Moist Heat Cooking Methods for Fish and Seafood
By Renee Shelton

Steam

Steaming: To cook fish or seafood by surrounding it in steam.

Suggestions: Liquid used for steaming can be flavored with stock, beer, herbs, spices, citrus rind, etc. These flavors will impart themselves onto the item(s) being steamed.

"En Papillote" is a variation on steaming, where the items with herbs and/or vegetables are placed in a parchment paper pouch crimped tightly to form a seal. The fish is steamed by the natural juices that accumulate. This is generally to be opened table side.

Poach

Poaching: To cook fish or seafood in a flavorful liquid that is hot, but not bubbling.

Guidelines: Liquid used (stock, fumet, wine, broth, court boullion) all need to be of good quality and flavorful. Temperatures for poaching are between 160°F to 185°F—the liquid needs to be hot but bubbles should not actually break the surface. Fish poachers are preferred because they allow the fish being poached to be removed from the poaching liquid without damaging the delicate meat.

Braise

Braising: To cook fish or seafood in a small amount of liquid, or no liquid after browning first. Examples: Paella and Jambalaya. The liquid that is added or formed during cooking is to be served with the dish as a sauce.

Suggestions: Oven braised fish is similar to "moist baking" where the fish is baked in the oven with a small amount of liquid. A classic technique for oven braised fish is as follows: The flavoring is first sautéed (such as mushrooms, onions, celery, carrots or meats such as chicken or ham). The fish is placed on top and just enough liquid is added to barely cover the fish. Use this liquid to baste during cooking. If covering, be sure to loosely cover so liquid has the chance to reduce somewhat. When done, remove fish, strain liquid and reduce with cream, wine or finish with butter. This is to be served with the fish. The liquid used should be flavorful and of good quality, as in poaching the fish.

Simmer

Simmering: To cook fish or seafood in its own juices. This technique with steaming are used interchangeably when steaming clams see below.

Variations:

1. The fish or seafood is cooked for a few minutes with other ingredients (like vegetables) over low heat in a small amount of fat to extract juices. Sometimes more liquid is added, the cooking vessel is covered and the item is allowed to finish cooking.

2. The fish or seafood is placed in a pot with a small amount of liquid and/or flavoring ingredients. The pot is covered and allowed to simmer or steam. This technique is used for classic steamed clams.

Renee Shelton is the owner of this site, runs the fishing chef blog, and is the Fishing Editor for the 2nd largest women's website on the internet, BellaOnline.com.

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Fishing 'Culinary Info' created by Fishing & Food Editor, Renee Shelton.