If poaching is a cooking method you utilize, there are 3 basic temperatures you can use: low, medium, and high. These are based on the type of fish, the type of fish that can be poached, and the temperature at which you want the poaching to take place. The temperatures listed below are meant to represent this general level of poaching.
If you poach with redfish, for example, you will use a low temperature. This is to minimize the chance that the fish will be damaged or killed. Because redfish are a bit larger than many other fishing species, you can use a medium temperature to poach them. This is because a large amount of water will be added to the poaching liquid to keep the fish submerged.
In general, I would suggest a poaching temperature of about 85° F. This would be a lower temperature than you would use with white-nose fish, which would be around 95° F.
This is a little bit vague since I don’t have a specific temperature in mind. I only know the general guidelines I’ve seen. The general rule of thumb is that if you let the water temperature drop you will kill the fish. So you would poach a redfish at 85 F because it’s slightly below that range. I think a medium temperature for redfish is somewhere between 80 F and 85 F.
I know what you’re thinking. “That doesn’t seem right. Can’t the fish just wait until it gets to the right temperature so it doesn’t die?” Wrong. When a fish is at its highest temperature, it will probably die. This is why fish that are kept at a higher temperature than the manufacturer recommend will sometimes die. In this case I think the highest temperature is about 120 F.
If we were making poaching and poaching require a cooking temperature of at least 85 F. It would make sense to err on the side of caution and cook the fish the same as the manufacturer. That way its cooked through without boiling, which is a good thing. If the manufacturer recommend cooking at an even higher temperature, that would mean it would take some time for the fish to cook to the right temperature. This would be a bad thing.
I’m thinking that this wouldn’t be that much of a problem for the manufacturer, since they would want to use a high enough cooking temperature to cook the fish, but it would be a problem for the poacher.
We haven’t seen any evidence of fish cooking at temperatures above 425 degrees Fahrenheit, but it appears that the manufacturer recommend cooking at the same temperature as the manufacturer. In fact, it appears the manufacturer recommend cooking at 450 degrees Fahrenheit. The manufacturer is very open about the fact that they don’t want poachers to be able to do this because it could result in fish that are too tough to eat.
Of course, the manufacturer could be wrong about this, but if they are, it could be very bad for poachers. This is because the manufacturer are also very careful about the temperature of the water that they use for the poacher’s water bath. If the manufacturer are also the ones to make mistakes, the result could be very bad.
The heat of the water is the most critical factor. Without proper water temperature, water will not boil correctly and will not be stable enough to do what your oven does. If your oven is cooking a pot of pasta in a pot of boiling water, it will not cook properly. Your pasta will be too soft, and the flavor will be off. A properly-made poacher water bath will be stable enough to cook your fish properly.