There are many who are hesitant when it comes to trying seafood. Its strong, fishy smell and slimy, chewy texture can be off-putting, and when it comes to cooking, fish can be incredibly fickle.

It's easy to fall into habitual ways of cooking classic ingredients like fish, but if you're struggling to get fish meat to come out perfectly flaky and moist you might want to consider switching ...

We may receive a commission on purchases made from links. There are several reasons to consider poaching as your next go-to cooking method for fish. Poaching is a simple process and has a wide margin ...

Grouper is best for this recipe; fish with white, less-firm flesh are better steamed than poached in this method. From Ed Cheng of Glenn Dale. Ingredients 3 teaspoons Vietnamese fish sauce 1 ...

Add Yahoo as a preferred source to see more of our stories on Google. poached halibut - Evgenyb/Getty Images We may receive a commission on purchases made from links. There are several reasons to ...