A fish kettle is a kind of large, oval-shaped

kettle A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a ''lid'', ''spout'', and ''handle'', or a small electric kitchen appliance of similar shape that functions in a self-contained ...

used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids. ''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 The term hake refers to fish in the: * Family Merlucciidae of northern and southern oceans * Family Phycidae (sometimes considered the subfamily Phycinae in the family Gadidae) of the northern oceans Hake Hake is in the same taxonomic order (Gad ...

salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

pike Pike, Pikes or The Pike may refer to: Fish * Blue pike or blue walleye, an extinct color morph of the yellow walleye ''Sander vitreus'' * Ctenoluciidae, the "pike characins", some species of which are commonly known as pikes * ''Esox'', genus of ...

, in a

court-bouillon Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs ...

. The removable grid enables the fish to be taken out without breaking it."''

Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

'',

Prosper Montagné Prosper Montagné (; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food, cooking, and gastronomy, notably Larousse Gastronomique (1938), an encyclopedic ...

(ed.) New York:

Clarkson Potter Clarkson Potter (September 19, 1880 – October 4, 1953) was an American golf Golf is a club-and-ball sport in which players use various clubs to hit balls into a series of holes on a course in as few strokes as possible. Golf, un ...

, 2009.

References

{{Kitchenware-stub Cooking vessels

See also

References