Using milk is a simple method to help reduce the strong, 'fishy' aroma often associated with fish.
Milk is used to diminish the aroma of fish by soaking it in a milk bath for 20 minutes.
Why Use Milk for Fish Aroma?
According to the reference, there is a protein in milk that is believed to bind with a compound found in fish responsible for the potent odor. This binding action helps to diminish that aroma, making the fish less "fishy" smelling.
Steps for Using Milk to Reduce Fish Aroma
Utilizing milk to lessen the fishy smell is a straightforward process:
- Prepare the Milk Bath: Place the fish in a container suitable for soaking.
- Soak the Fish: Pour enough milk over the fish to fully submerge it.
- Set the Timer: Let the fish soak in the milk bath for 20 minutes.
- Remove and Pat Dry: After soaking, remove the fish from the milk. Use paper towels to carefully pat the fish dry. This step is important to ensure the fish cooks properly afterward.
- Proceed to Cook: Once patted dry, continue to cook as normal, following your desired recipe.
This method is not a replacement for standard fish cleaning practices like scaling or gutting, but rather a technique focused specifically on improving the aroma and potentially the flavor profile of the fish before cooking.
