Poached Pickerel Poached Pickerel

Author: Canadian Living

My mother told me that we cook the fish whole because it brings togetherness and abundance for the new year. So to this day, I always serve this with the head intact. The cheeks of the fish are most prized for their sweet succulence.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: February 2004



In large roasting pan or 18- x 4-inch (45 x 10 cm) fish poacher, bring chopped green onions, ginger and enough water to cover fish to boil. Add fish; cover and poach over low heat until fish flakes easily when tested, 20 minutes. Using 2 spatulas on underside of fish, transfer to warmed platter.

Meanwhile, cut green onion parts into 2-inch (5 cm) lengths; cut lengthwise into thin julienne strips. Place in bowl of ice water; let stand until curled, about 15 minutes. Drain and pat dry. Set aside.

In small saucepan, heat oil over medium-high heat until smoking; averting face, drizzle over entire fish. Sprinkle fish with soy sauce then coriander, peanuts, pickled cucumber (if using), and curled green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 365 mg
  • Protein 26 g
  • Calories 214.0
  • Total fat 11 g
  • Cholesterol 107 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g


  • Iron 15.0
  • Folate 11.0
  • Calcium 14.0
  • Vitamin A 3.0
  • Vitamin C 2.0
Share X

Poached Pickerel