[Sca-cooks] Mistakes to Avoid when cooking salmon

[kingstaste at mindspring.com]

I just re-watched a 'Good Eats' episode about poaching foods.  He ends up
poaching fish at the end, and advocates the following method:
Bring your poach fluids up to a boil. (A.B. uses an electric skillet to
utilize the graduated temperature dial on the side).
Add the fish.
Bring the fluid down to the desired service temperature (140 - 145°).
With the internal temperature held at the optimal service state, it can be
kept for an extended period of time without damage, as much as 30 minutes
for a piece of fish.
I've never tried this method, but have heard it described elsewhere and it
does sound feasible.
Alton also discusses (with W.) the use of various spatulas and other
implements necessary to remove flaky fish from it's poaching bath.

Christianna