1) Wash the river fish cut open and put it in cold water. Then pour a small amount of vinegar and pepper into the water, or put some bay leaves.

The river fish treated in this way has no earthy smell.

(2) You can use half a tael of salt and 5 pounds of water. When soaking the live fish in salt water, the salt water will soak into the blood through the gills. After an hour, the earthy smell will 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 tendons on both sides of the carp's back. This is what creates a special fishy smell. Pay attention to removing these two white tendons when slaughtering. After cooking, there will be no fishy smell.

(4) When slaughtering fish, you can rinse the blood of the fish as clean as possible, and then add onions, ginger, garlic and other seasonings when cooking. The earthy smell can basically be removed.

Why use cold water to thaw fish?

Most of the fish we buy from the vegetable market is frozen fish taken out of the cold storage. If you want to cook it immediately after you get home, be sure not to blanch it in hot water.

Because hot water can only heat the surface of frozen fish, and the heat cannot be conducted quickly.

This will not only fail to melt the frozen fish quickly, but will easily cause the skin of the fish to become cooked, denature the protein, and cause skin deterioration.

The correct method should be to soak the frozen fish in cold water to slowly dissolve the frozen fish.

In order to speed up the melting, you can add some salt to the water, so that the frozen fish will melt quickly without loss.