotter to keep the time in the safe zone and not overcook the outside of the fish.

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)
High-Lo: 180°F (82°C) for 2 minutes, then your preferred temp until done.

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

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.

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)
How to sous vide arctic char

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.

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)
How to sous vide bass

Sous Vide 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.

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)
How to sous vide black sea bass

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.

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)
How to sous vide bluefish

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.

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)
How to sous vide catfish

Sous Vide 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.

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)
How to sous vide cod

Sous Vide 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.

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)
How to sous vide flounder

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.

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)
How to sous vide grouper

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.

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)
How to sous vide haddock

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.

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)
How to sous vide hake

Sous Vide 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.

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)
How to sous vide halibut

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.

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)
How to sous vide mackerel

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.

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)
How to sous vide mahi mahi

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.

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)
How to sous vide marlin

Sous Vide 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.

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)
How to sous vide monkfish

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.

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)
How to sous vide red snapper

Sous Vide 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.

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)
How to sous vide salmon

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.

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)
How to sous vide sardines

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 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)
How to sous vide sea bass

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.

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)
How to sous vide shark

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.

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)
How to sous vide skate

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.

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)
How to sous vide sole

Sous Vide 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.

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)
How to sous vide striped bass

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.

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)
How to sous vide sturgen

Sous Vide 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.

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)
How to sous vide swordfish

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.

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)
How to sous vide tilapia

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.

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)
How to sous vide trout

Sous Vide 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.

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)
How to sous vide tuna

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.

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)
How to sous vide turbot

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