Wave goodbye to fishy smells. The milk soak secret is explained
If you'd like to enjoy fish without its characteristic — and sometimes unpleasant — smell, I've got a foolproof solution for you. It's best to prepare fish immediately after buying it, as it can develop a specific fishy odor over time. This smell isn't everyone's liking and often deters people from eating fish. So, how can you eliminate it?
Before you season the fish and start cooking, soaking it in a particular liquid is beneficial. This liquid is exceptional at removing the fish's unwanted odor and also helps to tenderize the meat. Chances are, you already have this ingredient in your kitchen.
How to reduce the fish smell?
Soaking fish in milk is an exceptionally effective method to neutralize the unpleasant smell. Milk contains casein, which binds with trimethylamine, the chemical compound responsible for the fishy smell. As a result, the milk absorbs the odor, leaving the fish more fragrant. Additionally, milk tenderizes and moisturizes the fish, making it juicier and more tender.
First, rinse the fish thoroughly under running water and pat it dry with a paper towel. Then, place the fish in a bowl or an ovenproof dish, covering it entirely with milk. Add your preferred seasonings, like salt, pepper, garlic, or herbs. Letting the fish marinate in the milk for at least 15 minutes — or even several hours for larger and fattier fish is beneficial. The bigger and oilier the fish, the longer it should soak. After the soaking period, pat the fish dry once again and proceed to cook it according to the recipe.
How to store fish?
It's advisable to consume fish shortly after purchasing or preparing it. However, it must be done under the right conditions if storage is necessary. Fresh fish should be tightly wrapped in cling film or baking paper and stored on the refrigerator's bottom shelf, the coldest area (this method allows storing in the fridge for up to 2 days). The same approach applies to smoked fish.
To freeze fish, rinse it thoroughly, pat it dry, and cut it into smaller portions. Wrap each portion in cling film and place it in a freezer bag. Fish can be stored in the freezer for 2 to 6 months.
