What should I do if the fishy smell of cooked beef liver is too strong

The strong fishy smell of cooked beef liver can be improved by soaking to remove the fishy smell, pairing with deodorized ingredients, adjusting cooking methods, using seasonings to mask, and choosing fresh beef liver.

1. Soak to remove fishy smell

Soak the sliced cooked beef liver in light salt water or milk for half an hour. The milk fat in the milk can dissolve the fishy substances, and the salt water can penetrate into the tissue to neutralize the odor. If there is sufficient time, the soaking can be repeated by changing the water. Adding a little white vinegar to the water will have a better effect, and acidic environment can decompose fishy odor molecules. Pay attention to rinsing with clean water after soaking to avoid excessive saltiness. This method has a significant effect on residual blood odor.

2. When cooking with deodorizing ingredients [SEP], add natural deodorizing ingredients such as ginger slices, scallions, and Sichuan peppercorns. Ginger protease can break down fishy protein, while sulfur compounds in scallions and garlic can convert odor molecules. It is recommended to stir fry beef liver with onions and mushrooms, or add dried tangerine peel and fragrant leaves when making braised beef liver sauce. The aromatic substances of these ingredients can effectively mask the fishy smell and enhance the flavor level.

3. Adjust cooking methods

Using high-temperature short-term cooking methods such as stir frying and deep frying is more conducive to the volatilization of fishy odors than stewing. High temperatures above 200 ℃ can decompose fishy substances. When blanching, add cooking wine and ginger slices, and continue to skim off the foam after boiling, which can remove most of the blood foam and fishy sources. Wrap with tin foil and add herbs such as rosemary during baking. A sealed environment can promote the absorption of fishy odors by the spices.

4. Use seasonings to mask

For heavy flavors, strong spices such as bean paste, curry powder, black pepper, etc. can be used, and their strong flavors can cover the residual fishy smell. It is recommended to choose sweet and sour sauce or red wine sauce for the sauce, as the sour and sweet taste can neutralize the fishy and astringent sensation. When marinating, mix soy sauce, oyster sauce, and a small amount of baking soda. An alkaline environment can change the molecular structure of the fishy odor, but the amount of baking soda should be controlled to avoid bitterness.

5. Choose fresh beef liver

High quality beef liver has a uniform reddish brown color and a moist surface, while spoiled liver will produce black hair and a strong fishy smell. After purchase, it should be processed as soon as possible, refrigerated for no more than 24 hours, and vacuum sealed for frozen storage. Thoroughly remove blood vessels and fascia during processing, as these areas are prone to accumulating blood and metabolic waste, which are the main sources of fishy odor. Organic raised grass fed cattle usually have a milder fishy smell compared to grain fed cattle.

Daily consumption of beef liver is recommended to be controlled within two times a week, with each intake not exceeding 100 grams. Patients with hyperuricemia and gout should be cautious when eating. It can be paired with vegetables such as colored peppers and broccoli that are rich in vitamin C to promote iron absorption and avoid affecting mineral utilization when consumed with strong tea. If you are extremely sensitive to fishy smell, you can try replacing it with animal liver with milder odors such as chicken liver or goose liver. When handling raw liver, attention should be paid to disinfecting knives and cutting boards to ensure thorough cooking and avoid the risk of parasites.