What is a boiling and poaching in the methods of cooking fish?

Boiling and Poaching: Gentle Cooking Methods for Fish

Both boiling and poaching involve immersing fish in a liquid, but they differ in key ways:

Boiling:

* Water temperature: The water is brought to a full rolling boil (212°F or 100°C).

* Cooking time: Fish cooks quickly, usually within 5-10 minutes depending on thickness.

* Texture: The fish can become overly cooked and mushy due to the high heat.

* Flavor: Boiling doesn't impart much flavor to the fish.

* Best for: This method is often used for fish that will be used in another dish, like a chowder or fish cakes.

Poaching:

* Water temperature: The liquid (water, broth, wine, etc.) is simmered gently at a low temperature (around 180°F or 82°C), just below boiling point.

* Cooking time: Poaching takes longer than boiling, about 10-20 minutes depending on the fish's size and thickness.

* Texture: The fish cooks gently, preserving its moisture and resulting in a delicate texture.

* Flavor: Poaching allows the liquid to infuse the fish with flavor.

* Best for: Poaching is ideal for delicate fish like cod, flounder, and sole, as well as whole fish like trout or salmon. It's also a good way to cook fish for a light and flavorful meal.

Tips for Successful Boiling and Poaching:

* Add a pinch of salt to the water or poaching liquid. This helps season the fish and brings out its flavor.

* Use a fish poacher or a wide, shallow pan for poaching. This ensures even cooking.

* Don't overcrowd the pan. Allow space for the fish to cook evenly.

* Test for doneness by gently flaking the fish with a fork. It should flake easily.

In summary:

While boiling and poaching both use liquid to cook fish, poaching is a gentler method that preserves the fish's texture and allows for flavor infusion. Boiling is quicker and often used for cooking fish that will be used in another dish.