Poaching

Fish is poached by keeping it completely submerged in simmering liquid. As the fish cooks, it releases juices into the surrounding liquid. Integral sauces are then prepared from all or a portion of the poaching liquid. Some recipes suggest starting the poaching in cold liquid, whereas others suggest that the liquid should be at a simmer before adding the fish. Larger fish should be started in cold liquid so the heat will penetrate them slowly and they will cook evenly. Small fish, sections of fish, and shellfish should be started in hot liquid to ensure rapid and even cooking.