Can white radish remove the fishy smell of lamb

White radish can effectively remove the fishy smell of lamb. The volatile sulfides and enzymes in white radish can neutralize the gamey components of lamb, and its porous structure can adsorb off flavors. When stewed, white radish can also release a clear and sweet taste, complementing the flavor of lamb. White radish contains abundant amylase and glucosinolates, which react with fatty acids and aldehydes in lamb meat to break down compounds that produce a fishy odor. Cut the white radish into pieces and cook it with lamb. The juice released by cell rupture will penetrate into the meat fibers, reducing the fishy smell through a dual process of acid-base neutralization and physical adsorption. It is recommended to choose fresh white radish, peel it and cut it into large pieces. After blanching the lamb, put it in a pot and stew slowly. The white radish will gradually soften and absorb the odor molecules in the soup. If cooked in a sealed clay pot or cast iron pot, the deodorizing effect of white radish will be more significant, and it can also make the lamb more crispy and tender.

When some special varieties of lamb have a strong gamey smell, or when the freezing time is too long and the accumulation of fishy substances is high, using white radish alone may not completely remove the odor. At this time, a small amount of ginger, tangerine peel and other spices can be used to enhance the deodorization effect, or the stewing time can be extended to fully utilize the white radish. For people who are particularly sensitive to fishy smell, it is recommended to soak lamb meat in water and then boil it with white radish to further improve the efficiency of removing fishy smell. Note that white radish should not be mixed with vinegar, as an acidic environment can affect the activity of its deodorizing components.

White radish can be paired with lamb in daily cooking to reduce fishy smell and increase dietary fiber intake. It is recommended to choose lamb leg meat or lamb belly with alternating fat and lean, and stew it with white radish for 1-2 hours until the meat is soft and tender. When consuming, control the intake of lamb and balance nutrition with green leafy vegetables. People with weak gastrointestinal function should pay attention to the gas producing effect of white radish and avoid consuming large amounts on an empty stomach. If the tolerance to the fishy smell of lamb is extremely low, you can try marinating the lamb with white radish juice for half an hour before cooking.