Milk: The secret ingredient to eliminate fishy odor and boost flavor

Before seasoning and frying the fish, soak it in a liquid likely already in your kitchen. This will not only help to eliminate the solid fishy odor but will also soften the fish meat. Try it once, and you'll appreciate its effectiveness.

How can you mitigate or eliminate the unpleasant odor from fish? One highly effective method is to soak the fish in milk. Milk contains casein, a protein that interacts with trimethylamine, a compound responsible for the fishy smell. Consequently, the milk absorbs the bad smell and improves the taste of the fish. Furthermore, milk has a moisturizing and softening effect which makes the fish meat juicier and more tender.

How do you soak fish in milk? Start by rinsing the fish thoroughly under running water and drying it off with a paper towel. Transfer the fish to a bowl or oven-safe dish and submerge it in milk, ensuring it is completely covered. You could add your favorite spices to the milk, things like salt, pepper, garlic, or herbs. Depending on the size and type of fish, you should let it soak in milk anywhere from 15 minutes to several hours (larger, fattier fish need more time). After soaking, dry the fish once more and prepare it as your recipe instructs.

Before purchasing fish, look for certain indicators that suggest its freshness. A fresh fish should have:

• Shiny, clear and protruding eyes,
• Red, pink, or light-colored gills without mucus,
• Firm, resilient, and moist meat,
• Shiny, tight, and hard scales,
• A neutral or slightly sea-like smell.

Fish is best eaten as soon as possible after purchase or preparation. However, if you need to store it, it must be done under appropriate conditions. Fresh fish should be tightly wrapped in plastic wrap or parchment paper and placed on the coldest shelf of the refrigerator, usually the bottom one (such prepared fish can be refrigerated for up to 2 days). Smoked fish should be stored similarly.

If you want to freeze the fish, first rinse it, dry it, and divide it into smaller portions. Each portion should be wrapped in plastic wrap and placed in a freezer bag. Depending on the type of fish, it can be kept in the freezer for 2 to 6 months.