Fish and Seafood

Fish are naturally tender and have even more delicate connective tissue than tender meats. Cooking procedures are similar to those for tender meats, but often with even lower temperatures and/or shorter cooking times. Typical cooking temperatures may range from 122° to 140°C (50° to 60°C), or sometimes higher, with cooking times as short as 10 to 15 minutes. Use only the freshest, cleanest fish, and finish and serve it immediately after cooking.

Shellfish such as lobster and shrimp can be toughened by the higher heat of traditional cooking techniques, so sous vide cooking can be a benefit. Cooking temperature for these items is typically around 140°F (60°C).