Why does it produce a pungent, unpleasant odor? It’s all because of nitrogen compounds that fish contain. During processing, they transform into trimethylamine, which causes this unpleasant odor. In addition, there is also the breakdown of proteins and fats, which only enhances this effect.
An exceptionally unpleasant aroma occurs when frying older fish or fish that have not been properly stored. With poor ventilation and a hood with a dirty filter, the unpleasant smell quickly spreads to the kitchen and other rooms by evaporating water from the meat and creating volatile odor compounds.
What to do to ensure that volatile odor compounds are absorbed? It’s very simple – we can use the home recipe with apple.
Just cut the raw fruit into slices and place them in the pan in which you fry the fish. Fresh apple pulp absorbs unpleasant aromas, making them less intense. Raw potato has a similar effect.
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Baking soda is a natural absorber of unpleasant odors. Just pour a few spoonfuls onto a plate. We can also place a glass with a mixture of water and vinegar near the stove.
While frying the fish it is worth pouring dry coffee grounds on a plate, which absorb unpleasant aromas and additionally emit a pleasant smell. We will increase this effect if we roast the grains in a pan.
We soften the aroma of fish if we soak it in milk before frying. It is also worth squeezing excess water from the fillets with a paper towel and sprinkle with herbs and sprinkle with lemon juice.
Always fry the fish in hot fat. If we throw it into cold oil, it will release water into it and start to suffocate in the steam. In turn, a fillet fried in overheated fat will emit an even more intense, irritating odor.
An unpleasant smell also comes from fish remains left on a board or knife. In a warm kitchen, these aromas are very intense, that’s why it’s best to clean up any dirt right away.
Don’t forget to turn on the fan, hood and open the windows when frying fish. By applying all these rules, we will eliminate the problem of bad odor.
