BOILED FISH

 

Fish is a low-fat, high-protein food that fits perfectly into a healthy diet—and should be enjoyed at least twice a week. Even fatty fish, such as salmon, contain heart-healthy omega-3 fatty acids, which, among other things, help boost artery-clearing HDL cholesterol and reduce inflammation. Boiled fish delivers the heart-health benefits of mega 3-fatty acids more effectively than fried, salted or dried fish, according to research presented at the American Heart Association's Scientific Sessions 2009 at Orlando, Florida.

Boiling fish is a technique chefs have used for centuries. No matter what type of fish you prefer, preparation can be simple, and cooking time can be relatively short. This can make poaching fish a natural choice if you're looking to create a quick, tasteful meal. When you have learned how to boil fish properly, the end result is a tender, juicy meal that any fish lover will relish.

Ingredients:
8 qt. boiling water
16 (3") potatoes, washed, NOT peeled
1 c. salt
16 (1"-2") onions
Fish chunks, use fish such as salmon
Direction:

Step 1: Wash the fish in cold water, and make sure it is clean.

 

Step2. Fill a pot with enough cold water to cover the entire fish. Pour in 1 tsp. (5 ml) of table salt, and 1 to 1.5 tsp. (5 to 7.5 ml) of lemon juice. If you don't have lemon juice, you may substitute with vinegar.

Place the fish into the pot, and set it on top of the stove.

Turn the heat on medium so that the water comes to a slow boil. It is very important that the water boils slowly, so that the fish has enough time to cook thoroughly. The time of boiling depends entirely on the freshness and thickness of the fish, and varies so much that no rule can be given; experience is the only guide.

Step 3: Add salt. It is well also to add about 1 tablespoon of vinegar or lemon juice to each 2 quarts of water. Vinegar or lemon juice is valuable.
After exactly 12 minutes, add 1 small peeled onion for each person and let the whole mess boil (time another 6 minutes) with the cover back on. Allow the fish to gently simmer, not actually boil

Step 4: Dump the drained fish on a big platter,
Garnish boiled fish with slices of lemon or hard boiled eggs, parsley, button mushrooms, fried oysters, sliced pickles, Saratoga potatoes, etc.

Notes: Knowing how to choose fresh fish is a vital skill for a fish cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. Here are tips on choosing fresh fish.

1. Look for bright, clear eyes Dull-eyed fish may be safe to eat,
2. Look at the fish. Does it shine? Does it look metallic and clean?
3. Look at the gills. They should be a rich red.
4. Smell it. A fresh fish should smell like clean water or a touch briny or even like cucumbers