Take your fillets, (I prefer to use panfish for this, especially bluegills), and put a couple of fillets into a piece of cheesecloth. Fold it up so that you are holding a majority of the cheesecloth. Dip this into boiling water(A good hard rapid boil), and hold in it for 3 minutes. Be careful when you do this since your fingers are only about an inch away from the boiling water. After the 3 minutes, pull them out. Basically, all i did was poach the fish. (That didn’t sound good! But it like poached eggs, same theory) Once they are out drop them into a small crock-pot or a fondue pot that has melted butter in it. I use a small crock-pot and keep the setting on warm or low. This is key! Basically its drawn butter. Then grab a fork and enjoy, your buddies will lose it. Work great with a nice steak, a little surf-n-turf.
You can keep the fish once it has been poached(boiled) for up to a week in the fridge. I use it in the summer on salads, since I eat light in the summer. But the possibilities are endless. It a great cheap replacement for that junk imitation crab meat. You could also chill it after you poach it and serve it cold with cocktail sauce. Trust me its better than shrimp!
