Timing the Cooking of Whole Fish

For a whole fish, or pieces of fish, less than 1 in/2.5 cm thick, cooking time depends on the method. However, when a whole large fish is baked, broiled, poached or steamed, the cooking time depends on the thickness of the flesh, measured at the thickest point. For every 1 in/2.5 cm of thickness, allow 10 minutes cooking time. When poaching whole fish, the time should be counted from the moment the liquid starts to bubble very gently in one corner of the pan.