The fish soup stewed by myself has a strong fishy smell, how can I get rid of the fishy?

The fish soup stewed by myself has a strong fishy smell, how can I get rid of the fishy?

1.Washing, before the fish is cooked, the first task is to clean it. Once this step is completed, all fishy odors** can be removed from the fish, namely gills, line, black membrane, scalp and mucus.

The black membrane is the black membrane on the internal organs and abdomen of the fish. It must be scraped clean and then soaked in warm water to remove the mucus. Then cut the head and tail of the fish separately, find a white line, take it out, clean the gills, and finally scrape off the skin of the fish skull, so that the fish is completely clean.

If the whole fish is stewed, you can fry the fish on both sides first. Once the fish is fried, add ginger and cooking wine to make it fragrant. Add cold water and bring to a boil.

Do not turn the fish over before boiling it. Simmer until the soup is white, add a little vinegar, add salt and chicken essence, and sprinkle with chopped green onions.

2.The fish should be fried first, and the head and tail of the fish should be fried in oil until golden brown, and the head of the fish should be split from the middle with a knife, and the head of the fish should be fried first, so that the brains of the fish will not be lost when frying. Then put the minced fish head into the pot and "top" the fish brain out with a fierce fire, so that the soup is delicious, mellow and nutritious.

3.Cooking soup, many people lack this step when stewing fish, which is also the reason why fish soup has a fishy smell. Before simmering the fish soup, we put the fish in a colander and blanch it with boiling water.

So many friends will ask, why not put it in the water and blanch it directly? Because the fish is relatively tender, if it is blanched in a pot, the fishy smell will return to the fish, so we take the hot method and let the boiling water directly take away the fishy smell.

4.Pay attention to water when stewing fish, it is best to stew fish in hot water, some people directly cook stewed fish in cold water, which is not right. Even if the fish is fried, it is not good to boil it in cold water, because the fish stewed in cold water will make the fish freeze, and it is not tender enough to eat after stewing, and the fish stewed in cold water will not make the fishy smell dissipate quickly.

So, when stewing fish, add boiling water directly. When the water boils again, simmer over low heat. In addition, the pot should not be covered during the fish soup stew.

This detail needs to be mastered. Doing so will help the fishy smell dissipate, and the resulting fish soup will not have a fishy smell.

For example, if you cook fish head soup or crucian carp soup, you need to fry it for a while. First of all, heat the pot, add a little oil, put the crucian carp in the pot, add a few slices of ginger, and fry over low heat until the skin turns slightly yellow. The purpose of cooking after frying is to remove most of the fishy smell.

And the soup is as white as jade, which is also suitable for cooking all kinds of bone broth. Then add an appropriate amount of water and boil for two minutes on high heat, and the soup will immediately turn milky white.

Put the fish in a pot and boil it first, then add ginger, or put the fish in clean water, add an appropriate amount of edible salt, and soak it for about half an hour, these methods can have the effect of removing the fish.

1. Wash the fish and put a few slices of ginger in the belly of the fish; 2. Heat the oil in the pan, put 2 tablespoons of salt, put the fish into the oil pan and fry, and turn over after frying; 3. After frying on both sides, reduce the heat, put cooking wine, ginger slices, garlic slices, dried chili peppers, soy sauce, and then add water to cover the fish; 4. After the water is boiled, turn off the low heat and stew the fish slowly; 5. After about 25 minutes, turn to high heat to reduce the juice, and half of the soup is received.

If the fish soup you stew at home has a strong fishy smell, then you first have to see if it is because there is no ginger in it, if this is the case, then you can put two slices of ginger, because ginger can remove the fishy. In addition, it is also possible that when the fish soup is stewed, our pot lid is covered too early, and the water in the pot should not be covered if it is not boiled, and the lid is too early, which is easy to make the fish soup very fishy. <>

The protein content of fish is particularly high, and the fat content is low, and the fish meat is particularly tender and delicate, so many people like to stew fish soup at home, but fish soup stew is actually a technical job. If the stew is not good, the fish soup will become particularly fishy, and the fish meat is not particularly tender. The ingredients are also very important when stewing fish soup, because the fish itself has a bit of a fishy smell, so it is necessary to add some ginger to remove the fishiness.

Secondly, boiling water should still be used when stewing fish soup, if you add cold water directly, then the stewed fish soup will not be particularly white, and there will be some fishy smell. <>

Generally, if you stew fish soup at home, you should first put the fish in a pot and fry it, and then add boiling water after frying until both sides are golden brown. Do not close the lid immediately after adding boiling water, otherwise the inside of the pot will be particularly fishy, and the fish soup will be very fishy. The correct way is to wait until the water in the pot is completely boiling and painful, and then go to cover the lid, so that he will not be hearty, and it is also quite delicious, and the fish is particularly delicate and smooth in the mouth.

