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How to Cook Sea Fish Without a Fishy Taste
When we talk about sea fish, we are referring to fish from the ocean. However, sea fish tend to have a stronger fishy taste compared to river fish. Many people wonder how to cook sea fish in a way that minimizes this fishiness. While it's challenging to eliminate every bit of the fishy taste, the goal is to make it acceptable or barely noticeable.How to Cook Sea Fish Without a Fishy TasteTo reduce the fishiness of sea fish, you first need to decide on the cooking method—whether it's frying, stir-frying, boiling, or something else. Using ingredients that can mask the fishy taste is a good approach. For example, cooking wine, apple cider vinegar, ginger, scallions, Sichuan pepper, and white wine can help remove the fishy smell. Additionally, it's important to remove parts of the fish that contribute to the fishiness, such as the black membrane, the bloodline (if present), and the internal organs. During the cooking process, you can also add orange peel, hawthorn berries, and garlic to cover up any remaining fishiness. However, due to their inherent marine fishiness, steaming methods may leave more residual fishiness compared to braising or other methods with more spices, which are easier to…
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