How to remove the fishy smell from beef

Beef deodorization can be achieved through soaking, pickling, blanching, spice neutralization, acidic substance treatment, and other methods.

1. Soaking

Soak beef in clean water for 1-2 hours, changing the water 2-3 times during this period, which can effectively separate the blood. Soaking in cold water is more effective than soaking in warm water, as excessively high water temperature can cause protein coagulation and lock in fishy odors. Beef with bones needs to be soaked for an extended period of time, while ribs can be soaked overnight. After soaking, kitchen paper should be used to absorb the surface moisture before further processing.

2. Marinate

Rub the surface of beef with cooking wine, ginger slices, and scallions, and let it stand for more than 30 minutes. The alcohol in cooking wine can dissolve fishy substances, while ginger containing gingerol can decompose off flavors. Thick cut beef can be sliced and stuffed with ginger slices. It is better to store it refrigerated during marinating. In Western cuisine, red wine can be used instead of cooking wine, and herbs such as rosemary can be added.

3. Blanching

Boil cold water in a pot and skim off the foam. The blanching process lasts for 3-5 minutes. Large pieces of beef need to be flipped over to ensure even heating, and immediately supercooled after blanching to tighten the meat. Pay attention to ensuring that the water is sufficient and completely covers the ingredients. When blanching, keep the heat high to allow the fishy substances to fully evaporate. It is recommended to blanch the beef bones used for stewing soup twice for better results.

4. Spices Neutralization

When cooking, add spices such as star anise, cinnamon, and grass fruit, whose volatile oils can mask the fishy smell. During the explosion stage, use Sichuan peppercorns and dried chili peppers in a pan, as the permeability of spice substances is stronger at high temperatures. Braised beef can be paired with dried tangerine peel and hawthorn, which can both remove fishy smell and soften fiber. Be careful not to use too much spice to avoid masking the meat aroma.

5. Acidic treatment

Marinate beef with lemon juice, vinegar, or tomatoes for 10 minutes. An acidic environment can decompose amine substances. Before grilling, you can brush a layer of lemon juice, which undergoes esterification reaction between acidic components and fishy substances at high temperatures. When processing visceral beef, a small amount of white vinegar can be added to scrub the surface mucus. Prolonged exposure to acidic substances can affect meat quality, and it is recommended to control it within 20 minutes.

Choosing fresh beef is the key to removing the fishy smell. Beef with bright red muscles and white fat has a lighter fishy smell. Frozen beef needs to be completely thawed before processing, as the ice crystals produced by rapid freezing can damage the cell structure and exacerbate the fishy taste. There are differences in the way to remove fishy smell in different parts. Beef brisket is suitable for long-term stewing to remove fishy smell, while steak is best to quickly and high-temperature lock in the juice. Pay attention to controlling the heat during cooking, as excessive heating can produce new fishy substances. Use plastic wrap to isolate the air during daily storage and avoid mixing with other strongly scented ingredients. Cooking with ingredients such as white radish and onions can also absorb fishy odors, and ultimately achieve the best deodorization effect through multi-step combined processing.