Cooked crayfish have a fishy smell, what is the reason why the lobster has not tasted all the time?

How does the earthy smell on crayfish come from?

First, the reason for the earthy smell:

The production of crayfish earthy smell has a lot to do with the intake of protein bait, theoretically speaking. After the protein is absorbed by the crayfish, most of it will be converted into various nutrients that the crayfish needs for its own growth, but a small part of the protein will be degraded into a substance called trimethylamine.

When the concentration of this substance is low, it is the earthy smell of fish and shrimp, and if the concentration is relatively high, it is rotten eggs.

taste. Because most fish and shrimp need to consume enough protein to achieve their own growth and reproduction, most freshwater fish have an earthy smell. In addition, coupled with the influence of the breeding environment mentioned above, the fish and shrimp that have lived in the silt for a long time have a stronger earthy smell.

Second, the method of removing the earthy smell:

1. Remove the shrimp line: Crayfish eat bait mainly through the gastrointestinal digestive system.

To decompose and digest, so the fishy smell is mainly emitted through these organ systems, there is a fishy line on the body of the crayfish, in the middle of the back under the crayfish shell, generally speaking, if you want to remove the stronger fishy smell, it is best to remove these fishy lines before cleaning and cooking, just like removing the carp fishy line, this I don't know if you know, the fishy line here is not the intestine pulled out of the tail of the crayfish.

Remove the fishy lines. 2. Condiments to remove fishy smell: In addition, high-temperature cooking will destroy the protein structure of crayfish.

Naturally, you can remove part of the earthy smell on the crayfish, in addition, we will also put an appropriate amount of ginger, onion, garlic and cooking wine in the process of cooking the crayfish.

These are all good ways to get rid of the fishy smell, not ginger, the spicy characteristic heat, just to neutralize the lack of fatty lobster meat, can be said to be a necessary condiment in the process of cooking crayfish.

3. Remove shrimp gills: Finally, crayfish respiration needs to be carried out through the gills, so it is inevitable that a large number of organic matter pollutants are attached to the gills, and these substances themselves are thought, so it is strongly recommended to remove the gills on the crayfish when eating crayfish.

Generally speaking, when we go to eat crayfish, because we put a lot of condiments, we basically can't eat any fishy smell, but this is not absolute, generally in the process of eating crayfish at home, we will occasionally find that the lobster meat in the mouth is very smelly, what is the reason for this?

We all know that crayfish is a more popular delicacy in summer, it has many ways to eat, the taste is spicy and delicious, it tastes very good, many people like to eat it, especially young people. So is it bad for crayfish to smell bad? Let's take a closer look!

Is it bad for crayfish to smell bad?

Not necessarily. 1. Raw crayfish.

Crayfish are grown in water, and other aquatic products, it will have a little fishy smell, which is a relatively normal phenomenon, if it is a very heavy and heavy rancid smell, then it is likely that the crayfish has been dead for a long time, and the meat is rotten and smelly, which is not edible.

2. Cooked crayfish.

Cooked crayfish generally have no smell, if it smells stinky, it means that it has deteriorated and spoiled, it will breed a lot of bacteria and microorganisms, and will produce the smell of food corruption, which is also inedible, and is generally thrown away.

After we buy the crayfish back and clean it, put it in a bowl, and then add chili, salt, chicken essence, vinegar, cooking wine and other seasonings to it in turn to marinate and remove the fishy work, so that the cooking will be very delicious. In addition, when cooking lobster, you can cut a slit in the shell of the crayfish, and then put it in the pot for cooking, add an appropriate amount of seasoning, which will absorb the flavor, and at the same time, it will be more convenient to peel the lobster when eating.

How to remedy crayfish if it does not taste good

1) Make a knife cut on the back of the shrimp: The crayfish has a thick shell, which is the biggest reason why it is difficult to absorb the flavor. Therefore, when making crayfish, in order to absorb the flavor, you can choose to use a knife to cut a small hole in the back of the lobster, and then tear off the shell a little.

The crayfish that comes out of this way will taste a lot.

