Overview
Branzino (European sea bass) is a delicate, mild Mediterranean fish with tender white meat and a flaky texture. Often served whole with herbs and lemon, it's a staple of Italian coastal cuisine. Sous vide ensures perfect doneness without drying out.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender & Flaky | 120°–125°F | 40–50 min | 60 min |
Delicate fish cooks quickly - don't overcook.
Food Safety Notes
Fish should reach at least 120°F / 49°C for safe consumption. Sous vide at 120°–125°F for 40–50 min ensures safety while maintaining delicate texture. 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°FTender & Flaky
- Tender, moist, and flaky with delicate mild flavor. The fish is perfectly cooked through with a silky texture. This is Mediterranean elegance.
Prep & Bagging
- Clean and gut whole fish (or use fillets)
- Season with salt and pepper
- If whole: stuff with herbs, lemon, and garlic
- Vacuum seal gently
- Submerge in water bath
Finishing & Crisping
- Remove fish and pat skin completely dry
- Brush skin with olive oil
- Crisp skin under broiler or in hot skillet
- Garnish with herbs and lemon
- Serve immediately