Food & Receipts

6 Surefire Tips to Eliminate the Fishy Smell – Make Every Dish Delicious

"Get rid of that fishy smell and taste from your squid, and elevate your dishes! We'll show you 6 easy tips and tricks to ensure your squid is perfectly prepared, making every meal a delight."

Administrator

5 July, 2024

102

Squid is a nutritious food that can be prepared in a variety of delicious dishes. However, if you don’t clean and prepare squid properly, it can develop a strong, unpleasant odor that ruins the dish. Don’t worry, we’ve got six easy tips to help eliminate that odor and make your squid dishes taste amazing!

1 Eliminate Odor with Fermented Rice Soup

Add 1-2 tablespoons of fermented rice soup to your squid, depending on the amount of squid you have. Rub the squid with the soup and then rinse it with water. Let the squid air dry, and then it’s ready to be cooked however you like!

Eliminate Odor with Fermented Rice Soup

2 Use Ginger, Salt, and White Wine

This combination of ingredients will not only eliminate the odor but also enhance the flavor of your dish. Rinse the squid with water, then add one crushed clove of ginger, one teaspoon of salt, and one teaspoon of white wine. Rinse again with water and let it air dry.

Use Ginger, Salt, and White Wine

3 Use Lemon Juice

After rinsing your squid with clean water, squeeze 2-3 lemons and gently massage the lemon juice into the squid. Rinse again with water and it’s ready to be cooked!

Use Lemon Juice

4 Sesame Oil and Wine

Once your squid is clean, marinate it in a mixture of sesame oil and wine for about 5 minutes. This will eliminate any remaining odor and give your squid a delicious aroma.

Sesame Oil and Wine

5 Blanching in Boiling Water

After rinsing your squid, blanch it in a pot of boiling water. Then, plunge the squid into ice-cold water. This method helps reduce the odor and makes the squid meat crisper.

Blanching in Boiling Water

6 Green Tea Water

Green tea water is another effective odor eliminator. Blanch the squid in green tea water, and then soak it in cold water. This method reduces the odor and adds a pleasant crispness to the squid.

There you have it—six easy tips to eliminate that squid odor and make your dishes delicious! We hope you found this article helpful and informative.

Frequently asked questions

There are several methods to reduce or eliminate the fishy smell. First, choose fresh, high-quality fish and seafood. Second, use ingredients like lemon, vinegar, or ginger to neutralize odors. Third, marinate the fish or seafood before cooking. Fourth, cook the fish or seafood properly without overcooking. Fifth, use spices and herbs to mask the smell. Finally, remove any bones and skin before cooking as they can contribute to a fishy smell.

Lemon juice, vinegar (especially rice vinegar), and ginger are great natural ingredients to neutralize and eliminate the fishy smell. You can also use other acidic ingredients like tomato or pineapple, or herbs and spices like parsley, dill, bay leaves, or peppercorns.

Yes, marinating fish or seafood before cooking can help reduce the fishy smell. Try a marinade with lemon juice, olive oil, and fresh herbs like dill or parsley. Alternatively, use a mixture of rice vinegar, soy sauce, and ginger. Marinate for at least 30 minutes to an hour, and then cook as desired.

The way you cook your fish or seafood can impact the intensity of the fishy smell. Overcooking can enhance the odor, so it’s important to cook it just right. Grilling, baking, or steaming are good options as they don’t over-intensify the smell. Frying, especially deep-frying, can sometimes enhance the fishy odor, so be mindful of your cooking method.

Yes, several spices and herbs can help mask the fishy odor. Peppercorns, bay leaves, parsley, and dill are great options. You can also use stronger spices like cumin, coriander, or paprika to add flavor and aroma that overpower the fishy smell.

Yes, removing the skin and bones before cooking can help reduce the fishy smell. The skin and bones can contain higher concentrations of certain compounds that contribute to the odor. Removing them also makes it easier to incorporate odor-neutralizing ingredients and ensures more even cooking, reducing the chances of overcooking and intensifying the smell.