What Temperature Do You Sous Vide Fish? The Ultimate Guide

Sous vide cooking has revolutionized the way many home cooks and professional chefs prepare fish. With precise temperature control, you can achieve tender, juicy fish cooked to the exact doneness you desire. But with the wide variety of fish types and cooking preferences, many wonder – what temperature should you sous vide fish?

In this comprehensive guide, we’ll cover everything you need to know to sous vide fish to perfection, including:

• Sous vide fish safety
• Preparing fish for sous vide
• Recommended temperatures for different fish types and doneness levels
• Sous vide fish times
• Finishing techniques
• Delicious sous vide fish recipes

After reading, you’ll have the knowledge to cook your favorite fish with ease using the sous vide method Let’s dive in!

Sous Vide Fish Safety

When cooking fish sous vide at lower temperatures (below 130°F or 54°C), it’s critical to source high-quality, sushi-grade fish. Only fish that you would feel comfortable eating raw should be cooked this way.

Higher temperature sous vide cooking (above 130°F for extended times) will pasteurize fish, but most fish does not benefit from prolonged cooking. For safety, stick to thoroughly vetted suppliers and fresh fish

Also avoid serving lower-temperature cooked fish to those with compromised immune systems, children, elderly, or pregnant women. For them, cook fish to 135-140°F (57-60°C).

Preparing Fish for Sous Vide

Proper prep is key to getting the best results when sous viding fish. Here are a few tips:

• Brine the fish: A quick brine (5% salt to water ratio for 5-15 minutes) helps firm up the flesh and reduces albumin secretion for a cleaner dish. A dry brine of just salting also works.

• Portion the fish: Cut fish into individual servings before bagging to make it easier to handle when cooked.

• Add fat: A little oil or butter in the bag prevents sticking.

• Gentle vacuum sealing: Use light pressure so delicate flesh isn’t crushed. Zip-top bags work well too.

Sous Vide Fish Temperatures

Here are the recommended temperature ranges based on desired doneness:

• Rare (104-110°F/40-43°C): Sushi-like texture. Translucent, softly warmed flesh.

• Medium-Rare (110-120°F/43-49°C): Subtly firmer, starting to become opaque. Still very moist.

• Medium (120-125°F/49-52°C): Flaky, moist, and fully opaque. White fish turns opaque around 120°F.

• Medium-Well (125-130°F/52-54°C**):** Very firm and flaky. Starting to dry out.

• Well Done (130-140°F/54-60°C**):** Dry, fully cooked. Not ideal for most fish.

Thicker cuts and fatty fish like salmon and tuna can handle slightly higher temps. Delicate white fish fare best at medium to medium-rare temps. Use these guidelines and adjust to your preferences.

Sous Vide Fish Cooking Times

Fish cooks fast sous vide, as it’s only heated through, not tenderized. The timing depends on thickness:

• 1/2 inch (13 mm): 15 minutes
• 1 inch (2.5 cm): 35 minutes
• 1.5 inches (4 cm): 1 hour 25 minutes
• 2 inches (5 cm): 2 hours

For safety, some cook fish sous vide for no more than an hour. The center may be slightly less done, but this isn’t detrimental. Refer to thickness-based cooking time tables for precise times.

Finishing Sous Vide Fish

After cooking, you can chill fish in an ice bath or proceed immediately to finishing. Quick searing adds nice texture and flavor contrasts. Dry fish very well before searing up to 60 seconds per side in a hot pan.

Skipping searing works for delicate preparations. Poached-style fish can be served straight from the bag with the cooking liquid made into a sauce.

Chilled fish keeps well in the bag after cooking for storing and later searing or serving. Just rethermalize before eating.

Sous Vide Fish Recipes

Here are some fantastic sous vide fish recipes to try:

Hearty Fish

• Sous Vide Salmon with Jalapeno and Orange
• Miso-Glazed Sous Vide Sea Bass
• Sous Vide Tuna with Bagna Cauda

Lean White Fish

• Sous Vide Cod with Celery Root Puree
• Sous Vide Halibut with Beurre Blanc
• Sous Vide Sole with Lemon-Caper Butter

Shellfish

• Garlic Butter Sous Vide Shrimp
• Sous Vide Lobster with Herb Butter
• Sous Vide Scallops with Orange Gastrique

With the proper techniques and temperatures, you can enjoy tender and succulent sous vide fish for a hearty weeknight meal or elegant dinner party. Give it a try and let us know how your sous vide fish creations turn out!