Poaching

For some reason, poaching doesn’t get the love it deserves—and it deserves a lot. We love the way a simple, gentle simmering in flavorful liquid produces a moist, flaky fish deeply infused with flavor. And it doesn’t hurt that it’s super-healthy, too. Here are some of our favorite—and expert-approved—tips to help you poach seafood like a pro.

Pro Tips

Here’s our favorite tips to help you poach like a pro:

1. Use a pan with a tight-fitting lid to prevent heat from escaping.
2. Boost flavor by adding white wine, herbs, bay leaves or lemon slices to your liquid.
3. Don’t let your liquid boil. Keep it just below boiling point.

Equipment

Here’s what you need:

• Fish poaching pot with lid, or a large pot with a tight-fitting lid

Best seafood for poaching

Cuts: large fillets, rolled fillets, whole fish

Fish: Mullet, Striped Bass, Pompano, Monkfish, Rockfish, Sole, Whitefish, Pike, Flounder, Whiting, Sand Dab, Flounder, Tilefish, Swordfish, Northern Pike, Pollock, Roughy, Snapper, Walleye, Grouper, Perch, Rainbow Trout, Sea Bass, Mahi mahi, Kingfish, Haddock, Trout, Cod, Halibut

Other seafood: Lobster, shrimp, in-shell crab, shucked oysters