The Ultimate Spices to Transform Your Fish Stew: Unlocking Tender Bones and a Delicate, Aromatic Flavor

Traditional Fish Stew: A Delicacy That Melts in Your Mouth

The traditional fish stew is a dish where the fish is stewed to the point that the bones become tender, eliminating any worry of fish bones getting stuck in your throat. The soft bones also have a nutty flavor and are packed with nutrients, as consuming the entire fish, including the bones, is considered more beneficial than just eating the fish meat.

In the past, to achieve this tender consistency, our ancestors would stew the fish in an earthenware or iron pot, burying it in wood ash, rice hulls, or straw to maintain a constant temperature for about 12 hours. This process resulted in fragrant, firm fish meat and tender bones. However, in today’s urban setting, stewing fish over a gas stove or using an electric pot for such an extended period may be impractical and time-consuming.

Two Ingredients to Speed Up the Tenderization Process

The trick known to many, especially in the traditional fish stewing craft, is to use lemons. Fresh lemons have two main benefits when added to the stewing pot: they accelerate the softening of the fish bones and help firm up the fish meat, ensuring a fragrant dish without any fishy odor.

The acidic nature of lemons aids in breaking down the fish bones, while the lemon oil and juice effectively eliminate any fishy smell. Placing lemons at the bottom of the pot before adding the fish will make a noticeable difference.

As an alternative to lemons, pickled vegetables can be used. In the past, fish was often stewed with salted mustard greens. The pickles not only mask the fishy odor but also help firm up the fish meat and accelerate the softening of the bones.

Similar to lemons, the acidic nature of pickled vegetables helps neutralize any fishy smell and expedites the tenderization process.

Tips to Prevent a Fishy Odor

When buying fish, ensure it is thoroughly cleaned. Rub salt on the fish’s skin and scrape off any black membrane from the belly. The skin and black membrane are prone to carrying odors that can cause a fishy smell.

Before stewing the fish, blanch it in boiling water. This step helps tighten the fish meat, preserving its sweetness. When adding the fish to the pot, first put in the spices, auxiliary ingredients (lemon, pork belly, pickles, onion, tea leaves, etc.), and bring the water to a boil. This method prevents the release of amino acids, reducing any fishy odor.

Use characteristic spices to eliminate the fishy smell: chili, pepper, turmeric, galangal, tea leaves, green bananas, split sugarcane, sour ears, and ashitaba, to name a few. Depending on your family’s preferences, you can choose the auxiliary ingredients that suit your taste. These spices not only enhance the flavor of the stew but also help neutralize any fishy odor. For a richer, fattier dish, line the bottom of the pot with pork rind to prevent burning and add a delightful aroma to your stew.

Tips for Achieving a Beautiful Color for Your Fish Stew

Use caramelized sugar: Put sugar in the pot and heat it until it turns a cinnamon color; be careful not to burn the sugar, as it will turn black. For an even better color, add a touch of annatto oil or Korean chili powder.