The goal of this research was to propose improvements in the processing of fish, preparation of sous vide, analyzing alternatives based on simulation, optimization and control of heat transfer processes. It was used for this study, standardized fish samples, specific parameters k, Cp , and ρ, initial and end temperature. Simulations were performed in MATLAB software by the Fourier equation in transient system and under boundary conditions. Optimization of pasteurization was established through full factorial design 22 with central and axial points, estimating physical-chemical and microbiological variables. The results of the simulations reported differences in pretreatment sealing fish. The response surface showed that under conditions (-1) temperature and time are appropriate for the development of the product. The control of variables ensure the standardization of thermal processes and microbiological safety.