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 How to Poach Fish

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Location : Texas
Registration date : 2008-10-24

PostSubject: How to Poach Fish   Sun Nov 16, 2008 8:59 pm

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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