Where did the fish kettle originate?
The fish kettle is said to have originally come from Scotland. These kettles were first used to cook salmon at the edge of Scottish rivers. The fresh fish were placed in boiling kettles, cooked slowly over an open fire and eaten by hand.
What is a fish kettle?
A fish kettle, which is sometimes referred to as a fish poacher, is a long oblong metal pan that is specially designed and shaped to poach fish. Poaching your fish in a fish kettle is the easiest way to cook fish, and is a most popular for cooking salmon and trout.
The large lidded pans are placed over of two rings of the stove, and the fish are gently poached in a stock, water or sometimes milk. This style of poaching ensures that the fish doesn’t dry out whilst it’s cooking. The fish is usually placed on top of a lift out rack, making them easier to remove, as poached fish become far more delicate as they cook.
Steaming and poaching your fish is an extremely healthy way to cook, and helps the fish to maintain all of its original goodness and flavour. Most fish kettles are around 60cms long, which make them perfect for cooking a wide variety of fish. You can also use your fish kettle to steam vegetables including asparagus and corn. A fish kettle is extremely easy to use, and clean. Many are now dishwasher safe, which makes the fish kettle an essential item for any modern kitchen.
What materials is a fish kettle made of?
You can know find fish kettles that come in many shapes and sizes, made from a variety of materials. Stainless steel, aluminium and copper are the most common. Copper is the most effect material of the three, as more heat is conducted, which helps to cook the fish evenly through. Stainless steel and aluminium fish kettles work equally well, they’re far easier to clean, and make much cheaper alternatives.