What is best cooking temperature for poaching trout?

Poaching is a cooking method that uses a hot liquid, usually water, to gently cook delicate foods like fish. Poached trout is typically cooked at a temperature between 145°F (63°C) and 160°F (71°C). To check the doneness of your trout, gently insert a thermometer into the thickest part of the fish. It is essential to monitor the temperature closely to prevent overcooking, as trout quickly becomes dry and tough when overcooked.