The extra step that keeps poached fish extra juicy
Fish can go from juicy to dry in an instant, but a simple step like poaching helps retain moisture and a tender texture.
Poaching fish is a simple method suitable for almost any type, from fatty salmon to lean halibut, including lobster and shrimp. It consists of cooking the food submerged in a hot liquid, which can be water, oil, stock, or wine, depending on the desired flavor.
Unlike boiling, simmering keeps the liquid at a low temperature. Many experts recommend starting with cold fish and liquid, and heating them slowly to a temperature slightly below boiling point. This way, the heat is transferred gradually, and the proteins cook without losing moisture.
Harold McGee, author of the seminal work "On Food and Cooking," suggests immersing a medium-sized piece of fish in boiling liquid to quickly eliminate any bacteria from the flesh. Then, remove the pan from the heat and add cooler liquid to lower the temperature to about 65 degrees Celsius (150 degrees Fahrenheit).
According to McGee, letting the fish cool before exposing it to air prevents evaporation and moisture loss. Poached fish remains juicy and tender, keeps for one or two days in the refrigerator without drying out, and is also delicious cold, according to The Washington Post.
