How to eat sea fish without fishy smell, please 3Q

The practice of dry roasted sea fish head is detailed in detail Cuisine and efficacy: Beijing cuisine The production materials of dry braised sea fish head: Main ingredients:

Half a head of sea fish (salmon and other sea fish are acceptable), 75 grams of minced meat, 1 green garlic, half a tablespoon of minced ginger and garlic. Seasoning: 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon spicy bean paste, 1 tablespoon sugar, 1/2 tablespoon vinegar, a pinch of pepper, 2 cups water, 1/2 tablespoon starch.

Teach you how to make dry-roasted marine fish head, how to make dry-roasted marine fish head to be delicious 1. Wash the marine fish head, cut it in half, wipe it dry, fry it on both sides with 5 tablespoons of oil and put it out; 2. Stir-fry minced ginger, garlic and minced meat in 2 tablespoons oil, then add all seasonings to bring to a boil, add the fish head, change to low heat and cook for 20 minutes; 3. When the flavor is burned and the soup is dried, sprinkle the green garlic shreds and serve. Key tips: 1. If you can eat it all at once, or when the population is large, you can also burn the whole fish head at one time, but if it is divided into two times, the other half of the fish head should also be fried first, and then refrigerated or frozen, otherwise, the fishy smell will be heavier after the fish head is thawed.

2. You can also cook the other half of the fish head in soup, but you must fry it first, otherwise it will be fishy. 3. In addition to the head of marine fish, you can also use freshwater silver carp head, the head meat of marine fish is firmer, and the head meat of freshwater fish is thinner, each with its own characteristics.

Fresh marine fish has a small fishy smell. Ordinary cooking wine will do.

The fishy smell of fish is due to the fact that there is a substance called trimethylamine oxide in the body of fresh fish, which is reduced to trimethylamine by enzymes as the freshness of the fish decreases. The higher the trimethylamine content, the stronger the fishy smell of the fish. Generally, freshwater fish contain less trimethylamine oxide than marine fish, so when its freshness is reduced, the fishy smell will not be as strong as that of saltwater fish.

Fish that live in the sea, such as hairtail, yellow croaker, etc. Marine fish will die in fresh water, the reason is: the sea water density is high, the pressure is strong, the sea fish will die in fresh water is because the blood pressure of the sea fish adapts to the sea pressure, after entering the fresh water, the blood pressure of the sea fish is small, and the blood pressure of the sea fish exceeds the water pressure, resulting in the bursting of blood vessels and death.

The fishy smell itself is the mucus of the fish and the foul-smelling substances that enter the muscles. Everyone knows that fish mucus has a fishy smell, but in addition to this, there are also fishy substances in the muscles, which are dissolved in river water or pool water.

The salt concentration in the body of freshwater fish is higher than that of freshwater, and the water will enter the body, and the water flows from the place where the salt is relatively light to the place where it is thick, and the force of water movement is called the soaking pressure, and it is the effect of the soaking pressure that makes the odorous substances dissolved in the freshwater enter the fish body with the water, and the freshwater fish will naturally have a fishy smell.

Precautions for eating marine fish.

Although marine fish is low in fat, eating too much fish can still lead to high cholesterol.

Fish with contamination should be avoided, as it may cause allergies.

Patients with gout should try not to eat or eat less, because the purine content of marine fish is more, which may lead to aggravation of the condition, and patients with bleeding disorders should try not to eat or eat less, and regular consumption can always have platelet coagulation.

The above content refers to People's Daily Online-7 taboos for eating seafood.

It's that the fish have a fishy smell, but the fishy smell of the sea fish will be heavier. Because it is related to their growth environment, marine fish, that is, fish that grow in the sea, they have been in the sea for a long time, and the sea water has a strong fishy smell and salt smell, and over time, it will be affected.

The marine fish recipe is as follows:

1. Braised sea fish

Ingredients: about 1 pound of sea fish, two green onions, an appropriate amount of ginger, 3 cloves of garlic, and a little coriander. 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 teaspoon salt, 1 tablespoon vinegar, granulated sugar.

2 teaspoons, 2 tablespoons of rice wine, 1 cup of water.

Method: 1. Wash and dry the fish, and touch it thinly on both sides with flour, so that the fish is not easy to be fried.

2. After the oil is heated, turn off the low heat and fry the fish, wait until one side is golden brown, then flip and fry the other side, and pour out the excess oil after all sides are fried.

3. Put all the seasonings into a small bowl, stir into a uniform soup, it is best to taste whether it is salty and sweet, and add something if the taste is not enough.

4. Then pour the soup into the pot, stew the fish over medium heat, and put the green onion, ginger and garlic together at the same time, simmer for about 10-15 minutes, if the soup can not submerge the whole fish, you can use the spoon to continuously scoop up the soup and pour it on the fish, it is best not to turn over the fish in the process of burning the fish, the fish meat is easy to break.

5. When the soup becomes less and thicker, turn off the heat and remove from the pot, and put some coriander on it to garnish.

2. Steamed salty sea fish

Ingredients: 1 piece of sea fish, appropriate amount of ginger slices, 1 chili pepper.

Method: 1. Wash the fish, take the middle three pieces of fish meat, sprinkle an appropriate amount of salt, and put it in the refrigerator to marinate for 48 hours.

