Louis Cohen wrote:

> I've had poached fish a few times. I think the texture is completely
> uninteresting and the flavor is bland. I much prefer fish grilled, sauted,
> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
> sushi bar.

I poached some salmon that had been forgotten in the freezer too long. I
skinned it while it was still mostly frozen and noticed a fishy odor. To
get rid it, I I washed it in white vinegar, then rinsed it. The poaching
broth included celery and onion, as well as dill and garlic. After
removing and flaking the salmon, I thickened the broth with an oat roux.
All of it together as a sauce over ziti made a supper to remember.

Jerry
--
Engineering is the art of making what you want from things you can get.
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