Why does grilled fish sometimes smell earthy?

The smell of the earth may be that you have not dealt with it properly, or it may be a problem with the water quality of the fish itself. The following is a method I have developed from my personal experience to deal with freshwater fish such as carp, grass carp, and fathead fish.

There is a fishy smell when making fish, first of all, it is related to the processing of fish, after the internal organs are removed, there are two points to pay attention to, one fishy line and the other is black touch. Effectively removing the fishy smell is not only the dressing to cover up, but also the cleanliness of the food itself, how to clean it, how to make it.

The first thing to do is to remove the black touch of the internal organs and abdomen, scrape it off with a knife or tear it off by hand, don't be too troublesome This thing is really fishy, which affects the taste and smells fishy.

Remove the fishy line, and cut the front two fingers of the tail with a knife and cut the back two fingers of the gills.

You will see a thin white line, pinch it with your hand and gently pull it out, and pat the fish body with a knife while drawing, making it easier to pull out the fishy line.

Beer carp, you can try it next time, prepare minced ginger, minced garlic, chopped green onion, minced Pixian bean paste, and chili.

Sesame pepper, carp on both sides of the knife to facilitate the taste, hot pan cold oil into the carp, fry the fish on both sides until set, the benefits of shaping have two points, one is to prevent crushing in the process of stewing, and the other is to effectively remove its fishy smell, so it is better to see it, and pour it out after frying.

Start the pot again, the oil in the pot is hot and the minced ginger bursts out of the fragrance, and the minced garlic is fried until fragrant.

Pixian bean paste, stir-fry the red oil over low heat, put in the soy sauce after the red oil comes out, fry it for a while, put in the beer, the volatilization of the beer can take away the fishy smell of the fish, and there will also be a faint malt fragrance, and then half a spoon of aged vinegar, add a little sugar and stir evenly, and then put in the carp to burn slowly. Use a spoon to prop up the soup and pour it on the fish, let the fish fully absorb the flavor of the soup, after 10 minutes of boiling, with the heating of the fire, the soup becomes gradually viscous, add a little monosodium glutamate to increase a part of the umami, you can put it out of the pot and put it on the plate, sprinkle in the chopped green onion.

It is the smell of fish, because although fish live in the water, there is soil at the bottom of the water, and plankton such as diatoms and cyanobacteria are attached to it, and the fish swimming around will eat these things, and they will also shuttle in between, so the fish will also have an earthy smell in the body. However, not all fish have it, and it still depends on the quality of the water.

When you cook fish, it smells earthy because you don't add white wine, but you can add a small amount of white wine when you cook fish to get rid of the fish.

Because the fishy smell may not be removed, you can add some cooking wine when marinating, so that it will be particularly sweet and delicious.

Some fish will have an earthy smell because many fish are artificially farmed, especially freshwater fish, which has a particularly fishy smell, and this kind of fish is difficult to eat.

Because freshwater fish generally have some earthy smell, which has a certain relationship with the living environment and food of freshwater fish, but under normal conditions, the fish does not have any earthy smell after cooking.

Because it is closely related to the environment in which the fish grow. Some fish live in places where the soil is more fertile. If this continues, no matter how much pickling you try, there will still be a certain earthy smell.

This is because the process of removing the smell is not very good, and attention should be paid to treating it with green onion and ginger cooking wine.

The breadth and profundity of Chinese food culture is reflected in all aspects of daily life. People can use the same ingredients to make a variety of delicious dishes, just like a fish, which can be steamed, braised, fried, chopped peppers, boiled, stir-fried, shabu-shabu, and so on. <>

In fact, if the fish is cooked well, it will taste delicious. But if you don't do it well, it tastes particularly fishy, because it grows in water. Therefore, it is fresher than other ingredients, but if it is fishy, there may be one of the following reasons. <>

First of all, in the processing step of the fish, the fishing line is not removed, this thing is located in the body of the fish, about 2cm below the head of the fish, a shallow knife, and then a knife above the tail of the fish, you can see a white line, just pull it out, otherwise the fish will have a fishy smell. <>

Secondly, when making fish, it is indispensable to use peppercorns and ginger slices, both of which have a great effect on removing the fish, and you can also add a little cooking wine if you have the conditions.

