## Tips for Choosing Fresh Fish
Tips for Choosing Fresh Fish
It’s best to choose live fish
If you’re buying a dead fish, pay attention to the following points:
– Observe the fish’s appearance. If it’s still slimy, its eyes are clear, the scales are intact, the gills are pink, and it sinks in water, it’s fresh.
– If the fish has mucus, sunken eyes, easily detachable scales, a pale color, flesh with reduced elasticity, a bloated belly and anus, and it floats in water, it’s spoiled.
– White or yellow fish usually taste better. Black fish are often from ditches and don’t taste as good.
– Don’t be afraid to get your hands dirty when buying fish, as you might end up with a less tasty one. Open the gills and check; if they’re red, the fish is fresh, but if they’re pale or discolored, it’s spoiled.
Marinating Tips to Remove the Fishy Smell
Marinating to Remove the Fishy Smell
Before marinating, make sure to clean the fish:
– For seafood, choose fresh fish with clear eyes, red gills, and firm, elastic flesh. Wash the fish with saltwater and remove the gills and any traces of blood before cutting and marinating.
– For river fish, in addition to the fishy smell, there’s also the smell of mud. Wash the fish with saltwater or rub it with salt to eliminate these odors before cooking.
– For snakehead fish, remove the skin and scales, especially the two smelly scales near the head, and the slimy thread along the spine.
Note: After cleaning the fish, rinse it with clean water, then wash it with ginger wine, both inside and out. Place the fish in a colander and pour hot water (70-80°C) over it to firm up the flesh. Make sure to use a colander with wide gaps so that the hot water doesn’t pool and scald the fish. Let the fish drain and pat it dry.
– Depending on the recipe, you can marinate the fish with a few drops of lemon juice to reduce the fishy smell.
– During cooking, add ginger to neutralize the fishy smell in dishes like congee, sweet and sour fried fish, or snakehead fish served with ginger fish sauce. After preliminary processing, blot the fish dry before cooking to further reduce the smell.
– For fried fish, make sure it’s completely dry, then coat it with a layer of dry starch (tapioca, wheat, or crispy flour) before frying.
For stewed fish, marinate the fish well with seasonings and coloring to ensure the flavors penetrate. When stewing, avoid stirring or mixing too much, and don’t let the broth boil vigorously, as this can cause the fish to break apart.
– For boiled or steamed fish, serve it as soon as it’s cooked. Overcooking can make the fish fall apart and cause the meat to dry out and lose its sweetness.
Note:
When preparing fish, try to minimize the fishy smell by using specific spices and cooking methods, such as washing the fish with salt water and removing the gills and bloody parts.
When stewing fish, avoid stirring or mixing too much, as this can cause the fish to break apart and release bitter-tasting bile.
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