The best way to get rid of the fishy smell of pickled fish, how to get rid of the fishy smell of pic

1. After breaking the belly of the fish, wash the fish twice more with warm water. But be sure to remember that it is lukewarm and never use hot water.

2. Soak the fish in a basin, then put peppercorns, spices and ginger into the water. You can choose to pour a little vinegar or cooking wine to get rid of the fishy smell.

3. Chop off the fish head with a knife to see a meat similar to the head of the rope from the cross-section, and you can pull out the thread by hand, so as to reduce the fishy smell of the fish.

4. When washing fish, be sure to wash the internal organs of the fish, which will remove a lot of fishy smell.

5. Warm tea water deodorization method: soak the fish in warm tea water to remove the fishy smell.

6. Liquor deodorization method: After the fish is washed, coat the fish body with liquor, and wash it off with water after 1 minute, which can remove the fishy smell.

7. Red wine deodorization method: first cut the fish and marinate it with red wine, and the tannin and aroma in the wine can remove the fishy smell.

8. Orange peel deodorization method: put a little orange peel when cooking fish to remove the fish.

9. Milk deodorization method: When stewing fish, put milk in the pot, which can not only remove the fish, but also make the fish soft and delicious. When frying fish, soak the fish in milk for a while, which can not only remove the fishiness, but also increase the umami.

1. Green onions. Green onions are divided into green onions and shallots, green onions are sweet, shallots are more fragrant, both can be used as condiments when marinating fish, can be a good fishy smell, and can also add the fragrance of green onions.

2. Garlic is the most common condiment to remove fishy smell, and it can also make the fish have a garlic fragrance. In addition, it has a disinfecting effect, and the mustard that sashimi must be dipped in contains garlic.

3. Put some vinegar (dilute 1:1 with water) when marinating fish, which can remove the smell and make the fish more tender.

4. You can add some sugar, and put a small amount of sugar to not only remove the fishy smell, but also make the color of the fish bright and attractive.

Here's how to marinate the fish before cooking it to get rid of the fishy smell:

Ingredients: white wine, Sichuan pepper, green onions, ginger, garlic, vinegar.

1. Method 1 to remove the fish: remove the fishing line. At this time, you need to pinch the head of the fishing line with one hand and gently pat the body of the fish with the other hand to gently pat the body of the fish, so that the fishing line can be easily taken out.

The same is true for the line on the other side of the fish.

2. Method 2 to remove the fish: remove the fish teeth. Fish teeth are fishy and must be removed before cooking, and this is an important part that is often overlooked.

The fishy smell is very strong, which greatly reduces the deliciousness. To remove the fish teeth, you can remove them by pushing them along the head of the fish.

3. Method 3 to remove the fish: "bathe" the fish. After the fish is cleaned up, be sure to rinse it with more water, that is, give the fish a "shower".

The fish that has been washed through the water also has to give it a "bath", that is, the fish is soaked in clean water, and the water is changed every once in a while when there is blood soaked out. Replace it about two or three times.

4. Method 4 to remove the fish: take out the soaked fish. Drain the water, you can use kitchen paper to absorb the water on the fish, evenly apply salt to each part of the fish, and also apply a little salt to the belly of the fish, which can not only remove the fish, but also make the fish taste.

5. Method 5: Liquor. Generally, cooking wine is used at home to remove the fish, but compared with liquor, the concentration of cooking wine is still a little lower, so the use of liquor here 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.

6. Method 6 to remove the fish: Finally, you can add a little vinegar to the fish. Vinegar is well known to be fishy, but vinegar must be in moderation, although it has a volatile effect, but it should not be too much.

7. After adding vinegar, in order to improve the freshness of the fish, but also to further cover up the fishy smell of the fish, it is necessary to add onions, ginger, garlic, peppercorns and peppercorns to the fish, and the work of removing the fishy fish here is completed. Marinate the fish for a while and start cooking.

Remove the fishy smell.

Remove the fishy treasure: ginger.

Roasted fish likes ginger and fish, and the fish is boiled to recognize the fishy, in fact, put ginger early to soak the fish body in protein, hindering the ginger fishy effect, first boil the fish in the pot, wait for the protein to solidify, and then put ginger; Stir the pot and cook a small amount of vinegar cooking wine to relieve the fishy greasy and increase the flavor, feel the fishy smell, sprinkle some minced garlic before the pot, and the effect is not special to cook the frozen fish.

Remove the fishy smell.

Two: wet starch.

Fry the fish oil, heat it, and then pour in some well-mixed thick wet starch slurry, and the wet starch is heated and bursting, and the starch bubbles in the oil, and the fishy smell is adsorbed away, and the starch bubble floats with the skimming.

In addition to the fishy smell treasure three: flour.

