Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Note: For sashimi-style temperatures below 130°F / 54°C, use sushi-grade fish frozen to FDA standards (-4°F / -20°C for 7 days or -31°F / -35°C for 15 h) to eliminate parasites. Follow safe cooking practices and USDA guidelines for internal temperatures. 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
- 125°FDelicate
- Barely set fish that flakes with gentle pressure—great for elegant plating.
- 130°–132°FMedium
- Fully opaque but still moist fish for family meals.
- 135°FFirm
- Flakes cleanly for fish cakes, soups, or salads.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving