How to deal with the strong fishy smell of pork

The strong fishy smell of pork can be effectively removed by soaking, blanching, marinating, seasoning combination, and adjusting cooking methods. The fishy smell of pork mainly comes from blood, fat oxidation, and hormone residues. Reasonable treatment can enhance the taste.

1. Soak

Cut the pork into chunks and soak them in clean water. Add a small amount of salt or white vinegar to the water. The soaking time should be controlled at around half an hour, during which the water should be changed two to three times to help separate the water and impurities. Soaking in cold water can reduce protein loss and prevent meat from turning into wood.

2. Blanch

Bring cold water to a boil and skim off the foam. Add ginger slices, scallions, or cooking wine to remove the fishy smell. Blanching time should not be too long, and meat can be removed if it changes color to avoid nutrient loss. Blanched pork should be rinsed with warm water to prevent surface impurities from affecting its taste.

3. Marination

Marinate with soy sauce, cooking wine, pepper powder, and other seasonings for more than half an hour. The acidic components in the seasonings can decompose fishy substances. Adding starch or egg white can form a protective layer to lock in moisture, making the meat more tender and smooth. The parts with a strong fishy smell can prolong the pickling time.

4. Seasoning pairing

When cooking, use spices such as ginger, garlic, star anise, cinnamon, etc., and use high temperatures to stimulate aromatic substances to mask the fishy smell. Acidic seasonings such as lemon juice and tomatoes can neutralize fishy odors, while sugar and soy sauce can form a Maillard reaction to produce aromas. Adding meat after the fragrant seasoning is more effective.

5. Cooking method

High temperature stir frying can quickly lock in the meat juice and reduce the leakage of fishy smell, while braising or stewing can fully penetrate the seasonings. Wrapping with tin foil during baking can absorb fishy oils, while frying can convert fishy substances through the Maillard reaction. Different parts are suitable for different cooking methods. When choosing fresh pork, pay attention to its bright red color, elastic texture, and even fat distribution. When storing, use kitchen paper to absorb moisture and seal and refrigerate to avoid mixing with other strongly scented foods. Daily cooking can be paired with ingredients such as white radish and hawthorn to help remove fishy smell. Long term consumption of pork with strong fishy smell may affect appetite. It is recommended to purchase quarantine qualified products through regular channels. During the processing, keep the kitchen utensils clean and separate raw and cooked items to avoid cross contamination.