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| Whole and fish cuts or portion can be boiled, although some chefs might argue that it can be regarded as poaching. |
| This method is commonly referred to as deep poaching as the fish is simmered rather than boiled. |
| The reason fish is deep poached is that meat has a lot of connective tissue called collagen to keep the muscle together: when heated, it releases gelatin. Fish has less connective tissue. |
| Care needs to be taken when cooking whole fish to prevent the fish from breaking up. |
