1. Wash the river fish, remove the black film from the belly of the fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the treated river fish will have no earthy smell.

2. Soak the live fish in salt water (half an ounce of salt, 5 pounds of water) and let the water overflow the gills. After an hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

3. There are two white ribs on both sides of the carp back, which will have a special fishy smell. These two white ribs should be removed when slaughtering. The method of extracting white gluten is: put the fish on the chopping block, pat the fish on both sides with the back of the knife, and then cut it under the tail and head of the fish on both sides to see a small white spot. Grasp the white spots on the incision below the fish head, gently pull out, and pull out the white tendons.

4. When killing yellow croaker, removing the skin from the top of the fish head can reduce the fishy smell.

5. After washing fish, shrimp and crab, the smell of hands is heavy and can be scrubbed with tea residue. If the tableware containing fish and shrimp is soaked in tea residue water for 8~ 12 minutes and then scrubbed, it is easy to clean and the fishy smell is removed. After frying the fish, the kitchen smells of oil smoke. Dry tea residue can be lit in a small dish, which can remove the smell of oil smoke in a short time.