The fish you want to make has no fishy smell, how should you deal with it before making it?

The internal organs and black membrane of the fish should be scraped clean, especially the black membrane will emit an unpleasant fishy odor, which will affect the taste of the fish. The gills are especially fishy, and they must be too clean, which will also affect the deliciousness of the fish. Whether it is freshwater fish or saltwater fish, if you choose to stew, you must marinate it in advance, which can effectively remove the fishiness and is very flavorful.

If you want the flavor to be fragrant, you can fry the fish with lard, and use green onions, ginger, garlic, and dried chili peppers to stir-fry the sauce, and the bean paste should be fried to bring out the flavor of the sauce, and the same is true for other sauces.

If the fish is large, it will be difficult for the middle part to absorb the flavor and it is easier to retain a fishy smell. So it is advisable to cut it into small pieces. If you want to make braised whole fish, use a knife to make a few cuts back and forth on the flesh.

In addition to the above liquor, ginger, vinegar, etc., you can also use existing spices and ingredients to remove the fishy flavor, such as lemon, which can remove most of the fishy smell, such as adding a few slices of lemon to marinate before grilling fish, and the marinating effect is very good.

<> in the process of cooking, we can take the following ways to remove the fishy smell, such as adding onions, ginger and garlic to increase the flavor to remove the fishy smell, and you can remove the fishy smell by frying and other cooking methods, etc., and then after the fish is ready, you must eat it while it is hot, and the dish also has a certain fishy smell when it is cold. After cooking cooking wine in oil, you can take away part of the fishy smell after the cooking wine volatilizes! For example, adding oyster mushrooms, mushrooms have the effect of increasing flavor and freshness, and the meat of oyster mushrooms is thick, crisp and tender, and has a faint almond fragrance.

It is best to sprinkle some chicken fat or lard on the fish before steaming to make the fish more tender. You can also seal the plastic wrap to prevent the umami of the fish from running away or dripping with steamer water to dilute the taste of the fish.

The cleaned fish still has some fishy smell. This fishy smell is the normal taste of fish, and it is delicious when made into a dish. Propylene sulfide compounds are highly volatile, and when exposed to high temperatures, they can emit a strong spicy odor, so they help to remove fish.

This method uses spices to mask the fishy smell of the fish. The use of liquor will increase the effect of removing the fish. Coat the inside and outside of the fish with your hands with white wine to achieve the effect of removing the fish.

First: Remove the blood of the fish. Fish blood is an important part of the fishy smell, so we try to rinse all the fish blood before cooking, so that a large part of the fishy smell can be removed.

Therefore, after removing the internal organs of the fish, the black membrane should be completely scraped off, and the fish belly should be rinsed with clean water when scraping the black membrane to prevent the dirt on the black membrane from contaminating the fish meat.

Third: Pull out the fishy bones. There will be a bifurcated bone between the gills and throat of the fish, this bone is the fishy bone, we also have to pull it out when handling the fish, and we must pull it out together with the blood clot on it, so that when cooking the fish, it will not secrete and emit a fishy smell.

Fourth: Wash the epidermal mucus. The epidermis of all fish basically secretes some mucus, which can provide protection to the fish, but it is also a kind of fishy smell**, so be sure to remove it as much as possible.

The way to remove it is to scrub it with salt and then rinse it with clean water, so that the fish will no longer secrete mucus and can be cooked with confidence.

Before we cook fish, we must remove the fishy line on the fish, and we must also marinate it with cooking wine, ginger slices, and green onions for about half an hour, so that we can remove the fishy smell.

Marinate with ginger, when steaming, shred the ginger and spread it on the fish to remove the fishy smell; Smear the fish body with red wine and let it stand for a period of time to remove the fishy smell; Use salt water to remove the smell, soak the fish in salt water for about an hour, you can effectively remove the fish; Lemon to remove the fishy smell, slice the lemon or squeeze a little lemon juice, put it on the fish, can effectively remove the fishy smell; You can use tea to remove the fish, and you can make the fish in tea for 10 minutes.

Add chicken fat method: When making steamed fish, in addition to putting the seasoning, put a piece of chicken fat on top of the fish, so that the fish absorbs the chicken fat, and it will be smooth and delicious after steaming.

Fish is a very common meat food in our daily life, I believe everyone should be familiar with it, fish meat is rich in protein and other nutrients needed by the human body, which can supplement the nutrients needed by our body every day, especially for some people who are **, they will choose fish as daily meat to supplement the nutrients required by the human body, because eating fish does not have to worry about getting fat, and we often encounter some problems when dealing with fish, Because if the processing is not clean enough, the fish we make will be particularly fishy, so today we will talk about how to treat the fish before cooking, so that there will be no fishy smell. <>

First of all, when we purchase fish in the market, we must buy fresh and lively fish, and the fresh live fish will not have a fishy smell; Secondly, when we deal with the fish, we must treat the gills, scales, internal organs and other parts of the fish, if the fish we buy is a marine fish without scales, we need to use a knife to gently cut a few knives on the fish, and then completely tear off the black membrane on the fish and then clean it before pickling. Special attention should be paid to the fact that the fish must be cleaned many times to ensure that some of the dirty things on the fish are completely cleaned, if the treatment is not clean, there will be a fishy smell; Then it is to marinate the fish that we have processed, in the process of pickling, we need to prepare cooking wine, salt, chives, ginger shreds, lemons, etc., we need to use salt and cooking wine to evenly smear the fish and then add lemon, ginger and chives and stir evenly to marinate for about 10-15 minutes, so that the marinated fish will not have a fishy smell. In particular, we should emphasize that you should never use vinegar to marinate the fish to remove the fishy smell, because if you use vinegar to marinate the fish, the fish we make will not be delicious enough.

