Might depend on where the Italian-Bostonians’ families originally came from in Italy. (Almost all of them in the northeast US came from some part of southern Italy). But even if they are not from Sicily, they might have some advice and be familiar with poached-in-olive-oil techniques, and which fish to use.
I have read the same about fish poached in olive oil about the silky texture (unsurpising if you are bathing it in oil?)
Have you ever poached fish in court boullion or other liquids? A friend of mine who is married to a Frenchmen served poached salmon at a dinner party and it was excellent and moist.
