For anyone trying to eat more fish

[Anonymous]

Poach! I can’t believe I’ve been messing with thawing, pan frying and baking in the oven and making an oily mess. Lately I’ve been putting some water or broth in a pan or pot and cooking salmon or tilapia right from frozen. No strong smells, and the fish is delicious and tender. Today I cooked the tilapia in a bit of water partway, then drained the scummy water and dumped in leftover kimchi stew to finish the cooking and the fish was so soft and delicious. No fishy smell, no toughness from baking.

[Anonymous]

sous vide is another lovely way to make fish

[Anonymous]

Thanks! I get a lot from Trader Joe’s and will try it.

[Anonymous]

Preach, sister! I have no idea why more people don't poach. It is fast, easy and no odor.

[Anonymous]

Tell me more. Do you use just plain water? How high should the water be? Cover the pot?

[Anonymous]

Anonymous wrote:Tell me more. Do you use just plain water? How high should the water be? Cover the pot?

I've done it all different ways and it works! The best part for me is that I don't have to cut the little frozen pouches open and thaw (You know, because thawing in the convenient vacuumed sealed pouches is supposed to encourage bacterial growth).

scant plain water in a pan, low simmer uncovered

broth or soup in a pot with fish completely submerged and med-low gentle simmer, covered with a lid

in a pan with soup/broth with fish barely covered, but liquid boiling more rapidly with no lid because I want to reduce liquid

It all works!

[Anonymous]

Air Fryer salmon is the best thing in existence.

[Anonymous]

Also amazing poached in white wine or sake

[Anonymous]

Anonymous wrote:

Anonymous wrote:Tell me more. Do you use just plain water? How high should the water be? Cover the pot?

I've done it all different ways and it works! The best part for me is that I don't have to cut the little frozen pouches open and thaw (You know, because thawing in the convenient vacuumed sealed pouches is supposed to encourage bacterial growth).

scant plain water in a pan, low simmer uncovered

broth or soup in a pot with fish completely submerged and med-low gentle simmer, covered with a lid

in a pan with soup/broth with fish barely covered, but liquid boiling more rapidly with no lid because I want to reduce liquid

It all works!

You can poach it from frozen in the plastic pouch it comes in? Like the frozen salmon from Costco? I have always pan fried but it does splatter and smells.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Tell me more. Do you use just plain water? How high should the water be? Cover the pot?

I've done it all different ways and it works! The best part for me is that I don't have to cut the little frozen pouches open and thaw (You know, because thawing in the convenient vacuumed sealed pouches is supposed to encourage bacterial growth).

scant plain water in a pan, low simmer uncovered

broth or soup in a pot with fish completely submerged and med-low gentle simmer, covered with a lid

in a pan with soup/broth with fish barely covered, but liquid boiling more rapidly with no lid because I want to reduce liquid

It all works!

You can poach it from frozen in the plastic pouch it comes in? Like the frozen salmon from Costco? I have always pan fried but it does splatter and smells.

No, I mean I still cut the pouch open and take the fish out. But now I don’t have to try to stick it in another bag to try to quick thaw it in water or put it covered in the fridge to thaw. Just remove frozen fish and plonk right into the cooking medium.

[Anonymous]

It's pretty bland tho

[Anonymous]

Anonymous wrote:Poach! I can’t believe I’ve been messing with thawing, pan frying and baking in the oven and making an oily mess. Lately I’ve been putting some water or broth in a pan or pot and cooking salmon or tilapia right from frozen. No strong smells, and the fish is delicious and tender. Today I cooked the tilapia in a bit of water partway, then drained the scummy water and dumped in leftover kimchi stew to finish the cooking and the fish was so soft and delicious. No fishy smell, no toughness from baking.

Had poached Haddock was awesome

[Anonymous]

I don’t know. I love the crisp golden crust of pan seared fish. Plus, with salmon, the seared, crispy skin is practically the best part of the fish!

[Anonymous]

For lunch I had roasted squash and veg soup, so I put some tilapia and a little bit of mixed seafood (squid, shrimp, scallop) and simmered. So good!

[Anonymous]

Anonymous wrote:I don’t know. I love the crisp golden crust of pan seared fish. Plus, with salmon, the seared, crispy skin is practically the best part of the fish!

I love that too, but I’ve gotta say poached white fish is great. Sweet and soft.