Sous vide cookery – Time and accurate temperature while cooking fish sous vide
by jean-francois on Jun.15, 2009, under Time and Accurate Temperature
I thought it would be interesting to update the information available to me about cooking fish sous vide, especially since I had the opportunity to have a look to Heiko Antoniewicz’s book called “Werwegen Kochen” which means “Daring Cooking” in German.
The first table is a compilation of Viktor Stampfer’s recipes about cooking fish and ICC Roner Compact manual cooking information. The tables indicate both the core temperature of the fish and the cooking time at this temperature.
The second table illustrates the different core temperatures (not available for Heiko Antoniewicz) and cooking times chosen for the same fish by different cooks.
Table 1
| Weight | Core °C | Water bath °C | Core Cooking Time (min.)* | Comments | |
|---|---|---|---|---|---|
| Viktor Stampfer | |||||
| Alaska Halibut | 720 g | 54 | 56 | 8 | |
| Skate wings | 2 fillets | 54 | 56 | 25 | |
| Stuffed octopus | 2.5 Kg | 66 | 85 | 36 hours | chille 24 hours before serving |
| ICC Roner Manual | |||||
| Mackerel | 43 | 43 | 8 | to be served immediately | |
| Sea Bass | 50 | 60 | 15 | to be grilled 2 min | |
| Monkfish | 48 | 60 | 12 | to the furnace for some secondes | |
| Ray | 50 | 55 | 10 | to be served immediately | |
| Heiko Antoniewicz | |||||
| Dover Sole | 62 | 14 | roast in butter for 2 min | ||
| Haddock | 56 | 15 | blow torch to scruch the skin | ||
| Carp | 56 | 10 | under grill or salamander for 1 min | ||
| Sturgeon | 56 | 14 | blow torch |
(*) If core temp. available otherwise cooking time at water bath temp.
Table 2
| Cook name | Core °C | Water bath °C | Core Cooking Time (min.)* | Comments | |
|---|---|---|---|---|---|
| Tuna | ICC Roner manual | 38 | 50 | 11 | to be grilled 2 min |
| Tuna | Viktor Stampfer | 54 | 56 | 20 | Each piece should be 4-5 cm by 12 cm |
| Cod fish | ICC Roner manual | 38-40 | 50 | 12 | to be served immediately |
| Cod fish | Viktor Stampfer | 54 | 56 | 10 | |
| Cod fish | Heiko Antoniewicz | 56 | 15 | under salamander or oven for 2 min | |
| Salmon | ICC Roner manual | 38 | 50 | 12 | to be served immediately |
| Salmon | Viktor Stampfer | 54 | 56 | 10 | |
| Turbot | Viktor Stampfer | 54 | 56 | 8 | to the furnace for some secondes |
| Turbot | Heiko Antoniewicz | 56 | 12 | fry in butter |
(*) If core temp. available otherwise cooking time at water bath temp.
Jean-François
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Sous-Vide Chile Verde Halibut with Guava Glaze | Seattle Food Geek
June 23rd, 2009 on 4:06 PM[...] Jean-François at SousVideCooking.org has an excellent table of cooking times and temperatures for fish, along with other great sous-vide [...]
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August 24th, 2009 on 8:00 AM
What is Core °C and Water bath °C means to you? How long I keep the fish in the Water bath °C? Could you provide the Weight for the rest of the fish?
thanks
March 9th, 2010 on 5:07 AM
Can someone please tell me if I cooked mussels at 60.5 degrees C, how long would they need to be in the water bath for them to be pasterised?
Thanks.
March 9th, 2010 on 8:08 AM
Hi Dean,
I assum you want to cook mussels without shell. Considering mussels like oyster (on the above table) that is middle/lean shell fish then, depending on the thickness of the pouch full of mussels you would need, according to Douglas Baldwin table say 41 min for 20 mm thickness, 1:12 for 30 mm thickness. I am not sure if Baldwin Tables works with Mussels.
JF