Description
Gentle cooking of fish in a flavored liquid just below boiling to retain moisture and delicate flavor.
Technical
Poaching denatures muscle proteins (myosin, actin) at 71–82 °C, preserving collagen as gelatin and maintaining a tender, flaky texture. Acidic additions lower pH, accelerating protein unfolding and imparting a bright tang. Precise temperature control prevents rapid coagulation that would produce a rubbery mouthfeel.
Science
Primary Reaction
Thermal denaturation of muscle proteins
Sensory Profile
Aroma ()
delicatebrinyumamisubtleherbaceousfreshoceanicmildly sweetearthycitrusy