Sous Vide Cooking

Fish core temperature and cooking time advised for sous vide cooking by Viktor Stampfer

by on Jun.03, 2009, under Recipes, Time and Accurate Temperature

Core temperature and cooking time is key for cooking sous vide. Find bellow what is advised by Viktor Stampfer especially for fish products.

  Weight Core °C Water bath °C Core Cooking Time (min.) Comments
Alaska Halibut 720 g 54 56 8  
Turbot 80 g 54 56 10  
Tuna Médaillon 480 g 54 56 20 Each piece should be 4-5 cm by 12 cm
Cod Fillet 80 g 54 56 10  
Skate wings 2 fillets 54 56 25  
Salmon 300 g 54 56 10  
Stuffed octopus 2.5 Kg 66 85 36 hours chille 24 hours before serving


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3 Comments for this entry

  • Lava

    Thanks for this information – everybody writes about meat but especially fish-informations are rare – very helpful…

  • jean-francois

    Thanks LAVA,

    By the way I like very much the La-va 100 I purchased some weeks ago. It is an excellent vacuum machine. The only critic I would make about it is that this is not compact equipment. On the other hand compact vacuum machine don’t have such vacuum capabilities.

    I am pleased to share the cooking temperatures and time that I found. You are right, cooking sous vide information about fish is difficult to find on the net. I found some more fish sous vide cooking temperature and time that I’ll probably post tomorrow.


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