How to make fish soup without being fishy
Fish soup is a nutritious and delicious home-cooked dish, but many people encounter the problem of strong fishy smell during the cooking process. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail how to cook fish soup that is not fishy, and provide structured data for reference.
1. Key steps to make fish soup without fishy smell
1.Material selection: Choose fresh fish. Fresh fish has a lighter smell and more delicious meat.
2.handling fish: Thoroughly clean the fish’s internal organs, gills and black membrane inside the belly of the fish. These parts have a strong fishy smell.
3.pickled: Marinate the fish with cooking wine, ginger slices and green onions for 15-20 minutes to effectively remove the fishy smell.
4.Fried fish: Fry the fish until both sides are golden before making the soup. This will not only remove the fishy smell, but also make the soup whiter.
5.Fire control: When making soup, boil it over high heat first, then turn to low heat and simmer to avoid aggravating the fishy smell caused by prolonged boiling.
2. Summary of popular fishy removal techniques on the Internet
| Skills | Specific methods | heat index |
|---|---|---|
| add lemon juice | Add a little lemon juice when making soup. The acidic substances can neutralize the fishy smell. | ★★★★ |
| milk soak | Soak the fish pieces in milk for 10 minutes. The protein in the milk can absorb the fishy smell. | ★★★ |
| Tea leaves smelly | Wrap fish pieces with soaked tea leaves. The polyphenols in the tea leaves can remove the fishy smell. | ★★★ |
| Liquor instead of cooking wine | Marinate with high-quality white wine to remove the fishy smell more effectively | ★★★★ |
3. Differences in fishy removal methods for different fish
| fish | degree of fishy smell | Recommended methods to remove fishy smell |
|---|---|---|
| crucian carp | medium | Fried + ginger slices + cooking wine |
| grass carp | heavier | Soaked in milk + marinated in white wine |
| seabass | lighter | Simple cleansing + lemon juice |
| Hairtail | Very heavy | Tea wrapping + long-term marinating |
4. Common misunderstandings about making fish soup
1.excessive cleaning: Repeated rinsing will destroy the freshness of the fish, so just focus on cleaning the fishy parts.
2.Adding salt too early: Salt will make the fish meat hard, so you should add salt to taste when the soup is almost ready.
3.The heat is too high: Continuous cooking over high heat will cause the fish meat to fall apart and affect the taste.
4.Too many ingredients: Too many spices will mask the umami flavor of the fish soup itself.
5. Standards for perfect fish soup
1. The soup is milky white, clear and not turbid.
2. The fish meat is complete and not loose
3. Fresh and fragrant, no fishy smell
4. Mellow taste and long aftertaste
6. Fish soup recipe recommended by netizens
| Recipe name | Main materials | Number of likes |
|---|---|---|
| Classic milky white fish soup | Crucian carp, tofu, ginger slices | 52,000 |
| Pickled cabbage and fish head soup | Fish head, pickled cabbage, pickled peppers | 38,000 |
| Nourishing fish bone soup | Fish bones, wolfberry, red dates | 29,000 |
| Tomato fillet soup | Dragon fish, tomato, enoki mushroom | 45,000 |
Through the above methods and techniques, I believe everyone can make fish soup that is not fishy and delicious. Remember, the key to good fish soup lies in the selection and processing of ingredients. As long as you master these points, you can easily make a satisfying fish soup.
Final reminder: When making fish soup, pay attention to the heat and keep the soup surface slightly boiling. This will not only ensure that nutrients are not lost, but also make the soup more delicious. I wish everyone can become a master of making fish soup!
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