Fish and Seafood Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking fish, seafood, shellfish and octopus in a sous-vide water bath.
| Fish type
|
Temp.
|
Sous-vide Cooking Time
|
| Fish Species
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Brill |
49°C |
120°F |
35 minutes |
60 minutes
|
| Cod |
55°C |
131°F |
15 minutes |
30 minutes
|
| Haddock |
53°C |
127°F |
35 minutes |
60 minutes
|
| Hake |
53°C |
127°F |
35 minutes |
60 minutes
|
| Halibut |
50°C |
122°F |
20 minutes |
40 minutes
|
| Lemon sole |
53°C |
127°F |
25 minutes |
40 minutes
|
| Mackerel |
50°C |
122°F |
20 minutes |
40 minutes
|
| Monkfish |
49°C |
120°F |
18 minutes |
35 minutes
|
| Red mullet |
53°C |
127°F |
30 minutes |
45 minutes
|
| Salmon |
50°C |
122°F |
20 minutes |
35 minutes
|
| Sardines |
50°C |
122°F |
20 minutes |
35 minutes
|
| Sea bass |
50°C |
122°F |
15 minutes |
25 minutes
|
| Trout |
49°C |
120°F |
40 minutes |
45 minutes
|
| Tuna fresh |
43°C |
110°F |
25 minutes |
35 minutes
|
| Octopus |
82°C |
180°F |
4 hours |
4 hours 30 minutes
|
| Fish type
|
Temp.
|
Sous-vide Cooking Time
|
| Shellfish
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| King prawns |
55°C |
131°F |
20 minutes |
25 minutes
|
| Prawns (shrimp) |
55°C |
131°F |
10 minutes |
15 minutes
|
| Lobster (add butter and herbs) |
55°C |
131°F |
1 hour |
1 hour 10 minutes
|