How to Remove a Fishy Odor

The most practical way to reduce a fish's strong odor is to soak the cleaned fish in lemon juice or vinegar water for 15 minutes before cooking. The acidic environment neutralizes some of the compounds that cause the odor. These methods are for the natural smell of fresh fish; fish that smells sour, rancid, or like ammonia has spoiled and should be thrown out, not masked. This soak also firms the flesh slightly and helps keep it from falling apart during cooking. Much of the odor actually comes not from the flesh itself but from belly lining and traces of blood left behind during cleaning, so thorough cleaning comes before any soaking method.

Which parts of the fish add to the odor during cleaning? The dark membrane in the fish's belly cavity and the gills are the main sources of odor; if they are not fully removed during cleaning, the odor may become much more noticeable during cooking. The dark red bloodline along the spine can have a similar effect. Scrape these areas with the tip of a knife and rinse them well with water during cleaning to make a subsequent lemon or vinegar soak more effective.

How does soaking in lemon or vinegar water reduce odor? Soak the fish for 15 minutes in enough lemon juice to cover it, or in a mixture of 2 tablespoons (15 ml each) of vinegar in 1 liter of water. The acidic environment breaks down some of the compounds that cause odor. A longer soak may make the flesh too firm and rubbery. After soaking, rinse the fish with cold water and pat it dry with paper towels; rinsing also balances any acidic taste left on the fish.

How is the milk method used? Submerge the fish in enough milk to cover it and refrigerate it for 20–30 minutes. Casein, a protein in milk, binds to odor-causing compounds and neutralizes them. This method is especially used for strong-smelling fish such as mackerel and bonito. After soaking, pour off the milk and pat the fish dry. Rinsing is not required because most of the milk flavor disappears during cooking.

Which ingredients help mask the odor during cooking? Strongly aromatic ingredients such as ginger, garlic, and fresh thyme can mask much of a fish's odor while cooking, which is why many fish recipes start with them. A few lemon slices added to the cooking liquid or oil can have a similar effect. With grilled or oven-baked fish, fresh herbs sprinkled on top mask the odor more noticeably than when fish is poached, because the aromas reach the fish's surface directly with the steam.

How can you remove odor left in the kitchen after cooking? Simmering water with a few lemon slices in a pot for 10 minutes after cooking fish can neutralize much of the odor left in the kitchen. Keeping the range hood on while cooking also reduces how much odor spreads through the air. To remove odor from a kitchen counter, wipe it with vinegar water to remove both the smell and any possible grease residue. Leaving a window slightly open while cooking also improves air circulation and helps prevent the odor from lingering.

In brief, thoroughly removing the belly membrane and traces of blood during cleaning is the first step in reducing a fish's odor. Soaking it for 15–30 minutes in lemon juice, vinegar solution, or milk can make a noticeable difference. Ginger and garlic help mask odor during cooking. To address odor left in the kitchen afterward, simmer lemon water and keep the range hood on.