To cook fish soup without fishy smell, the preliminary processing stage plays an important role. Fish needs to be thoroughly cleaned, removing the black film from the belly because this is the main cause of odor. Then, fishy smell can be removed with salt, lemon or vinegar, helping to reduce viscosity and natural odors.
A common tip is to marinate fish with crushed ginger or white wine for about 10-15 minutes before cooking. Ginger is warm in nature, helping to mask the fishy smell and enhance the flavor of the dish. When cooking, you should add onions, dill or turmeric to create a characteristic aroma and make the soup clearer and richer.
In addition, you should put the fish in boiling water instead of cold water to limit fishyness and help the fish meat become firmer. Regularly removing foam during cooking also helps the broth to be clearer and tastier.
With the simple tips above, fish soup can become delicious and attractive without unpleasant fishy smell.
