Seafood food will be more or less with a bit of fishy smell, the reason for internal factors and external factors, internal factors are not fresh seafood within the organic matter is oxidized.

The external environment is due to the absorption of fishy components in the diet and water. The external environment is mainly microbial metabolism of dimethyl isobarbital and soil contained in the soil odor, these two substances have a very distinctive smell of the soil, and has a volatile, so when the seafood body accumulation of these substances is the smell of the soil.

Many people in the cooking of seafood, always like to put the ginger too early, thought this can be done as far as possible to remove the fishy flavor of seafood. Then experts reminded, in doing fish and seafood when the most taboo is too early to put ginger, this not only can not play the purpose of fishy, but also affect the original fresh seafood. A large number of experiments show that when the seafood leachate ph value of 5 ~ 6 when put ginger to fishy results best.

If you put ginger in the fish or seafood too early, the proteins in the fish leachate will hinder the fishy effect of ginger. Therefore, it is best to heat and cook for a while, until the fish protein coagulation before putting.

Expanded Information:

Remove seafood fishy method:

1, heating deodorization

Boiling point of the lower fishy substances such as methyl mercaptan, ethanethiol, can be used to heat the method of deodorization. Some of the higher boiling point of the fishy substances can also be used for a long time heating method, such as stewing, braising, burning, baking and other cooking methods to fishy, or in hot oil to let it volatilize. Most of Lou fishy substances have a certain degree of water solubility, cooking can be used first blanching, boiling water scalding method to remove urea, amines, low molecular acid and other fishy substances, and then cooking.

2, alcohol deodorization

Some of the boiling point of low and not alkaline fishy substances, can not be used to neutralize the method of deodorization, you can use alcohol (ethanol) on the fishy substances and volatile energy, fish, meat aldehydes, ketones, sulfur-containing compounds first dissolved, heated and evaporated to remove the fishy smell.

At the same time, ethanol can also react with the aldehydes in the raw materials to generate aroma substances - acetal, it can also be combined with organic acids to generate esters, the two *** with the results of the role of the dishes can be fishy and fragrant. Therefore, to fish, meat flavor flavor, no wine and vinegar is not possible.

3, neutralization and de-fishy

Animal food ingredients contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and its own bacterial action, will produce a variety of fishy substances, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and heterocyclic ammonia nitrogen compounds.

The above fishy substances are alkaline compounds (PH value greater than 7.25), add the right amount of vinegar in cooking and neutralization, so that it generates acetate, can make the fishy smell greatly reduced. In addition, tomato sauce contains citric acid, malic acid and other organic acids, but also neutralize the role of deodorization, of course, direct cooking with tomatoes, fish, meat, the same deodorization effect.