Fish
Buttery, rich black cod with miso glaze or citrus - a Japanese restaurant favorite.
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Black cod (also called sablefish) is prized for its incredibly buttery texture and rich flavor. It's the star of dishes like miso black cod at high-end Japanese restaurants. Sous vide preserves the delicate, silky texture while infusing marinades deep into the fish.
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120°–125°F
Incredibly silky, buttery texture that melts in your mouth. The high fat content keeps it moist and luxurious. This is restaurant-quality black cod.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Butter-Soft | 120°–125°F | 45–60 min | 90 min |
Black cod is delicate - cooking time is relatively short.
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