How to remove the fishy smell from frying fish oil

In our lives, people have a very high understanding of food. The preparation methods and types of food are different in different regions, and frying food is a very common preparation method. Fried food has a crispy taste and can retain the original flavor of the food. Fried fish is such a food, which retains the original flavor of the fish and has a crispy taste, but many fish have a fishy smell. So, how do you remove the fishy smell from frying fish oil?

First, how do you remove the fishy smell from frying fish oil? The oil used to fry fish has a fishy smell, which mainly comes from the trimethylamine component in the fish meat. Trimethylamine is soluble in oil and is not easy to decompose and volatilize. The way to remove the fishy smell is: heat the oil used to fry fish in a pan, add onion knots, ginger slices and peppercorns and fry them until they are charred, then remove the pan from the heat, sprinkle a handful of flour in or sprinkle some wet starch slurry or put potatoes in the hot oil. The starch will become moist and precipitated by the heat, and absorb the trimethylamine dissolved in the oil, thereby removing most of the fishy smell in the oil. Heat the oil used to fry the fish in a pan, add a little scallion, ginger and peppercorns until they are charred, then remove the pan from the heat and sprinkle a handful of flour into the hot oil. The flour will gelatinize and precipitate when heated, absorbing some of the trimethylamine dissolved in the oil, which will remove most of the fishy smell of the oil.

Second, heat the oil used to fry the fish, remove the fishy smell with onion, ginger and pepper, and then pour in some evenly mixed thick starch slurry; the wet starch will burst due to the heat and sink into the oil, and the starch bubbles can absorb the fishy smell in the oil, and then you can skim off the floating starch bubbles.

How to remove the fishy smell from frying fish oil? Heat the oil used to fry fish in a pan, add some chopped green onion, ginger, and peppercorns, fry until the aroma comes out and decompose a certain substance. Then remove the pan from the heat, grab a handful of flour and sprinkle it in the oil. The flour will gradually become gelatinized and deposited by the heat, absorbing the trimethylamine in the oil and removing most of the fishy smell in the oil. Then clarify the oil base, take out the peppercorns, ginger and chopped green onions in the oil, and the oil can continue to be used. Heat the oil for frying fish, remove the fishy smell with chopped green onion, ginger and peppercorns, then pour in some adjusted starch slurry. The wet starch will explode when it encounters heat and sink to the bottom, then float on the surface of the oil in the form of bubbles. The starch bubbles can absorb the fishy smell in the oil. Then skim off the floating starch bubbles, clarify the oil and it can be used again.