The nutritional value of fish is very high, and the ingredients of fish are easy to obtain and simple to make, we can eat more fish food in our daily life, which can well supplement the nutrients needed by our body and enhance the body's resistance.

When cooking fish, you can put some bay leaves or lemon leaves in the fish, or you can pour some wine into the fish, so that you can remove the fishy smell of the fishy meat.

When cooking fish, be sure to remove the fishy line, which is particularly close to the abdomen, and there will be no fishy smell after removal.

You can pour some cooking wine on the fish before cooking, so that you can remove the fishy smell of the fish and eat it more deliciously.

Fish is an indispensable nutritious ingredient for physical and mental health in everyone's daily life. The delicate texture of the meat and the use value of a variety of nutrients make the fish a regular guest on everyone's table. Fish meat contains a lot of complete protein, which is easier for the human body to digest, in addition, fish meat also has a variety of nutritional values such as folic acid tablets, a variety of nutrients, calcium, magnesium, iron, phosphorus and so on.

For example, crucian carp contains only human fat per 100g of fish, and the fat rate of all fish is not very high, and the calorific value is relatively low. If you eat too much meat, you are afraid of getting fat, but it is not easy to eat fish, which is why everyone has a reputation for "healthier meat". Although fish meat is good, all first-time fish cookers have to encounter a big difficulty, that is, how to carry out the fishy removal stage.

Generally speaking, before making fish, most people remember to marinate it in fishy foods such as wine and ginger slices for a while, and the fish will not smell fishy. Although the method is effective, it is not enough to completely eliminate the smell of fish. First of all, the core of removing the fishy smell depends on the removal of the fish, and it is by no means successful to wash it with warm water several times.

There are many people who think that fish balance nerves as the root cause of fishy smell, and that is also outrageously wrong.

The 4 parts of the fish are the root cause of the fishy smell, and everyone can be regarded as "fishy"! Each of these four "fishy poisons" is: the black membrane of the abdomen of the fish skin, the bloody bones of the roar part, the internal blood of the fish skin, and the trimethylamine oxide (mucus) on the surface of the fish fillet.

These 4 parts are removed to ensure that the fish you eat does not have a trace of fishy smell.

The 4 fishy removal processes are in place, and the fish you eat will have no fishy smell, so let's share with you a stewed carp method, the meat is fresh and tender, and the spleen is appetizing for meals. Food prepared in advance: 4 fingers wide crucian carp, 1 small chili, 2 green peppers, most of the garlic halves, a small piece of ginger, an appropriate amount of salt, a spoonful of oil, a spoonful of light soy sauce, a spoonful of dark soy sauce, a small amount of monosodium glutamate, 2 spoons of rice wine, a small amount of white pepper.

Recipe for stewed carp, clean the crucian carp and chop it into even small pieces with a knife. After cutting the fish, wash it with clean water and drain the water, so that the fish is completely clean. Put the fried fish into a bowl, pour a spoonful of rice wine, two pieces of ginger, and white pepper into the plate, grasp well, and marinate for 15min.

Put appropriate vegetable oil in a cold pot, put two ginger slices in the pot after the oil is boiled, and put the fried small fish into the pot successively, and fry over medium-low heat until both sides are slightly yellowed.

Then put the garlic and green and red peppers into the pot, add edible salt, oil, light soy sauce, dark soy sauce, rice wine, chicken powder and other condiments to the pot and stir-fry gently. Add cold water to the pot that happens to not fry the small fish, bring to a boil, turn to medium heat and cook until the fish is completely flavored and colored, and then it can be served out of the pot. These 4 deodorization processes are suitable for all raw fresh fish, and the meat processed in this way must be free of fishy smell.

If you don't know how to fish, you must collect it personally and give it to relatives and friends.

When removing the fish, not only should you use green onions, ginger and cooking wine, but also remove the fish teeth when processing the fish, and then make a knife at a point below the gills of the fish, pat the fish body a few times, pull out the white tendons inside, and finally clean up all the black membranes in the fish's belly. After this treatment, the fish made with green onions, ginger and cooking wine will not smell fishy at all. The black membrane in the belly of the fish is bitter gall, and if you don't go to the words, it tastes a little bitter, and the fish teeth and the white tendon are the fishiest things on the fish, so as long as you remove them, the fish meat will naturally only be delicious.

Clean the scales off the fish, marinate the fish in onion, ginger and garlic cooking wine for a few minutes, and pour some lemon juice on the fish.

Rinse repeatedly with clean water until there is no mucus on the skin.