Is it better to fry or blanch Spanish mackerel to remove the fishy smell? What is the best way to remove the fishy smell of Spanish mackerel?

We all know that Spanish mackerel is a common fish. It is rich in protein, minerals, dietary fiber, etc. It has a good edible value and is well-liked by people. Many people often eat Spanish mackerel. Spanish mackerel generally has a fishy smell. So is it better to fry or blanch Spanish mackerel to remove the fishy smell? Let's take a closer look!

Is it better to fry or blanch Spanish mackerel to remove the fishy smell?

Is it better to fry Spanish mackerel fillet in oil than to blanch it in water to remove the fishy smell?

It is true that deep frying can remove the fishy smell, but deep frying is more suitable for braising, not stewing. There are some differences between stewing and braising. Stewing is more soupy, usually with water but not oil. After a long time of heating, the raw materials and seasonings are fully integrated, so that the freshness of the Spanish mackerel is stewed into the soup. Braising is less soupy, usually with deep frying. The raw materials after deep frying are not easy to release the freshness, but can absorb the soup more. And in a short time, it can reach the requirement of flavor.

How to remove the fishy smell of Spanish mackerel?

Method 1: First, we remove the internal organs of the Spanish mackerel, but scrape off the black layer inside the belly with a knife, then cut the Spanish mackerel into pieces, marinate it with salt, cooking wine and five-spice powder, and be sure to marinate the meat inside the pieces and the belly, and use cooking wine to remove the fishy smell.

Method 2: When stewing Spanish mackerel, we should not choose water. Instead, use beer to completely replace the water. Stewing it for a long time will remove the fishy smell of the Spanish mackerel.

Method three: We can add onions, ginger and garlic when stewing, especially ginger.

By combining all three methods, the fishy smell will be gone. Spanish mackerel will love to eat a dish without any fishy smell.

How to remove fishy smell from Spanish mackerel

1. Fry or pan-fry the Spanish mackerel in advance

If you are going to stew soup, you don't need to marinate the Spanish mackerel in advance. Remove the head and tail of the Spanish mackerel, cut it into 2 cm segments, and fry it in a pan until it is crispy on the outside and tender on the inside. This will not only stimulate the fish flavor, but also prevent the fish from falling apart during the stewing process. If you don't like frying, you can also fry it in a pan, the effect is similar. But when frying, you must wait until the oil in the pan smokes before putting the fish in, and fry it over medium heat throughout the process, because low heat will easily make the fish hard and overcooked, and the taste will not be fragrant.

If you stew the fish directly after cutting it, not only will the skin break easily and the meat will fall apart, but it will also lack a certain aroma and taste fishy.

2. Add seasonings to the soup to remove the fishy smell and enhance the flavor

Sichuan peppercorns, cooking wine, star anise, onion, ginger, garlic, and vinegar are all good seasonings for removing the fishy smell and enhancing the flavor. Usually, I will heat the pan, add Sichuan peppercorns, star anise, onion segments, and ginger slices, and stir-fry them over low heat to bring out the aroma. Then, add the fried or deep-fried Spanish mackerel segments, pour in soy sauce, cooking wine, and a little vinegar, stir-fry to coat the Spanish mackerel evenly, pour in enough water to cover the Spanish mackerel, cover the pot, cook over high heat until the soup boils, then simmer over low heat for about 10 minutes. Add the crushed garlic cloves 1 minute before serving.

Sichuan peppercorns are very effective in removing fishy smells, but don't put too much of them. Putting too much of them will not only affect the taste but also make the mouth feel numb. The garlic cloves added at the end will help the taste. The strong garlic aroma will not only add a rich flavor to the soup, but also cover up the fishy smell. Use less vinegar because the sour taste of vinegar is too strong, which will affect the freshness of the fish and make it less delicious.