1. Use light salt water to remove the smell of salted fish
Soak the salted fish with about 2% of the light salt water. Due to the concentration difference between the two, the high concentration of salt in the salted fish will penetrate into the salted fish. In light salt water. Soak the salted fish for about 2-3 hours, then take it out and wash it with clean water. This will remove the salty fish smell.
2. Use white wine to remove the smell of salted fish
First rinse the salted fish twice with clean water, then pour in white wine and soak for about 2-3 hours to remove the excess salt from the salted fish. .
3. Use rice wine to remove the smell of salted fish
Wash the salted fish, pour in an appropriate amount of rice wine and soak it for about 2-3 hours. This can remove excess salt and make the fish fragrant after cooking. pure.
4. Use vinegar to remove the smell of salted fish
Put some warm water in a basin, add salted fish (the water can cover the salted fish), then add 2-3 spoons of vinegar, Soak for about 3-4 hours to remove the salty taste.
5. Use alkaline rice water to remove the smell of salted fish
Add 1-2 spoons of alkaline to the rice water, and then add salted fish. After soaking for about 4-5 hours, take out the salted fish and wash it with clean water to remove the odor.
Extended information:
Methods to identify the spoilage of salted fish:
1. If there is a brown film on the surface, cut surface and body of the fish, it is commonly known as "oil burning" ” or “yellow rust”, which is the result of oxidation of fish fat. Therefore, the fish meat is loose, producing an odor, and you will feel a bitter taste in your mouth and numb tongue when eating;
2. There are light red dark spots on the fish head near the gills, and dark spots also appear on the inner layer of the muscles, showing The fish has rotted;
3. The red spots on salted fish are "redness" or "red change". This is caused by "halophiles" or "bacteria" due to salt during the pickling process. The staining effect is caused by bacteria rapidly multiplying in the fish body at 36-38°C. At this time, the fish body has deteriorated.
Reference: Baidu Encyclopedia-Salted Fish