How to poach seafood like a Chef at home

Adding salt to boiling pan of water Gently add fish to the pan Test temperature of the fish to see if cooked properly
Place fish on kitchen towel to remove excess water and remove skin

Definition for Poaching Seafood: Poaching is cooking fish and shellfish in the correct amount of liquid (Water, Stock, Court-bouillon, Red wine, milk) close to boiling point around 93-95C.

Example: Cod fillet skin on in water.

  1. Pat dry fish
  2. Place a shallow pan of seasoned milk, water, stock or a court-bouillon onto boil.
  3. When it reaches the boil add fish and reduce heat keeping liquid at 95C approximately, below boiling point. (Liquid should just cover fish)
  4. To tell for the fish is cooked you can Probe cod to 57C-60C. The skin should remove easily from flesh and after prise apart the muscle flesh a little to show the opacity / whiteness of the flesh.