Everyone knows that eating fish regularly is good for your health, but not everyone loves it, mainly due to the fishy smell. If the fishy taste isn't effectively removed, the experience can be quite unpleasant. Here are three simple tips to ensure the fish you cook is no longer fishy.
The blood along the spine must be removed.
You can use kitchen paper towels for this, or rinse the fish twice with warm water. But remember, it must be warm water, never hot water. The black membrane should also be removed.
Remove the fishy line.
First, cut: Make a cut about 1 cm below the fish head, not too deep, about a quarter of the fish's thickness.
Second, find: Gently open the cut to see a white dot inside. This white dot is the fishy line.
Third, pull: Pinch the fishy line with your right hand and gently tap the fish's backbone with your left hand to slowly pull it out. Do the same for the other side of the fish. After this process, the fish will have no fishy smell when cooked.
Tips: The method for removing the fishy line is the same for fish like carp, grass carp, bighead carp, and crucian carp.
Little Helpers for Removing Fishiness
Ginger
When it comes to removing fishiness, ginger is a household name. Using ginger to remove fishiness is one of the most common methods for cooking seafood, but a common mistake people make is adding the ginger to the pot along with the fish to be steamed.
In fact, the fishy smell is not fully released until the fish is almost cooked. Therefore, to achieve the best deodorizing effect, it's best to add the ginger shreds or slices when the fish is almost done steaming. The deodorizing effect will be much better.
Milk
The uses for milk are truly numerous; besides drinking it, you can use it for face masks, cleaning teaware, and more. Using milk to remove fishiness is also a common method.
To use milk for this purpose, simply add it to the broth while stewing the fish. This is especially effective when cooking frozen fish, as the proteins in the milk can penetrate the flesh, restoring the fresh taste of the previously frozen fish. It's an excellent deodorizing and seasoning agent when cooking fish.
Lime
Those who enjoy Thai cuisine have surely had the famous lime fish. The sour taste of lime pairs perfectly with fish. Besides creating a rich texture and whetting the appetite, it also achieves a great deodorizing effect.
To remove the fishy smell from fish, the first choice is a sour green lime. Whether you sprinkle the juice over it or place slices on top while cooking, it can effectively remove the fishy smell. Only the unique sourness and aroma of green lime can perfectly harmonize with the flavor of the fish.