2. Wash off the salt on the fish, put ginger slices and chili peppers, and add a little monosodium glutamate.

Sprinkle with an appropriate amount of rice wine and set aside.

3. Add an appropriate amount of water to the pot, boil over high heat, and steam the fish for 15 minutes.

1. Remove the black film and remove the taste: When washing the fish, first remove the black film in the belly of the fish, and put a little wine or vinegar when cooking, so that the fish will not have a fishy smell.

2. Liquor deodorization method: After the fish is washed, coat the fish body with liquor, and wash it off with water after 1 minute, which can remove the fishy smell.

3. Warm tea water deodorization method: soak the fish in warm tea water to remove the fishy smell.

4. Red wine deodorization method: first cut the fish and marinate it with red wine, and the tannin and aroma in the wine can remove the fishy smell.

5. Ginger deodorization method: When cooking fish, burn it for a while, and then add ginger to remove the fishy effect when the protein of the fish is solidified.

6. Sugar deodorization method: When cooking fish, add a little sugar to remove the fish.

7. Orange peel deodorization method: Put a little orange peel when cooking fish to remove the fish.

8. Milk deodorization method: When stewing fish, put milk in the country, which can not only remove the fish, but also make the fish soft and delicious. When frying fish, soak the fish in milk for a while to remove the smell and increase the umami taste.

9. Cooking wine deodorization method: When cooking fish, drop a little cooking wine to remove the fish.

Grilled hibiscus silver cod pieces with green onions in balsamic vinegar sauce, Norwegian salmon with wild mushrooms in lobster soup, saliva Alaskan yellow flounder, Alaskan halibut in the pot, Sri Lankan wild red grouper in scallion oil, French saba star grouper, peony shrimp ball caviar with pumpkin juice, crab roe pomegranate bun with sturgeon caviar, etc., these are all ways to cook sea fish; You can put the fish in the pot and cook it for a while, then add ginger, and add a small amount of vinegar and cooking wine when it comes out of the pot to remove the fishy smell of the fish.

There are steaming and boiling methods, and when cooking fish, you can add vinegar and cooking wine during the cooking process, which can not only make the food fragrant but also have the effect of removing the fish. When the fish comes out of the pot, you can also sprinkle minced garlic, which will also have the effect of increasing the flavor and removing the fish.

Steaming, braising it, roasting, frying, stewing, etc. First of all, the sea fish should be salted in advance, and then ginger cooking wine should be added to the process to remove the fishy smell.

1. Tea to remove fish.

Soak the fish in warm tea to remove the fishy smell. Soak the fish in warm tea for about 15 minutes and then remove it, the tannic acid contained in the tea has an astringent effect, so it can reduce the fishy smell.

2. Remove the smell of liquor.

After washing the fish, coat it with white wine, and wash it off with water after 3 minutes to remove the fishy smell.

3. Remove the smell of flour.

Put the fried fish oil in the pot and heat it, put in a little green onion, ginger and pepper to fry and scorch, then remove the end of the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gelatinized and deposited after heating, and some trimethylamine dissolved in the oil is adsorbed, which can remove most of the fishy smell of the oil.

4. Salt water to remove the fish.

Soak the live fish in salt water, and the salt water enters the bloodstream through the two gills of the fish, and the earthy smell disappears. If it is a dead fish, it can be left in salt water for a longer time to remove the earthy smell.

5. Rice wine to remove the fish.

Before cooking the fish, soak the fish in rice wine before putting it in the pot to remove the earthy smell.

Fish have a fishy smell, but the fishy smell of freshwater fish is not the same as that of marine fish. Since marine fish live in seawater, their own osmotic pressure is lower than that of seawater, so they will constantly lose water, and in order to prevent water loss too quickly, some amino acids as well as amines are needed to fill the cells, which contain trimethylamine oxide. The substance itself has no taste, but when it is broken down by microorganisms, it turns into trimethylamine, giving off a fishy smell.

The fishy smell of freshwater fish mainly comes from the environment, because they live in ponds, lakes and rivers that contain humus, which contain a large number of microorganisms, among which actinomycetes can enter their bloodstream through the gills, causing them to have an earthy smell.

The fishy smell of freshwater fish is different from that of saltwater fish, and the fishy smell of fish living in the water itself has no taste, but is just a taste formed due to biological decomposition, while freshwater fish have a fishy smell because the environment in which they live contains some humus.

No matter what kind of fish it is, it will have a fishy smell, and their living environment and the food they eat are different, so the method is different.

Put the fish flat on the board, at the front of the fish head, cut a knife, at the tail, by the fish tail, cut a knife, and then use the side of the kitchen knife to shoot a few times, you will find that at the knife seam meat, you will find a white spot as big as the tip of a needle, gently pinch, pull out, you will pull out, like a white line like a hair, this is the fishing line, the other side also takes the same method to remove, it's OK, and then use green onions, ginger and other seasonings with cooking wine, marinate for 2 hours, not only taste very good, There is no fishy smell, it is delicious, and I would like to remind you that you must wash the blood water, which is also easy to fish.

The fishy smell of the fish comes from the "fishing line" on the fish itself