How to Clean Fish Before Marinating
Fresh sea fish with crimson gills, clear eyes, and a solid, elastic body are the best to choose.
Before chopping and marinating, wash the fish in salt water, remove all of the gills, and remove any fish blood.
River fish not only have the fishy scent of fish but also the smell of mud. To eliminate this, wash them in salt water or apply salt directly.
Scales and skin must be removed from snakehead fish. Be careful to remove the two fishy scales close to the head and the fishy vein close to the fish’s spine.
Tips to Marinate Fish
Depending on the dish, when marinating fish, you can add a few drops of lemon to help remove the fishy smell.
Ginger can help eliminate the fishy scent when making fried foods with fish sauce or sweet and sour sauce (such as fish porridge, fried mackerel with sweet and sour sauce, and fried catfish with ginger fish sauce).
When preparing braised fish meals, marinate the fish in caramel and spices so the flavor can seep into the fish.
Do not stir or mix too much when you first start braising, and avoid letting the fish braising liquid boil too much, as this can easily break the fish apart.
As soon as the fish is cooked, remove it from the pot and serve it hot. If you steam or boil it too much, the fish will crumble, the meat will dry out, and it will lose its taste.
How to Clean Fish Before Marinating
Fresh sea fish with crimson gills, clear eyes, and a solid, elastic body are the best to choose.
Before chopping and marinating, wash the fish in salt water, remove all of the gills, and remove any fish blood.
River fish not only have the fishy scent of fish but also the smell of mud. To eliminate this, wash them in salt water or apply salt directly.
Scales and skin must be removed from snakehead fish. Be careful to remove the two fishy scales close to the head and the fishy vein close to the fish’s spine.
Tips to Marinate Fish
Depending on the dish, when marinating fish, you can add a few drops of lemon to help remove the fishy smell.
Ginger can help eliminate the fishy scent when making fried foods with fish sauce or sweet and sour sauce (such as fish porridge, fried mackerel with sweet and sour sauce, and fried catfish with ginger fish sauce).
When preparing braised fish meals, marinate the fish in caramel and spices so the flavor can seep into the fish.
Do not stir or mix too much when you first start braising, and avoid letting the fish braising liquid boil too much, as this can easily break the fish apart.
As soon as the fish is cooked, remove it from the pot and serve it hot. If you steam or boil it too much, the fish will crumble, the meat will dry out, and it will lose its taste.
