Eliminating the Fishy Odor from Soups with Pineapple

The unique taste of pineapple is a tantalizing combination of sweet and sour, setting it apart from the one-dimensional flavors of vinegar and sugar. Its magic lies in its ability to eradicate the pungent odor from soups without compromising their delicious flavor. Join us as we explore how a few pineapple slices can work wonders in eliminating the pungent smell from these soups!

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1Soups That Can Be Deodorized with Pineapple

Clam Chowder

Clams are a beloved seafood choice, especially for those watching their fat intake. When making clam chowder, adding pineapple helps neutralize the clam’s fishy odor.

Ingredients: Clams (clam meat), pineapple, tomatoes, Vietnamese coriander, and seasonings.

Instructions: Sauté some onions, then add in the tomatoes and pineapple. Stir for about 2 minutes. Pour in the clam broth and bring it to a boil. Season, then add the clam meat. Turn off the heat after 2 minutes, and your clam chowder is ready to be served!

Dìa Fish Soup

Dìa fish is popular for its fatty, sweet, and fragrant meat with minimal bones. However, it tends to have a strong fishy smell. Adding pineapple to this soup will quickly neutralize that odor.

Ingredients: Dìa fish, tomatoes, pineapple, onion, coriander, and seasonings.

Instructions: Boil about a large bowl’s worth of water. Once it’s boiling, add the pineapple and tomatoes. After 5 minutes, put in the fish, which has been marinated with seasonings. This way, your soup will have a sweet and sour taste from the pineapple and tomatoes. This method will make your Dìa fish soup even more delicious and flavorful.

Sour Pineapple Soup with Indian Carp

Indian carp has firm, sweet, and fatty meat, but it can be off-putting if not properly deodorized.

Ingredients: Indian carp, rice paddy herb, coriander, pickled pineapple, chili peppers, tomatoes, seasonings, and pineapple.

Instructions: Similar to the first step in making clam chowder, sauté some onions and add tomatoes. Pour in a large bowl of water and bring it to a boil. Add the fish, followed by the pineapple and pickled pineapple. Finally, throw in the herbs, season to taste, and turn off the heat.

2How to Cook with Pineapple Without Allergic Reactions

While pineapple is nutritious, improper handling during cooking can lead to allergic reactions. To prevent this, keep the following in mind when stir-frying or cooking with pineapple:

– Peel and core the pineapple (go a little deeper to remove the eyes).

– Rinse the pineapple well (you can also rinse it with diluted brine).

– Avoid using too much pineapple.

Pineapple is not only a healthy food but also a great ingredient to eliminate the fishy odor in the above soups. Happy cooking, and I hope you find joy in the kitchen!

Source: kienthuc.net.vn

Frequently asked questions

The fishy odor in soups with pineapple is caused by the presence of an enzyme called bromelain, which is naturally found in pineapples. When bromelain breaks down, it can release an unpleasant, fishy-smelling odor.

There are several ways to eliminate the fishy odor from soups with pineapple. One method is to add a small amount of acid to the soup, such as lemon juice or vinegar, which can neutralize the bromelain enzyme and prevent it from breaking down. Another approach is to heat treat the pineapple before adding it to the soup, as cooking the fruit will destroy the bromelain enzyme. Additionally, using fresh pineapple that is fully ripe can help reduce the fishy odor, as the bromelain enzyme is more active in underripe fruit.

Adding a small amount of acid, such as lemon juice or vinegar, to neutralize the bromelain enzyme is unlikely to significantly affect the taste of the soup. However, it is always a good idea to taste the soup after making any adjustments to ensure it suits your preference.

To heat treat pineapple and destroy the bromelain enzyme, you can cook the fruit using various methods such as boiling, steaming, or grilling. Boiling or steaming the pineapple for a few minutes is usually sufficient to deactivate the enzyme. If you prefer a grilled flavor, you can also grill the pineapple until it is heated through and slightly charred.

Yes, heat treating pineapple can not only eliminate the fishy odor but also soften the fruit, making it easier to blend or puree if you want a smoother texture in your soup. Additionally, heat treatment can enhance the sweetness of the pineapple, adding a deeper dimension of flavor to your dish.