What is the best way to remove the fish that has been frozen for a long time in the refrigerator at

If you want to get rid of the fishy smell of frozen fish that has been in the refrigerator for a while, you can try the following methods:

1. Defrost the fish in cold water and pour a small amount of vinegar and pepper into the water.

After such treatment, the river fish does not have an earthy smell.

2. You can use half a tael of salt and 5 catties of water, and soak the frozen fish in the salt water for two hours to remove the earthy smell.

Extended Material: Frozen Fish.

Fish, is a phylum of vertebrates.

It is also the most primitive and lowest-level aquatic animal. The fish that is commonly eaten by people is called economic fish. Economic fish is a traditional commodity exported by China, and it is also an important bulk product in the international aquatic market.

China's coastal fishing grounds account for about a quarter of the world's total area, with a coastline of more than 18,000 kilometers and more than 2,000 species of coastal fish.

Among them, there are about 100 kinds of major economic fish, and it is one of the world's major producers of economic fish, with an annual catch of about 5.4 million tons. China's freshwater aquaculture has developed rapidly in recent years, with a breeding area of about 57 million mu of freshwater fish.

The annual output is more than 3.7 million tons. About 80 kinds of economic fish are exported.

The economic use value of fish.

Very high, the fish meat is delicious, nutritious, raw and cooked can be eaten, and the edible part of the fish body generally accounts for about 50 70% of the body weight of the fish. The protein content of fish is generally about 20%, and the fat content is lower than that of meat, which is easy to be digested and absorbed by the human body, so it is deeply loved by people. The raw fish exported by China is often processed into frozen fish fillets, grilled fish fillets, seasoned fish fillets, etc. by importing countries.

In recent years, there has been an increasing demand for live fish and chilled fish abroad. Fish have been followed by nutrition.

The development and popularization have become high-end food at banquets and tables. In addition, fish is also used in defense, medicine, and other fields.

The fish that has been frozen for a long time in the refrigerator should first be taken out to thaw, then soaked in water for dozens of minutes, and repeatedly rinsed with running water to remove the fish internal organs, and the black clothes on the inner wall of the fish belly must be removed.

When cooking, you can add more cooking wine, green onions, ginger and garlic to remove the fishy, and it is best to be spicy, which can cover up the fishy smell and enhance the taste.

For fish that have been frozen in the refrigerator for a long time, a good way to remove the fish, in addition to adding some ingredients such as chili peppers, the time of marinating in advance, and the cooking time are also very important, which will definitely have a good effect on the fish.

If you want to remove the fishy smell of this fish, you can wash it and marinate it in cooking wine, and you can put some sugar, dried chili peppers and some vinegar in it during the cooking process, which can effectively remove its fishy smell.

Rub the water with perilla and rub it on the fishAfter thawing the fish, add salt and plenty of water to remove the fish. .After thawing the fish, you can pour in a small amount of vinegar to remove the smell. .After thawing the fish, you can cut the lemon into slices.

First thaw the fish, then pour in rice vinegar, cooking wine, add Sichuan pepper, spices, green onion and ginger, put a few cloves of garlic, and develop for an hour or two, which can effectively remove the fishy smell.

What is the best way to go to the star of the fish that has been frozen for a long time in the refrigerator at home? I think if you want to get rid of the fishy smell, you can thaw the frozen fish. Wash well. Wang Yu added some green onions, ginger and garlic to it, and marinated it in cooking wine. It's going to be fishy.

Hello! For a new way to cook fish, it is recommended to remove the gills when washing the fish. Then when you cook the fish, you can add a little brown sugar, add a little less, and add a little cooking wine and vinegar, which can play a role in removing the fish.

What is the way to get rid of the fish that has been frozen for a long time in the refrigerator at home? This kind of opportunity you can use that small crisp to pour vinegar to soak, you can achieve a good fishy smell.

Boil the water, put the fish in it, and then put the green onions, ginger and garlic to remove the fishiness.

If you want to worry about the fish that have been frozen in the refrigerator for a long time at home, then you can brush the refrigerator thoroughly, and then open it for good ventilation, so that you can do it.

There is no such thing as a good way to get rid of this marine fish. That is, adding green onion and ginger cooking wine, this is the general way to remove the fish, so you can try it.

As a rule of thumb, the fishy smell on the fish is the fishy line on the fish, whether it is frozen or fresh. If the fishy line is removed when killing the fish, the fishy smell will disappear by half. The fishy line is the sensory organ of the fish to sense the flow of water.

According to the answer to the question, this time it was a fish that had been frozen in the refrigerator for a very long time. We should have the following:

First: Take the fish out of the freezer and thaw it. It is best to thaw naturally at room temperature.

