Unless you're lucky enough to eat fish straight off the dock, it will have a certain level of "fishiness." But the odor isn't synonymous with the fish going bad; it's just science. Thanks to the physiology of fish, a compound called trimethylamine (TMA) is produced when fish die, which is responsible for that "fishy" smell.
According to Cook's Illustrated, soaking fish in milk for 20 minutes will neutralize and remove the offensive odor. The protein in milk, casein, binds to the TMA. After 20 minutes, the milk is drained, taking the TMA with it and leaving a sweet-smelling filet in its place. Susan Olayinka uses this method when preparing her pan-seared swordfish recipe. She notes that milk also tenderizes dense fish and leaves a mellower flavor. Just pat the fish dry and continue with your recipe.
Although freshwater fish, such as trout and catfish, don't get as "fishy" as ocean fish, they can have a "muddy" smell, which isn't pleasant either. Blue-green algae in surface waters where it's warm, shallow, and sunny can produce a toxin that penetrates the fish's skin, causing that smell. With these types of fish, adding an acid, such as lemon juice or vinegar, should remove any offensive odors, per Nutrition.
Try this unexpected ingredient the next time you prepare salmon, shellfish, or even the uber-stinky bluefish. It'll save your home from smelling like fish, and maybe you'll convert your carnitarian at home, too.
The Unexpected Ingredient That Will Majorly Upgrade Your Fish Recipes - Mashed
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