1, the fish cut belly wash, put in cold water, and then pour a small amount of vinegar and pepper into the water, so that after the treatment of fish, there is no fishy smell;

2, available half a couple of salt and 5 pounds of water, live fish soaked in salt water, salt water through the two gills immersed in the blood, an hour later, the fishy smell can disappear. If the dead fish, put in salt water for two hours, can also remove the fishy flavor;

3, in the carp on both sides of the back of the two white tendons, which is the manufacture of special fishy things, slaughtering attention to the two white tendons drawn off, do not have a fishy smell after cooking;

4, fishy fish if you love to eat fish and afraid of fishy fish, you can put the fish into a warm tea soak. General a 500 to 1000 grams of fish, with a cup of strong tea into light tea, put the fish in light tea soaked in water for 5 to 10 minutes, the fishy flavor will disappear Oh;

5, ginger can go fishy: ginger, is that we are a common condiment in life. Correct use, can make the food more delicious in addition, it also has the effect of dispersing cold, warm stop vomiting, warm lungs, cough, detoxification! Whether it is used as a condiment or a traditional Chinese medicine. Ginger to fishy is one of its important functions;

6, wet starch can go fishy: starch in the catering industry, also known as thickening powder, starch is not only in the cooking, seasoning plays a positive and important role, but also rich in nutritional value. This product is white, odorless, tasteless powder, hygroscopic. So, with wet starch can go fishy;

The fried fish oil is hot, through the onion, ginger, peppercorns to fishy flavor, and then dripping into some evenly mixed thick wet starch slurry. Because of the wet starch heat burst sunk into the oil, starch bubbles can adsorb the fishy flavor in the oil, and then skimmed off the floating starch bubbles can be.