Of course, there are many ways to make fish ponds, and many fish can be used to cook soup, but the common ones we should still have crucian carp soup or fish head tofu soup. There are some differences in the way of making fish soup in various regions, after cooking fish soup, we can also add different ingredients according to personal taste, for example, people who like to eat spicy can add a little pepper, which can not only play a role in improving freshness, but also can meet the requirements of some people to eat spicy.

You can add some ginger before boiling the soup, and then put the fish down after the water boils, which can effectively remove the fishy smell, and finally you can put some celery or tomato to increase the deliciousness.

You can put cooking wine and ginger slices in it, which can remove the fishy smell of the fish, and you can also fry it first and then stew the fish in the pot, which can solve the fishy smell brought by itself.

In fact, when we stew fish soup, we can add an appropriate amount of cooking wine, as well as ginger slices and star anise, only in this way can we make the fish soup more delicious and have no fishy smell.

Ginger, green onions, garlic, chili peppers, and cooking wine are all good seasonings for removing fish.

Put some cooking wine or a small amount of liquor can also remove the fishy, cut a green onion into several sections, and put it when the fish is medium-cooked, this shot can not only remove the fishy smell before the beginning, but also increase the umami of the fish soup, killing two birds with one stone.

Remove a layer of black membrane in the belly of the fish, fry the fish on both sides, put it in boiling water, add rice wine and ginger slices, and simmer for an hour.

When boiling fish soup, add some sugar to remove the smell and increase the freshness.

After the fish is processed, be sure to add salt and ginger slices to marinate for half an hour, and add an appropriate amount of cooking wine when cooking so that it will not be fishy.

The recipe for adding crucian carp soup is as follows:

The ratio of ingredients is: a crucian carp, green onion, ginger, salt, and an appropriate amount of cooking wine.

1. Wash the crucian carp.

2. Add salt and ginger slices and marinate for half an hour.

3. Heat the pot, add an appropriate amount of oil, put the crucian carp in, and fry until golden brown on both sides. (It is recommended to use medium heat for the frying process), then add green onions, ginger slices, and continue to fry the cooking wine for about a minute.

4. Turn on the high heat and add boiling water, the water must be added at one time, the water can not be added twice in the middle, the soup is fresh, after boiling for five minutes on high heat, then change to medium and low heat and continue to cook for 15 minutes.

5. Add green onions, and a delicious and nutritious crucian carp soup is complete.

If you want to get rid of the fishy smell in the fish, you can fry the fish on both sides a little, then put ginger and cooking wine to stir-fry, add cold water to boil, add some vinegar when the soup is white, and then add salt and chicken essence before the fish soup is to be cooked, and finally sprinkle with chopped green onions, so that the fish soup will basically not have a fishy smell.

How to get rid of the fishy smell of fish soup.

In addition to stir-fried, steamed, and braised fish, many people like to stew fish head soup at home, which is delicious and highly nutritious, but once it is not cooked well, it is likely to cause a strong fishy smell and difficult to eat.

If you use the whole fish stew, we can fry the fish on both sides with oil slightly, then put ginger and cooking wine to stir-fry, and then add an appropriate amount of cold water to boil over high heat, pay attention to the process can not turn the fish body, and add some white vinegar to it when the soup turns white.

Vinegar can remove some of the fishy smell from the fish, so it is good to put some in moderation. Before starting the pot, add some salt, chicken essence and other ingredients to the fish soup, and then sprinkle with chopped green onions to start the pot, so that the fish soup will basically no longer have a fishy smell, which is very delicious.

First: Washing fish in warm boiled water has a good effect on fishiness. People who usually eat fish will find that there will be a layer of black substance on the inside of the fish skin, which looks the same as the film, and most people will not deliberately remove it, but this is a very fishy part of the fish, this black film is the convergence layer of various harmful substances in the fish belly, which is the most fishy smell and the strongest soil smell. That way, the fishiest part of the fish can be washed, and the fish will not be too fishy.

Second: Put ginger later. Ginger is the best choice for most people to go fishy, ginger does have the effect of going fishy, so many people like to put a lot of ginger in it when making fish, but I want to remind everyone, if you want to go fishy, you need to put ginger later, because the fish is not cooked when the protein is not coagulated, this non-coagulated protein has the effect of blocking ginger to fish, but if the protein coagulates it will not be blocked, so we should put ginger later when we use ginger to go fishy, Wait for the egg whites to coagulate before putting ginger, which will have a better effect on the fishiness.

Third: Don't rush to stew. Everyone knows that the fish is the most delicious when it is fresh, and everyone generally buys fresh fish outside and stews it after going home to solve the neatness, but the fish will also have some endotoxins in the human body when they just die, and this endotoxin will be discharged within two hours after the fish dies, in other words, we should put the fish for two hours after cooking, so that the fish will not be so heavy after the endotoxin is discharged, so don't be in a hurry to stew when the fish is stewed, put it for two hours and then stew, The fishy smell won't be that big.

