Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
Monkfish is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough to heat through. Brining the fish before cooking it also helps firm up the texture and flavor it. This can take the form of a wet 5% brine or a dry brine.
Warning: Warning: The monkfish you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize it.
For more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish.
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Do you have experience cooking monkfish? Let us know your thoughts in the comments below!
Looking for more fish? Check out the sous vide fish time and temperatures for all the sous vide information you need.