1. Selecting and Preparing the Fish
Fresh fish have noticeable features such as black eyes, reddish gills, and tightly attached scales. Photo: Bui Thuy
Choose fresh fish with identifiable characteristics such as black, clear eyes, reddish gills firmly attached to the operculum, and scales that cling tightly to the body, appearing bright and vibrant. The flesh of the fish should feel firm and springy when pressed, and it should have some stickiness. When preparing the fish, remove the scales, gut, and gills, paying particular attention to scraping away the thin, dark membrane, blood in the belly, and around the gills, as these are the primary sources of the fishy odor. For fish like carp, snakehead, and mackerel, cut close to the gills and remove the side-line, a known source of the fishy smell. For catfish and basa, use ash to rub and remove the slimy substance while also reducing the fishy odor.
2. Rinsing the Fish with Traditional Methods
Soaking the fish in rice washing water is an effective way to remove the fishy smell. Photo: Bui Thuy
Rinsing with rice washing water: This traditional method is simple and effective. Soak the cleaned fish in rice washing water for 10-15 minutes, then rinse it off. According to food chemistry experts, the fermentation process in the rice washing water transforms starch and vitamin B1 into lactic acid, resulting in a potent cleaning agent that can be used not only for fish but also for kitchen utensils. Afterward, thoroughly rinse the fish under running water multiple times to eliminate the sour odor from the fermented rice washing water.
Rinsing with ginger-infused alcohol: Crush ginger to release its essential oils, then soak it in white alcohol. Use this mixture to scrub both the inside and outside of the fish. This method effectively reduces the fishy smell and adds a delightful aroma to the dish. Alternatively, you can use the more common method of scrubbing the fish with a mixture of salt and lemon juice. For catfish, lemon juice is particularly effective in removing the slippery texture. Soaking the fish in brewed green tea or tea water is another highly effective way to eliminate the fishy odor, especially for saltwater fish. Foreign chefs often soak fish in milk for 15-20 minutes to quickly neutralize the fishy smell. This is because milk contains casein, which combines with trimethylamine in the fish, thereby absorbing the odor.
3. Marinating the Fish
Various spices used for marinating fish not only enhance the flavor but also help to reduce the fishy odor. Photo: Bui Thuy
For dishes like fish stew, fish soup, or steamed fish, marinating the fish is essential to enhancing the flavor and reducing the fishy smell. Adjust the spices according to your personal preference or regional taste. Commonly used spices include dried onions, chili peppers, ginger, black pepper, and lemongrass. Many people also favor adding a sour element to the marinade, such as star fruit, green papaya, lemon, pickled cucumber juice, or tamarind, to mellow the flavor and effectively reduce the fishy odor.
4. Additional Tips
It is best to consume fish dishes while they are still hot to fully appreciate the flavor and avoid the fishy smell, which tends to become more noticeable as the dish cools. After handling fish, rub your hands with lemon juice or a small amount of toothpaste, then rinse, to effectively eliminate any lingering odors. If your pots or pans retain the fishy smell, wash them with brewed tea, tea water, or vinegar to quickly neutralize the odor.
Bui Thuy
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