For live fish, you must first hit the fish head with a knife blade to make it faint; and bleed from the gills so that the capillaries in the fish meat will not eat the fish blood. Such fish meat is as white as jade and has no fishy smell; on the contrary, not only is the flesh dark in color, but it also has a strong fishy smell.

Before killing, scraping, cleaning and preparing live fish, the fish must be soaked in hot water of 80 degrees Celsius. This will not only remove the fishy smell, but also prevent the fish’s chest and abdomen from cracking and maintain its shape. whole.

(1) River fish has an earthy smell. You can first wash the fish in salt water, then put it in cold water with a small amount of vinegar or add a small amount of pepper and bay leaves. The river fish treated in this way has no earthy smell.

(2) Add half a tael of salt to 5 pounds of water, soak the live fish in salt water, and the salt water will pass through the two gills and enter the blood. After one hour, the earthy smell will disappear. Even if it is dead fish, soaking it in salt water for two hours can remove the earthy smell.

(3) Before frying the fish, soak the fish in rice wine, or soak the fish in milk for a while, or marinate it in red wine to eliminate the fishy smell.

(4) When cooking fish, add an appropriate amount of rice wine, vinegar and other seasonings to reduce the fishy smell.

(5) Ginger also has the effect of relieving fishy smell. When the fish is almost cooked, add ginger, which can both season and relieve the fishy smell.