Fish is a staple in many family meals, and for good reason. It’s a great source of omega-3 fatty acids, vitamin D, and essential minerals. But preparing fish can be a challenge, especially when it comes to getting rid of that strong fishy smell. That’s why marinating fish is so important—it adds flavor and helps reduce any unpleasant odors. Here’s a guide to help you master the art of fish marination and make your meals even more delicious.
Tips for Choosing Fresh Fish
The key to successful fish marination starts with choosing fresh fish. Fresh fish will naturally taste sweeter and be easier to rid of any fishy odors. Here are some signs to look for when selecting your fish:
Clear, bright eyes that are not sunken or cloudy.
Pink gills that are free of mucus, discoloration, or strange odors.
Firm flesh that bounces back when pressed.
Shiny skin with scales that are tightly attached.
Effective Fish Cleaning Methods to Remove the Fishy Smell
Salt and White Wine/Cooking Wine
Salt and white wine or cooking wine are excellent for removing the fishy smell. After cleaning the fish, rub it with a mixture of salt and a small amount of wine. Salt has antibacterial properties and helps remove slime and dirt from the fish’s surface, while the wine eliminates the odor.
Ginger and Vinegar
Ginger and vinegar are also readily available ingredients that work wonders for cleaning and deodorizing fish. Dilute some vinegar with water and add a few slices of ginger. Soak the fish for 5–10 minutes, and it will be clean, fragrant, and free of any fishy smell.
Lemon and Fresh Milk
Lemon and fresh milk are perfect for removing the fishy smell from salmon or catfish. Simply soak the fish in unsweetened milk with a few lemon slices for about 15 minutes. This method is used by professional chefs to eliminate odors while retaining the natural fat content of the fish.
Spices That Enhance the Flavor and Mask the Fishy Smell
The following spices will not only help mask the fishy smell but also add depth of flavor to your dish.
Ginger and Lemongrass
Grinding ginger and combining it with crushed lemongrass is a match made in heaven for fish marination. This duo is perfect for steamed, grilled, or braised fish dishes, adding a delightful aroma that overpowers any fishy odor.
Turmeric
Turmeric is another spice that pairs exceptionally well with fish. Not only is it healthy, but it also adds a beautiful color to your dish. Fish marinated in turmeric takes on a distinctive aroma, making it ideal for fried or grilled preparations.
Garlic, Shallots, and Chili
A mixture of finely chopped garlic and shallots with a hint of chili enhances the aroma and adds a mild spiciness that goes well with rice. This combination is perfect for grilled or foil-wrapped braised fish.
Essential Seasonings for Fish Marination
Good-quality fish sauce
Ground pepper
Seasoning powder
Sugar (adjust to taste)
Cooking oil (helps absorb the seasonings)
Specific Fish Marinade Recipes
Crispy Fried Fish
Clean and deodorize the fish as mentioned above.
Marinate with: salt, pepper, lemon juice, garlic, and turmeric
Let the fish absorb the flavors for 15–20 minutes before frying. For an extra crispy texture, coat the fish with a batter of cornstarch, flour, or other ingredients of your choice.
Braised Fish with Pepper
Marinate the fish with fish sauce, ground pepper, shallots, garlic, sugar, and a touch of food coloring
Add a few slices of ginger to eliminate any fishy smell
Let the fish absorb the flavors for at least 30 minutes before braising.
Grilled Fish with Lemongrass and Chili
Prepare a mixture of chopped lemongrass, chili, ginger, turmeric, fish sauce, cooking oil, and honey
Marinate the fish for 1–2 hours or overnight in the refrigerator to allow the flavors to penetrate the fish.
Tips for Better Fish Marinating
Make shallow cuts on the fish’s surface to help it absorb the marinade more effectively.
Use an airtight container or a sealed plastic bag to prevent odor leakage and maintain the flavor.
Avoid marinating for too long (especially for small or filleted fish) as it may cause the fish to become mushy and lose its firmness.
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