Perform deodorization. If you have both of these steps, but the fish still smells fishy, it may be that the fish is bruised in the belly of the fish when handling the fish.

Not clean, like this case, next time you have to rinse the gills several times.

and all the blood in the stomach can be removed.

In fact, there are two ways to ensure the deliciousness of the fish to the greatest extent: steaming and stewing. Like sea bass, which has delicious meat and relatively few spines, you can clean it and put it on a plate, add a little ginger slices and shredded green onions to remove the smell, put it directly in the pot and steam it, and put a little steamed fish soy sauce after it comes out of the pot.

It's a delicious dish.

The second is the stew, which is also fish soup tofu. Fish soup and tofu have always been a perfect pairing.

exists. First of all, put the fish in a frying pan and fry it on both sides until it is slightly yellow, then pour in hot water, add tofu, and simmer for half an hour. You'll get a milky white fish broth. In addition to adding a little ginger and shredded green onions, add a little salt to taste before removing from the pan.

In fact, there is a line in the body of the fish, called the fishy line, if you don't remove it, no matter how you do it, it will be very fishy, and the stewed fish always feels an earthy smell. It turns out that the fishy line is used to concentrate impurities in the body, and you can also feel the light and temperature in the water and the quality of the water, which is a more sensitive part of the fish. The earthy smell in the water will adhere directly to the fishy line, and it can be removed when eating to reduce the fishy smell.

Grass carp, crucian carp and carp have more pronounced fishy lines and are easy to remove, while marine fish do not have as distinct fishy lines as freshwater fish. This line is in **? How to remove?

The location of this fishy line is very easy to find, just below the gills. Place the fish flat on the board and make a cut under the gills and then on the tail of the fish, not to cut deeply, but to half the thickness of the flesh. Then use the side of the kitchen knife to pat the fish a few times, and you will notice a white spot on the flesh of the knife.

Gently pinch and pull outward, and a thread like a hair will be pulled, and this thread is called a fishy thread. Turn over the body of the fish and pull out the thread on the other side, so that the fishy smell can be completely removed.

It is possible that the fish is not cleaned, because the fish is more difficult to clean, so be sure to clean it carefully. In addition, after the fish is washed, you can rub the fish with salt to remove the fish, and you can add some cooking wine when cooking fish to remove the fish.

Because you don't get rid of the fishy smell in the fish, the taste will be very poor, so you must use wine to remove the fishy smell first, so as to avoid this situation.

Some fish will have an earthy smell when made, what is the reason for this?

Hello dear! We'd be happy to answer for you! This is because you didn't handle the fish cleanly!

Fish have an earthy smell, which is related to the environment in which they are grown. In the process of aquaculture, the nutrients in the water are easy to be excessive, resulting in eutrophication of the water body, which becomes an excellent medium for microorganisms. The "flavor substances" produced by their metabolism are also released into the water body in large quantities, causing the concentration of earthy odor substances to increase exponentially.

In such a high concentration of water, various freshwater fish are quickly "pickled into taste" through the absorption of gills, ** and digestive tract. Fishy substances are highly lipophilic and easily absorbed by the body surface, and can penetrate from the water body into the fish body in a few minutes, while it takes days or even weeks to excrete them. This makes it easy for earthy substances to accumulate in the fish – the bigger the fish, the more "intense" the flavor.

How to remove the fishy smell: 1. After washing the belly of the river 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. 4. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and the cooking is to add onions, ginger and garlic to taste.

