Cooking fish

From Cooking Wiki

Boiling Fish

Fish are usually cooked in boiling water for the purpose of keeping the juices in the fish. As the flesh of fish breaks easily, the water should never be allowed to boil rapidly. Salmon, mackerel, or any very oily fish, should be put into cold water, and brought almost to the boiling-point quickly, as they have a very strong, rich flavor. A little of this flavor can be lost without injury to the fish.