Recipe: How to Poach Fish and Seafood (basic recipe)

How to Poach Fish and Seafood (basic recipe)

Poaching is cooking in a gently simmering liquid such as lightly salted lemon water, fish or vegetable stock, dry white wine or milk, seasoned just enough to complement, but not overpower, the flavor of the fish. Poached fish can be served hot or chilled.

To prepare a whole, dressed fish for poaching, rinse it under cold water and wrap it in cheesecloth, allowing enough at the ends so it can be twisted, knotted and used as handles to lower and raise the fish. Fillets need not be wrapped in cheesecloth.

Place liquid in a deep pan or fish poacher, and bring to a boil. Immediately reduce heat to a gentle simmer, add fish in a single layer and enough additional liquid to cover fish by at least one inch. Gently cook 6 to 12 minutes per inch thickness of fish until it is just opaque throughout. It is not necessary to turn fish when poaching.

Remove fish from liquid and carefully remove skin if desired, while the fish is hot.

Poaching liquid may be strained and served as a light broth in some instances, or refrigerated or frozen to be used again as a poaching liquid.

Hot poached fish can be served with lemon wedges or your favorite sauce or seasoned butter. Cold poached fish is ideal for cold fish salads as well as simply served with a flavored mayonnaise or dill sauce.

SEAFOOD FOR POACHING
- Scallops, shrimp, squid, shucked oysters
- Whole fish, as poacher size allows
- Fish fillets and steaks
- Avoid meaty fish such as tuna, swordfish, shark

Source: Fish and Seafood Made Easy
National Fish and Seafood Promotional Council