The colder the weather, how should seafood be deodorized and how should it be kept fresh?

The colder the temperature, the better the time to taste seafood. Especially when there are shellfish and cancer, the colder the sea surface, the more delicious it is, so that in winter, wooden boats begin to go out to sea one after another, and diners flock to the seafood wholesale market, which becomes a good season to eat seafood.

China people have a good habit of pressing goods. When they meet good ingredients, they can't help hoarding them and dig them out when they want to eat, so they don't need to go out. However, the storage of seafood has become a big problem. How to preserve this fresh food that has just been fished out of the sea, not to let it flow out, but also to ensure that the fishy smell is not easy to overflow.

Why does seafood smell like fish? Because most seafood products have a kind of "trimethylamine", these ingredients smell fishy, and the salty taste of the sea surface becomes the meaning of seafood. When seafood is fished out of cold seawater, trimethylamine evaporates from the mucus of seafood under the influence of ambient temperature, and the so-called "seafood fishy smell" can be smelled.

The most common thing is that when washing fish, you can smell the fishy smell of fish mucus. Only by desperately washing the mucus with tap water, the fishy smell will disappear. But because trimethylamine is insoluble in water, your hands will smell like fish, so you have to use hand sanitizer to clean them.

How to keep fresh and remove fishy smell has become the most concerned issue for diners. A simple method is to put a layer of salt on the food when processing fish, shrimp and other ingredients, marinate it for 10 minutes and remove it with tap water. Salt can effectively remove mucus from seafood, and finally rinse it with tap water, and then change the kitchen paper to clean the water.

If it is shellfish, it is not convenient to put salt. You can drop a little lemonade when cooking. Green lemon itself has the effect of refreshing, deodorizing and refreshing, which is more suitable for shellfish. If there is no lemonade, you can also use white rice vinegar, but the taste of green lemon is stronger.

According to the cooking taste, some chefs will choose wine to remove fishy smell, and the design principle is the same as that of green lemon. Fermented wine, carved flowers, Japanese wine, beer sprinkling and pure grain wine are all good ways to remove fishy smell. In the process of heating, ethanol will evaporate and take away the fishy smell. In many cases, wine is added to fried seafood to remove the fishy smell and make it fresh.

Frozen ingredients are more suitable for further blanching. Most of the fishy smell can also be removed by adding ginger slices, wax gourd and rice wine to the water in advance and simply blanching the frozen shrimp, squid and fish. But the scalding time should not be too long, otherwise it will damage the taste.

The fishy smell of seafood is related to its freshness. Generally speaking, people in coastal cities eat fresh seafood, and the seafood salvaged in the morning can be served on the table in the afternoon, so the seafood eaten by people in coastal areas is basically odorless and very fresh.

Inland areas are far from the sea, so it takes a while to transport seafood. The freshness of seafood decreases, the concentration of trimethylamine increases, and the fishy smell increases, so it is not so delicious. So you will find that people in coastal areas pay more attention to fresh flavor when cooking seafood, and simple seasoning is enough, while inland areas prefer to emphasize flavor.