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Processing fish can be a challenge for many people, especially because of the fishy smell that often sticks to fish meat. This fishy smell often makes people reluctant to cook fish at home, even though fish is a healthy and delicious source of protein. The main challenge is how to remove or reduce the fishy smell so that fish can be enjoyed more comfortably.
The fishy smell in fish is actually caused by the compound trimethylamine oxide (TMAO) found in fish tissue. When fish die, TMAO is converted to trimethylamine (TMA), which has a distinctive fishy odor. Some types of fish have a stronger odor than others, depending on their habitat and type of food. In addition, the storage method and freshness of the fish also affect the concentration of this fishy odor.
To overcome the problem of fishy smell , there are several techniques that can be used when processing fish. Soaking fish in a solution of salt water or lime juice before cooking is a common way to reduce the fishy smell. In addition, some people also choose to soak fish in tamarind water to remove the fishy smell.
However, it should be noted that the use of these ingredients can also have certain effects. If the fish is to be fried, usually salt, lime juice, or tamarind that sticks can make the fish stick to the pan . As a result, the fish becomes more difficult to fry and has the potential to be destroyed.
How to use it is quite easy. First, wash the fish thoroughly. Make sure the gills and stomach contents are removed. After that, rinse under running water and place in a container. Next, take the cleaned ginger, then grate it until smooth. Now, the grated ginger can be directly applied to the surface of the fish to be cooked. Spread evenly and let stand for 10-15 minutes.
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