How to remove the fishy smell when cooking fish soup without ginger

When cooking fish soup without ginger, alternatives such as cooking wine, lemon juice, white vinegar, milk, or Sichuan peppercorns can be used to remove the fishy smell. These ingredients effectively neutralize fishy odors through acid-base reactions, protein binding, or odor masking.

1. Cooking wine

Cooking wine contains alcohol and aromatic substances, which can dissolve fishy components such as trimethylamine in fish. Before cooking fish soup, the fish pieces can be marinated with cooking wine for 10 minutes, or a small amount of cooking wine can be directly poured into the soup and boiled. When alcohol evaporates, it will take away some of the fishy smell and increase the mellow aroma of the soup. Be careful not to use too much cooking wine to avoid making the soup bitter.

2. Lemon Juice

The acidic components of lemon juice can react with fishy substances, disrupting their chemical structure. Squeeze in fresh lemon juice or add lemon slices and cook together, which can both remove fishy smell and enhance freshness. An acidic environment can also tighten the protein in fish meat, keeping the soup color clear. It is recommended to add it before turning off the heat, as prolonged boiling at high temperatures may cause the soup to become bitter.

III. White Vinegar

The acetic acid in white vinegar can decompose fish amine substances and quickly remove fishy odor. When cooking soup, add half a spoonful of white vinegar or soak the fish pieces in diluted vinegar water first. Acetic acid is easily volatile when heated and does not retain a sour taste. This method is particularly suitable for freshwater fish and has a significant effect on the earthy smell, but the dosage needs to be controlled to avoid affecting the taste of the soup.

4. Milk

Casein in milk can combine with fishy components to form insoluble precipitates. Soak the fish chunks in milk for 20 minutes before cooking, or add a small amount of milk directly to the soup and stew. Milk can also make the soup darker and whiter, making it suitable for making dairy soup dishes. Lactose intolerant can be replaced by soybean milk, but the effect of deodorization is weak.

V. Sichuan Pepper

The volatile aromatic oil of Sichuan pepper can mask the fishy smell and produce a unique numbing aroma. Add 10 dried Sichuan peppercorns when saut é ing scallions and garlic, or marinate fish with Sichuan peppercorns water. Sichuan peppercorns are suitable for heavy flavored fish soup to remove fishy odors. Pay attention to filtering out particles to avoid affecting consumption. Pairing with perilla leaves yields better results, but pregnant women should use Sichuan peppercorns with caution. In addition to the above methods, thoroughly removing fish gills, abdominal black film, and fish blood during fish processing, and blanching in cold water can also reduce fishy odor. It is recommended to choose a deodorization method based on the fish species, such as using acidic treatment for sea fish and masking with spices for river fish. If you are sensitive to fishy smell, you can pair it with fresh ingredients such as mushrooms and tomatoes to balance the taste. For long-term cooking, it is recommended to keep ginger, scallions, fragrant leaves and other basic seasonings to remove fishy odors and ensure stable flavor of the soup.