When it comes to fish soup, many women hesitate to cook it at home because they are afraid it might turn out bad or fishy. However, by following these 3 secrets, you can confidently cook delicious and non-fishy fish soup.
Secrets to Cooking Fish Soup without it Being Fishy
1. Remove all the Black Membrane from the Fish Belly
To prepare the fish for cooking fish soup, it is important to remove the black membrane inside the fish belly. This black membrane contains fat, lysozyme, and harmful bacteria, which can make the soup fishy and also unhealthy. Ensure that you thoroughly wash the fish belly to remove the black membrane.
2. Soak/Wash the Fish with Natural Odor-Removing Ingredients
- Washing the fish with rice water or fresh milk: Soak the fish in rice water or fresh milk for about 15 minutes, then rinse with clean water. This method is suitable for large fillet types of fish like salmon, tuna, and mackerel.
- Soaking the fish in alcohol and ginger: Alcohol and ginger help remove foul and fishy odors. Use them to wash the fish, ensuring a more delicious dish. However, use a small amount of ginger to avoid affecting the characteristic smell of certain types of fish.
- Soaking the fish in saltwater: Salt helps reduce the fishy odor. You can use salt water to wash the fish, rub salted grain on the fish, or soak the cleaned fish in cold water with a little vinegar, pepper, or cinnamon leaves.
- Soaking the fish in fresh lemon juice: Squeeze fresh lemon juice, soak the fish for a few minutes, and then clean it as usual. This method ensures that the fish remains firm and non-fishy, but avoid soaking for too long to maintain the fresh taste of the fish.
3. Pay Attention to How to Cook the Fish
- Avoid putting the fish in cold water to cook from the start. This will cause the fish to cook quickly and become mushy, resulting in a fishy taste. The fishy blood and slimy substances from the fish’s skin and belly will dissolve in the water, making the soup fishy.
- Fry the fish before making the soup. This common method enhances the flavor of the fish, ensures even seasoning, and prevents the fish from becoming mushy.