Ginger has the ability to effectively deodorize thanks to the special chemical compounds in it, in which gingerol is the main compound that creates a characteristic spicy taste. When cooking and treating the fishy smell of food, use ginger to remove the fishy smell, especially the amino acids and fatty acids found in seafood and meat, thereby reducing the smell.
Ginger essential oil, which is familiar to many people who love natural essential oils, contains many essential oils with a strong aroma, helping to erase unpleasant fishy smell. These essential oils also have antibacterial properties, helping to kill some odor-causing bacteria. Not only that, ginger also contains the enzyme protease, which can break down proteins, which are often the cause of fishy smell, so this enzyme helps reduce fishy smell effectively.
Lemon/vingrate
The fishy smell is mainly caused by volatile amenities such as trimethylamine (TMA), which are formed when fish, meat or seafood begin to decompose slightly. Lemon (containing citric acid) and vinegar (containing acetic acid) are strongly acidic, helping to neutralize these amino acids, turning them into less volatile salt, thereby significantly reducing the fishy smell.
Fish, seafood and meat often have bacteria and mucus - the ideal environment for a stronger fishy smell. The acids in lemon and vinegar not only have the ability to break down mucous membranes and wash away bacteria, but also have a mild oxidative properties, helping to break down odor-causing compounds. In particular, the essential oil in lemon peel contains limonene and natural fragrance compounds, which help overcome the fishy smell and bring a fresh fragrance. Vinegar also has a strong smell, contributing to reducing the feeling of the fishy smell of food, making the dish more delicious.
Vanilla, garlic
Chives and garlic contain many sulfur compounds such as allicin, diallyl disulfide, allyl methyl sulfide... creating a characteristic strong smell. Thanks to their strong scent, these compounds help conquer and neutralize the fish, seafood and raw meat fishy smell. They also have high deoxidation, helping to break down volatile amenines such as trimethylamine (TMA) - one of the main causes of fishy smell.
Chickpeas and garlic have natural antibacterial properties, helping to kill bacteria on the surface of food, prevent protein breakdown and reduce the formation of odor-causing compounds. When stir-fried, fried or marinated with food, the fragrances released from onions and garlic not only help to remove the fishy smell but also create a more delicious flavor for the dish.
In addition, you can also use some other spices such as:
White alcohol: has the ability to dissolve assigning odor-prone substances, helping to effectively deodorize.
tip: has a spicy taste, helps to get rid of the fishy smell and add flavor to the dish.
Lemon: has a characteristic aroma, helping to remove the fishy smell and create an attractive flavor for the dish.
