How to remove fishy smell from steamed fish?

Today, I will share with you the practice of a home-cooked dish "Steamed Bass". The cooking skill of steamed perch is mainly steaming, which tastes salty and fresh. Steamed fish with soy sauce is the key to seasoning this dish. You must treat the fish before steaming it in the pot. Before steaming the fish, it will be more delicious to marinate it with salt and pepper, but the marinating time should not be too long, otherwise the fish will die easily. If you don't like it, you don't need to marinate it, and the taste will be more delicate. Let's share the practice in detail, and friends who like it will learn quickly.

Steamed Chinese Bass

1. First, we prepare a bass, cut off its fins, which are sharp and easy to stick to hands, then scrape the scales, cut off the gills to remove the internal organs, rinse them with clean water after treatment, cut one side of the bass from the middle, and row it to the head and tail respectively, and put a flower knife obliquely on the other side for convenience.

2. Next, we marinate the fish, slice the green onion with an oblique knife, put the ginger and perch together, add a spoonful of salt, sprinkle the salt evenly on the fish, and then pour in a proper amount of cooking wine to marinate 10 minute.

3. Tie two shallots into a knot and put them together with the parsley section. Slice half the green pepper and green onion, and put them in the same pot.

Prepare some small ingredients for oil mixing, break the green onions, remove the hard core and cut them into filaments, then remove the seeds from the green peppers and cut them into filaments, and soak them in clear water for a while.

4. Then take the marinated bass out and put it on a plate, slice the onion and ginger on the fish, and then support the fish with a pair of chopsticks, because blood will precipitate during steaming, which can isolate and reduce the fishy smell.

5. After the water is boiled, steam the perch in the pot for 7 minutes. Don't steam for too long, the fish will get old and tender easily.

While steaming fish, we cook a little vegetable juice, add a spoonful of water to the pot, and pour the freshly prepared shallots, parsley, green peppers and onion slices into the pot. We can also cook carrots, onions, celery and other seasonal vegetables, mainly to extract the fragrance of vegetables. The vegetable residue is boiled for about 3 minutes, and we only use vegetable juice.

Add a spoonful of salt, a spoonful of chicken powder, 10g steamed fish soy sauce, 5g light soy sauce and a spoonful of sugar to the vegetable juice, and take it out after boiling over high fire.

6. At this time, the perch is also steamed. Let's take it out and pour out the steamed fish juice. The fish juice is fishy and must be emptied. Pick out onion and ginger slices, evenly pour in the prepared vegetable juice, and sprinkle with shredded onion and green pepper. Add a proper amount of vegetable oil to the pot, and the oil temperature is 70% hot. When the oil surface smokes, pour the hot oil on the small ingredients from the pot to stimulate the fragrance and serve delicious food.

Technical points:

1. When steaming fish, put a pair of chopsticks under the fish to support the fish, which can reduce the fishy smell;

2. The main purpose of cooking vegetable juice is to enhance the flavor of perch, and at the same time, the flavor of vegetable juice is used to suppress the fishy smell of perch; There are no restrictions on the types of vegetables, such as onions, carrots and celery.

Finally, the oil must be stimulated, and the fragrance can be fully stimulated.

How to remove fishy smell from steamed fish?

Fish is one of the most common ingredients in our daily diet. There are many kinds of fish, mainly divided into marine fish and freshwater fish. Whether it's marine fish or freshwater fish, their similarities are delicious, rich in protein and low in fat, so they won't get fat if they eat too much, perhaps for these reasons! Many people like eating fish. Although fish is delicious, how to make it delicious and delicious has puzzled many people. When it comes to the delicacy of fish, more efforts should be made in the way of handling fish.

Marine fish and freshwater fish have always been popular delicacies. Their fishy smell comes from substances called trimethylamine and piperidine produced by metabolic decay of fish protein. Trimethylamine is a gas, which is easily soluble in water. Piperidine is a liquid with ammonia odor, and its fishy smell is closely related to the concentration of trimethylamine.

