Overview
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.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Butter-Soft | 120°–125°F | 45–60 min | 90 min |
Black cod is delicate - cooking time is relatively short.
Food Safety Notes
Fish should reach at least 120°F / 49°C for safe consumption. Black cod's high fat content makes it safe at lower temperatures than lean fish. Use the freshest seafood available, keep everything chilled before cooking, and serve lower-than-130°F preparations immediately.
See our food safety guide.
Texture Profiles
- 120°–125°FButter-Soft
- Incredibly silky, buttery texture that melts in your mouth. The high fat content keeps it moist and luxurious. This is restaurant-quality black cod.
Prep & Bagging
- Marinate fish (miso 24 h, citrus 30 min minimum)
- Pat dry and vacuum seal with minimal marinade
- Submerge in water bath
Finishing & Searing
- Remove from bag
- Broil or sear until caramelized
- Garnish and serve immediately