Fry the fish oil in the pot and heat it, put a little green onion, ginger and pepper in the pan, fry the pan off the fire, grab the noodles, sprinkle the hot oil flour, heat the gelatinization, sediment, absorb some of the dissolved oil, and remove the fishy smell of trimethylamine in the oil.

Seasoning fishy flavor treasure four: vinegar pepper.

Freshwater fish belly washed, put cold water, then pour a small amount of vinegar and pepper into the water to treat freshwater fish without earthy smell.

Except for the fishy smell treasure five: salt water.

Soak the fish in 25 grams of salt kilogram water, soak the salt water through the two gills of the fish, enter the blood, and the fishy smell disappears, fake the dead fish, and soak the salted water twice.

In addition to the fishy smell treasure six: warm tea.

The fish is soaked in warm tea and the fishy smell is like a fishy smell per kilogram of fish, and the fish is soaked in a cup of strong tea with water for 5 10 minutes, and the tea leaves contain tannic acid, which has an astringent effect, so it reduces the diffusion of fishy smell.

Except for the fishy smell treasure seven: milk.

Putting some milk in the fish stew pot can only remove the fishy smell and make the fish crispy, soft and delicious, and soak the fish in milk for a while before frying the fish, which can remove the fishy smell and enhance the umami.

In addition to the fishy flavor treasure eight: rice wine.

Deep-fried river fish, first soak in fish and rice wine, and then wrap it in flour and put it into the pot to remove the earthy smell.

In addition to the fishy smell Bao Jiu: liquor.

Wash the fish, apply white wine all over the body for 1 minute, and wash it with water to remove the fishy smell.

In addition to the fishy smell treasure ten: red wine.

First, the fish is cut into the belly, and the wine is pickled in red wine to eliminate the sourness and aroma and fishy smell.

Tips: If you wash your hands with a small amount of toothpaste or liquor, then wash your hands with water, and then use ground juice, lemon or orange, if there is no ginger.

Freshwater fish such as carp and grass carp can easily be made with a fishy smell if they are not handled properly.

First of all, if it is a live fish, it is best to soak the fish in salt water for an hour, and the ratio of salt to water is about one or two salts to 5 catties of water. At the same time, drop a few drops of vinegar and sprinkle with pepper. If it is a dead fish, it is best to soak it for more than two hours.

Next, remove the fishy thread. How to do it: Scrape off the scales, cut open the belly, remove the internal organs, and wash it, and make a knife on the fish, close to the head of the fish.

Make a knife on the part of the tail near the body of the fish. Then lay the knife flat and pat the fish with the side, and you will find that there will be a white spot the size of the thread on the cut fish. That's the fishy line.

You pinch the white dot and pull it outward, and the fishy line is pulled out. If the head of the fishy thread is not pinched well by hand, pick it with a toothpick and then pull it out. The blood of the fish must be washed, otherwise the fish will be very fishy.

When cooking fish, you must add an appropriate amount of oil, too little oil will become fishy, the fishy smell will become bigger, after the oil is hot, the fish will be put into the pot and wait for the oil temperature to become high, then pour in cooking wine, add green onions, ginger and garlic to stir the pot, cook a little vinegar, so that the fishy smell of the fish will be greatly reduced. When the fish is out of the pot, add some chicken essence, shredded green onions, and coriander. Basically, the fish produced in this way will not have a big fishy smell.

Before cooking fish, the live fish bought back is bled and then cooked, so that it tastes more tender and not fishy. The method of bloodletting is very simple, just pull a knife under the gills of the fish to control the blood. Then the gills are removed, scaled, disemboweled, and gutted.

The bloodied live fish can be steamed and vinegared peppers. Neither live fish nor freshly dead fish is the best time to eat it, and it is necessary to wait for the fish to be stiff, and the protein in its muscle tissue is not broken down to produce amino acids, which are the main components of umami.

Fish is an important non-staple food in the family and is delicious. But if you don't do it well, it won't have a fishy smell. People often use ginger to remove the fish, but be careful that if ginger is added too early when cooking fish, the protein in the fish body extract will hinder the deodorization effect of ginger.

If you wait until the protein in the fish solidifies before adding ginger, you can achieve the purpose of completely removing the fish. In other words, the fish should be boiled for a while before adding ginger, which is particularly effective.

Salted fish needs to be washed before drying.

The marinated fish should be cleaned and hung up to dry. If the blood is not cleaned during drying, the color of the dried fish will turn black instead of the normal reddish-brown.

It is worth noting that the fish cannot be washed before marinating, and in some places the scales are not even scraped, all in order to make the dried fish more umami. If you can't remove the fish scales, the fish can only be dried with a towel, do not rinse with water, the washed fish is easy to deteriorate, and the umami will become lighter.