Generally, the smell of freshwater fish is heavier than that of marine fish. Freshwater fish have earthy smell, while marine fish have pure fishy smell. The main reason why freshwater fish has a heavier smell than marine fish is because of the different growth environment. Freshwater fish generally grow in ponds, rivers and lakes, where the soil is heavy, and fish living in muddy water for a long time will have a strong earthy smell. Therefore, its earthy smell is particularly heavy. However, marine fish have a wide living environment and a wide range of activities, and their fishy smell is called umami. Marine fish is generally suitable for steamed fish, and I like grouper, turbot, yellow croaker, etc. There are many kinds of freshwater fish, such as perch, mandarin fish, Wuchang fish, carp and grass carp. The main reason is that both freshwater fish and marine fish treat the fishy smell in the same way. With the above understanding of the source and generation of fishy smell, let's get down to business and talk about how to remove the fishy smell of steamed fish.

First, choose fish.

Generally, when we cook fish, we basically choose live fish to cook, so that the fish we make is delicious. If the fish is not fresh, the food will be poor in meat quality, woody in taste and heavy in smell.

Second, the conventional deodorization method of fish

The fishy smell on fish body mainly comes from fish blood, fish teeth, fish gills, black film in fish body, fish scales, mucous membrane under fish epidermis and fishy line of fish.

Freshwater fish have a strong earthy smell. Before handling the fish, soak the uninjured live fish in salt water. At this time, the fish will still breathe, and it will suck salt water into the body through breathing to eliminate and reduce the earthy smell. Live fish are generally soaked in 1 hour, and dead fish generally need to be soaked in salt water for about 2 hours. The fishy smell of marine fish is light, so it generally does not need to be soaked, and it can be directly treated to remove the fishy smell.

1, fish blood

2. Black membrane of fish teeth, gills and abdomen.

3, fish scales, mucus

4. Fishing line

Conclusion: Deodorization is an important process in making fish dishes, which is related to the quality of the whole dish.

Third, remove the yard smell, and remove the smell by steaming.

Steamed fish was originally deodorized. This step can not only deodorize the fish with seasoning, but also increase the bottom taste and aroma of the fish.

These are the main points and some tips for steaming fish to remove fishy smell. There are many kinds of fish. Mastering these methods, no matter whether it is steamed with freshwater fish or marine fish, it will not smell fishy. Share with you a favorite method of steaming fish. Steamed Chinese Bass

~ ~ Steamed bass ~ ~ Features: tender and fragrant meat.

First, prepare the ingredients

Second, deal with ingredients.

Third, start production.

Why don't you put salt in steamed bass?

What other common ingredients can be deodorized?

As long as you master the key points and some tips of steaming fish to remove fishy smell, any kind of fish is not afraid. As long as these deodorization methods are used, no matter whether we make freshwater fish or marine fish, the steamed fish will not smell fishy.

How to remove fishy smell from steamed fish?

There are several ingredients to choose from to deodorize steamed fish: onion, ginger, cooking wine, yellow wine, white wine, rice wine, lemon, Xiaoqing orange, rice vinegar and hawthorn slices.

First of all, steamed fish should be fresh. Today, let's share the fish that ordinary people often steam.

Southern friends often steam mandarin fish, perch, grass carp, yellow croaker, turbot, butterfly fish, snow fish and so on. The basic practice of steaming fish in the south needs to wash the fish clean, wash the internal organs, wash the blood and scales. Of course, some fish don't need to be scaled. Processed fish can be marinated in onion ginger wine and rice wine for about 20 minutes to remove fishy smell and fishy smell. Steam in a steamer for 8 minutes to 13 minutes. The size and growth area of fish are different, and the steaming time should also be adjusted. Steamed fish with soy sauce, stir-fry and serve.

People in the north like steaming: plate fish, Luo Fei, perch, mandarin fish, precious fish, grass carp, hairtail, eel, carp and so on. Today, share the steamed fish with scallion oil, clean the Duobao fish, put on a diamond-shaped flower knife, marinate it with scallion ginger, rice wine and lemon for about 20 minutes, put the scallion ginger on the fish, steam it over high fire for 9 minutes, take the scallion ginger out of the pot, and pour off the fishy smell and moisture of the steamed fish. If it is high-tech, you can change the dish, pour the fish with soy sauce, sprinkle with chopped green onion, sprinkle with 2 grams of sugar and sprinkle with chopped green onion.