River fish has an earthy smell, what seasoning can be used to remove the earthy smell of river fish?

The production of river fish has certain requirements for his ingredients, because the river fish itself will have a little earthy smell, which is more demanding in the first step of removing the fish. If the first step of removing the fish is not done well, the fish will be lost in vain. <>

River fish is a good choice for soup or steaming, the fish is tender, the fish soup is delicious, and the fish is rich in protein and very low in calories, which can not help but make it a good food for some fitness enthusiasts or children to replenish their bodies. <>

In the early days, people liked to use spices to remove the smell of fish, but I think that the taste of fish is relatively light, and it is not suitable for the superposition of some spices, which will mask its umami taste. You can't eat the flavor of the original river fish, so it must be simple to make fish. <>

To get fishy, we can use the following methods. First of all, if possible, you can pour some cooking wine and add a little ginger slices when cooking, and eat the fish hot after it is ready. Because if it's cold, it will aggravate his fishy smell.

The second is the cleaning step of the fish, we all know that there is a fish tendon on the fish, 3cm below its gills and a little above the tail, make a cut in these two places, and then pat the fish body to make it relax. At this point, you will see a white line in the cut so that you can gently pull it out. The fish with this line removed will be better formed, and it will also greatly reduce the earthy smell on his body in the later stages of cooking.

The second is that in the inner abdomen of the fish, the blood in the abdomen must be cleaned up, and a little blood clot can not remain, because this may also lead to the aggravation of the earthy smell, there is a layer of black membrane in the fish's abdomen, and if you want to tear this membrane clean, he will also aggravate the fishy smell. In fact, the simplest and most delicious way to make river fish is to make soup, after the fish is fried on both sides, put in two slices of ginger and a little cooking wine, pour boiling water and boil for about half an hour, you will get a pot of milky white, fragrant fish soup, then just add a little salt and chopped green onion to eat.

You can use cooking wine, oyster sauce, Sichuan pepper, cumin, star anise, cinnamon, pepper and other seasonings to remove the earthy smell of the river fish and make the fish taste more delicious.

The fish should be cleaned first, and then salted in the ingredients such as onions, ginger, garlic, chili peppers, and salt, so that the taste can be well removed, and the taste is relatively good when eating.

You can put some ginger, you can also put some cooking wine, put some garlic, all of which can remove the earthy smell of river fish, or you can marinate it with cooking wine for two hours, which can also remove the fishy smell.

There are two white tendons on both sides of the fish's back that will have a special fishy smell, and these two white tendons should be removed when slaughtering. The method of pumping white tendons is: put the fish on the cutting board, use the back of the knife to pat the fish body on both sides, and then cut the tail and the fish head on both sides respectively, a small white spot can be seen, grab the small white spot in the cut below the fish head and gently pull out, you can pull out the white tendon.

In my opinion, there are only three effective ways to remove the fishy smell of freshwater fish, namely the method of handling live fish, the method of seasoning and salting, and the method of cooking and preparation. First, take the approach of handling live fish. You know, if we know that when we deal with live fish, they grow in rivers, lakes, lakes and other bodies of water.

Specifically, we eat a lot of freshwater fish: herring, grass carp, bread, silver carp, head carp, crucian carp, etc., these freshwater fish are fresh and nutritious, and they are frequent guests at our table; Put the green onions into the pot, beat the minced garlic, add pepper, star anise, bay leaves, ginger, pour in soy sauce, a little vinegar, an appropriate amount of salt, sugar and cooking wine, after all the seasonings are placed, turn off the heat according to the amount of liquid inside, cover the pot and cook for seven or eight minutes.

Remove the black membrane on the fish belly, wash it, throw the fishing line in the middle of both sides of the fish body, boil wine, green onions, ginger shreds, add an appropriate amount of sand fungus to marinate for 10 minutes, and add beer instead of water when cooking fish, so that the effect of removing the peculiar smell in the soil is better! The living environment determines that the fish itself has a certain worldly smell. In addition to choosing fresh ingredients, you should also pay attention to the pre- and post-processing of the ingredients, so that the cooked freshwater fish is more delicious and has no taste of the land!

