The fishy smell is mainly the smell of trimethylamine on fish, but also the smell of fish oil. The oxidation and rancidity of dead fish's body fat can also produce stench. There is a lot of trimethylamine oxide in fish, which is easy to be reduced to trimethylamine after death, but trimethylamine is completely different from trimethylamine oxide, which not only makes the fish lose its umami taste, but also presents fishy smell. Fish fat contains total acid, which has a special taste of fish oil and fishy smell.
Steamed fish to remove fishy smell;
Steamed fish tastes light and pure, but it will smell fishy if it is not cooked well. To remove the fishy smell of steamed fish, we usually need to pay attention to two problems:
The first is to choose fresh ingredients, because the longer the fish dies, the more trimethylamine is produced, so the fish is not fresh and has a strong fishy smell, which is not suitable for steaming fish.
Secondly, the fish should be scalded with boiling water before steaming, which can not only remove some fishy smell, blood stains and moisture of the fish, but also solidify the protein on the outer layer of the fish, prevent the loss of juice and nutrients in the body, and make the dishes fresh, tender and delicious, and rich in nutrition.
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