# Red snapper Times and Temps please?

**URL:** <https://community.anovaculinary.com/t/red-snapper-times-and-temps-please/22332>\
**Category:** Anova Precision® Cooker\
**Created:** [August 11, 2019, 12:41am UTC](https://community.anovaculinary.com/t/red-snapper-times-and-temps-please/22332 "2019-08-11T00:41:25Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Chadd214](https://avatars.discourse-cdn.com/v4/letter/c/e9bcb4/32.png) [@Chadd214](https://community.anovaculinary.com/u/Chadd214)\
**Post date:** [August 11, 2019, 12:41am UTC](https://community.anovaculinary.com/t/red-snapper-times-and-temps-please/22332/1 "2019-08-11T00:41:25Z")

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Hey guys! Im cooking Red Snapper for the first time. 2 filets. I have had them sealed and frozen for a week, and have now thawed them with the bag opened. What time and temp do yall recommend? Thanks for any help!

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**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\
**Post date:** [August 11, 2019, 4:00am UTC](https://community.anovaculinary.com/t/red-snapper-times-and-temps-please/22332/2 "2019-08-11T04:00:07Z")

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I’ve never cooked Red Snapper, but I found the following descriptions of Red Snapper cooked at various temps and a chart for cook time ( links to my sources are below). Good luck!

Slightly Warmed 104°F (40°C)  
104°F for Time by Thickness (40.0ºC)

Firm Sashimi 110°F (43.3°C)  
110°F for Time by Thickness (43.3ºC)

Lightly Flaky and/or Firm 120°F (48.9°C)  
120°F for Time by Thickness (48.9ºC)

Very Flaky and/or Firm 132°F (55.5°C)  
132°F for Time by Thickness (55.6ºC)

Chewy 140°F (60°C)  
140°F for Time by Thickness (60.0ºC)

Starting Temp: Fridge  
Shape of Meat: Slab  
2.75" (70mm) 3:50  
2.50" (63mm) 3:05  
2.25" (57mm) 2:40  
2.00" (51mm) 2:00  
1.75" (44mm) 1:40  
1.50" (38mm) 1:20  
1.25" (32mm) 0:55  
1.00" (25mm) 0:35  
0.75" (19mm) 0:21  
0.50" (13mm) 0:10  
0.25" (7mm) 0:08

Links to where I found this info…

> **[How to Sous Vide Red Snapper Times and Temperatures](https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/red-snapper)**
>
> Red Snapper is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.

> **[Sous Vide Cooking Times by Thickness and Pasteurization Charts](https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-fish-times)**
>
> Here are my definitive sous vide cooking times for heating, cooling, and pasteurizing chicken, beef, lamb, pork, and fish - based on thickness to keep you safe.