The reason why hairtail noodles are not delicious

The unpleasant taste of hairtail noodles is usually related to factors such as the characteristics of hairtail meat, improper fermentation processes, and imbalanced seasoning combinations. Catfish has a high water content and is prone to oxidation, resulting in a strong fishy smell. Excessive or insufficient fermentation of the noodles can affect the taste, and failure to neutralize the fishy smell with seasonings can also lead to poor flavor.

The hairtail belongs to high protein and low-fat fish, but its muscle tissue is loose and contains a lot of histidine, which easily decomposes and produces fishy substances at room temperature. If the abdominal black film or blood is not sufficiently removed during processing, the fishy smell will seep into the dough. The hairtail itself lacks fat aroma, and the combination of yeast metabolites and fishy smell during fermentation may produce unpleasant flavors. Traditional dough requires an alkaline environment, while hairtail protein is more likely to release fishy components such as trimethylamine under alkaline conditions.

Home cooking often results in excessive acid production due to high fermentation temperatures, which can mask the freshness of hairtail. Commercial production may add leavening agents to accelerate fermentation, but it will destroy the fibrous structure of the fish meat and produce a powdery texture. In some areas, aged dried hairtail is used for production, and the rancid taste of its oxidized oil is difficult to eliminate through fermentation. People with seafood allergies may increase their sensitivity to fishy odors and form negative taste memories after consuming them.

It is recommended to choose fresh hairtail and thoroughly clean the internal organs, and marinate it with scallion ginger water or cooking wine in advance to remove the fishy smell. Control the temperature of the dough to below 28 degrees Celsius and slowly ferment, balancing the flavor with spices such as perilla and Sichuan peppercorns. You can try frying and shaping the hairtail before mixing it into the dough, or use a semi fermentation process to shorten the contact time. People with gastrointestinal sensitivity should control their consumption and use hawthorn and tangerine peel tea to aid digestion. If the tolerance to the fishy smell of seafood is low, fish with a lighter fishy smell such as mackerel can be used as a substitute for making instant noodles.