How do I cook fish so it has soft bones like canned fish

Cooking fish with soft bones is a culinary skill that can elevate any meal. Here's a step-by-step guide to achieve this delectable texture:

Choose the right fish: Fish with delicate bones, such as sardines, salmon, or tilapia, are ideal for this technique.
Simmer in a flavorful liquid: Create a poaching liquid using aromatic herbs, vegetables, and white wine. Simmer the fish for 15-20 minutes, or until the flesh is cooked through and the bones are tender.
Cool and remove bones: Allow the fish to cool in the poaching liquid. Once cooled, gently remove any remaining bones using tweezers or a fork.
Flake or puree: For a flaky texture, use a fork to break the fish into pieces. For a smooth puree, blend the fish until it reaches your desired consistency.

Additional tips:

Use a pressure cooker: Cooking fish under pressure can significantly reduce the cooking time and promote tender bones.
Add vinegar: Adding a splash of vinegar to the poaching liquid helps dissolve the bones and enhance flavor.
Consider pressure steaming: Steaming fish under pressure can also soften the bones while preserving the delicate texture.

What vegetables can be added to the poaching liquid for flavor?
- Aromatics such as onions, carrots, and celery add depth of flavor.
How long should I simmer the fish?
- 15-20 minutes, or until the flesh is cooked through and the bones are tender.
Can I use this technique for all types of fish?
- It works best for fish with delicate bones, such as sardines, salmon, and tilapia.
What is the benefit of using a pressure cooker?
- It reduces cooking time and promotes tender bones.
How can I achieve a smooth puree?
- Blend the flaked fish until it reaches the desired consistency.