Fish
Delicate flaky fish that stays moist and tender, perfect for lemon butter or Mediterranean flavors.
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Lean white fish like cod and halibut can dry out quickly, even when the outside still looks fine. Sous vide cooks it evenly so it stays moist and flakes cleanly, with a texture you can dial from delicate to firmer. This guide covers the temperature windows and timing that pair well with lemon butter, Mediterranean sauces, and gentle glazes.
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125°F
Barely set fish that flakes with gentle pressure—great for elegant plating.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Delicate | 125°F | 30 min | 60 min |
| Medium | 130°–132°F | 35–40 min | 60 min |
| Firm | 135°F | 45 min | 90 min |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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Delicate Mediterranean sea bass with herbs and lemon - mild, flaky, and elegant.
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Rich tomato-based seafood stew with fish, shrimp, mussels, and clams - a San Francisco classic.
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Budget-friendly white fish with mild flavor and flaky texture—versatile and family-friendly.
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Premium white fish with firm texture and delicate flavor—perfect for elegant dinners.
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Buttery cod infused with umami-rich miso, achieving restaurant-quality texture with foolproof sous vide precision.
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