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Summary. 3. Third cooking wine and vinegar. Because the fishy smell of fish mainly comes from weakly polar organic substances such as trimethylamine, which are soluble in ethanol. Therefore, marinating with cooking wine can remove some of the fishy smell.

Some fish will have an earthy smell when made, what is the reason for this?

Hello, dear, some fish will have an earthy smell when made, this is because it may not be treated well before making fish, or it is a problem with the water quality of the fish itself. <>

Dear, here is how to get rid of the earthy smell of fish when cooking fish, here's how:

1. First, washing off the mucus on the surface of the fish will help remove the fish, but at the same time, it will also wash off some umami substances.

2. The fishy smell of the second fish is mainly concentrated in the scales and the mucus attached to them, followed by the gills, and the fishy substances in the fish meat are relatively small, so the key to dealing with raw fish is to remove the scales, gills and mucus.

3. Third cooking wine and vinegar. Because the fishy smell of fish mainly comes from weakly polar organic substances such as trimethylamine, which are soluble in ethanol. Therefore, marinating with cooking wine can remove some of the fishy smell.

4. The fourth green onion, ginger and garlic. Onions, ginger, and garlic are all propylene sulfide compounds, which are spicy condiments. They are commonly used in the family to remove fishy condiments, known as the "three treasures of the kitchen".

5. The fifth pepper and ingredients. Sichuan peppercorns and spices are also fragrant spices, which can not only increase the fragrance, but also mask some of the fishy smell.

Hello, dear, but using the above method to make it, then the fish will not have an earthy smell, you just try it. <>

The practice of steaming golden pomfret with chopped pepper is shared as follows:

1.Ingredients: 1 golden pomfret, 150 grams of chopped pepper, 5ml of peanut oil, 2 grams of salt, 1ml of cooking wine, 2ml of light soy sauce, 50 grams of green onions, 1 garlic, 20 grams of ginger, 10 grams of coriander.

1.Ingredients: golden pomfret, chopped pepper, garlic, garlic, ginger, etc.

2.Remove the scales, internal organs, and gills of the golden pomfret, wash and drain the water.

3.Give the fish a massage, add salt, cooking wine, light soy sauce, and oil to massage evenly, and marinate for 5 minutes.

4.Prepare the ginger, garlic, garlic and chopped peppers.

5.After marinating the fish, stuff a few slices of ginger and garlic into the fish belly, and put the ginger, garlic, garlic and chopped pepper on top of the fish.

6.Bring water to a boil and put the fish in a steamer.

7.Cover and steam over high heat for 12 minutes; PS: The size of the fish is related to the size of the fire, and the specific time is slightly different.

8.After steaming the fish, add some coriander, and it can be removed from the pot.

9.Delicious out of the pot, spicy and delicious.

Production tips: 1. The fish should be marinated before it can be tasted. 2. The steaming time of the fish is related to the size of the fire and the size of the fish. 3. The steamed fish should be boiled before being put in, and the steamed fish dishes are delicious.

Hello, dear, you can try the above processing methods and production methods, the fish made is delicious and delicious, I hope you can. [Compare hearts].

Freshwater fish such as carp, grass carp, silver carp, etc. generally have an earthy smell, which is closely related to their growing environment.

Freshwater fish generally have a long hidden chain in ponds, rivers and lakes, where there is more humus, and bacteria containing earthy odor are easy to attach to plankton such as diatoms and cyanobacteria and some aquatic plants, and freshwater fish ingest these substances through the food chain. Then it enters the fish body, and the earthy smell is naturally heavier. On the other hand, the fish in large water surfaces such as large rivers, large rivers, and reservoirs have significantly less humus and plankton in the water body, and the earthy smell of the fish living in them is relatively weak.

It is recommended that you remember to remove the fishy thread before cooking the fish. Freshwater fish such as crucian carp, carp, and silver carp have a watershed line on each side of the fish, which is also called a fishy line. Pumping these two threads out of the paulownia can reduce the fishy smell of the fish.