Food & Receipts

The 4 fishy smells that cannot be removed, only discarded, ruined by cooking

When it comes to cooking fish, the biggest concern for everyone is the fishy smell. People try various methods to get rid of the odor. However, these four parts are the key areas that you should pay extra attention to. Without properly cleaning them, no seasoning can make the dish tasty.

Administrator

24 December, 2023

223

Many people think that removing the “fishy line” will prevent the fish from having a strong odor, but in reality, that is not the case. The “fishy line” itself does not have any fishy scent; it is simply a nerve line that helps the fish maintain balance in the water, similar to a white, edible tendon. The remaining four areas on the fish are the actual sources of the fishy odor, and they need to be properly addressed. Let’s take a look at how to handle them correctly. Remember, this applies to both saltwater and freshwater fish.

After the fish has been prepped by removing the scales, gills, and internal organs, focus on these four areas:

1. Throat Bone

This refers to a bone protruding under the fish’s tongue, which is the fish’s throat and has a particularly strong fishy smell. Use scissors to cut the connecting part between the throat bone and the fish’s body, and pull it out with your fingers. This area is not only unpleasant smelling but also dirty and needs to be discarded.

2. Dark Membrane in the Abdominal Cavity

Clean the dark membrane on both sides of the fish’s belly. If it is difficult to clean with your fingers, you can use a clean cloth to wipe it a few times to easily remove it.

3. Spinal Cord Blood

The spinal cord blood is located on both sides of the fish’s backbones. It is the longest spinal cord throughout the body, and the blood is concealed under the abdominal cavity. Use your fingers to pull out the spinal cord blood, and then rinse it with clean water.

4. Slimy Substance between Scales and Fish Skin

Under the fish’s skin, there is a black slimy substance that is a chemical with the strongest fishy smell. To handle it, follow these steps:

Boil a pot of water and remove the fish. Pour hot water onto the fish with a spoon and add 3-4 spoonfuls of hot water to one side. Then, use a knife to scrape off the black slimy layer between the fish scales and the fish skin and clean it. If you find this process too complicated, you can immerse the whole fish in hot water and simmer for about 2 seconds. After the fish is completely immersed in hot water, remove it and use a knife to scrape off the scales and remove the black slimy substance.

Of course, some people may question if the fish will still retain its original flavor after processing in this way. The answer is yes. The fish will taste fresh, sweet, and without any fishy smell. If you haven’t tried this method before, I recommend giving it a try. I guarantee that the fish dish you cook will be free of any fishy odor and even more delicious.