How to Poach Fish
Since fish is so delicate and fragile, it should never be boiled, just poached or simmered over medium low heat
You may poach fish whole, or cut into fillets or pieces
The simmering times vaies, depending on what type of fish is used, and the thicknes sand size of the fish
The texture of the fish is also important, firm fish takes longer to cook than soft
To test for doneness, insert a knife or a fork in thickes part of the flesh near the backbone
Gently try to lift the flesh from the bone
It should come away from the bone easily
The flesh should be white (except for salmon where it should be pink)
and it should flake easily
Remove the fish from the heat
If you want to skin the fish, it is easier to do when fish is hot.
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