1. Use vinegar and pepper. After killing the fish, soak it in cold water, put a little vinegar and pepper into the water, add half a ounce of salt in 2.5 pounds of water, put the live fish in it for 1 hour (it is okay for the fish to die naturally in salt water), put the dead fish in the water and soak it 2 hours.

2. Ginger, onion and garlic. When slaughtering fish, you can wash the blood of the fish as much as possible. Adding onion, ginger, and garlic when cooking can also get rid of the fishy smell.

3. Salt. River fish has a muddy smell. You can first wash the fish in salt water or rub it with salt to remove the smell.

4. Pepper or bay leaves. In summer, some river fish have an earthy smell, which affects the taste when cooked. You can wash the fish maw first, put it in cold water, add a small amount of vinegar, or add a small amount of pepper or bay leaves into the water, and then cook it, the earthy smell will disappear.

5. Red wine. After washing the fish maw, marinate it in red wine. The tannins and aroma in the wine can eliminate the fishy smell.

6. There is a white vein on both sides of the carp's back, which is what causes the special fishy smell. When cutting open the fish, take a small mouth near the gills and the white tendons will be exposed. Use tweezers to hold it and apply gentle force to pull it out. There will be no fishy smell when cooking.