Prior to cook fish what do you do to remove the fishy taste?!
Prior to cook fish what do you do to remove the fishy taste?
some fish has got very strong flavor,
Answers:
I luv fish, just not the fishy breath it leaves you with. hahaha
Anywho, you have to scrub it with lemon, inside-out. Then wash it with cold water...then season it with any flavor you like.
Source(s):
http://www.ehow.com/how_2080_clean-fish....
btw, never talk to close to someone after eating fish. lol
Eat something else.
Boil in white wine for salmon,
Clean the fish and then season it if you don't like lemon juice, plain water will do.
Lemon Juice may help..good luck
try soaking it in water or a marinade
wash then marinate overnight in half lemon juice and half worchestershire sauce. Fresh fish doesn't have a fish taste. It has a sweet smell.
Try to remove the fat tissue, most of the fishy taste is here. Some kinds like tuna, have a very pronounced fat vein running thru it...you can see it. Its darker in color...just remove that.
Also, you can try marinating in lemon juice for a short time before cooking...
buy fresher fish... if it has a strong fishy flavor it means it has as strong smell - not super fresh...
fresh fish fresh taste...
I would think, that the point of eating fish is that fishy taste...
You can try different seasonings, to mask overwhelming taste.
hmmm... if it's really all that fishy, it is probably not fresh! You could try lemon to neutralize the smell/flavor, but it won't return the freshness.
try some lemon juice and a nice white wine to cook it in, the flavors marry very well with each other, don't forget to season it!!! A little salt, pepper, or whatever your tastes may be...
Put your fish in a bowl of milk in the refer over night, drain pat dry and then season with lemon pepper, celery salt and pepper and fry or poach--if I poach I add some parsley and butter and lemon. Poach in the nuke with a lid on only takes a couple minutes. No one seems to realize fish has blood in it. You may not see it but it does, the milk draws that old blood out and gives a much milder taste.
Pre soak in milk and fresh lemon juice, to remove the fishy smell.
soak it in salted water...
There are several things you can do to reduce the strong fishy flavour. you can soak it in butter milk for a couple of hours in the fridge. If you are frying use mustard on the fish then batter it for some reason when it is cooked you don't taste the mustard. if grilling use fresh lemon juice and continue to baste it with lemon while frilling really that's about all I know good luck....Peace
*LOL* usually when folks cook fish it is because they want to taste the fish!
If you don;t want to taste fish then cook chicken instead
Make sure the fish is very fresh.
The fresher you fish is, the better offf you are in avoiding the fishy taste. Also, choose milder flavored fish.
In the midwest, a lot of people clean their fish then soak them in a salt water made up of a couple tsp. of salt & a gallon of water. Soak them overnight, rinse well & pat dry. It is said to take the impurities out. I have found that it takes the "strong" taste away & leaves the fish taste.
If you don't like the taste of fish, DON'T EAT FISH!!! LOL
My mom rubs salt to the fish then clean thoroughly with cold water. Season with pepper and salt, and lemon juice if you like.
Happy cooking!
If you do not like strong flavour fish then simply eat a milder fish like cod etc.
Always wash your fish inside & out and remove the fins and scales (if not removing the skin)
Make sure the fish is very fresh (fresh fish should not smell fishy) look for bright red gills and glossy eyes (if buying whole fish)
Flavour with other strong flavours such as lemon, dill etc.
Open tin of Beans
Oily fish, such as Sword, Yellowtail and sardines have a naturally stronger flavor. Fish that is not perfectly fresh does too.
Pick really fresh fish by checking to see that the eyes are bright and moist looking, and the skin should not look dry and dull. Also, choose mild flavored fish such as Tilapia, Red Snapper, Grouper or Flounder.
Keep it iced down well until you are ready to use it, and try to use it the same, or next day for best results.
Before cooking, wash it well and pat dry. Cook quickly at a high temp wherever possible, searing the fish on both sides to 'Trap' the juices inside, squeeze fresh lemon or lime on it once the outsides are sealed and season with fresh herbs and spices.
Listen to Emeril. When he shops for fish, he insists upon smelling the fish he's interested in. He says "There should be no smell. If it smells like fish, go for the lamb!"
He's right - and it shouldn't taste fishy, either. Yes, some varieties of fish have a more pronounced flavor, but if that flavor is fishy, the product has begun to spoil and you should toss it and go to "plan B"...
try bleeding the fish after u catch em
using coarse salt rub them with it...cleans out the slime (fishy taste)
use ginger also to rub their meat
http://fishios.blogspot.com