The traditional method of removing the earthy smell of freshwater fish: after peeling the skin and removing the gills, wash the abdomen, put it in cold water, and pour a small amount of vinegar and pepper. The smell of the fish can be removed, as cold water can replace the blood of the fish, and spices such as deodorant ginger, onions, and garlic are added.

Usually, they grow in lakes. There is a lot of sediment in the lake, so freshwater fish smell bad. In addition, the smell of dirt can be very severe, and there are many more fish in the sea than ordinary fish, so we need to deal with more fish and remove the smell of earth from the fish as much as possible.

1. After washing the fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, or put some bay leaves. 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 after one hour, the earthy smell will disappear. If it is a dead fish, soak it in salt water for two hours.

3. The white tendons on both sides of the carp's back are the source of creating a special fishy smell.

Answer: Hello, the method of removing the earthy smell: 1. After the river fish is washed and dissected, put it in cold water, and then pour a small amount of vinegar and pepper into the water, and 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 brine, and the brine will soak into the blood through the two gills, and the earthy smell will 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 spices such as green onions, ginger, garlic and other seasonings can be added when cooking, and the earthy smell can be removed.

Ginger: Put the fish in a pot and boil it first, and then put the ginger in it after the protein has solidified, which can play a role in removing the fishy smell.

Salt: Put the fish in clean water, add an appropriate amount of salt, and soak for half an hour to remove the fishy smell.

Tea: Add tea water to the water and soak the fish in the tea for about 10 minutes, which can reduce the fishy smell.

First of all, you need to clean the fish scales and some fish internal organs, and be sure to put in some green onions, ginger and garlic when making it, which can remove the fishy smell to a large extent.

When cooking fish, you can marinate it in cooking wine, soy sauce, and oyster sauce for about two hours in advance, and the fish that comes out of this way does not have any earthy smell.

The white tendons on both sides of the carp's back are the source of creating a special fishy smell, and the two white tendons are removed when slaughtered, and after cooking, you can also add a little more wine and ginger or something to remove, and use some basic onions, ginger and garlic to taste.

Remove the fishing line or add ginger, green onions, cooking wine and other condiments. Before the fish is cooked, the line of the fish can be removed, which can reduce the earthy smell of the fish.

If the prepared fish has a fishy smell, it can be returned to the pot for processing. Pour the boiled fish back into the pot, drop a few drops of white wine, add an appropriate amount of ginger slices and tea seed oil, cover the pot, and re-cook over medium heat until the oil boils, which can remove the fishy smell.

When cooking fish, the fishy smell is too strong, and you need to add more food, but don't add too much to the food, it is recommended to wash it first, clean it clean, which can reduce the fishy smell of the fish.

If Saturn asks, you can directly remove the black curtain in the voice, then soak it in green onion and ginger water, and then use cooking wine. Pickled.

After the fish is cooked, you can't get rid of the earthy smell. Freshwater fish generally have an earthy smell because freshwater fish grow in ponds, rivers, and lakes with a lot of humus. Due to the large amount of humus, it is suitable for the reproduction and growth of actinomycetes, which invade the blood of the fish through the gills and secrete a brown substance with a foul odor (i.e., earthy smell).

Freshwater fish such as carp, grass carp, silver carp, etc., are rich in protein, high in nutritional value, and delicious in taste.

You can remove the line of the fish, and then use cooking wine or green onion and ginger water to grab and mix, be sure to clean it, and soak the red blood water inside.

You can clean it, clean the black film inside, soak it in water, and you can scrub it with beer to wash off the mucus on it.

Hello, there is no way to get rid of the earthy smell after the fish is cooked. Or clean up the cooked fish again, remove the two white tendons that make the fishy smell, and there will be no fishy smell. Freshwater fish grow in an environment with a lot of humus, and actinomycetes will have an earthy smell when they reproduce.

Before cooking fish, you must remember to clean the blood of the fish, and add green onions, ginger, garlic and other seasonings when cooking. Or soak in salted water before making. Avoid an earthy smell after cooking.

You can use ginger, boil the water and put the ginger first, and then put the fish, the taste of ginger is particularly big, and eating ginger is also good for the body.

