Template:SV-FishAndSeafood
From Cookipedia
Fish and Seafood Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking fish, seafood, shellfish and octopus in a sous-vide water bath.
| Fish type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Fish Species | (°C) | (°F) | Min. | Max. |
| Brill | 49°C | 120°F | 35 minutes | 60 minutes |
| Cod | 55°C | 131°F | 15 minutes | 30 minutes |
| Haddock | 53°C | 127°F | 35 minutes | 60 minutes |
| Hake | 53°C | 127°F | 35 minutes | 60 minutes |
| Halibut | 50°C | 122°F | 20 minutes | 40 minutes |
| Lemon sole | 53°C | 127°F | 25 minutes | 40 minutes |
| Mackerel | 50°C | 122°F | 20 minutes | 40 minutes |
| Monkfish | 49°C | 120°F | 18 minutes | 35 minutes |
| Red mullet | 53°C | 127°F | 30 minutes | 45 minutes |
| Salmon | 50°C | 122°F | 20 minutes | 35 minutes |
| Sardines | 50°C | 122°F | 20 minutes | 35 minutes |
| Sea bass | 50°C | 122°F | 15 minutes | 25 minutes |
| Trout | 49°C | 120°F | 40 minutes | 45 minutes |
| Octopus | 82°C | 180°F | 4 hours | 4 hours 30 minutes |
| Fish type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Shellfish | (°C) | (°F) | Min. | Max. |
| King prawns | 55°C | 131°F | 20 minutes | 25 minutes |
| Prawns (shrimp) | 55°C | 131°F | 10 minutes | 15 minutes |
| Lobster (add butter and herbs) | 55°C | 131°F | 1 hour | 1 hour 10 minutes |