Fish is a nutritious food, offering a plethora of health benefits for your heart, brain, and immune system. However, many people are hesitant to cook fish due to its distinctive pungent odor. If not handled properly, this odor can affect the flavor and nutritional quality of the dish. Fortunately, there’s a simple yet effective traditional trick to address this issue: soaking the fish in a special liquid before cooking can eliminate the unpleasant smell, resulting in firmer, sweeter, and more flavorful meat.

So, what is this “special liquid”? Let’s find out.

Soak fish in this liquid to eliminate odor and enhance its sweetness and nutritional value.

1. Salt and Vinegar Solution: The Ultimate Odor Neutralizer

This is a traditional method used by many home chefs to neutralize fish odor:

Method:

  • Mix 1 liter of filtered water with 1 tablespoon of salt and 2 tablespoons of white vinegar (or lemon juice).
  • Soak the cleaned fish (gut and scale removed) in this solution for 10-15 minutes.
  • Rinse the fish with clean water afterward and let it air dry.

Benefits:

  • Salt helps eliminate bacteria, while vinegar/lemon juice, with their mild acidity, neutralizes trimethylamine, the primary cause of the fishy odor.
  • Result: Odor-free fish with brighter skin, firmer flesh, and retained natural sweetness.

2. Rice Water Soak: Natural Nourishment and Gentle Odor Removal

Soaking fish in rice water is a handy traditional kitchen tip.

Method:

  • Use the second round of rice water (cloudier water) to soak the fish for about 15 minutes.
  • Rinse the fish with regular water afterward.

Benefits:

  • Rice water contains mild enzymes that help soften the fish and remove the slippery, pungent coating on its surface.
  • At the same time, it preserves the nutritional content within the fish meat.
  • Best for: This method is ideal for freshwater fish like carp, roach, and catfish.

3. Green Tea Soak: Natural Antibacterial and Aromatic Agent

Green tea is not only beneficial for your health but also an excellent fish odor neutralizer.

Method:

  • Brew a strong cup of green tea and let it cool.
  • Soak the cleaned fish in the tea for 10-20 minutes.
  • Remove the fish from the tea and let it air dry.

Benefits:

  • Green tea is rich in antioxidants, which help neutralize odors and kill bacteria naturally. It also imparts a subtle aroma to the fish, eliminating any trace of fishiness.
  • Best for: This method is perfect for steamed or braised fish dishes to maintain their delicate flavor.

4. White Wine Soak: A Professional Chef’s Trick

A small amount of white wine can transform a smelly fish into an aromatic delight!

Method:

  • Mix 50ml of white wine with 300ml of water, and optionally, add a few slices of ginger.
  • Soak the fish in this solution for 5-10 minutes.
  • Rinse the fish thoroughly before cooking.

Benefits:

  • White wine evaporates quickly, taking the unpleasant odors along with it.
  • Ginger enhances the aroma, making the fish meat firmer and more nutritious by preserving its natural proteins.
  • Note: Avoid soaking the fish for too long to prevent it from drying out.

5. Why Does Soaking Fish Make It “Sweeter and More Nutritious”?

Proper odor neutralization not only improves the flavor but also retains nutrients like omega-3, protein, and vitamin D. When the fish meat is free of odor, the body can more easily absorb the protein, making it more appetizing and preventing feelings of fullness and indigestion.

A small bowl of liquid can make a big difference. Soaking fish in the right way before cooking is the key to preserving its sweetness, reducing odor, and boosting its nutritional value. Don’t let the pungent smell of fish deter you from enjoying this nutritious food. Choose the soaking method that suits the type of fish and the dish you plan to prepare, and experience the difference for yourself.

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