Freshly baked Brill fish.
The Bonus Step That Keeps Poached Fish Extra Moist
By Jennifer Sweenie
Fish can go from moist to chokingly dry instantly, but this can be prevented by poaching, a process of cooking food by submerging it in a liquid (water, oil, broth, or wine) at a low temperature that’s subtly simmering. It’s a perfect technique to keep delicate foods intact and tender, and adding one bonus step will help you keep your fish extra moist while cooking.
Harold McGee, author of “On Food and Cooking,” suggests submerging a moderate piece of fish in liquid just below the boiling point, and then remove the pan from the heat and add a cooler liquid so that the temperature drops to around 150 degrees Fahrenheit. This heat reduction will allow the fish to cook slowly and smoothly.
Allowing the fish to cool before it’s exposed to the air prevents any evaporation and moisture loss that might affect the texture of the filet. This process will also help you store the fish for a day or two in the fridge without drying out and will result in a delicious fish — even when eaten chilled.