How to deal with beef with strong fishy smell

The strong fishy taste of beef can be treated by soaking, blanching, marinating, spice pairing, and adjusting cooking methods.

1. Soaking

Soak beef in clean water for 1-2 hours, changing the water 2-3 times during this period to help separate the bleeding and fishy substances. Soaking in cold water can reduce the hardening of meat, making it suitable for stewing and cooking dishes. If there is enough time, you can soak in light salt water or water with a small amount of vinegar to enhance the deodorization effect. Be careful to avoid prolonged soaking that can cause nutrient loss.

2. Blanching

Boil in cold water and skim off the foam. Blanching for 3-5 minutes can effectively remove the fishy smell. Adding ginger slices, scallions or cooking wine when blanching can enhance the effect of removing fishy smell. After blanching, rinse the surface foam with warm water to avoid meat shrinkage. This method is suitable for beef dishes that require long-term cooking, such as braised and braised dishes.

3. Marinate

Use cooking wine, soy sauce, ginger, chopped onions, and other seasonings to marinate for more than 30 minutes. Alcohol and aromatic substances can neutralize the fishy smell. Adding a small amount of starch can lock in moisture and prevent meat from turning into wood. Western style dishes can be marinated with red wine and black pepper, while Chinese style dishes can use five spice powder or Sichuan pepper powder. After pickling, it is recommended to drain the juice before cooking.

4. Spice pairing

Adding spices such as star anise, cinnamon, and bay leaves during cooking can mask the fishy smell. Explosive ginger garlic and dried chili can produce aromatic compounds to neutralize fishy substances. When stewing, adding hawthorn or lemon slices contains organic acids that can decompose fishy odor molecules. Western cuisine often uses herbs such as rosemary and thyme paired with red wine to remove fishy odors and enhance fragrance.

5. Cooking Adjustment

High temperature quick stir frying can reduce the volatilization of fishy odor, suitable for tender beef parts. Slow cooking converts collagen and dilutes the fishy smell with the broth. The surface coking layer during baking can lock in the meat juice and reduce the leakage of fishy odor. Choosing fresh beef and cutting it in reverse can reduce the release of fishy substances caused by muscle fiber breakage.

It is recommended to prioritize fresh meat with a bright red color and good elasticity when processing beef in daily life. Frozen beef should be fully decomposed and frozen. Eating vegetables and fruits rich in vitamin C can help with the conversion and absorption of iron elements. Those with weak spleen and stomach can use Tonic Diet seasonings such as orange peel and nutmeg to gently remove fishy smell, and avoid excessive use of spicy spices to stimulate the gastrointestinal tract. Long term consumption of beef with excessive fishy smell may indicate improper storage or meat quality issues, and it is recommended to switch purchasing channels.