Get Rid of Fishy Odor on Seafood with These Ingredients

While seafood is delicious, it often has a strong fishy odor. To ensure a tasty meal, it is crucial to eliminate the fishy smell from seafood.

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Seafood

Various kinds of seafood are rich in nutrients such as minerals, zinc, and omega-3. However, when processing, you need to get rid of the fishy smell to not affect the taste of the dish.

To completely remove the fishy smell of seafood, you need to remove the gills, scales, guts, especially blood from the fish, especially the blood from the spine and the black membrane in the belly. This black membrane is the factor that creates the fishy smell of the fish.

Then, you should wash the fish thoroughly 2-3 times. You can use white wine to soak the fish for about 10 minutes to eliminate the odor. Or you can use rice water, fresh green tea water to soak the fish for about 15 minutes.

Shrimp

When processing shrimp, you should remove the whiskers and pull out the black veins on the back of the shrimp. For small shrimp, you can keep the shell and legs to preserve the calcium.

Next, you soak the shrimp in a mixture of salt, sugar, white wine, and diluted water. This mixture will help the shrimp not only eliminate the fishy smell but also retain its crispness after being cooked.

Squid

When processing squid, you should wash off the remaining black ink, remove the cartilage in the squid’s belly, and rinse it with water 2-3 times. Then, you add a little dried tea to boiling water, briefly blanch the squid in the boiling water until it becomes firm, then scoop it out to let it drain.

You can rinse the squid again with white wine to ensure it is free of fishy smell. Especially before cooking, you can marinate the squid with a little sesame oil to enhance its aroma.

Snails

If not cleaned, snails will still have mud inside. Therefore, after buying, you should soak the snails to remove all the mud, slime, and dirt. Then, you wash them again and soak them for another 15 minutes in rice water to eliminate the fishy smell of the snails.

If you want to boil snails, you should add lime leaves, grapefruit leaves, or guava leaves, crushed lemongrass, and chopped chili to eliminate the smell and bring out the fragrance.

Crabs, clams

According to Saigon Thể Thao

Frequently asked questions

Remove whiskers and black veins. For small shrimp, keep the shell and legs for added calcium. Soak in a mixture of salt, sugar, white wine, and water to eliminate odor and retain crispness.

Wash off black ink and remove belly cartilage. Rinse 2-3 times, then blanch in boiling water with dried tea. Rinse again with white wine to ensure no fishy smell remains. Marinate with sesame oil before cooking for enhanced aroma.

Soak snails to remove mud, slime, and dirt. Wash and soak again in rice water for 15 minutes to eliminate any fishy smell. When boiling, add aromatic leaves (lime, grapefruit, or guava) along with lemongrass and chili for a fragrant, tasty dish.

According to Saigon Thể Thao, these seafood items require specific handling to ensure food safety and retain their delicate flavors. Unfortunately, I do not have access to the full article, but I can provide further advice and tips with more context.
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