Fourth: Remove the fishy line. The fishy line is also a part of the fishy smell of the fish, before making fish, it is recommended that everyone remove the fishy line, this fishy line is a white line that starts from the fish head to the fish tail, we can make a hole under the fish head, cut a hole at the fish tail, and then use one side to shoot the fish body, you can see a white line like a needle at the scratch at the fish head, this is the fishy line, pick it out, and it will be easier to adjust while patting the fish body. In that way, when the fishy line is picked out, the fishy smell of the fish will be reduced a lot.

It should be added with some cooking wine, so that it can be solved, and there should also be more condiments in it, and some chili peppers should be put in a slightly stronger taste, so that there will be no fishy smell.

At this time, you can add some vinegar to the fish soup, and then when you stew the fish soup, you must wash the fish in advance, and then you also need to add some green onions, ginger, garlic and chili peppers to the fish, marinate for a while, and also apply some salt on the surface.

In fact, you can put some lemon or white vinegar, which can also help remove some fishy smell, which can have a good effect.

Fish stew: Wash the belly of the fish and put it in cold waterIt has a good effect on removing fishy odors.

Pour a small amount of vinegar and pepper into the water and soak for a few minutes to remove the fishy smell.

How to pick fish:

1. Look at the swimming style: The swimming style of a healthy fish should be easy and smooth. If you notice that the fish in front of you has a "sinking" and tilting posture, it means that the fish is no longer very healthy.

2. Look at the body of the fish: The body of a healthy fish should be complete and symmetrical. It is characterized by the tight appearance of fish scales and neatly arranged; There are no white spots or scars on the body of the fish; The shape of the fish body is normal and there is no deformation.

3. Look at the eyes of the fish: The eyes of healthy fish should be clear and transparent, full and convex. If there is bruise or inverted in the fish's eye, it means that the fish is no longer fresh and it is recommended to give up.

For example, if the fish is steamed alive, the eyes of the fish should be prominent after the fish is steamed out of the pot. And the fish that has been dead for a period of time still has inverted eyes after steaming.

How to eat fish safely:

1. When buying fish, try to choose non-carnivorous fish and smaller fish, which can avoid risks to a certain extent.

2. First, try to buy fish caught from rivers, streams and other living waters, and raise them in clear water for one or two days after buying them whole; The second is to kill the fish and take the head, be sure to remove the gills of the fish, and wash the gills of the fish; Third, it is best to soak the fish head in water for half an hour or simply fry it, which can reduce a part of the fat, and the fat is the easiest to hide heavy metals and pesticide residues.

3. Eat fish heads to stew thoroughly, which can decompose and destroy some harmful chemicals, and at the same time kill parasites that may be hidden in fish heads.

Because it will cover the fresh fragrance of the fish itself, stew fresh fish, the tip is to fry thoroughly and doneness, grasp these methods, your stewed fish is the color of the tea soup is milky white, delicious and refreshing, take the stewed crucian carp as an example, for reference only, after the fish is fried, you can add boiling water to prevent the fish protein from suddenly retracting. First of all, it is boiled for 10 minutes, then changed to low heat and gradually simmered for 20-30min, so that a pot of milky white soup is successfully completed.

Add cold water to a boil, and do not roll the fish before the water boils. Add a little vinegar when the soup is white and simmer until it is white, add salt and monosodium glutamate before cooking, and sprinkle green onions. Local species of grouper, more than 500 grams per tail, can be fresh or chilled.

However, it is necessary to pay attention to the fact that the live fish is cleaned up and put into a film bag to tie the mouth, so that it does not run out, and then put it into the refrigerator. Otherwise, it will have a shallow refrigerator smell, and many people will be disgusted by this smell.

To boil the fish head soup, first put the fish into the pot and stir-fry, after the aroma, put in the ginger, onion and garlic to stir-fry, then add a little pure grain wine, and then enter the cold water. Simmer for 5min, then simmer over low heat for 25min. After adding salt, a pot of milky white, fragrant fish head soup is made.

As long as the quality of the fish is good, no matter how you boil the fish head soup, it is not fishy and delicious. What you add is what you add, and it depends on your own taste. First:

The origin of the fishy smell. The fishy smell of fish is mostly a layer of mucus on the surface of the fish fillet, as well as fishing lines, chopped jaws of the head of the pepper fish. It is the first time to fix this settlement.

If it is cooked immediately after slaughter, not only the taste is poor, the nutrients cannot be fully absorbed by the human body, and the acid-alkaline meat texture will continue to harm digestion and absorption. The best cooking opportunity is 2 to 5 hours after the fish is slaughtered, when the enzymes in the fish are gradually fully developed, so that the protein is broken down into carbohydrates, making the meat more delicious and tender. In fact, if the fish is fresh enough every time I open my eyes and make it, I don't even put in rice wine, and everyone who has eaten it will say that it is fresh.

If you put rice wine, it will spoil the aroma of the fish head soup. 3. It is best to stew the fish for no less than 10min, and then put some green onions and chicken essence.