Using Water Instead of Flavorful Liquid Poaching in plain water results in bland fish. Instead, use broth, wine, or aromatic-infused water for better taste.
Boiling Instead of Simmering High heat causes the fish to toughen and break apart. Keep the liquid at a gentle simmer (around 160–180°F) for the best texture.
Choosing the Wrong Fish Delicate fish like tilapia can fall apart easily. Opt for firm fish like salmon, cod, or halibut for better poaching results.
Skipping Seasoning Adding herbs, citrus, or spices to the poaching liquid enhances flavor. Without them, the fish can turn out bland.
Overcrowding the Pan Packing too many fillets in the pan reduces water circulation and leads to uneven cooking. Poach in batches if needed.
Cooking for Too Long Fish cooks quickly when poached. Leaving it in too long makes it dry and rubbery—check for doneness after a few minutes.
Not Letting the Fish Rest Immediately serving poached fish can cause it to break apart. Let it sit in the liquid for a minute to retain moisture.