Home Explore The Ultimate Guide to Marinated Fish: Eliminate Fishy Odor, Achieve Tender and...

Explore

The Ultimate Guide to Marinated Fish: Eliminate Fishy Odor, Achieve Tender and Flavorful Fish

11 September, 2024

## Choosing Fresh and Delicious Fish: Tips and Tricks

Tips for selecting fresh fish

A fresh fish will have a slimy, glossy appearance, with clear eyes, intact scales, and pink gills that are not raised above the surface of the water. It should also be buoyant.

Never purchase fish with mucus on its surface, sunken eyes, opaque or white eyes, easily detachable scales, pale flesh, or an enlarged anus and belly, which will cause it to float when placed in water.

Fish with white or yellow flesh tend to be more delicious. Fish with dark, muddy flesh are usually from ditches and have a strong, unpleasant flavor.

Before purchasing, gently pull open the fish’s gills. If they are red, the fish is fresh, but if they are white or bruised, it is not.

Marinating fish to eliminate the fishy odor

Before marinating, clean the fish to maintain hygiene and ensure the best flavor.

For seawater fish, look for clear eyes, red gills, and a firm, elastic body. Rub the fish thoroughly with salt before cutting it into pieces.

River fish tend to have a stronger mud-like odor in addition to the fishy smell. Use salt and lemon to rub and scrub the fish’s skin vigorously.

For snakehead fish, remove the skin and scales during preparation. Also, get rid of the two muddy scales near the head and the muddy thread along the spine.

After cleaning the fish, rinse it with clean water, then wash it with cooking wine and ginger, both inside and out. Alternatively, pour hot water (around 70°C) over the fish and let it drain. This helps firm up the flesh. When pouring hot water, place the fish in a colander and ensure the water is not too hot to avoid scalding and scale loss.

For certain dishes, a few drops of lemon juice can be added to the marinade to reduce the fishy smell.

Adding ginger to the fish is another effective way to eliminate the fishy smell (as in congee, sweet and sour fried mackerel, or fried climbing perch served with ginger fish sauce). For fried fish, ensure it is thoroughly dried, then coat it with a layer of dry starch (tapioca, wheat, or crispy flour) before frying.

For braised fish dishes, marinate the fish with seasonings such as chopped garlic and onions, fish sauce, seasoning powder, and coloring to enhance the flavor and color. When braising, avoid stirring or mixing too much, and do not let the sauce boil vigorously to prevent the fish from breaking apart.

For steamed or boiled fish, remove it from the heat as soon as it is cooked and serve it hot. Overcooking will cause the fish to fall apart and the meat to dry out, losing its sweetness.

Frequently asked questions

Marinating fish is a crucial step in preparing fish as it helps to tenderize the meat, enhance its flavor, and most importantly, eliminate any unwanted fishy odor. By soaking the fish in a mixture of acidic ingredients like lemon juice or vinegar, along with herbs and spices, the natural enzymes in the fish are broken down, resulting in a more delicate texture and a fresher taste.

Firstly, always use fresh ingredients of the best quality. The marinade itself should have a balance of acids, oils, and spices to ensure the fish is adequately tenderized and flavored. It is also important to marinate the fish for the right amount of time; usually, 30 minutes to 2 hours is sufficient, depending on the thickness of the fish fillets. Lastly, do not forget to pat the fish dry before cooking to ensure a crispy exterior.

A properly marinated fish will have a noticeable change in texture and color. It should feel firmer to the touch, and the flesh will have a more opaque appearance. Additionally, the fish will have absorbed the flavors of the marinade, so you may notice a change in color or a slight scent of the herbs and spices used.

This marination guide is generally applicable to most types of fish. However, it is important to consider the thickness and texture of the fish fillets or steaks you are using. Thicker cuts may require a longer marination time, while more delicate fish like sole or flounder may only need a brief soak to avoid overpowering their mild flavor.

The beauty of marinating fish is that you can experiment with a variety of flavors. Some popular herbs and spices include dill, parsley, thyme, rosemary, paprika, garlic, ginger, and chili flakes. You can also try adding a touch of sweetness with honey or a citrusy twist with orange zest. The key is to find a balance that complements the natural flavor of the fish without overwhelming it.