The best way to remove the fishy smell from pork

The best way to remove the fishy smell from pork is to soak, blanch, marinate, neutralize spices, and treat with acidic substances. These methods can effectively remove blood, decompose fishy substances, or mask odors, making them suitable for different cooking scenarios.

1. Soak

Cut the pork into chunks and soak them in clean water for about half an hour, during which the water can be replaced. Soaking in clean water can promote the leakage of blood and reduce the fishy smell caused by hemoglobin. If a small amount of salt or flour is added to the water, the adsorption effect will be better. After soaking, rinse thoroughly with running water to avoid residual impurities affecting the taste. This method is suitable for processing bone or fat rich parts such as pork ribs and pork belly.

2. Blanching

Boiling in cold water is a key step in removing fishy odors. Pork and cold water should be heated to boiling at the same time, and any foam on the water surface should be promptly skimmed off. Adding ginger slices, scallions or cooking wine when blanching can remove fishy substances through volatile components. Blanching time should not be too long, and meat can be removed if it changes color to avoid nutrient loss. This method is particularly suitable for pre-treatment before stewing or braising soup, which can significantly improve the clarity of the soup.

3. Marinate

Marinate pork with soy sauce, cooking wine, pepper powder, and other seasonings for at least 15 minutes. Alcohol and fermentation products can decompose fishy odor molecules, while spice components can mask residual odors. Adding a small amount of starch during pickling can lock in moisture and keep the meat tender and smooth. Be careful to avoid using dark seasonings such as dark soy sauce to prevent it from burning and becoming bitter during cooking. Suitable for pre-processing fast cooked dishes such as stir fried pork slices and shredded meat.

4. Spices Neutralization

When cooking, add spices such as star anise, cinnamon, and Sichuan peppercorns to mask the fishy smell through their volatile oils. Spices need to be stir fried in oil to create a fragrant aroma, and then added to meat to allow the aromatic substances to fully penetrate. Stewed dishes can be paired with durable cooking spices such as grass fruit and fragrant leaves, while stir fried dishes can be quickly flavored with freshly ground Sichuan pepper powder or five spice powder. Be careful not to use too much spice to avoid masking the original flavor of the ingredients.

5. Acidic treatment

Marinate or cook pork with acidic substances such as lemon juice, vinegar, or tomato sauce. Acidic environment can alter protein structure and decompose amine substances that produce a fishy odor. When mixing meat filling, add a little white vinegar and stir. Before grilling, apply lemon juice to the surface. Acidic substances can also soften meat, but the contact time needs to be controlled as prolonged soaking can cause the meat to become loose.

The selection of deodorization methods should be adjusted according to the pork parts and cooking methods. Fresh pork has a mild fishy smell, so it is recommended to focus on treating the blood. It is recommended to thaw frozen meat before processing to avoid ice crystals piercing cells and exacerbating the fishy smell. During daily storage, wrap with plastic wrap to isolate from the air and refrigerate for no more than three days. Stewing with ingredients such as white radish and hawthorn can also help remove fishy odors and enhance fragrance. If the fishy smell is abnormally strong or accompanied by an unpleasant odor, it may be a sign of spoilage and should be stopped from consumption.