To make fresh and fragrant fish, deodorizing is the key step. Recently, a video titled “The fishy smell can be completely removed in just four steps, suitable for all fresh fishes!” Was spread online. According to the video, the deodorization is based on the decomposition of trimethylamine oxide in fish. The specific method is to remove the black film on the abdomen of the fish, the fishy bone in the throat of the fish, and the bone sticking blood in the thorny part of the fish abdomen, and then use 80 ℃ The left and right water removes the mucus on the surface of the fish body. Can this really go fishy?
The fishy smell comes from a class of very complex compounds, including volatile alkaline nitrogen compounds, volatile sulfides, carbonyl compounds, etc. Marine fish contains a lot of mellow trimethylamine oxide. After the fish dies, under the action of microorganisms and enzymes, trimethylamine oxide can be easily reduced to trimethylamine. Trimethylamine is completely different from trimethylamine oxide, which not only makes the fish lose its umami taste, but turns into a fishy smell. Oxidation of fat in fish body will also produce carbonyl compounds such as propionaldehyde, butyraldehyde, valeraldehyde and so on. But “fishy bone” does not exist. “Bone-bonding blood” is blood after coagulation and should be washed away. The main component of the black film is natural melanin, which is not directly related to the smell.
Washing off the mucus on the surface of the fish will help to remove the fishy smell, but it will also wash away some of the umami substances. It is unreasonable to wash fish with hot water at 80 ℃. According to the study of carp, the fishy smell is mainly concentrated on the fish scale and the attached mucus, followed by the fish gills, the fishy smelly substance in the fish meat is relatively small, so the key to handling raw fish is to descale, remove the gills and remove Mucus.
In addition, adding the following condiments during cooking also helps to remove the fishy smell. Cooking wine and vinegar. Because the fishy smell is mainly from weakly polar organic substances such as trimethylamine, these substances are soluble in ethanol. Therefore, pickling with cooking wine can remove part of the smell. In addition, trimethylamine is an alkaline substance that can also be cooked with vinegar. It should be noted that cooking wine should be added first, followed by vinegar. Cooking wine has high permeability, can penetrate into the inside of the raw material, and can remove the fishy smell after heating and volatilization, and improve the umami taste. After the vinegar is added, it can emit a fragrance after being heated. If it is put in too early, the fragrance may evaporate, making the deodorizing effect not obvious.
Onions, ginger, garlic are all sulfurized propylene compounds, which are spicy condiments. They are commonly used to remove fishy condiments in the family and are known as “three kitchen treasures”. Sulfurized propylene compounds are highly volatile. When exposed to high temperatures, they can emit a strong spicy odor, thus helping to remove fishy.
Zanthoxylum bungeanum and Dianzi are also scented seasonings. They can not only increase the flavor, but also cover up part of the smell. However, due to the inherent flavor of the seasoning, if the amount added is not controlled well, the cooked fish will lose its own umami taste.