River fish generally have an earthy odor, because river fish are grown in ponds, rivers and lakes with more humus. Due to more humus, it is suitable for the propagation and growth of actinomycetes, which invade the blood of the fish through their gills and secrete a brown substance with a foul odor (i.e., earthy smell). Freshwater fish such as carp, grass carp, silver carp and other protein-rich, high nutritional value, taste is also very delicious, but these river fish often with fishy smell. Here are a few ways to get rid of the earthy flavor.

(1) the river fish cut belly wash, put in cold water, and then pour into the water a small amount of vinegar and pepper, or put some bay leaves. After this treatment, the river fish has no earthy odor.

(2) can be half a couple of salt and 5 pounds of water, the live fish soaked in salt water when the salt water through the two gills soaked into the blood, after an hour, the earthy smell can disappear. If it is a dead fish, put in the salt water soak two hours, can also remove the smell of earth.

(3) carp on both sides of the back in the two white tendons, which is the manufacture of special fishy things, pay attention to the slaughter of the two white tendons drawn off, cooked after there is no fishy.

(4) When slaughtering the fish, you can rinse the blood as much as possible, and then add onion, ginger, garlic and other seasonings when cooking, the fishy smell can basically be removed. Why use cold water to thaw frozen fish? We buy fish from the market is mostly from the cold storage out of the frozen fish, after arriving home, if you want to cook immediately, must not use hot water. Because, hot water can only make the frozen fish skin heat, heat can not be quickly conducted into. This not only can not make the frozen fish dissolve quickly, but also easy to make the skin of the fish scalded, so that the protein denaturation, and cause the skin deterioration. The correct method should be to put the frozen fish in cold water to soak, so that the frozen fish slowly dissolve. In order to accelerate the dissolution, you can add some salt to the water, so that the frozen fish will dissolve quickly and will not suffer losses.

How to make fish without fishy?

Fish food is rich in protein, once contaminated by tired bacteria, its protein is easily decomposed into trimethylamine, hexahydropyridine, aminopentanal and aminopentanoic acid, etc., which will emit unpleasant fishy odor.

How to make fish not fishy? After cleaning the fish, fry it in oil first and pour out the remaining oil after frying. When the pot is hot, slightly add some wine (preferably yellow wine) and vinegar, cover the pot, about a few dozen seconds, and then uncover the pot, the fishy flavor is removed. In addition, plus soy sauce and other seasonings cooking, you can make a variety of delicious fish products. Why add wine and vinegar can be de-fishy? Because wine contains a certain amount of alcohol, alcohol is a good organic solvent. Trimethylamine, etc. can be dissolved by alcohol and evaporate with alcohol as it is heated. In addition, the alcohol in the wine and vinegar in the acetic acid can also generate aromatic flavored fat, increasing the freshness of fish food.