How to get rid of fish, how to get rid of fishy smell

10 ways to get rid of fishy smell:

The magic weapon to remove the fishy smell is 1: ginger.

Some people like to put ginger in the pot with the fish when cooking fish, thinking that it will remove the fishiness. In fact, putting ginger too early will make the fish body leach protein and hinder the fishy effect of ginger. You can boil the fish in a pot for a while, and then add ginger after the protein solidifies; It can also be cooked with a small amount of vinegar and cooking wine when bursting the pot to remove the fishiness, relieve greasy and increase the flavor.

If you still feel fishy, sprinkle some minced garlic before cooking, it is very effective, especially if you cook fish that has been frozen for a long time.

The magic weapon to get rid of the fishy smell.

Two: wet starch.

Heat the fried fish oil, remove the fishy smell of green onions, ginger and peppercorns, and then pour in some well-mixed thick and wet starch slurry. Because the wet starch is heated and bursts into the oil, the starch bubbles can absorb the fishy smell in the oil, and then skim off the floating starch bubbles.

The magic weapon of removing the fishy smell is three: 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 noodles and sprinkle it into the hot oil, the flour is gelatinized and accumulated after heating, and some of the trimethylamine dissolved in the oil is adsorbed, which can remove most of the fishy smell of the oil.

How to remove the smell of the seasoning.

The fourth magic weapon to remove the fishy smell: vinegar and pepper.

After washing the freshwater fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the processed freshwater fish will have no earthy smell.

The magic weapon to remove the fishy smell is five: salt water.

You can use 25 grams of salt and kilograms of water to soak the live fish in the salt water, the salt water enters the bloodstream through the two gills of the fish, and after an hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

The magic weapon to remove the fishy smell is six: warm tea.

Soak the fish in warm tea to remove the fishy smell. Generally, each kilogram of fish is mixed with a cup of strong tea mixed with water, and the fish is soaked for 5 to 10 minutes before being removed. Because the tannic acid contained in tea has an astringent effect, it can reduce the spread of fishy odors.

The magic weapon of removing the fishy smell is seven: milk.

Putting some milk in the pot when stewing fish will not only remove the fishy smell of the fish, but also make the fish soft and delicious. Soak the fish in milk for a while before frying it, which can both remove the fishy smell and enhance the umami taste.

The magic weapon of removing the fishy smell is eight: rice wine.

When frying river fish, soak the fish in rice wine and then coat it in flour to remove the earthy smell.

The magic weapon of removing the fishy smell is nine: liquor.

After the fish is washed, it is applied to the whole body with white wine, and after 1 minute, it is washed off with water to remove the fishy smell.

Recipe 10: Red wine.

First, the fish is dissected and marinated in red wine, and the tannic acid and aroma in the wine can eliminate the fishy smell.

Tip: When processing fish, there will be a fishy smell on your hands. If you wash your hands with a small amount of toothpaste or liquor, and then wash with water, the fishy smell can be removed. It is best to use lemon or orange with ground juice, and if there is no change, ginger can also be used.

If you want to make fish without fishing, you must first remove the fishy line, when cutting the fish, pay attention to remove the internal organs, and then there is a black line under the skin near the spine, completely pull it out and throw it away, it will be significantly improved.

After washing, before putting it in the pot, soak it in Shao wine and aged vinegar, and put a little shredded ginger, which will help to remove the fishy taste.

When cooking, sugar, wine, vinegar and spices can be increased or decreased according to your taste.

The fishy smell is a concern for many people, so it is also important to remove the fishy smell.

Fish stew is delicious, and fish stew is a tricky problem. Fish have many small spines, and the meat is difficult to eat. It is recommended to stew fish with 2 3 pounds, make a few strokes with a knife, marinate with salt wine, green onion and ginger for half an hour, and stew slowly under the small train.

As the saying goes, the longer you stew the tofu and the fish that you stew, the better the taste.

The fried fish on the outside is delicious, but the fried fish is troublesome and often falls apart. If the fried fish is complete, there is a trick to learn. When frying fish, first make the egg into an egg batter, then put the fish in the batter, and then hang the egg batter in a thin layer, so that the fish is fried in a beautiful shape.

Fry fish non-stick. You can put the oil in the hot pot and sprinkle some salt on the heating point, or rub the pan with ginger. You can also slightly heat the pan to slightly warm the oil and put it in the fish.

When the fish meat comes into contact with high oil temperatures,**, it hardens immediately and does not stick to the pan. Then fry the fish over low heat.

Steamed fish doesn't smell fishy. Steamed fish is said to be the most flavorful and nutritious fish in the tenderness, so the healthiest way to eat fish is to eat steamed fish. If the steamed fish is not fishy, the onion, ginger, and garlic are inseparable, because the steamed fish is short, so there are more seasonings and a slightly stronger taste, which can cover up the fishy smell.

Steamed fish in boiling water. When steaming the fish, bring the water in the pot to a boil and steam the fish. Avoid steaming in cold water.

Because when the fish is exposed to high temperatures and the external tissues solidify, the fresh fish juice can be locked inside. It is best to apply some chicken fat or lard to the fish before steaming so that the fish can be smoother and more tender. It can also be sealed to prevent fishy smell, or add plastic wrap and then put it into hot water to steam to prevent the steamer water from desalising the fish smell.

