To get salmon, cod, tilapia, or other fillets that are easy to flake, you can quickly boil them on the stove. If you enjoyed boiled meat earlier this week, boiling fish in broth is another easy healthy dinner.
If you want to try a boiled fish recipe, it is easier than you might think. fillets or salmon bites that are super moist and soak up the spices in the pot in minutes. If you’re using your stovetop to make the rest of your meal this works quite well. (affiliate links present).
Boiling fish is a quick healthy and delicious way to prepare it. However, knowing exactly how long to boil fish can be tricky. Undercook it and the texture will be mushy and unpleasant. Overcook it and you’ll end up with dry, flaky fish that has lost much of its flavor and nutrients.
So how long should you boil fish to achieve tender, succulent results every time? In this comprehensive guide, we’ll walk you through everything you need to know.
How Long Does Fish Take to Boil?
As a general rule of thumb, most white fish fillets take about 8-10 minutes to boil until just cooked through. Fattier fish like salmon and trout take a little longer at around 12-15 minutes.
Here are some more specific boiling times for common types of fish:
- Cod fillets – Simmer for 8-10 minutes
- Haddock fillets – Simmer for 8-10 minutes
- Halibut fillets – Simmer for 10-12 minutes
- Salmon fillets – Simmer for 12-15 minutes
- Sea bass fillets – Simmer for 8-10 minutes
- Snapper fillets – Simmer for 8-10 minutes
- Sole fillets – Simmer for 6-8 minutes
- Trout fillets – Simmer for 10-12 minutes
- Tuna steaks – Simmer for 8-10 minutes
Keep in mind that boiling times can vary depending on the thickness of the fish. Thicker cuts will take a little longer than thinner fillets. Make sure to adjust the cooking time as needed.
Factors That Affect Boiling Times
There are a few key factors that impact how long fish needs to boil:
1. Thickness
Thicker fish fillets and steaks will obviously take longer to cook through than thinner pieces. For example, a 1-inch thick salmon steak may need as long as 18-20 minutes to boil whereas a 1/2-inch fillet would only need 12-15 minutes.
2. Bone In or Boneless
Fish cooks more slowly when the bones are left in. Bones act as insulation, slowing down the cooking process. With bone-in fish, extend the boiling time by 2-3 minutes.
3. Fresh vs Frozen
Frozen fish takes longer to boil as it needs time to defrost during cooking. Add an extra 2-3 minutes if boiling fish straight from frozen.
4. Elevation
At higher elevations, water boils at lower temperatures due to lower atmospheric pressure. This means food cooks more slowly. You may need to increase boiling times by a minute or two if at a high altitude.
5. Size of Pot
The volume of water also impacts boiling times. Fish boiled in a large pot of water will take slightly longer than in a smaller saucepan as it takes longer for the water to come back to a boil.
How to Tell When Fish is Done Boiling
Checking fish periodically with a fork is the best way to test doneness while boiling. Use these techniques:
-
The fish should flake easily when poked with a fork but still be moist, translucent and glossy inside. If it feels firm, leave it for another minute or two.
-
Larger fish pieces like tuna or salmon steaks will be just undercooked in the center when done. The meat should still be slightly translucent pink.
-
For fish fillets, peek inside along the thickest part. It should be opaque and beginning to flake but still look moist.
-
Don’t overcook the fish. It will dry out quickly and become tough.
Trust your eyes and the tines of a fork over cooking times. All fish is slightly different so boiling times can only serve as a guide.
Preparing Fish for Boiling
To boil fish perfectly every time, it helps to start with high quality, fresh fish fillets or steaks:
-
Choose fillets or steaks that are evenly thick throughout. Irregular sizes will cook unevenly.
-
Pat the fish dry with paper towels before cooking. Excess moisture may cause splattering.
-
Season the fish lightly with salt, pepper and any other spices like garlic powder, paprika or thyme before boiling. This adds flavor.
-
For easy boiling, choose skinless fillets. Skin can make the fish curl as it cooks.
-
Cut thick fillets under 2 inches into thinner, more uniform pieces so they cook evenly.
-
Very thinly sliced fish may fall apart easily when boiling. Keep fillets over 1/2 inch thick.
Step-By-Step Guide to Boiling Fish
Follow this simple process for tender, flaky boiled fish:
1. Bring Water to a Boil
Fill a large saucepan with enough lightly salted water to easily cover the fish. Bring to a rapid boil over high heat.
