What is the reason for the strong fishy smell of fish meat

The fishy smell of fish meat is likely related to factors such as insufficient freshness, variety characteristics, improper handling, incorrect storage methods, and inadequate cooking techniques.

1. Insufficient Freshness

After fish die, trimethylamine oxide in the body will gradually decompose into trimethylamine, which is the main source of fishy smell. The oxidation of mucus on the surface of fish with decreased freshness intensifies, and the oxidation of unsaturated fatty acids in fish meat produces aldehydes and ketones, both of which can exacerbate the fishy smell. When purchasing, it is necessary to observe the clarity of the fish eyes, the freshness of the gills, and the elasticity of the muscles to avoid purchasing fish that have been stored for too long.

2. Variety characteristics

Some fish, such as sardine and saury, contain high fat content, and their unsaturated fatty acids are more likely to oxidize to produce fishy substances. The fishy smell of freshwater fish is often caused by the release of soil odor from blue-green algae in the water, while the fishy smell of seawater is often related to the content of trimethylamine. It can be improved by choosing white meat fish such as sea bass and Duobao fish with a lighter fishy smell.

3. Improper handling

Failure to thoroughly remove residual blood from the gills, abdominal black membrane, and spinal blood lines, which contain a large amount of fishy precursor substances. Incomplete removal of fish scales can lead to the infiltration of skin odor into the fish meat. It is recommended to rinse the fish body with running water and scrape off the scales. After using kitchen paper to absorb the water, it can reduce the residue of fishy substances by more than 30%.

4. Incorrect storage method

Storing at room temperature will accelerate bacterial growth, decompose proteins, and produce amine substances. If the frozen storage is not sealed and packaged, fish meat will undergo freezing denaturation when exposed to air, and the cell fluid will be lost and carry fishy odor components when thawed. It is recommended to wrap tightly with vacuum packaging or cling film, refrigerate for no more than 2 days, and isolate from air during freezing storage.

5. Improper cooking method

Low temperature cooking cannot fully evaporate fishy substances, and excessive heating can cause the fish protein to tighten and lock in the fishy smell. Improper timing of adding seasoning such as ginger slices and cooking wine, or failure to use high-temperature rapid shaping methods such as frying, can affect the effectiveness of deodorization. It is recommended to soak in scallion and ginger water first, fry at high temperature, and then proceed with subsequent cooking.

When dealing with fish in daily life, soak them in light salt water for 20 minutes in advance to help precipitate fishy substances. Paired with acidic ingredients such as lemon juice and perilla, it can neutralize amine odors. When choosing to kill and cook live fish purchased in the morning, and using cooking methods such as steaming to preserve the original flavor, you can first quickly wash the skin of the fish with 80 ℃ hot water to remove mucus. When storing, be careful to isolate from other ingredients to avoid cross contamination. If you are particularly sensitive to fishy smell, you can choose almost odorless marine fish such as cod, or improve the taste through pre-treatment methods such as vinegar pickling and wine brewing.