The best way to remove the fishy smell from beef is as follows

Beef can be processed by soaking, blanching, marinating, spice pairing, acidic seasoning, and other methods to remove fishy odor.

1. Soak

Soak the beef in clean water for half an hour to two hours, changing the water two to three times during this period. Clear water can effectively dissolve blood and myoglobin, reducing the source of fishy odor. The water temperature should not be too high during soaking to avoid the meat becoming hard. Beef with bones can extend the soaking time, and ribs are recommended to be soaked for at least three hours. Frozen beef needs to be thawed before soaking, and soaking directly is less effective.

2. Blanch

After boiling in cold water, skim off the foam and add ginger slices and cooking wine for better results. The blanching time should be controlled at 3-5 minutes, as excessive blanching can lead to loss of freshness. Large chunks of beef can be sliced and blanched to ensure even heating. After blanching, rinse the surface impurities with warm water to avoid the infiltration of fishy odor. Muscle areas can be blanched for a longer period of time.

3. Marinate

Use cooking wine, scallion and ginger juice, pepper powder and other seasonings to marinate for more than half an hour. Alcohol and aromatic substances in sauces can decompose fishy odor molecules. Pickling with yogurt or lemon juice can make the meat more tender and smooth. Thick cut beef needs to be sliced and marinated for better flavor. It is recommended to use glass or ceramic materials for pickling containers to avoid reactions in metal containers.

4. Spice pairing

Adding spices such as star anise, cinnamon, and grass fruit during stewing can mask the fishy smell. The combination of fragrant leaves and Sichuan peppercorns can produce a synergistic deodorizing effect. Cumin and black pepper are suitable for use during baking. Spices need to be stir fried in oil to create a fragrant aroma, and then added with water to release more aromatic substances. Compound spice packs can be used when braising beef, but the amount should not be too much.

5. Acidic seasoning

Adding tomatoes, hawthorn, or vinegar during the later stages of cooking can neutralize the fishy smell. Lemon juice is suitable for surface treatment before frying steak. Acidic substances can soften the fibers in meat, but excessive amounts can cause the meat to become loose. Tannic acid also has a deodorizing effect when stewing beef in red wine. White vinegar is more suitable for handling light dishes than aged vinegar.

Choosing fresh beef is the foundation for removing fishy smell, and it is recommended to purchase parts with bright red color and good elasticity. Different cooking methods need to be combined with corresponding deodorization methods. Frying and baking should be prioritized for marinating, while stewing should focus on blanching and spices. Pay attention to the cleanliness of cutting tools and cutting boards during the processing to avoid cross contamination. After removing the fishy smell, beef can be cooked with flavorful ingredients such as radish and potatoes. Long term stored beef is recommended to be packaged and frozen separately. When thawed, it should be placed in the refrigerator and slowly thawed to better maintain its quality.