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The Ultimate Guide to Fish Storage: Hot or Cold Water? Unraveling the Mystery of Fishy Odors.

When pickling fish, this is the only water you should use.

11 September, 2024

1. How to Choose the Right Fish

Selecting fresh fish is crucial to the taste and quality of your braised fish dish. Fresh fish not only ensures a delicious meal but also guarantees a true flavor, nutrient-rich, and safe dish.

Eyes: Look for clear and bright eyes. Avoid fish with cloudy or dull eyes as it indicates staleness.

Gills: Fresh fish gills are typically red or pink. Stay away from fish with dark, muddy-looking gills.

Body: A fresh fish will have firm flesh and bounce back when pressed. It should also be free of any strange odors. If the fish feels soft, slimy, or its scales come off easily, it might have been treated with preservatives, so it’s best avoided.

2. Eliminating the Fishy Odor

To ensure your braised fish dish doesn’t taste or smell fishy, proper handling and preparation are key.

Salt Treatment: Sprinkle some salt on the fish, let it sit for a few minutes, then rinse. This helps remove slime and reduce the fishy odor.

Remove Gills and Dark Membrane: When cleaning the fish, be sure to remove the gills and the dark membrane inside the belly, as these parts can contribute to a stronger fishy smell.

For Slippery Fish: For fish like catfish, snakehead, or eel, pour hot water over the fish and then scrape off the slime to reduce the fishy odor.

Soak in Rice Water or Brine: After cleaning, soak the fish pieces in rice water or brine for about 15 minutes, then rinse and pat dry before cooking.

3. Marinating the Fish

Marinating fish for braising is a simple process, typically involving basic ingredients like salt, fish sauce, soy sauce, pepper, and caramel syrup. Some people also add green bananas, jujubes, pineapple, etc., according to their taste preferences.

Marinate the fish for 30 minutes to 2 hours to allow the flavors to penetrate the fish, resulting in a more flavorful and firmer texture.

4. Braising the Fish

When braising, you can use ingredients like galangal, caramel syrup, coconut water (optional), and cooking oil or lard. For a richer, more savory dish, you can also add three-layer pork belly.

Braising Process: Arrange the marinated fish and galangal (or pork belly) in layers in the pot, add caramel syrup, and bring to a boil. Once boiling, reduce the heat and simmer until the fish is tender.

Adding Liquid: If you need to add liquid during the braising process, always use hot water. Avoid using cold water, as it can make the fish taste fishy.

Spices: Towards the end of the cooking process, add chili and pepper to taste. For a deeper flavor and softer bones, you can braise the fish a second time.

With these tips, your braised fish dish will be more delicious, flavorful, and appealing than ever!

Frequently asked questions

The duration depends on the initial quality and the storage method. Fresh fish should be consumed within 2 days of purchase or frozen for later use. Frozen fish can last up to 3 months in a standard freezer and 6-9 months in a deep freezer.

Wrap the fish in a moisture-proof material like plastic wrap or aluminum foil. Place it in the coldest part of the refrigerator, usually the back or bottom shelf. Ensure it is not placed near strong-smelling foods to prevent odor absorption.

Proper cleaning and gutting of the fish, followed by thorough rinsing, is key. Remove any blood and residual organs, then pat dry with paper towels. Store the fish in an airtight container with a layer of wax paper between fillets to prevent sticking and odor transfer.

This can occur when fish is not fully submerged in ice water, causing the top part to oxidize and take on a muddy flavor. Ensure the fish is completely covered with ice water, and change the water regularly to maintain freshness.

Yes, cooked fish can be frozen for future use. Cool the fish to room temperature after cooking, then wrap it tightly in freezer-safe material and label with the date. Cooked fish can be stored in the freezer for up to 3 months.