When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* 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.
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* You may want to try other herbs and spices with the batter for a more delicious fish.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
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