How to remove the earthy smell of snail meat

The earthy smell of snail meat can be removed by soaking, blanching, adding seasonings, marinating, and pairing with deodorizing ingredients.

1. Soak

Soak the snail meat in clean water for several hours, changing the water multiple times during this period to help dissolve and remove sediment and fishy substances from the meat. Adding a small amount of salt or white vinegar to water can enhance the deodorization effect. The longer the soaking time, the more obvious the deodorization effect, but attention should be paid to avoiding water quality deterioration.

2. Blanching

Snail meat blanching water can effectively remove fishy odor and impurities. After boiling the water, add the snail meat, ginger slices, cooking wine, or lemon juice. Cook until the snail meat changes color and then remove it. Blanching time should not be too long, otherwise the meat will become hard. After blanching, rinse with cold water to further remove residual fishy odor.

3. Add spices

Add ginger, onion, garlic, pepper and other spices when cooking, or use cooking wine, Baijiu, pepper and other spices to neutralize the earthy smell of snails. After adding fragrant seasoning, stir fry the snail meat to evaporate the fishy substances. Herbs such as perilla and fragrant leaves can also mask the fishy smell and add flavor.

4. Marination

Marinate snail meat with seasonings such as cooking wine, soy sauce, and pepper powder, which can both enhance flavor and remove fishy smell. The recommended pickling time is 15-30 minutes, as too long may affect the taste. Adding a small amount of starch during pickling can absorb fishy substances and make the meat more tender and smooth.

5. Match with fishy food materials

Boil the snails together with tofu, pickled Chinese cabbage, tomato and other smelly or sour food materials to transfer fishy smell. Stewing snails in beer can use alcohol evaporation to remove the fishy smell and increase the malt aroma. Heavy flavored cooking methods such as spicy and sauce bursting can also effectively mask the earthy flavor.

When handling snails, it is necessary to ensure thorough cooking to avoid the risk of parasites. It is recommended to choose fresh snails, as dead and spoiled snails have a stronger fishy smell and may contain harmful substances. Daily consumption can be paired with vegetables and fruits rich in vitamin C to help metabolize potential residual heavy metals. People with spleen and stomach deficiency and cold should control their consumption and use more warm seasonings when cooking.