The method of removing the fishy smell in the traditional freshwater fish: remove the scales and gills, wash the belly, soak it in cold water, and pour a small amount of vinegar and pepper, because the cold water replaces the blood in the fish body, and adds ginger, green onion, garlic and other condiments to remove the fish, so the fishy smell can be removed. In recent years, the research on deodorization methods in the processing industry at home and abroad mainly includes salt solution soaking, tea solution soaking, deodorant method and ozone method.

The biggest impact is the growing environment. The organic matter content in the water body is too high, and the fish will have a muddy smell, especially the thick bottom mud, and the fish produced in the stagnant ponds accumulated over the years of sedimentation cannot be eaten at all. A smell of mud or diesel....After this kind of fish is caught, it is put in a clean flowing water source for a certain period of time, and there is no peculiar smell.

But it's not very safe to eat.

River fish will be fishier River fish live in the river and will be more polluted, making river fish more fishy than sea fish, fish, a delicacy on the table of Chinese. To put it bluntly, the Chinese may be the best fish eaters in the world, and even our neighbor Japan is only proficient in marine fish, and they are not at a good place with all kinds of freshwater fish. China, on the other hand, has a vast land and resources, and saltwater fish, freshwater fish, and even pond fish and stream fish can be transformed into delicious foods under chopsticks.

So today, let's take a look at how to get rid of the fishy smell of fish?

1.When ginger boils fish, some people like to put ginger in a pot with the fish, thinking that it will remove the fishy smell. In fact, putting ginger too early can cause the fish to leach out the protein, hindering the deodorizing effect of ginger.

You can put the fish in a pot and cook it for a while, and then add the ginger after the protein has solidified. You can also cook a small amount of vinegar and cooking wine in a wok to remove the fishiness, relieve greasyness, and increase the flavor. If it still feels fishy, you can sprinkle some minced garlic before cooking, which works well, especially when cooking fish that has been frozen for a long time.

2.Cooking wine to remove the fish.

No matter which restaurant you go to, cooking wine is one of the essential condiments for cooking. In fact, not only cooking wine, white wine and rice wine have a good deodorizing effect, especially when boiling fish, whether it is stewed, marinated or stewed, adding some cooking wine can play a role in deodorizing and refreshing fish. Since it is alcohol, it is self-evident that alcohol plays a role in removing fish.

Alcohol can first dissolve aldehydes, ketones and sulfur-containing compounds in the fish, initially remove the odor, and then combine with organic acids to form esters, so that the dish can be deodorized and flavored, and the cooked fish will naturally be tender and delicious.

3.Vinegar to remove the fish.

In the process of boiling fish, adding more vinegar can promote the production of acetic acid, remove ammonia, hydrogen sulfide and other compounds that cause fishy smell, greatly reduce fishy smell, inhibit bacteria in the fish, and promote the body's absorption of protein in food. However, experienced chefs will never add vinegar or cooking wine alone, and will often use them in combination to complement each other's strengths and weaknesses, so as to have a stronger deodorizing effect. There are also some more experienced chefs who add vinegar first and then a little tomato juice to double the deodorizing effect of vinegar.

The fishy smell of marine fish is a little stronger than that of river fish, when processing fish, be sure to remove the gills in the fish head, and when marinating, you can use cooking wine, vinegar and green onion and ginger to marinate, which can be very effective in removing the fishy smell.

Marine fish are fishy; Remove the internal organs of the fish, clean it, add cooking wine, vinegar, green onion, ginger, garlic to marinate, you can put some lemon juice and onion to remove the fishy smell of the fish.

If the fish is fishy, you can marinate it with cooking wine or vinegar for a period of time, and you can also choose lemon juice and onion to marinate the fish, so that you can remove the fishy meat well.

When you make fish, how to go fishing Saturn flavor When you make fish, how to go fishing Saturn flavor. First of all, it is necessary to clean it, the black membrane in the belly of the fish and the gills are the fishies. Must be thoroughly cleaned.

When you make it, you should add high liquor and ginger slices. Go to the stars. It works well.

Live fish, especially the kind of domestic fish, will have a strong earthy smell, but fish with an earthy smell are the taste of fresh live fish. If you don't mind waiting, you can kill the fish and make a few cuts on both sides of the fish, and then marinate it with cooking wine and other heavy condiments for more than half an hour, or simply salt it and dry it before eating.