The technique of poaching has been all but forgotten. This cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a broth made from simmering vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own bouillon or simply use vegetable or chicken stock.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* Fish sticks to the grill very easily, so proper lubrication is essential.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
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