There are many ways to make fish, how do we need to get rid of the fish?

We should wash the fish first, then soak it in water and remove the scales, we should also take out the internal organs of the fish, we must add some cooking wine in the process of making, we should also use some sauces, we should also add some spices, and we should also use some lemon slices or fruits for seasoning, so that we can remove the fishiness.

We can first wash the fish and put it in a basin for a period of soaking, add some salt to rinse, remove the scales, remove some dirt, and in the process of cooking the fish, you can add cooking wine and lemon slices, so that you can remove the fishiness.

When removing the fish, you can first clean the fish, rinse it with water several times, put it in a container and pour green onions, ginger, cooking wine to remove the fish, or you can also use white wine to remove the fish.

It's thorny, it's dangerous, but it's also too fishy to stand it. You can buy some fish with fewer spines, such as mandarin duck, catfish, mackerel, yellow croaker, sea bass, herring, salmon, cod, etc. As for the fishy smell, there is a way to deal with it, see if you have used it all?

Why does fish smell fishy? This is mainly related to the aquaculture environment and the freshness of the fish.

<> fish also contain a substance called trimethylamine oxide, although it has no smell, taste and umami, but after the death of the fish, trimethylamine oxide will be degraded into trimethylamine, dimethylamine and other odorous substances under the joint action of microorganisms and enzymes. The content of trimethylamine in marine fish is much higher than that in freshwater fish, which is the main fishy smell of marine fish. Fish are rich in unsaturated fatty acids, which are easily oxidized and broken down into aldehydes, alcohols and ketones.

These small molecules are volatile and have a fishy smell. Aldehydes are thought to be the main substances responsible for the odor of freshwater fish.

Trimethylamine is alkaline and can react with some acids and bases during cooking to produce substances with no fishy smell. So advice: before frying fish such as salmon, cod, mackerel, apply lemon juice, salt and black pepper to the surface of the fish, marinate for 10 to 15 minutes before frying, not only to remove the fish, but also to taste fresh lemon.

When stewing fish, sauté the tomatoes into a sauce, then add water, and then add the fish after the water boils. Our family often stews pangasius fillets like this. As long as the basalt pieces are put into the pot after thawing, no other treatment is required, and the fish does not smell fishy.

If you stew crucian carp soup, you can add some vinegar to the white soup after the fish is stewed, and it can also remove the fishiness. Just as perfume can mask some unpleasant smells, adding strong spices such as green onions, ginger, garlic, chili peppers, Sichuan peppers, cinnamon, star anise, and Sichuan peppercorns to fish can mask some smells. Therefore, it is advisable to make some flower knives for the fish before steaming the fish, insert the ginger slices into the flower knife, and put some ginger slices and green onions in the belly of the fish.

Or boil the green onion, eleuthero and other seasonings for half an hour, cool and filter, steam or stew before using to marinate the fish.

A three-step way to get rid of ichthy poison once and for all.

Take grass carp, for example).

De-melana and de-boned blood.

The black film is easy to accumulate some fat-soluble contaminants, so rub it clean by hand. There is also a bruise that clings to the spine and is also carefully cleaned up.

Clean the outer membrane of the fish skin.

Boil a pot of water, put the grass carp whole into the water, quickly roll it, and gently scrape it with a knife on the fish skin while it is hot, and the outer membrane of the fish skin can be removed.

Treat the fishy line.

For grass carp with the head removed, make a knife at the index finger from the head and another knife on the tailThen find a white dot at one end of the fish's head and pull it out while patting the fish. Method: Take out the fishy line on the other side of the fish. These two parts of the fish should be eaten sparingly.

Fish gall bladder. Fish gallbladder contains toxic compounds, especially the fish gall bladder of grass carp, crucian carp, herring and carp. Accidental ingestion can cause symptoms of nausea, vomiting, and diarrhea.

Fish head. During fish growth, the head is more likely to accumulate heavy metals. It is okay to have an occasional addiction to stewed fish head with tofu and chopped pepper fish head, but it is usually better to eat less.