When cooking fish, some people like to put ginger and fish together in the pot, that can remove fishy. In fact, it is not, too early to put ginger will make the fish body leaching protein impede the deodorization effect of ginger. You can first put the fish in the pot to cook for a while, to be solidified protein and then put ginger; can also be in the explosion of the pot when cooking a small amount of vinegar and wine, to play the role of deodorization and unctuous aroma. If you still think there is a fishy flavor, sprinkle a little garlic before leaving the pot, the effect is very good, especially cooking long frozen fish.
Wet starch deodorization method
The fried fish oil is hot, through the onion, ginger, peppercorns to the 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.
Flour deodorization method
Fried fish oil in a pot of hot, put a little onion, ginger and pepper frying, and then the end of the pot away from the fire, grab a handful of noodles sprinkled into the hot oil, the flour is heated paste deposition, adsorbed some of the dissolved in the oil of the trimethylamine, the oil can be removed most of the fishy taste.
Vinegar and pepper to fishy method
The freshwater 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 freshwater fish, there is no fishy smell.
Salt water deodorization method
Available 25 grams of salt and 2.5 kilograms of water, the live fish soaked in salt water, salt water through the gills of the fish into the bloodstream, an hour later, the earthy flavor can disappear. If the fish is dead, put in the salt water soak two hours, can also remove the earthy flavor.
Warm tea deodorization method
The fish in warm tea soak can go fishy flavor. General per kilogram of fish with a cup of strong tea to water, the fish into the soaking 5 to 10 minutes after fishing. Because the tea contains tannic acid has the role of astringent, so it can reduce the spread of fishy flavor.
Milk deodorization method
Stewed fish in the pot put some milk, not only can remove the fishy flavor, but also can make the fish become soft and tasty. Fried fish before the fish in the milk soaked for a few moments, both to remove the fishy flavor and can enhance the fresh flavor.
Rice wine to fishy method
Fried river fish, first fish in the rice wine soak a little, and then wrapped in flour into the pot for, can remove the fishy flavor.
White wine deodorization method
Fish washed, white wine coated all over the body, 1 minute after washing with water, can remove the fishy smell.
Red wine deodorization method
First the fish belly, with red wine marinade, wine in the tannins and flavor can be eliminated fishy taste.
Tips:
When processing fish, there will be a fishy odor on your hands. If you wash your hands with a small amount of toothpaste or white wine, and then wash them with water, the fishy odor can be removed. It is best to use grated lemons or oranges, or ginger if raw change is not available