At what internal temperature should you aim for monkfish to be properly cooked? According to this recipe, it should be at 145F (63ºC). Does anybody know a temperature chart for fish in general?
Fish – At what temperature should monkfish be prepared
fishtemperature
Related Topic
- Baking – at what temperature should apple-choco pie be prepared
- Meat – Cooking Temperature for Crocodile meat
- Trouble cooking steak to the standard internal temperature
- What temperature(s) should sweetbreads be cooked to
- Fruit – What temperature should “simmer” be for candying fruit
- Fish – Is whitebait safe at 42c
- Fish – Freezing prepared dry salted fish
Best Answer
To be perfectly honest with you, in all my years of cooking in kitchens I never took the temp of the fish. It was always by feel and look. Yes, I know that the gov't has guidelines that say 145F for fish but really when it comes down to it, if you have an 8oz cut of salmon/cod/monk in the pan, sticking an instant read into the middle won't do you much good. (Caveat: If it was a salmon Wellington I would shoot for 130F as it's a fully enclosed package that you can't feel for doneness)
The thickness of the cut will make a huge difference in when you should pull it out as you get post-oven cooking during resting in which the heat continues to heat the core of the flesh up to a final cooked temperature. That's why most chefs will take the roast out at a rare measured temp when they are shooting for a med rare serving state.
If your question is what state should monk fish be served, IE med rare (like salmon) or rare ( like tuna) then I would say med-rare is your best bet. Over cooking is a bad thing for monk fish and it goes from a lovely moist state to dry nastiness really quick. A nice way to cook it that helps to give you a little move wiggle room when cooking it is to wrap it in Parma ham (prosciutto). The little extra wrapping tastes great but also gives you a little bit of buffer as you get close to that magical temperature of doneness.
Hope it helps.