Fresh fish stinks. What can I do to avoid it?

Add salt (usually pickled in the amount of cooking) and put it in the refrigerator. It stinks, so try making stinky fish. The following is a reference for the production method of Wuhan stinky fish:

Wuhan stinky fish (personal practice): The smelly pomfret (grass carp) that I once ate at a friend's house in Wuhan for 5 years is unforgettable. My friend told me to do this: I specially went to Tangsunhu to buy a 7-8 kg bighead carp (fresher than the fish in the market at ordinary times, super fresh-never forgets anything), washed and cut into pieces (larger pieces), only took the fish pieces, dried them a little, and sprinkled a little salt (light salt flavor, salt concentration like normal saline)-more salt is not easy to stink, but it must be. Then put it in a big porcelain jar that can be sealed (it is best not to use a metal container) and code it flat. It is best to use bricks (half blocks) wrapped in plastic belts or other heavy objects (the size of which can be put into the jar) to press the fish pieces and marinate more liquid; It will be sealed for about 3-7 days (different time in winter and summer). Open the lid to see if there is any juice pickled, which is easy to smell in the room (keep it stinky in the refrigerator after it stinks a little in summer). (If you want to eat slowly, you can take most of the fish pieces out and put them in the refrigerator for sealed preservation when they smell slightly, and you can eat them for nearly a month. ) When it stinks enough, take it out and spread it in an outdoor ventilated place (be sure to cover it in summer to prevent flies), 2-3. Put more oil in the hot pot and fry slowly (it is not easy to disperse when it is dry, but it is easy to disperse when it is not dry). Gently fry each side with chopsticks (you can put it in a hot pot in winter without frying or frying it slightly). Take out most of them and put them in the refrigerator for refrigeration or freezing (depending on the speed of eating). Some of them are eaten now-grilled fish (smelly fish pieces dried in winter are delicious and cooked in hot pot).

I cooked it myself for three times, and the bighead carp bought in the market (the same is true for big herring, just choose the fish with big thorns) is not as fresh as Tangsun Lake with friends, but it is more fragrant, fresh and mellow than other methods. It's much more delicious than the rotten salmon in the restaurant, but the meat is slightly tender. All friends and neighbors praised it. Actually, I'm not good at cooking, but the rotten fish pieces I made are enough to add color to me.

Pickling stinky fish is very troublesome and time-consuming (family members never think too much about the smell when pickling for delicious food), but it tastes like "lingering sound for three days", delicious and delicious!

I've been playing on it for a long time, and I want to give it to my friends who love smelly fish for reference.

Note: Although it is troublesome to make, it is much more delicious than the rotten salmon in most local hotels in Wuhan, probably because it was slaughtered with live fish.