Fish Kettle
A long, lidded aluminum pan, about 24-inches in length, designed for cooking a whole fishes such as trouts or salmons It has a preforated insert with handles to remove the fish once poached. Cold, salted water is placed in the pan and allowed to come slowly to the boil with the fish in it. The heat source is then turned off and the fish continues to poach.
Copper fish kettles are the best, but they can be really expensive. All kinds of kettles require two burners on the stove.
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