Poaching in olive oil is a popular method for cooking meaty fish like tuna and halibut. todao says, “The oil should be heated to the point where, although it is hot, it is yet cool enough so that the fish doesn’t sizzle when it enters the oil. You can maintain the temperature using a VERY low flame. You’ll know when the fish is done when, pricked with a fork, it tends to flake. Just don’t leave it in the poaching oil so long that it falls apart.” Starting with room-temperature fish, it shouldn’t take more than 10 to 15 minutes. todao likes to poach fish with the skin on, then crisp it under the broiler before serving.

rainey uses this recipe for conserving tuna in olive oil with both tuna and salmon. “The oil, once the fish is used up, is also very flavorful,” she says. “I’ve used it in salad dressing rather than tossing it. I mean what’s the dif between fish-scented olive oil and mashing anchovies into the dressing for a Caesar salad?”

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