1. Deodorizing Fish and Shrimp with Lemon When cooking seafood such as fish and shrimp, adding lemon or lemon juice is quite effective for removing the腥味 (fishy smell). This is because the substances causing the fishy smell are mostly alkaline, and neutralizing them with an acidic substance can remove the odor. However, note that for deodorization by neutralization, do not use vinegar, as its strong acidity will cause the ingredients to lose their original meaty aroma and umami.
2. Deodorizing Chicken and Beef by Heating The odor-causing substances in chicken and beef are mostly water-soluble and volatile at high temperatures. During cooking, you can first blanch or scald the ingredients in boiling water, and then use long heating methods to deodorize, such as stewing, braising, roasting, or grilling, or quickly stir-fry with hot oil.
3. Deodorizing with Spices For example, green onions contain volatile oils and allicin, ginger contains gingerol, and cinnamon bark contains volatile oils and organic acids. These substances can cause oxidation, acetalization, or esterification of the odor components, weakening the unpleasant smell and enhancing the fragrance. This effect is more pronounced when used on animal ingredients with a strong gamey or fishy odor.