Pasteurization Time for Lean Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)
Thickness	Inches	131°F	133°F	134.5°F	136.5°F	138°F	140°F
5 mm	0.2	2½ hr	1¾ hr	1¼ hr	50 min	35 min	30 min
10 mm	0.4	2¾ hr	2 hr	1½ hr	60 min	45 min	35 min
15 mm	0.6	2¾ hr	2 hr	1½ hr	1¼ hr	55 min	50 min
20 mm	0.8	3 hr	2¼ hr	1¾ hr	1½ hr	1¼ hr	60 min
25 mm	1.0	3¼ hr	2½ hr	2 hr	1¾ hr	1½ hr	1¼ hr
30 mm	1.2	3¾ hr	3 hr	2½ hr	2 hr	1¾ hr	1¾ hr
35 mm	1.4	4 hr	3¼ hr	2¾ hr	2½ hr	2¼ hr	2 hr
40 mm	1.6	4½ hr	3¾ hr	3 hr	2¾ hr	2½ hr	2¼ hr
45 mm	1.8	4¾ hr	4 hr	3½ hr	3¼ hr	2¾ hr	2½ hr
50 mm	2.0	5¼ hr	4½ hr	4 hr	3½ hr	3¼ hr	3 hr
55 mm	2.2	5¾ hr	5 hr	4½ hr	4 hr	3¾ hr	3½ hr
60 mm	2.4	6¼ hr	5½ hr	5 hr	4½ hr	4 hr	3¾ hr
65 mm	2.6	7 hr	6 hr	5½ hr	5 hr	4½ hr	4¼ hr
70 mm	2.8	7½ hr	6¾ hr	6 hr	5½ hr	5 hr	4¾ hr
Pasteurization Time for Fatty Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)
Thickness	Inches	131°F	133°F	134.5°F	136.5°F	138°F	140°F
5 mm	0.2	4¼ hr	3 hr	2 hr	1½ hr	60 min	40 min
10 mm	0.4	4¼ hr	3 hr	2 hr	1½ hr	1¼ hr	50 min
15 mm	0.6	4½ hr	3¼ hr	2¼ hr	1¾ hr	1¼ hr	60 min
20 mm	0.8	4¾ hr	3½ hr	2½ hr	2 hr	1½ hr	1¼ hr
25 mm	1.0	5 hr	3¾ hr	2¾ hr	2¼ hr	1¾ hr	1½ hr
30 mm	1.2	5¼ hr	4 hr	3¼ hr	2½ hr	2¼ hr	2 hr
35 mm	1.4	5½ hr	4¼ hr	3½ hr	3 hr	2½ hr	2¼ hr
40 mm	1.6	6 hr	4¾ hr	4 hr	3¼ hr	3 hr	2½ hr
45 mm	1.8	6½ hr	5¼ hr	4¼ hr	3¾ hr	3¼ hr	3 hr
50 mm	2.0	7 hr	5¾ hr	4¾ hr	4¼ hr	3¾ hr	3¼ hr
55 mm	2.2	7½ hr	6¼ hr	5¼ hr	4¾ hr	4¼ hr	3¾ hr
60 mm	2.4	8 hr	6¾ hr	5¾ hr	5¼ hr	4¾ hr	4¼ hr
65 mm	2.6	8½ hr	7¼ hr	6¼ hr	5¾ hr	5¼ hr	4¾ hr
70 mm	2.8	9¼ hr	8 hr	7 hr	6¼ hr	5¾ hr	5¼ hr