When stewing mackerel, the fishy smell is relatively strong, how can I get rid of the fishy smell?

How to get rid of the fishy smell of mackerel is actually very simple. After the fresh mackerel is gutted, there are black bruises on both sides of the belly.

Be sure to wash it with your hands. Since it is a chilled or frozen product, it is inevitable that the fishy smell will be stronger. Removing the smell has become the top priority in making mackerel dishes.

The absence of fishy smell is also the primary criterion for judging whether mackerel is good or not. Be sure to soak the cleaned mackerel in water dripping with liquor for half an hour. Note that if the fish is relatively large, it is best to cut it into sections and then soak it, which can effectively soak out the blood of the mackerel and soak out most of the fishy smell.

The braised is okay, because a lot of ingredients can be used to remove the smell of the mackerel, and in the end, all the juice is collected into the mackerel, and the fishy smell is relatively small, but if the stew is not handled well, it is very easy to be fishy. Mackerel is generally frozen or fresh. It turned out that we had never eaten mackerel.

When I was young, we had the impression that mackerel was sardines.

and a kind of herring. So I didn't think of mackerel as a good thing. And the black blood clots in the belly of the mackerel are also cleaned, so the stewed mackerel can remove at least half of the fishy smell, and the remaining half of the fishy smell will have to wait for the mackerel to be processed and marinated with some seasonings.

After the cleaned mackerel is cut into pieces, a small amount of salt can be sprinkled with a small amount of salt, and the water can be controlled by a little salt. Sprinkle rice wine on the fish and then put the fish back in the refrigerator, the fish can be thawed quickly, so that the nutrients of the fish will not be lost, and if there is no refrigerator, it is better to soak and thaw in cold water than to soak and thaw in warm water.

Beat the ginger slices loosely and finely chop the green onions. Wine.

Salt. Grab and marinate Marinate for 10 minutes When I didn't have green onions, I only marinated them in cooking wine for a few minutes, and sprinkled a little bit of the two-pot head while frying the fish.

Liquor, you can also remove the fish. Fresh mackerel should have black and translucent eyes and gills.

The color is bright red, and the body of the fish is firm and elastic; Frozen mackerel should also be as clear as possible, the body of the fish should not be damaged, and the overall color should not be dull.

1. Clean it.

First of all, when slaughtering mackerel, it is necessary to wash the mackerel carefully, and it is best to soak the mackerel for a while to thoroughly wash the blood.

2. Add wine. Cooking wine, liquor, beer, Huadiao and other foods with alcohol can be fishy.

3. Add ginger.

4. Pepper.

Whether it is white pepper or black pepper, it has a certain effect of removing fish.

1. During the process of stewing fish, do not turn the fish pieces to avoid breaking.

2. The garlic sprouts must be put in when the cooking is almost finished to avoid over-simmering.

3. The fish stewed in an automatic pot can be said to be very tender, according to the people of the island city, it is not stewed old.

If you want to get rid of the fishy smell when stewing fish, it is actually very simple, we only need to marinate it with some cooking wine, green onions, ginger, garlic, and then put it in the oil pan to fry it to remove the fishy smell.

Marinate in cooking wine. Mackerel does need to master a certain method to remove the fish, if it is not handled properly, then the fishy smell will be very strong, which affects the taste, we can choose to marinate it with cooking wine. This method is more effective, the fishy method is to first process the mackerel, clean it in place, cut it into pieces and put it in a bowl, and then pour in the cooking wine, marinate for more than ten minutes, and then pour the cooking wine away.

Put in the chili pepper to cook to remove the fishy smell of mackerel, there is also a way to put some chili pepper in the cooking after putting the chili pepper in it, the fishy smell will be covered up, and the taste will be more fragrant, usually the taste is heavier and likes to eat spicy friends can choose this method, after the mackerel is cleaned, put some red chili pepper in the cooking process, so that not only the taste of eating is improved, but also there is no fishy smell.

Stuffed ginger in the stomach, whether it is to burn the mackerel, braised flavor or soup can be put into some ginger in the belly of the fish, the effect of this method to remove the fishy is also more obvious, first, remove the internal organs of the mackerel, after cleaning thoroughly, prepare a piece of ginger, cut the ginger into slices, if you don't cut it, the whole piece can be put in, put the ginger in it, the taste of cooking will not have a fishy smell, this method of removing the fishy smell is relatively simple and effective.

The fins should be cut clean (which many people don't notice). Fish fins should not be eaten, and cooking them with fish will increase the fishy smell. So it's better not to.

When cooking, heat the pan with cold oil, fry the pot with star anise peppercorns, put shredded peppers and green onions, then put soybean paste, fry for a while, put salt, light soy sauce, balsamic vinegar, cooking wine, pour cold water, and then put the marinated fish into the pot, boil over high heat, and then simmer over low heat for twenty minutes Fourth, marinate, cut the fish into thin slices or pieces, cut according to the needs of the dish, and then beat the low salt is a little salt, five-spice powder, cooking wine, green onion segments, the most important thing is to put ginger slices, grab and mix evenly. If you want to make fish without fishy smell, the first condition is that the fish should be fresh. When I say freshness, I mean that the fish should be healthy and that the fish body should not have raw worms and diseases; The second is that the fish should be made on order, and steamed when killed.

