Three Ways Science Can Help Make Fish Less Fishy
You buy fish from the store, put it in the refrigerator and forget about it for several days until a distinct smell reminds you that it is there. Don’t throw it away yet. It is still edible, and there are several ways to make it smell and taste more appealing.
In this video from the YouTube channel Reactions, you will learn how to get rid of fish odor using chemistry. This “fishy” smell that seeps into your nostrils is caused by trimethylamine (TMA), an organic compound. Here are three ways to reverse its effects to make your fish delicious again:
- Wash it in cold water: If the fish has just begun to smell, a quick rinse with cold water rather than hot water will remove most of the bacteria and TMA. Rinse, pat dry with paper towel and cook.
- Soak it in milk: Casein, a protein found in milk, binds to TMA and leaves the fish as fresh as ever. Let the fish soak for about 20 minutes and you’re done.
- Use an acid: TMA is basic, so the acid reacts with it, leaving acid salt and water – none of which have an unpleasant odor or taste. Therefore, cook fish in an acidic liquid, such as a vinegar-based mixture, sprinkle with lemon juice before cooking, or dip it in a sour sauce such as tartar.
If the fish is not completely spoiled, it will be as fresh as when you bought it after you remove the TMA and cook it.
How to make fish less fishy (life hacks in chemistry) | Youtube