Soak the fish in cold lemon water or cold milk to reduce the fishy smell.
Here's a breakdown of why these methods work and other tips to keep in mind:
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Soaking in Cold Lemon Water: The acidity of the lemon helps to neutralize the amines, which are the compounds responsible for the "fishy" odor.
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Soaking in Cold Milk: Milk contains casein, a protein that binds to the fishy compounds, effectively drawing them out of the fish flesh. It can also act as a tenderizer, as suggested by the reference.
Additional Tips to Minimize Fish Odor:
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Freshness is Key: Buy the freshest fish possible. A strong fishy odor is often an indicator of spoilage.
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Proper Storage: Store fish properly in the refrigerator, ideally on a bed of ice, to maintain its freshness.
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Cook Immediately: Cook fish as soon as possible after purchasing it.
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Ventilation: Ensure proper ventilation while cooking to minimize lingering odors. Use a range hood or open windows.