<> only the fish that comes out of this way can be washed and changed with ginger in the simplest way. Slices, green onions,Garlic cloves, cooking wine marinated for a few minutes, you can also put a little salt, so that the steamed fish will be firmer.

Ginger: When steaming fish, it is generally sprinkled with ginger and shallots to be steamed together, and the unique fragrance of green onion and ginger is used to suppress the fishy smell of the fish, and ginger also has the effect of removing the fishy smell, so ginger is indispensable if you cook fish. Use a spatula to pour the water in the pot onto the fish, then cover the pot, simmer for 2 minutes, open the lid, turn the fish over, and then use a shovel to pour the water in the pot onto the fish, then cover the pot, and continue to simmer for 2 minutes; Generally, we buy fresh fish, and the taste is delicious.

However, with the extension of storage time, especially in marine fish, especially in summer, when the temperature is high, the umami taste of the fish will not only gradually decrease, but also produce an unpleasant fish smell. It is very important to cut a little ginger, put a little green onion, two cloves of garlic, and pour a little cooking wine to drown the fish. These ingredients are equally important when boiling fish, first add ginger slices and garlic cloves to stir-fry until fragrant, and then add the submerged fish.

During the cooking process, pour in a little cooking wine, salt, and chicken fine.

You can put star anise cinnamon, ginger and green onion and other seasonings, as well as cooking wine so that you can remove the fishy and increase the taste, which is delicious?

First, cut off the fins, remove the internal organs and gills of the fish, and clean the black silk in the middle of the fish. Oh, 15-20 minutes, then add cooking wine (liquor or beer) to remove the fishy mackerel, add shredded ginger to marinate. During the cooking process, you can put a spoonful of aged vinegar, which has a good fishy effect.

When handling this fish, the internal organs and bitter gall should be removed, and the bitter gall should not be broken. Otherwise, the fish will have some bitter and fishy taste. At the same time, the scales are cleaned.

Remove the stab with the back of the knife and chop into mud. Add cooking wine to marinate, and after 10 minutes, it will be ready to make dumpling filling. The fish dumplings that come out of this way are very tasty and have no fishy smell.

The fins of the mackerel should be cleaned, the tail should be removed, the skin should be cleaned, an appropriate amount of cooking wine should be added when cooking, and the green onion and ginger should be enough, so as to remove the fishy smell inside.

First of all, you should choose fresh fish, clean up the fish, don't choose red meat, be sure to remove the fishy when seasoning, don't add too much seasoning, you can choose pepper ginger slices of water to remove the fish.

After thawing, you can add cooking wine and ginger slices, stir well, and soak for 20 minutes to remove the fishy smell.

The fishy smell of mackerel is particularly strong, how should mackerel dumplings be made to remove the fishy smell? The quality of mackerel, by the way, this is the main premise, why are the best mackerel on the market frozen, you can completely thaw it and then sell it, no, smoke a piece, who will buy it? Therefore, try to buy chilled mackerel, so that ***, if you buy it back and thaw it, the meat spines in the belly of the fish are separated, and the skin of the fish has a tattered feeling, then don't make dumplings, change it to stewed fish.

There are many ways to remove the fishy, liquor, pepper, green onion ginger, onion, coriander, leek, pepper powder, don't add pork belly, you can add lard, don't add cooking wine, because few bottles are true.

When making the Spanish mackerel filling, you can whip some water on top. Slowly pour in the pepper water with your left hand and shake it with your right hand in one direction to harden the filling. You can't just distinguish between Spanish mackerel, large and small, Spanish mackerel.

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Spanish horse cake of the highest order. The Salda dumplings of East Salda Salda are the highest quality mackerel. Salda Salda Dumplings Salda Salda Sarda Meat Ratio should use Salda Salda Salda as the highest Spanish mackerel.

sew mackerel scones and add an appropriate amount of pork stock; A piece of fresh Spanish mackerel, a piece of fatty meat, a handful of garlic, a moderate amount of green onion, ginger and pepper, salt, chicken essence, milk and pepper will be our specialties in Jiaodong. Many seafood restaurants use this filling to make cupcakes, and this filling is very fresh, large Spanish mackerel for Spanish mackerel cupcakes. This Spanish mackerel is easy to nibble on and has a slight fishy smell.

We pour the prepared basin into clean water. The quality of the water is better than for us to use our waking hours to deal with Spanish mackerel. Wash the mackerel several times to get rid of the strong fishy smell.

Personally, I think that if you want to get rid of the fishy smell, you can put a little ginger in the mackerel dumplings at this time, which can relatively achieve the purpose of removing the fish.

Some people think that the finished mackerel dumplings they bought are very delicious, but they make them with a fishy smell and a firewood taste, which is quite unpalatable. Actually, the most important step is the first step, which is especially important when the fish is sliced. Don't scrape the fish too cleanly because you are reluctant.

Close to the bones of the fish, and the skin of the fish, those dark red things can't be wanted. There is also a place where the belly of the fish is blackened. These are the culprits that make the whole dumpling taste fishy.

Just scrape the pink and white fish.

After we chop the fish, put it in a basin and add an appropriate amount of cooking wine, chopped green onions, and minced ginger, so that we can effectively remove the fishy smell and taste better.