Second: Cut and take the fishy line. At both ends of the head and tail, each cut a cut with a knife, and if you look closely at the incision near the fish head, you will find a white spot, which is the end of the fishy line.

Use a cutter to pat the body of the fish and slowly pull out the fishy line. There are two fishy lines, and both sides of the fish body are taken out.

Third: remove the fishiness during the fish cooking process. 1. Break the fish, put it in cold water, and put vinegar in the water.

2. Or soak the fish in salt water for 1-2 hours, you can also remove the fish.

3. In the process of stewing or braising in the process of adding star anise, Sichuan pepper, green onions, ginger slices, garlic and other seasonings can also remove the fish.

Fourth: Fish are mainly divided into freshwater fish and saltwater fish, and the heads must be distinguished. Because saltwater fish should be re-released with soy sauce or salted salt, otherwise it will be counterproductive.

Fifth: Frozen fish must be thawed at room temperature in advance before cooking, so as not to affect the damage to the fish fiber and affect the taste. After thawing, change the knife to form according to cooking needs.

Sixth: After thawing, remove the fresh spices prepared by the fish, and be fresh (such as shallots.

Green onions, ginger slices), shallots knotted, green onions Ginger slices, after cutting and matching, be sure to put them together with seasonings in the marinated fish as soon as possible to ensure that the fragrance is lost. Seventh: light soy sauce, salt, chicken essence.

Cooking wine, white vinegar, balsamic vinegar, sugar, green peppercorns.

Granules are an essential seasoning for deodorization, which can be increased or decreased according to personal taste, because the amount of seasoning added in the process of marinating and removing odor is also directly related to the taste after cooking. Eighth: Take out the fresh spices in the third step, put the cold oil into the pot, fry fragrant, one is not wasted, and the other can be more fragrant.

In the end, it is up to you to your own preferences for what you want to cook.

Take out the frozen fish, put it in a basin, add an appropriate amount of water, if you use cold water at the beginning, do not use hot or warm water in the follow-up, then prepare an appropriate amount of salt, pour it into the basin, stir well, and then put the fish in the basin, and it can be quickly thawed in about 20 minutes. Don't put too much salt, otherwise the frozen fish will have a salty taste and affect the taste of the fish. If left in hot or lukewarm water, the thawing rate will be slower.

Generally, you can choose to add cooking wine, ginger slices to remove the smell, and then put the frozen fish into the pot to blanch again, so that you can keep the tenderness and delicacy of his meat.

Melt with cool water first, and then rinse with cold water several times? Clean the intestines of the fish, then put the fish in a basin and marinate the frozen fish with cooking wine and green onion slices for an hour, and then rinse it with cold water before cooking.

No matter what kind of fish you thaw, do a good job of handling it before refrigeration, and the thawing speed will be faster, and the fish will still be fresh.

Recently, the supermarket was on sale, and I bought several fish a few days ago, and the result of being greedy for cheap is that if you can't eat it all at once, you can put the fish in the refrigerator and freeze it. When I was cooking yesterday, I suddenly remembered that there was still fish in the refrigerator, so I took it out and thawed it, because I knew that if I soaked the thawed fish in water, it would affect the meat quality and taste of the fish. So put the fish aside for natural thawing, and if you don't do it, it's okay, and you will wait until the night when it is thawed.

Originally, I wanted to boil the thawed fish into a pot of fish soup that could be drunk for a day, but the plan was to make a splash. After that, I went out of my way to study how to thaw frozen fish faster and better. For this reason, I also went to inquire with the owner of the fish shop about how to use to better thaw the fish.

I heard the boss say that in fact, natural thawing is a better method, but the main thing is that this method must be used in advance, otherwise it will be like me, waiting for most of the day, and then not waiting for the thawing to be completed.

So today, I mainly want to let you know how to thaw the fish more quickly, and many people have already made mistakes in this step of freezing. So when it comes to thawing, it will be wrong to add mistakes later, and many people don't know that when you freeze fish, you can't just throw the fish into the refrigerator for refrigeration.

Instead, the fresh fish purchased needs to be treated to remove the scales and gills, and it is necessary to pay attention to the internal organs of the fish and the black film inside. In order to ensure the freshness of the fish, the processed fish needs to be soaked in salted water for about 30 minutes. This not only has a good sterilization effect on the fish, but also extends the shelf life of the fish, and finally you only need to wipe the surface of the fish with kitchen paper, and then wrap the fish in plastic wrap and put it in the refrigerator for freezing.

If you want to thaw the frozen fish quickly, you can't put the fish directly into clean water to thaw it, but you can put enough salt in the water first. After stirring well, the fish can be defrosted quickly and freshly by placing it in the water.