The grilled fish is not broken. I like to boil the fish red, but when I boil the fish in half, the fish often goes into the pot in strips and comes out of the pot in half. The best way to prevent the fish from breaking is to fry it once at a time, put it away, cook it a second time, never turn it back and forth with a shovel again, and pour the fish broth on top of the fish several times with a spoon to make it taste good and delicious.

If you don't have to flip the fish over the whole time, try not to flip it over.

There are many ways to remove the fish, such as using ginger when marinating, adding cooking wine, and adding vinegar when firing.

Different fish have different production methods, for example, crucian carp, boiled soup is the most delicious, but such as grass carp and carp, etc., basically it will be better when braised in braised fish, but no matter what kind of fish it is, we first want to go fishy. In general, we choose to marinate the fish, but this is not the most comprehensive, the fishy will still remain in the inside of the fish, in fact, the fishy smell is mainly in these four parts of the fish, we must be clean when we deal with it! This is the best way to "get rid of the fish"!

In 4 simple steps, the fishy will disappear and the meat will be tender!

Remove the black membrane from the belly of the fish.

Like removing the shrimp line, there are actually a lot of impurities inside the belly of the fish, which is its fishy smell**, when we process the fish, we can see a layer of black membrane in the belly of the fish, this part is not edible, we had better tear it clean little by little with the water and rinse it again.

Remove the bones in the throat.

We can find that the internal fishy smell of the fish is obviously more, especially the connection between the fish head and the fish body, which can be said to have a fishy bone in the throat of the fish, which is also an important fishy smell**, we can directly remove this bone!

Remove the blood from the fish.

Whether it is crucian carp or grass carp, there will be a thick layer of bruising residue in the part of the fish's vertebrae, which is called the bloody bone of the fish, and it is also an important part of the fishy smell, so you must remember to be clean and clean!

Remove the mucus from the surface of the fish.

After we clean the inside of the fish, we must remember to scrape the mucus on the surface of the fish, even if the fish scales are scraped clean, the skin of the fish will have some rich oxidation residues, we had better rinse with warm water, and then use a knife to scrape off the mucus, so that there will be no fishy smell after washing! So this is the best way to "get rid of the fish"! In 4 simple steps, the fishy will disappear and the meat will be tender!

How do you get rid of fishy smell from fish? Just remove this "line", there is no more fishy smell, too practical, life tips, life tips, I hope you will like it, thank you.

1. After taking out the five internal organs of the fish, when cleaning, be sure to wash it with warm water. Never use hot water. If you want to get rid of the fishiness further, soak the fish in warm water and sprinkle some peppercorns and star anise ginger in the water. Pour in a little vinegar or cooking wine.

2. Soak the fish in rice washing water or alkaline water, and then wash it in clean water to remove the fishy smell.

3. After cutting the fish head directly, you can see a white line, and try to pull out this line. The method of removing the fishy line is to gently cut a knife horizontally on the head, and then lightly cut a knife on the tail, do not cut off the fishy line at both ends, find the white fishy line, cut off one end, and then pick out the fishy line from the other end with a toothpick.

4. The skin of some fish has a very serious fishy smell, in addition to the general washing, tearing off the fish skin will reduce a lot of fishy smell, such as the skin of the top layer of the yellow croaker head, tearing it off along the fish pattern will greatly reduce the fishy smell.

5. Wash the fish after opening the abdomen, pour in some rice wine, or apply rice wine to the fish, you can remove the fishy smell of the fish.

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

Here's how I get rid of the fishy smell of the fish:

Put the fish flat on the board, at the front of the fish near the head of the fish, cut a knife, at the tail of the fish, by the tail of the fish, 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 fish 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, you can, and then use green onions, ginger and other seasonings with cooking wine, marinated for 2 hours, not only the taste is very good, there is no fishy smell, it is delicious, and I would like to remind you that you must wash the blood water, and the blood water is also easy to fish.

Many freshwater fish such as carp, grass carp, silver carp, etc., are rich in protein, high in nutritional value, and delicious in taste, but these fish often have an earthy smell. Here are a few ways to get rid of the fishy smell: 1. After the river fish is dissected and washed, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the processed river fish will have no earthy smell.

2. You can use half a tael of salt and 5 catties of water to soak the live fish in the salt water, and the salt water will be soaked into the blood through the two gills, and the earthy smell can disappear after one hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell. 3. There are two white tendons on both sides of the carp's back, which is something that creates a special fishy smell.

4. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and then add onions, ginger, garlic and other seasonings when cooking, and the earthy smell can basically be removed 5. If you love fish and are afraid of fishy, you can put the fish in warm tea to brew. Generally, a 500 1000 grams of fish is mixed into weak tea with a cup of strong tea, and the fish is soaked in weak tea for 5 10 minutes, and the fishy smell will disappear.

Remove the fishy line, green onion and ginger, cooking wine, salt, code flavor, 20 minutes, the fishy smell will be reduced, and then when making, also add green onion and ginger cooking wine, but also add some vinegar, you can't eat the sour taste, this is okay

I know a few ways:

1. Put vinegar. 2. Put cooking wine.

3. Add green garlic leaves and cook together.