2. Gently Lower Fish Into the Water
Carefully place the fish into the pot using a spatula or slotted spoon so it doesn’t splash.
3. Allow Water to Return to a Boil
Let the water come back to a boil. This usually takes 1-2 minutes.
4. Reduce the Heat and Simmer
Once boiling, reduce the heat to medium so the water is gently bubbling.
5. Cook For the Recommended Time
Start timing once the water returns to a gentle simmer. Cook for the recommended minutes based on thickness.
6. Test Fish With a Fork
Check if the fish is done by poking it with a fork. It should flake easily and look moist inside.
7. Remove Fish and Drain
Use a slotted spoon to carefully transfer the fish to a plate. Allow excess water to drain off.
Be very gentle when removing the fish from the water. Delicate fillets can easily break apart if handled roughly.
And that’s it! For the best results, serve the boiled fish immediately while hot. Enjoy it simply with lemon wedges and fresh herbs or use it in fish tacos, soups and fishcakes.
Common Mistakes to Avoid
Here are some common boiling mistakes and how to prevent them:
-
Overcrowding the pot – Cook fish in a single layer with room to move around. Overcrowding steams rather than boils.
-
Boiling too long – It takes only minutes for fish to overcook and dry out. Use recommended times.
-
Boiling at too high a heat – Keep the water at a gentle simmer so the fish cooks gently.
-
Letting fish sit in the water – Remove fish from the water immediately after boiling or it will continue cooking.
-
Not patting fish dry – Dry fish thoroughly so excess moisture doesn’t cause splattering issues.
-
Not seasoning the fish – Always season fish before boiling to boost flavor.
Tips for Perfectly Boiled Fish
-
Add aromatics like lemon slices, peppercorns or bay leaves to the water for extra flavor.
-
Use court bouillon – a flavored poaching liquid – instead of plain water for more flavor.
-
Cook fish in broth or wine for even more taste.
-
Chill boiled fish in the liquid before flaking for fish salads or sandwiches.
-
Use a fish poacher with a strainer insert to easily remove fish after boiling.
-
Serve boiled fish with condiments like lemon wedges, parsley, tartar sauce or capers.
-
To keep boiled fish moist, wrap tightly in plastic and store for up to 2 days in the fridge.
Frequently Asked Questions
Can I boil frozen fish?
Yes, you can boil fish straight from frozen. Add an extra 2-3 minutes to the cooking time and make sure the water has come back to a boil before starting to time it. Defrosting first is ideal but not essential.
Should I boil fish with or without the skin on?
For easy boiling, choose skinless fillets. Skin can make the fish curl and cook unevenly. However, leaving the skin on does help keep the fish intact. Score the skin before cooking if leaving it on.
Is boiled fish healthy?
Boiling is one of the healthiest ways to cook fish. The high temperatures denature proteins and kill any bacteria but fish boiled for just a few minutes retains more vitamins and omega-3s than frying or baking.
Can you boil canned tuna?
It’s best not to boil canned tuna. Canned tuna is pre-cooked so boiling will make it dry and crumbly. For canned tuna, it’s better to use it cold in salads, sandwiches, pasta bakes and tuna melts.
Boiling is one of the quickest and easiest ways to cook fresh fish to tender perfection. Follow the guidelines above for foolproof textures and flavors. Be careful not to overcook the fish – remember that less time is usually better.
With the proper technique, boiled fish makes for a healthy, delicious family meal. Enjoy this light, nutritious cuisine from the sea!
How to Boil Fish
We already talked about a few different ways to cook frozen mussels, such as boiling them in any liquid you like. A great way to infuse flavor if you use broth that has been seasoned. For fillets you can really use any variety you choose. The bright pink fish here is our favorite, but cod, flounder, and catfish also work well.
When picking a type, keep in mind that boiling water makes it more likely to fall apart than baking or air-frying. That is why this type works the best because it is a bit more firm. You can marinate the fish first, or leave as is. It should be defrosted too. Cooking frozen fish is a bit trickier.
Fish can keep its natural flavors and nutrients when it’s boiled, which is an easy and healthy way to cook it. Here are the steps you need to take to boil fish, whether you want to cook a whole fish or fish fillets:
- Choose salmon fillets (or other meats) that can be boiled, either fresh or defrosted. Fish that can be boiled well are cod, haddock, sockeye salmon, tilapia, and trout. Make sure to clean the fish well and remove any scales that may be on it.
