First of all, it is best to kill the fish immediately and quickly cut off the common carotid artery (gill base) with a knife or scissors. Don't let the fish struggle for a long time before they die, or the blood accumulated in the fish will aggravate the fishy smell. Rinse with clear water in time after slaughter, and don't coagulate blood at the incision. The black film in the belly of many fish must be removed, because this black film not only has a strong fishy smell, but also has a certain bitterness.

Secondly, cooking can be pickled with cooking wine, which contains a certain amount of alcohol, which can dissolve fishy substances and make them evaporate during heating. Adding vinegar or dropping a few drops of lemon juice at the beginning of cooking fish is also a good way. In addition, adding seasonings such as onion, ginger and garlic during cooking can also effectively remove the fishy smell.

Finally, there are some special methods to remove the fishy smell. For scaleless fish such as catfish, the colloid on the body surface is often one of the sources of fishy smell. When slaughtering, you can scrub the fish with salt, or you can scrub the fish with mixed salt of flour or starch, which can effectively remove the colloid on the surface of the fish skin.

Extended data:

Fish soup practice:

1. Clean and chop the firewood first, cut the tofu into pieces, and cut the prepared onions, ginger and garlic.

2, ignition, pour a small amount of oil, add the sliced ginger and stir fry twice.

3. Then pour the chopped fish pieces into the pot and stir fry, and add a little salt to make the fish tasty.

4. Stir-fry until the fish 7 is mature, and add boiling water. The water level is better than fish. Simmer over medium heat for about 20 minutes.

5. After the fish soup turns white, put the prepared tofu into the pot and continue to cook for 3-5 minutes.

6. After the pot is boiled, try it first. If it's weak, add a little salt and serve it out.

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