When poaching whole large fish you will need a receptacle big enough, ideally a fish kettle. If you are going to eat fish cold you should start it in cold liquid and bring it slowly up to just bubbling; then, after about 1 minute, remove it from the heat and leave it to become completely cold in the liquid. For eating hot, poach the fish, let it sit in the hot water for 15-20 minutes, then test to see if it is done by inserting a thin skewer or trussing needle; if it meets no resistance in the flesh it will be ready. The fish will feel firm if you press it lightly with your finger.
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