How to cook oily fish whilst minimising odour?
I like fish. But oily fish cooking smells differ tangibly from their taste. As such, I never cook oily fish, I'll buy smoked mackerel or a tin of sardines. Salmon is an exception.
I was wondering if anyone who had any tips to minimise oily fish cooking odour.
Is it the skin? Does removing the skin help?
Best Answer
My experience is that techniques which cause the oils to become aerosolised, microscopic droplets suspended in the air, are the most problematic.Those techniques tend to be those that use higher temperatures and shorter cooking times.
On that basis I avoid frying fillets of oily fish or cooking them under the grill/broiler. Instead I look for recipes where the fish is cooked more slowly and is enclosed or covered to reduce the degree to which aerosolised particles of oil can circulate in the home.
Techniques include:
- poaching
- Cooking en-papillote
- roasting at lower temperature over a veg base.
Pictures about "How to cook oily fish whilst minimising odour?"
How do you cook fish without fishy smell?
Fish in a Bag It also has the added benefit of keeping the fishy smell off your cooking pans because you can just throw the bag away when the fish is done. Add white wine, olive oil and lemon juice to the fish before sealing up the roasting bag, and bake it in your oven at 375 F for 30 minutes.How do you keep fried fish from smelling?
Frying can cause a massive odor problem, but other techniques, like cooking fish in foil or paper, can put a lid on the problem before it starts. Cleaning experts recommend neutralizing the odor before cooking by soaking fish in milk or a solution of lemon and water.How do you get the fishy smell out of fish?
Soak It in Lemon Lemon juice, or really any acid, reacts with the TMA in fish to get rid of the odor. This includes limes, oranges, vinegar and tomato sauce. "I love adding lemon or a vinegar-based marinade and letting it bask in those flavors to help remove any fishy taste," Routhenstein says.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Meruyert Gonullu, Daria Shevtsova, cottonbro, Ksenia Chernaya