Why Poach Fish in Milk?

There is method to the madness. When cooking fish in milk, the key is to poach the fish. Because milk contains fat (unlike water or broth), it absorbs the flavors added to the fish better—herbs, garlic, or anything else you may dream up.

Why do you put fish in milk?

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

What does poaching fish in milk do?

Poaching your fish in milk will up your flavor, texture, and creaminess. You've most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine. ... Because of its high fat content, whole milk is better than water or wine at absorbing flavor.