Before putting the fish in the refrigerator, the internal organs and the black membrane lining of the fish should be treated first, so as to enhance the umami taste of the fish. Secondly, the whole body of the fish can be covered with salt, or soaked in salt water, which can carry out a sterilization effect.

Under normal circumstances, the fish that we can't eat at home is directly frozen in the refrigerator without treatment, so after thawing, the fishy smell will be stronger than before.

It may be because the fishy smell will be frozen after freezing in the refrigerator, and the fishy smell will be stronger after thawing.

Because these fish emit a large fishy smell after thawing, all the cells become active.

First: Handle the fish.

The fish we buy back is generally processed by the fishmonger, but don't go directly to the pot like this, the fish we buy must be processed again. First remove the scales, and then remove the gills, the gills are more bitter, if not removed cleanly, the vegetables made inside are also more bitter; Then remove the black membrane in the belly of the fish, the black membrane is dirty and fishy, so removing the black membrane can also effectively remove the fish.

A large part of the fishy smell comes from the fishy line, so we will clean the fish and cut a knife at the lower part of the gills and the tail of the fish, find a white line, gently pinch one end with a pinch or hand, and then slowly pull out the fishy line while patting, and remove both sides, which can also effectively remove the fishy smell.

Second: marinate the fish to remove the fish.

Generally, after we have processed the fish, we will change the fish to marinate it with a flower knife, which can also effectively remove the fishy smell. First change the fish meat into a flower knife, then shred the green onion and ginger, put it in the place of the flower knife, put some in the belly of the fish, and then add an appropriate amount of salt, cooking wine, spread evenly, and marinate for about 15-30 minutes. This can also achieve the effect of removing the fish.

Third: Liquor to remove fishiness.

Generally, we use cooking wine to remove the fish, the alcohol content of the cooking wine is relatively low, we can also choose to use liquor, the alcohol content of the liquor is relatively high, which will increase the effect of removing the fish.

Fourth: Wash the rice water to remove the fish.

We wash the rice every time we cook rice, and there are many uses for washing rice, one of which is to remove the smell of fish. Soak the processed fish in rice washing water for about 10-15 minutes before washing it, which can also effectively remove the fishy smell.

Fifth: lemon juice to remove the smell.

Everyone knows that green onions, ginger, cooking wine, liquor, and ingredients can remove the fishy smell. In fact, there is one fruit that can also remove the fishy smell, and that is lemon. Lemon juice can mask the fishy smell of fish, increase the umami of the meat, and also have a unique aroma that increases appetite.

So we can also add an appropriate amount of lemon juice to remove the fishy smell of the fish.

Done correctly, the fish meat is tender and has no fishy smell. 【Pickled fish】Ingredients: fish, green onion, ginger, water. Steps:

Step 1: First of all, we prepare an appropriate amount of green onion and ginger shredded, put it in a bowl, add an appropriate amount of water, first grasp and pinch the green onion and ginger a few times with your hands, grab and pinch out the juice, and then soak it for 5 minutes for later use.

Step 2: Take out the green onion and ginger water after soaking, marinate the fish with the remaining green onion and ginger water for 5 minutes, turn it over halfway to make it evenly marinated, and the fish will be marinated after 5 minutes, and the pickled fish can be used to steam or something.

Tips: As we all know, green onion and ginger have a good effect of removing fish, and after being made into green onion and ginger water, it can be used to marinate fish, which can not only remove the fishy smell of fish, but also will not affect the tenderness of the meat at all, which can be said to be a very good way to marinate fish.

Ginger slices, ginger belongs to the spicy class of seasonings, with a strong umami flavor. Cut the ginger into thin slices, stick it on the body of the fish that has been scaled and washed, and leave it for about half an hour, the fishy smell on the fish will be replaced by a faint ginger smell, and after cooking, there will be no fishy smell.

Go fishy tricks.

Hairtail: If the hairtail is dirty, rinse it with tap water, and then it will not be clean. You can also wash it with rice water so that your hands don't get dirty and the fish will be clean.

Remove the fish: Put the fish in boiling water about 80 degrees, blanch for 10 seconds, then immerse in cold water, brush or rub with your hands, and quickly remove the fish scales. When cooking fish, ginger and cooking wine must not be missing.

Cutting board deodorization: It is difficult to remove the fishy smell by cutting the cutting board of the fish. As long as the washed cutting board is sprinkled with vinegar, dried, and washed with water, there will be no fishy smell.

Remove the fishy smell of the utensils: Put the fishy smell of the utensils in the tea and boil for a few minutes, and then the fishy smell will be removed.

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.