Fish kettle

A fish kettle is a kind of large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids.

A fish kettle, circa 1907.

Larousse Gastronomique describes the fish kettle as "a long, deep cooking receptacle with two handles, a grid, and a lid. The fish kettle is used to cook whole fish, such as hake, salmon, pike, in a court-bouillon. The removable grid enables the fish to be taken out without breaking it."[1]

See also

References
  1. Larousse Gastronomique, Prosper Montagné (ed.) New York: Clarkson Potter, 2009.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.