Template: SV-FishAndSeafood: Difference between revisions

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Line 40: Line 40:
|[[Trout]]||49°C||''120°F''||40 minutes ||45 minutes
|[[Trout]]||49°C||''120°F''||40 minutes ||45 minutes
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Tuna]] ''fresh''||49°C||''120°F''||40 minutes ||45 minutes
|[[Tuna]] ''fresh''||43°C||''110°F''||25 minutes ||35 minutes
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Octopus]]||82°C ||''180°F''||4 hours ||4 hours 30 minutes
|[[Octopus]]||82°C ||''180°F''||4 hours ||4 hours 30 minutes

Latest revision as of 10:05, 26 January 2025

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
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