The Secret to Delicious, Non-Fishy Flavour

The pungent odor of fish can ruin your culinary creations, and while lemon and vinegar can neutralize the fishy smell, they may alter the taste of the fish. Soaking it in rice water tends to make the fish mushy. However, there's a surprising hero in your kitchen that can save the day – toothpaste! Yes, a simple squeeze of toothpaste can work wonders in eliminating the fishy odor, leaving you with a fresh-tasting dish.

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Fish Preparation

First, after cleaning the fish, place it in a basin and apply toothpaste generously all over its surface.

Then, rinse the fish with clean water to eliminate any fishy odor. Don’t forget to remove the black membrane from the belly of the fish during preparation.

Fish Cooking

When cooking the fish, you can add 2 teaspoons of white wine to completely get rid of any fishy smell.

If you want to use spices to eliminate the fishy odor and enhance the flavor, you can add spices with strong aromas like pepper, chili, lemon, vinegar, or ginger…

However, the amount and type of spices added depend on the dish you are preparing. Especially with lemon, it is recommended to add it only after turning off the heat to prevent a bitter taste in the fish.

Hopefully, with this information, you can find a useful method to remove the fishy odor, ensuring that the fish meat remains firm and tasty, and your hands don’t smell fishy afterward.

Frequently asked questions

The key is to remove trimethylamine oxide (TMAO), a compound that gives fish its ‘fishy’ smell and taste. This can be done by simply soaking the fish in a solution of water and vinegar, lemon juice, or even milk for a few minutes before cooking. Alternatively, gently cook the fish in acidic ingredients like tomatoes or lemon juice to neutralize the TMAO.

The ‘fishy’ taste and smell is caused by the presence of a compound called trimethylamine oxide (TMAO). This compound is naturally occurring in fish, and while it is not harmful, it can be off-putting to some people. TMAO is more prominent in older fish or those that haven’t been handled properly post-catch.

Acidic ingredients like vinegar, lemon juice, or even dairy products contain acids that break down the TMAO compound, thus reducing or eliminating the ‘fishy’ smell and taste. Cooking fish with acidic ingredients like tomatoes or lemon juice will also help to neutralize TMAO during the cooking process, resulting in a more pleasant flavor.

Yes, TMAO can also cause the texture of the fish to become mushy or soft, so removing it will help retain a firmer, more desirable texture. Additionally, reducing TMAO can make the fish more digestible for those with sensitive stomachs.

Milk is a great alternative to vinegar or lemon juice for soaking fish. The lactic acid in milk helps to break down TMAO, and it is milder in taste, so it won’t affect the flavor of the fish as strongly.
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