Precautions for marinated fish

It is best to use fresh, fatty fish when marinating preserved fish, such as: grass carp, carp, mackerel and mackerel, after winter, we have more mackerel and mackerel here, so people will choose these two kinds of fish to marinate.

Compared with mackerel, mackerel and mackerel have more bones and a heavier fishy smell, but it is cheaper, and the taste is particularly fragrant after pickling, so when pickled, mackerel is more popular with people, of course, if it is not bad money, pickled mackerel is even more delicious.

The fish is delicious, but many friends often find that the fish is not handled well, there will be a strong fishy smell, or the fish does not feel tender when eating. In order to get rid of the fish, the most common way is to salt it. In fact, this is wrong.

Salting fish will cause water loss in the fish, so that the fish will naturally lose tenderness when eaten. When cooking fish, no matter what kind of fish it is, you can completely remove the fishy smell by making 1 bowl of homemade "defishy juice"! Let's take a look at the steamed fish!

One main ingredient fish (choose according to your personal preference).

7 slices of ginger and 1 small bundle of green onions.

Ingredients: cooking wine, steamed fish soy sauce.

Steps: Prepare the required ingredients, I chose a marine fish here, cleaned and scaled it, and cut a knife on the back of the fish, so that even if the fish body is thick, it can easily absorb the flavor; When steaming, it is also easier to cook.

Prepare a bowl of 7 thin slices of ginger for "fishy juice", cut the green onion into the same length as the ginger slices after removing the roots, cut them into shreds, put them in a small bowl, add an appropriate amount of water, soak and marinate for 10 minutes; Soak and marinate for as long as possible, so that the effect of removing the smell will be better; There is no need to throw away the shredded ginger and green onion after marinating, take it out and set aside.

Pour the green onion and ginger water evenly over the fish, and also drizzle a little on the back, and marinate for 10 minutes.

Prepare the steamer, put a few spoons of cooking wine in the water, do not put the fish in the dish when steaming the fish, prepare an iron shelf, arrange the steamed fish rack according to the shape of "well", and arrange the fish body; When steaming fish, be sure to steam it with boiling water, do not open the lid halfway, and the fish will not get old when steamed at one time; Steaming sea fish is generally 8 to 10 minutes, and the time can be adjusted according to the size of the head.

Put the steamed fish into a dish, put the green onion and ginger shreds, pour 10 15 grams of hot oil, drizzle a few spoonfuls of steamed fish drum oil, and you can start directly.

Pickled fish and grilled fish can remove the fishy ingredients:

First of all, let's talk about green onions. Green onions are divided into green onions and shallots, green onions are sweet, shallots are more fragrant, both can be used as condiments when making pickled fish, whether it is pickled fish or roasted fish, it can be a good fishy smell, and the fragrance of green onions can be added.

Then, there is garlic. Garlic is the most common condiment to remove the fishy smell, and it can also give the fish a garlic aroma, and it also has a disinfecting effect, and the mustard that sashimi must dip in contains garlic.

There is also ginger, when frying fish, first wipe the pot with ginger to avoid sticking to the pan, and put a small amount of ginger when cooking the fish, you can also remove the fishy smell.

Vinegar is also a seasoning commonly used to remove the fishy smell, and when cooking the fish, you can put some vinegar to remove the fishy smell well, and it can also make the fish have a vinegar fragrance.

Next is white sugar, which is not used by many people, but sugar can indeed remove the fishy smell, and a small amount of white sugar can not only remove the fishy smell, but also play a good role in improving freshness.

Then there are dried chili peppers, which are mainly used to cover the fishy smell with spicy flavor, and are best used when making spicy fish.

In addition, there is cooking wine or liquor, wine has always been a good seasoning to remove the fish, but do not use it if you avoid alcohol.

There is also perilla, which is not common in some places, in addition to removing the fishy smell of other seafood, it also has good medicinal value.

Although tangerine peel is common, it is rarely used to remove the fishy smell, in fact, the tangerine peel is particularly good to remove the fishy smell, in addition to the fishy, there is also a fresh and sweet taste.

Use cooking wine, ginger slices, green onions and other ingredients to evenly spread the fish body and fish belly and marinate for about 30 minutes to remove the fish. Fish, a collective term for cartilaginous and bony fishes, are ectothermic aquatic vertebrates that breathe in their gills, swim through the oscillation of their tails and trunks, and coordinate their fins, and feed on their upper and lower jaws.

Fishes are the oldest vertebrates of the world, and they inhabit almost every aquatic environment on Earth, from freshwater lakes and rivers to saltwater seas and oceans.

Fish, which has accompanied human beings for more than 5,000 years, has formed an indissoluble bond with human beings, and has become an extremely important food and ornamental pet in human daily life.

Fish are mostly cold-blooded, and a very small number are large-blooded animals that breathe with gills and have jaws and fins. Living fish can be divided into two main groups, cartilaginous and bony fishes.