1, you must kill fish quickly, because the fish struggling to death will produce many metabolites that the human body does not need because of stress reaction. Cutting off the common carotid artery (gill base) quickly with a knife or scissors can reduce the generation of unnecessary metabolites and remove the fishy smell in the blood, so that the fish can die happily.

2. At the point where the fish head is one finger away from the fish body, cut it with one knife and cut it with one knife at the fish tail. We will see a white spot near the fish skin, which is the fishing line. Pat the fish 6-7 times with a knife to loosen the fish and naturally expose the small head. At this time, we can pull it out slowly and gently by hand. Be sure to go slowly and don't push too hard, so as not to break the fishing line (the fishing line is on both sides) because of too much force. Then marinate with onion, ginger and other seasonings and cooking wine for 2 hours, which tastes good.

3. Soaking the fish in milk for a while before frying can not only remove the fishy smell, but also increase the umami flavor.

4. When processing fish, there will be fishy smell on your hands. If you wash your hands with a small amount of toothpaste or white wine, then wash them with clear water to remove the fishy smell. It is best to use lemon or orange after squeezing juice, and ginger can also be used.