Poached Fish

Preserving moisture and adding flavour

Fish can be poached by placing it directly into boiling salted water (milk, wine, bouillon, or liquid of your choice), or by wrapping it in heavy duty aluminium foil with chopped onion and seasoning).  Cover the pan, return to boil and then reduce the heat to simmer.   The temperature should remain between 160°F and 180° F.   Poaching preserves moisture and adds flavour to fish.

Poached Fish Videos:

How to Poach Fish – Curtis Stone-Coles




How to Poach Fish