Effective ways to remove smell from fish before cooking

Love eating fish, but hate the smell? Then we have got your back with some simple and easy ways to remove the odour of fish before cooking. Despite the numerous health benefits and taste of fish, many people avoid this healthy protein just for its smell, but this smell is because of a compound called Trimethylamine oxide (TMAO), which breaks down into Trimethylamine (TMA), which is the main reason for the bad fishy smell. However, there are certain kitchen ingredients that can be used to remove the fishy odour before cooking. Read on to find out…

In most traditional Indian kitchens, marinating the fish with salt and turmeric half an hour before cooking has been an age-old ritual in most households. It is believed that both salt and turmeric can naturally help in removing germs, bacteria and smell from the fish. This happens because salt acts as an abrasive to remove sliminess, while turmeric has antibacterial properties and a distinct aroma that removes the fishy smells.

Another way to remove the smell of the fish in lemon juice or white vinegar for 10–15 minutes can significantly reduce the smell. The acid in lemon or vinegar reacts with the TMA compounds and neutralizes them. Plus, it adds a mild tang that enhances the flavor of the fish without overpowering it.

Rubbing fish with a paste of gram flour (besan) and a little water is a traditional technique to absorb excess oils and odor. This method works well for both freshwater and seawater fish. After applying the paste, let it rest for 10 minutes and wash it off under cold water.

One of the best-known tricks is to soak the fish in milk for 20–30 minutes. The casein in milk binds to the TMA and removes the odor from the fish flesh. After soaking, simply pat dry and cook as usual. This method is especially useful for strong-smelling fish like mackerel or sardines.

Ginger and garlic not only add flavor but also help reduce fishy odor due to their strong natural aroma and antibacterial properties. Rubbing the fish with freshly crushed ginger-garlic paste for 10–15 minutes before cooking can mask and neutralize the smell.

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