In this class, Grace describes various poaching techniques. Poaching is a simple way to add flavor to your fish and can be accomplished in many ways with a variety of ingredients. Whether you choose to poach with broth, milk, wine, oil, or sauce, you’ll feel confident in your ability to create a flavorful dish.
Try your hand at poaching with these recipes:
Wine-Poached Salmon with Peppers and Leeks
Oil-Poached Tuna and Grain Salad
For more inspiration, click here to explore all of our recipes that use poaching.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
