Fish is an incredibly nutritious food and a popular dish, often cooked in various ways, each with its unique and irresistible flavor. However, the strong fishy smell can be a turn-off for many. Here’s a secret shared by chefs to reduce that odor: there’s a thin thread-like cord on the fish’s body that, when removed, significantly reduces the fishy smell.
First, after the fish has been gutted and cleaned, rinse it again and scrape off any remaining black membrane from the belly, ensuring that all excess blood is washed away to reduce the fishy odor.
Next, make a horizontal incision about 1cm away from the fish’s head and body. You’ll notice a white thread-like vein exposed.
Gently pull this vein out from both sides of the fish’s body. Doing so will noticeably reduce the fishy smell. Be careful not to use too much force, as it may break the thread midway; a gentle pull is all that’s needed.
According to chefs, even after removing this thread, there are additional steps to further reduce the fishy smell:
– Remove the fish’s scales and the slimy layer on its surface: After scaling the fish, you’ll notice a slimy layer on its body. This layer is a significant source of the fishy smell, so it’s essential to rinse it off thoroughly. For slippery fish with stubborn slime, like catfish, rubbing salt on the surface can help remove it effectively.
– Remove the throat bones: In addition to removing the black membrane and gills mentioned earlier, cutting away the throat bones near the fish’s head and back can also reduce the fishy odor. These bones often trap internal organs and parts of the black membrane, making it challenging to clean the fish thoroughly. Use scissors to cut them away, then scrape with your fingernails, and rinse.
– Clean the clotted blood between the vertebrae: Fish blood is very pungent, but there isn’t much of it when the fish is gutted. The clotted blood is usually found near the gills and between the larger bones, and it can be easily rinsed off with water.
– Marinate the fish: After cleaning and cutting the fish into pieces or making incisions on its body, marinate it with seasonings to not only reduce the fishy smell but also enhance its flavor. Mix salt, cooking wine, onion, and ginger, and marinate the fish for about half an hour.
– Soak the fish in rice water: One of the simplest ways to reduce the fishy smell before cooking is to soak the fish in rice water for 15-20 minutes. Rinse the fish with clean water afterward and let it drain before cooking to reduce the odor further. Avoid soaking it for too long, as it may cause the fish’s skin to peel or affect its freshness.
– Use lemon or lime to neutralize the smell: Citrus fruits like lemon or lime are excellent natural deodorizers. Simply place thin slices of lemon or lime around the fish after cleaning it, or squeeze the juice over the fish. This will not only reduce the fishy smell but also add a pleasant citrus aroma.
*According to Thoidaiplus*
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