Sous Vide Time and Temperature Calculator

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.

What Would You Like to Sous Vide?

How to Sous Vide Monkfish

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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Sous Vide Monkfish Times and Temperatures

  • 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)

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.

Sous Vide Monkfish Recipes and Articles

Sous Vide Monkfish Recipe in Dashi with Snow Peas

Placeholder This sous vide monkfish recipe is light and refreshing, especially on a warm summer day. The dashi is flavorful without overpowering the tender fish.

Sous Vide Monkfish Comments