2) Soak in the soup after cooking: The crayfish is fried, don't collect the juice first, and it is recommended to soak it in the soup after turning off the heat, which will help absorb the flavor of the seasoning and ensure that the lobster is flavorful. However, it is important to remember that the soaking time should not be too long, because although the meat tastes delicious, the meat has become a little firm under the action of salt.

Generally speaking, after the crayfish is fired, the soaking time should not exceed 2 hours, and it is best to control it within hours, so as to ensure that the lobster is flavorful and the meat is still tender.

3) Put beer to cook: You can also take the practice of adding beer when cooking crayfish to taste it. Cook the beer over low heat to allow the sauce to slowly penetrate into the flesh of the shrimp, which can not only effectively remove its muddy smell, but also increase the aroma of the wine.

4) Grind the spices and soak them in oil before use: The crayfish should be boiled or fried to taste, and the spices used are recommended to be crushed by a cold grinding processor. The temperature will not rise during the grinding process, and the medicinal flavor will not be lost to the greatest extent.

Then soak the beaten spice powder in oil, because most spices are "fat-soluble", and the fragrance will not volatilize when integrated into the oil, which can better enter the crayfish meat and make it flavorful.

The lobster doesn't taste good, maybe it's your wrong method, maybe it's because your seasoning ratio is not good, or it's too old to fry.

Summary. Hello dear, the crayfish can't be eaten if it tastes. It means that it is a little spoiled, the lobster will normally exude a seafood smell, and there will be no stinky taste, the lobster stinks because of the rotting of the meat, which is mostly related to long-term high temperature storage, or it may be because the lobster is decomposed by bacteria and fungi after death, so that the meat decomposes and emits a sour taste, and aflatoxin is also generated.

Eating spoiled lobster meat is easy to cause pathogenic bacteria to infect the gastrointestinal tract, easy to cause gastrointestinal inflammation and even toxic reactions.

Hello, may I ask if this crayfish is not fresh.

I always feel a taste in my mouth.

Hello dear, the crayfish can't be eaten if it tastes. It is a bit deteriorating, the lobster will normally exude a seafood flavor with elimination, and will not produce a stinky smell, the lobster stinks because of the rotting of the meat, which is mostly related to long-term high-temperature storage, and it may also be because the lobster is decomposed by bacteria and fungi after death, so that the meat decomposes and emits a sour taste, and aflatoxin is also generated. Eating spoiled lobster meat is easy to cause pathogenic bacterial infection, gastrointestinal stupidity knows, easy to cause gastrointestinal inflammation and even toxic reactions, in order to reduce the possibility of accidents, lobsters can not be eaten after smelling.

Hello, I can't see it.

What do you think it tastes like?

Did you buy it after eating?

It stinks a bit. No chewiness.

A little stinky and probably not very fresh anymore.

If there is no chewiness, it may be because the lobster is dead and not fresh, so it is not chewy.

If you don't think it's fresh, don't eat it.

Or if it's cold, you can reheat it and try it to see if it still tastes.

I can handle it. You can add cooking wine to the crayfish that is ready to be cooked. The main components of cooking wine are rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts.

Cooking wine can increase the aroma of food, remove the smell and relieve greasyness, and at the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking. It is widely used in cooking dishes, and the seasoning effect of cooking wine is mainly to remove the smell and enhance the flavor.

Add perilla. The aromatic molecules of perilla will dissolve in the fat and reduce the fishy smell of lobster. And the perilla itself is also a side dish, with a refreshing taste and suitable for summer.

Add vinegar and pepper to the round liquid water. After stirring well, put the dragon orange Biwu shrimp in it and soak it for about 2 hours to effectively remove the fishy smell. <

1. Add perilla. The aromatic molecules of perilla will dissolve in the fat and reduce the fishy smell of lobster. Moreover, the perilla itself can also be stir-fried as a side dish, which has a refreshing taste and is suitable for summer.

2. Add vinegar and pepper to the water. After stirring well, put the lobster in it and soak it for about 2 hours to effectively remove the fishy smell.