Fish Preparation
When buying fish, choose those with clear, bright eyes, firm flesh, and red or pink gills. When pressed, the fish should feel firm.
Once you have bought the fish, scale it, remove the fins, take out the innards, and scrape off the black membrane inside the fish’s belly. These are the parts that give the fish an unpleasant fishy smell.
Washing fish to remove fishy odor
Instead of using regular tap water to wash the fish, you can use one of the following methods to clean the fish.
– Use rice water
Rice water can effectively remove the slime and fishy odor from the fish. Soak the fish in rice water for about 15 minutes, then take it out and rinse it again with clean water. The thiamin in fish can be converted into lactic acid through fermentation, which helps effectively clean the fish and remove the fishy odor from the food.
– Wash the fish with alcohol and ginger
Alcohol and ginger are commonly used ingredients to remove fishy odor from food. You can crush the ginger to extract the oil and soak it in white wine. Rub this mixture on the surface of the fish, both inside and outside, to remove the fishy odor.
– Use lime and salt
Lime and salt also help effectively remove the fishy odor from the fish. You can rub lime and salt on both the inner and outer surfaces of the fish to remove the slime and fishy odor. Rinse the fish again with clean water and let it drain before cooking.
– Use green tea
Both fresh green tea and dried tea can remove the fishy odor from fish. You can use this water to soak and wash the fish, especially sea fish.
– Use milk
Foreign chefs often soak fish in unsweetened fresh milk to remove the fishy odor. The casein in milk can combine with trimethylamine in fish to eliminate the fishy odor.
Using odor-killing spices
When preparing dishes with fish, you need to combine them with aromatic spices to eliminate the fishy odor. Typically, fish can be marinated or cooked with spices such as dried shallots, ginger, chili, lemongrass, and dill. Sour ingredients like vinegar, tomatoes, tamarind, plum, pickles, and tomatoes can also enhance the taste of the fish and prevent it from becoming fishy.
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