1. Selecting and Preparing Fish
Look for signs of freshness when selecting fish, such as clear, black eyes, red gills, and tight scales. Photo: Bui Thuy
When choosing fish, look for signs of freshness such as clear, black eyes, red gills, tight scales, and a bright appearance. The flesh should feel firm and springy to the touch. For preparation, scale and gut the fish, removing the gills and any dark membranes, blood, and guts—the main sources of fishy odor. For carp, snakehead fish, and mackerel, cut close to the gills and remove the side-line bones to reduce the fishy taste. For catfish and basa, use ash or charcoal to rub off the slime and neutralize odors.
2. Rinsing Fish with Traditional Methods
Soaking fish in rice water is an effective way to neutralize odors. Photo: Bui Thuy
Rinsing with Rice Water: A traditional and easy method is to soak the cleaned fish in rice water for 10-15 minutes before rinsing. According to food chemistry research, fermented rice water, rich in lactic acid, is more effective at neutralizing odors and cleaning surfaces. However, be sure to thoroughly rinse the fish afterward, as fermented rice water has a sour smell.
Rinsing with Ginger-Infused Alcohol: Crush ginger to release its oils, then soak it in alcohol. Rub this mixture inside and out over the fish to neutralize odors and add a pleasant aroma. Alternatively, rub the fish with a mixture of lemon and salt, or use green tea or oolong tea infusions to rinse the fish, especially for saltwater fish. Foreign chefs often soak fish in milk for 15-20 minutes to eliminate odors. The casein in milk binds with trimethylamine, a compound in fish that causes its characteristic odor.
3. Marinating Fish
Marinating fish with spices not only enhances flavor but also helps neutralize odors. Photo: Bui Thuy
Marinating is essential for fish curries, soups, and steamed dishes. It enhances flavor and helps neutralize odors. Common spices include dry onions, chili peppers, ginger, black pepper, and lemongrass. Souring agents like sour fruit, tamarind, lemon, brine, or green mangoes can also be used to mellow the flavor and reduce fishiness. Adjust spices and seasonings to suit your personal taste and regional preferences.
4. Additional Tips
Fish dishes are best served hot to fully appreciate the flavor and avoid any fishy odor. After handling fish, rub your hands with lemon or a small amount of toothpaste, then rinse, to effectively remove odors. To remove odors from pots and pans, use tea, vinegar, or a mild acidic solution.
Bui Thuy
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