- To make the fish taste better, start by making a tasty poaching liquid, such as bone broth. To make a tasty broth, you can add water, herbs, spices, onions, garlic, celery, carrots, and lemon slices. Put the broth on low heat for a few minutes to mix the flavors.
- You can season the boiling water directly if you’re not making a separate broth. To give the fish flavor, add things to the water like salt, peppercorns, bay leaves, lemon juice, or other herbs and spices.
- In a big pot, bring the broth or seasoned water to a full boil over medium-high heat.
There are two ways to do this. Poached fish is cooked longer in water between 140 and 180 F. boiling is faster at 210 F or so. Your choice. A poached salmon recipe will yield a bit more flavor.
- Gently place the fish into the boiling liquid. Ensure that the pieces are fully submerged. When you boil whole fish, you can keep it from falling apart by wrapping it in cheesecloth or a cooking mesh.
- Reduce the heat to a gentle simmer. During the cooking process, you want the liquid to stay at a low simmer. If you cook fish this way for too long, it might break apart or get too done.
- How long it takes to cook will depend on how thick and what kind of fish it is. Salmon fillets or steaks usually take 5 to 10 minutes to cook. Whole fish that has been boiled may take 15 to 20 minutes or more. When the fish turns opaque and flakes easily with a fork, it’s done.
- Carefully flake off a small piece of the fish with a fork. It should easily separate into flakes and appear opaque throughout. If it is still see-through or just barely see-through in the middle, keep boiling for a few more minutes.
Once cooked, carefully lift it out of the liquid using a slotted spoon or spatula. Be gentle to avoid breaking it apart as it will be very tender. Place on a plate or platter and serve with your favorite sauces, garnishes, lemon wedges, or sides.
Fish that has been boiled lets its natural flavors shine. This is an easy and healthy way to cook fish. If you pay close attention to the cooking time and just a few simple ingredients, you can make a tasty boiled fish dish.
For this example we are using pink salmon cut into individual portions as you see here. It becomes very fragile when it’s done, so I suggest cutting it into pieces right away. This way, it cooks more evenly and comes together faster.
- 1 lb salmon
- Paprika
- Chopped parsley
- 1/2 onion sliced
- 3 c water or broth
- Add salt and pepper to taste. A sichuan pepper will make boiled fish hotter.
I like having a metal slotted spoon to lift it out. You can press it together with a fork or tongs, but that will make it fall apart into a bunch of little pieces, which isn’t good at all. GENTLE is the key here. White fish is best using a brine or fish stock. It’s a good idea to cook fatty fish such as salmon and mackerel in a flavored liquid.
For choices that are too rich, you can add a little dry white wine like Pinot Grigio to make them more acidic. I will sometimes do that when boiling a whole chicken.
White fish will be more delicate, point blank. That’s why you might want to leave the skin on so it stays together better. When you’re ready to eat, just peel it off. To cook it really quickly, I would make fish nuggets. They are great for kids because they are already small enough to bite. You just;.
- To make the soup, put onion slices and water in a pot. Place the pot on medium-high heat and bring the water to a boil.
- Cut your fillet into two or three smaller pieces so they can go under well. Lower down carefully with a spoon. Bring back to a low boil and cook for another 4 to 5 minutes, or until the fish is done the way you like it.
Bite size pieces will be closer to 2 minutes or so depending on their size. To check either one use a slotted spoon to lift it out. Use a fork to cut off one end to see if it is still translucent at all. If so lower it back down for another minute and check again.
There are many things that can be served with poached salmon, but our favorite is a bed of rice, our 4-ingredient basic biscuits, and stir-fried vegetables.
Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page because we share all our new creations there every single day. And follow me on Pinterest for more inspirations!
*****Please rate this recipe with 5 stars and tell everyone what you thought. .
- 1 lb salmon
- 1/2 onion sliced
- 3 c water if using broth you can skip seasonings
- 1 tsp paprika
- 1/2 tsp parsley
- salt and pepper to taste
- Fill your pot with water, broth, and onion slices. Place it on the stove over medium-high heat and bring it to a boil.
- Cut your fillet into two or three smaller pieces so they can go under well. Lower down carefully with a spoon. Bring back to a boil and cook for another 4 to 5 minutes, or until done to your liking.