Several ways to remove the fishy smell

Original title: Several methods to remove fishy smell
Interviewed experts: Shanghai Ocean University School of Food Products Processing and Storage Engineering Department, Professor Chen Yusheng
To make fresh-scented fish, fishy is a key step. Recently, a paragraph called "just four steps, you can completely remove the fishy smell, suitable for all live fish to go fishy big law!" "The video is circulating on the Internet. The video introduces that the root of the smell is to decompose the fish body of triamide oxide, the specific approach is to remove the black membrane of the fish belly, the fish throat of the fish bone, the fish belly in the stinging part of the bone blood, and then use about 80 degrees C of water to remove the mucus on the surface of the fish body clean. Can this really go fishy?
Professor Chen Yusheng, head of the Department of Aquatic Products Processing and Storage Engineering at Shanghai Ocean University's School of Food, told the Life Times that the fish smell comes from a very complex class of compounds, including volatile alkaline nitrogen, volatile sulphides, niobium-based compounds, etc. Sea fish contain a lot of fresh taste of triamide, after the fish die, under the action of microorganisms and enzymes, triamide oxide can easily be reduced to triamide. Triamide and triamide oxide are completely different, not only make the fish lose its fresh taste, but become a smell. Fatty oxidizing acid in fish body, will also produce a smelly acetaldehyde, butyl, ethalde and other carbide-based compounds. But "bloody bone" does not exist, "close bone blood" is the solidified blood, should be washed away. The main component of the black film is natural melanin, which is not directly related to the smell. Washing off the mucus on the fish's surface helps to get rid of the fish, but it also washes away some of the fresh material. Washing fish with 80 degrees C of hot water is not reasonable, at room temperature water washing can be.
According to the study of carp, the fish smell is mainly concentrated in the fish scales and their attached mucus, followed by the fish, fish in the smell of relatively few substances, so the key to the treatment of raw fish is to go to scales, cheeks and remove mucus. In addition, cooking with the following seasonings also help to go fishy.
wine and vinegar. Because the fish smell mainly comes from weak polar organic matter such as mamine, which is soluble in ethanol. Therefore, the marinating with wine can remove part of the smell. In addition, methamphetamine is an alkaline substance that can also be cooked with vinegar. It is important to note that when cooking should be added wine, and then add vinegar. Liquor has a high permeability, can penetrate into the inside of raw materials, after heat volatility can remove the smell of fish, improve fresh taste. After vinegar is because vinegar can emit a fragrance after heat, if put too early, the fragrance may be evaporated, so that the effect of de-fishing is not obvious.
, ginger, garlic. Onions, ginger and garlic are propylene sulfide compounds, which belong to the flavored condiments. They are commonly used in the family to go fishy condiments, there are "kitchen three treasures" said. Propylene sulfide compounds have a strong volatility, when encountering high temperatures, they can emit a strong smell of fragrance, so it helps to fish.
peppers and big ingredients. Peppers and large ingredients are also flavored seasonings that not only increase the aroma, but also mask a portion of the smell. However, because the seasoning itself has a fragrance, if the amount of control is not good to add, will lead to cooking out of the fish lost its own flavor. (Special correspondent Zhao Jianyuan)