Introduction: Fish is low in calories, tastes great, and is nutritious, which is why many people enjoy eating it. However, the fishy smell can be a bother. How can you remove it? In fact, by mastering the right techniques, you can effectively eliminate the fishy smell. Below, the editor will teach you how to remove the fishy odor from fish.
For more delicious fish recipes, check out the featured topic: Fish Feast—A Dish You'll Never Get Tired Of.
1. Prevent fish from sticking to the pan when frying. You can sprinkle some salt into the heated pan with oil, or wipe the hot pan with ginger after heating it dry. Alternatively, heat the pan until it's very hot and use high oil temperature. When you add the fish, the high heat will immediately sear the skin, preventing it from sticking. Then, reduce the heat and fry the fish through.
2. Prevent the fish from falling apart when braising. Before making braised fish, first fry or deep-fry the fish thoroughly in the pan, using a generous amount of oil and high heat. When braising, the sauce should not be excessive; generally, just enough to cover the fish is appropriate. Do not turn the fish over. During the braising process, continuously spoon the sauce over the fish. This will ensure the fish is flavorful while maintaining its shape.
3. Add ginger late to remove the fishy taste. Some people like to add ginger to the pan along with the fish, believing this removes the fishy smell. This is not the case. Adding ginger too early will cause the fish to release proteins that hinder ginger's deodorizing effect. You can first cook the fish for a bit in the pan until the proteins coagulate before adding ginger. Alternatively, when heating the oil, add a small amount of vinegar and cooking wine to remove the fishy taste, reduce greasiness, and enhance the aroma. If you still detect a fishy smell, sprinkle some minced garlic before serving; this works especially well for fish that has been frozen for a long time.
4. Steam fish with boiling water. When steaming fish, first bring the water in the steamer to a boil before adding the fish. Never steam it with cold water. This is because the sudden high temperature will coagulate the fish's outer tissues, locking in the inner juices. Before steaming, it's best to sprinkle some chicken or pork fat on the fish to make it more tender and smooth. You can also cover it with plastic wrap to prevent the fresh flavor from escaping or being diluted by condensed water from the steamer.
5. Use milk when cooking frozen fish. When cooking fish that has been in the freezer for a long time, you can add some fresh milk to the broth to enhance its flavor. After taking the fish out of the freezer, it's best to let it thaw naturally, or you can thaw it in a container with a little salt. The purpose is that the proteins in the frozen fish will slowly coagulate upon contact with salt, preventing the loss of liquid and nutrients.
If you love to eat fish but can't stand the fishy smell, learn these few tricks now to make your fish dishes taste even more perfect. Enjoying good food is a reflection of a passion for life. By preparing your food with more care, you'll not only enjoy your meals more, but you'll also reap countless benefits for your body and mind.