Want Less Fishy Fish? The Answer Is Milk (2024)

FAQs

Does milk make fish less fishy? ›

Next, soak the fish in milk for about 30 minutes. The milk will help to neutralize the strong fishy taste of the fish.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Experienced chefs will add some vinegar when cooking tuna. The vinegar can make the protein in the fish react to produce amino acids, which can be more easily absorbed and utilized by the body. In addition, adding vinegar when cooking tuna can remove the fishy smell and make the tuna more delicious.

Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp.

A fresh anadromous or freshwater fish that is a non-bottom feeder is the best option for those looking to avoid a fish odor. Fish like Arctic char or tilapia are great options.

Many cooks swear by employing citrus juices or vinegar in fish recipes to keep the kitchen pleasantly fragrant. Others recommend rubbing steaks and fillets with aromatics such as garlic and onions, or marinating them. Most of us endorse a liberal sprinkling of herbs and spices.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.

Use Milk. Thawing out fish fillets in milk is another great overnight hack! Again, this should be done in the refrigerator, not out on the counter, but the fat in milk helps further remove any “fishy” flavors and adds a milk sweetness to the flesh. Just make sure to use either whole or 2% milk.

What cancels out the smell of fish? ›

There are multiple fragrant essential oils that can cancel out fish smell, including lavender oil, citrus oil, and eucalyptus oil. Try putting a few drops of your favorite essential oil in a pot of boiling water to spread the desired fragrance throughout the kitchen.

Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika. Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Acids and milk are both great odor absorbents. They work similarly to baking soda only you can apply them directly to the fish.

Poaching your fish in milk will up your flavor, texture, and creaminess. You've most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine.

Rinsing fish before cooking or using lemon during or after cooking will lessen the odor effect on you. Other foods also may cause an evident odor in the sweat and urine. Cruciferous vegetables like broccoli and asparagus can change the odor of urine and sweat, as can garlic, onions and some spices.

Dietary supplements such as activated charcoal and copper chlorophyllin can bind trimethylamine in the gut and hence reduce the amount available for absorption. The use of slightly acidic soaps and body lotions can convert trimethylamine on the skin into a less volatile form that can be removed by washing.