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The Fishy Truth: Unveiling the Strongest-Smelling Parts of a Fish

The key to a delectable fish dish lies in the meticulous removal of any overly fishy parts during preparation. This crucial step transforms the ordinary into an extraordinary culinary experience, enticing even the most hesitant of palates.

Administrator

23 August, 2024

Preparing fresh fish is a delicate process that requires attention to detail. If not handled properly, the dish can turn out to be unappetizingly fishy, diminishing its flavor and ruining the dining experience.

Parts of the Fish That Are Particularly Fishy and Need to Be Removed

If your cooked fish still has a strong fishy odor, it’s likely that the following parts weren’t properly removed during preparation:

Fish Gills

The gills are the first thing to go when preparing a fish. As they filter water for the fish to breathe, they tend to absorb a lot of blood and impurities from the water, resulting in a strong fishy smell.

To remove the gills, use a knife or scissors to cut close to the base of the gills, then gently pull them out. This step will help prevent the fishy odor from spreading to the meat during cooking.

The intestines are one of the fishiest parts. (Photo: The Meat Eater)

Fish Intestines

The intestines contain partially digested food and waste matter, making them extremely fishy and a potential source of contamination for the meat.

To remove the intestines, make a slit along the belly of the fish, from the anus to the gills, then gently use your fingers or a knife to remove them. After taking out the intestines, rinse the cavity thoroughly with cold water to eliminate any remaining waste and fishy odor.

For larger fish where the intestines are meant to be eaten, make sure to clean and remove any undigested food from within.

Black Membrane in the Belly

The black membrane inside the belly cavity contains fat and waste matter, contributing to a strong fishy smell. When preparing the fish, use a knife to scrape away this membrane. Leaving it intact will cause the fishy odor to permeate during cooking, diminishing the flavor of your dish.

Belly Fat

Fish fat, especially belly fat, can also be a source of fishiness. Removing excess fat will make the fish taste better when cooked.

When cleaning the fish, carefully inspect and trim away any visible fat deposits. This not only reduces fishiness but also creates a less greasy, more palatable dish.

Fish Scales

While not as fishy as the internal organs, scales can retain some of the fishy odor if not cleaned properly, affecting the overall quality of the dish.

Scaling the fish is essential before cooking. You can use a knife or a specialized scaling tool to remove the scales thoroughly. After scaling, rinse the fish under cold running water to wash away any remaining scales and debris.

Parts of the fish that are particularly fishy and should be discarded. (Photo: The Guardian)

Fish Blood

Pooled fish blood, especially along the spine, can contribute to a fishy odor. When rinsing the fish, pay extra attention to washing away any blood. Use a knife to gently scrape along the spine and crevices to release the blood, then rinse thoroughly with cold water to eliminate any remaining blood and impurities.

Additionally, remove the bloodline, the strip of red flesh along the spine, as it can also be a source of fishiness. Use a knife or scissors to cut it away, then rinse with cold water.

How to Clean and Get Rid of the Fishy Smell

The process of eliminating the fishy odor after removing the fishy parts is just as crucial to ensuring a delicious dish.

Rinse the Fish with Saltwater or Vinegar

After removing the fishy parts, rinse the fish with diluted saltwater or vinegar to neutralize the odor. Mix a small amount of salt or vinegar with water, soak the fish for a few minutes, then rinse with clean water. Not only do saltwater and vinegar help eliminate the fishy smell, but they also firm up the meat.

(Photo: The Wild Provides)

Marinate the Fish with Lemon or White Wine

Lemon juice or white wine are effective odor neutralizers. Soak or marinate the fish in either of these liquids for a few minutes to completely get rid of the fishy smell. They also add a nice flavor to your dish.

Use Ginger and Onion

When cooking the fish, adding ginger or onion can help mask the fishy odor and enhance the flavor. Ginger has warming properties and is great for neutralizing fishiness. Onion works similarly—add a few slices to the pot while cooking the fish.

Chill the Fish

After cleaning, the fish can be tightly wrapped and stored in the refrigerator for a short period before cooking. Chilling helps retain its freshness and reduces any remaining fishy odor.

According to VTC News

Frequently asked questions

The odor is caused by a combination of factors, including the presence of trimethylamine oxide (TMAO) in their tissues, which breaks down to form amines when the fish dies or is stressed. These amines have a strong, distinctive smell.

The head and guts of a fish tend to be the smelliest parts, as these areas are rich in organs and tissues that contain high levels of TMAO. Additionally, the gills and skin can also contribute to the strong odor, especially if the fish hasn’t been properly cleaned and gutted.

There are several methods to reduce the fishy odor. Firstly, choose fresh, high-quality fish and ask your fishmonger to clean and gut it properly. When cooking, use acidic ingredients like lemon juice or vinegar, which can help neutralize the smell. Cooking methods like grilling or baking can also reduce the odor compared to frying.

While it may not be appealing to some, eating the fish head and guts can provide a rich source of nutrients like omega-3 fatty acids, vitamins, and minerals. These parts are also often used to make stock, adding depth of flavor to soups and stews.

Look for clear, red gills; bright, firm flesh; and a mild, seawater-like scent. Avoid fish with dull, discolored flesh, and a strong, ammonia-like odor, as these are signs of spoilage.