The fastest way to remove the fishy smell from seaweed

The fastest methods to remove the fishy smell from seaweed include blanching, baking, soaking in vinegar, neutralizing ginger slices, and treating with cooking wine.

1. Blanching

Quickly blanch dried seaweed in boiling water for about 10 seconds. High temperature can decompose the fishy substance trimethylamine. After blanching, it can be cooled immediately to maintain the crisp and tender taste, which is suitable for making cold mixed laver or instant Seaweed soup. Note that blanching for too long can lead to nutrient loss, causing seaweed to become soft and lose its elasticity.

2. Bake

After tearing the dried seaweed into small pieces, bake on low heat in a flat bottomed pan for 2-3 minutes until the edges are slightly curled, or bake in an oven at 100 ℃ for 5 minutes. The high temperature evaporates the fishy smell and stimulates the unique freshness of seaweed. After baking, the seaweed is more crispy and suitable for making sushi or snacks. Be careful to avoid burning and causing bitterness.

3. Vinegar Soak

Mix white vinegar and water in a ratio of 1:3 to form a solution, soak seaweed for 10 minutes, and then rinse. Acetic acid can neutralize alkaline fishy substances and increase the refreshing flavor. This method is particularly suitable for processing ready to eat seaweed. After soaking, it needs to be fully drained to avoid excessive acidity, which may result in partial loss of vitamin B.

4. Ginger slice neutralization

Add 3-5 pieces of fresh ginger when cooking Seaweed soup. Gingerol can combine with fishy ingredients. Suggest boiling ginger slices in cold water before adding seaweed, or directly marinating seaweed with ginger juice for 10 minutes. Ginger can also alleviate the coldness of seaweed and is suitable for pre-treatment for those with spleen and stomach deficiency and coldness.

5. Cooking wine treatment

Mix a small amount of cooking wine with seaweed before putting it into the pot and let it stand for 5 minutes. The evaporation of alcohol will take away the fishy odor molecules. The effect of yellow rice wine is better than that of Baijiu, and there is no need to worry about the residue when the alcohol completely evaporates after cooking at high temperature. This method is suitable for stir frying or making seaweed pancakes, which can enhance the aroma of the dish at the same time. Seaweed is rich in iodine, calcium, and dietary fiber. When removing fishy odors, it is recommended to control the addition of salt to avoid excessive sodium intake. Processed seaweed can be paired with sesame, shrimp skin, and other ingredients to enhance its flavor in daily life. When storing, it should be sealed and moisture-proof. People with seafood allergies should consume with caution, and patients with thyroid diseases should control their intake. Choosing high-quality seaweed with a bright black color and no sand particles can reduce the production of fishy smell. It is recommended to consume it within two weeks after opening.