How to remove the fishy smell of squid

The protein, taurine, vitamins, etc. contained in squid are all nutrients needed by the human body. Squid tastes very delicious and is a very popular street food. Squid is usually cooked in different ways. The most common way is to grill squid. Although squid is delicious, it has a strong fishy smell. When cooking squid, the fishy smell needs to be removed.

How to remove the fishy smell of squid

1. Remove the black skin of the squid

There is a layer of black skin on the surface of the squid, which is the protective film of the squid. It is toxic and will affect the quality of the finished dish, so it is recommended that you remove it. In fact, many people eat it with the skin on and there are no adverse reactions, but the dishes made from it don’t look good.

However, squid skin is difficult to peel. Here is a clever method that has been tested in practice, which allows you to easily peel off the squid skin in three minutes: soak the squid in water with 100 grams of white vinegar for three minutes, then take a container, add more clean water, and put the squid in it. Use a knife to cut two cuts on the back of the fish, pinch the triangular head of the squid with your hands and pull it down, so that you can pull off the skin on the back of the squid. Finally, peel off the skin of the rest of the squid and that's it.

2. Remove the fishy smell from the squid during cleaning

Rubbing and washing the squid with salt before putting it into the pot can effectively remove the odor.

Blanching in advance is essential.

The skin of squid that is not fresh is particularly fishy, ​​so be sure to remove it before cooking.

According to your preference, you can choose to add garlic, onion, ginger, lemon, mustard oil and other seasonings to remove fishy smell and enhance flavor.

3. Use spices to remove fishy smell

There are many kinds of cooking spices, and you can choose according to the actual situation. Onions contain volatile oils and allicin, ginger contains gingerol, shogaol, and gingerol, prickly ash and pepper contain chuanchusuo, and star anise contains fennel.

Alcohol, anisole, and cinnamon contain volatile oils, organic acids, etc. The above substances can cause aldehydes, ketones and other fishy components to undergo oxidation reactions, acetal reactions or esterification reactions, which greatly reduce the odor of the food and enhance the flavor.

Especially when cooking squid with a strong fishy smell, the effect of removing the fishy smell and enhancing the flavor is more obvious.

How to cook squid:

1. How to eat squid - spicy fried squid with cumin

Wash the fresh squid, especially the small ones inside the squid claws. Be sure to wash them out one by one. Although it is troublesome, it is the cleanest way to do it. Cut the squid into slices of appropriate size, blanch it in hot water, and take it out immediately so that there won't be too much water when stir-fried. Pour an appropriate amount of oil into the pot, a little more is okay, add the peppercorns and stir-fry, then take out the peppercorns, add the scallion and ginger to sauté, add the squid and stir-fry, add a little bit of white vinegar and cooking wine, then add the cumin and continue to stir-fry, finally add the garlic chili sauce. Don't stir-fry for too long after adding the chili sauce, otherwise it will easily taste bitter, and then you can remove from the pan.

2. How to eat squid - soy sauce squid

Peel off the red skin of the fresh squid, wash it with salt and starch, then drain the water and coat it with starch. Put oil in the pan, when it is 20% to 30% hot, put the prized squid in, use chopsticks to stir it up, and take it out once it curls up. Boil the broccoli in water and take it out. Put a little more oil in the pot, add onion, ginger, garlic and black bean sauce or chopped black bean, stir-fry until fragrant, pour in the squid and broccoli, pour in cooking wine, add some boiling water or broth, salt, MSG, sugar, pepper, simmer for a while, thicken, drizzle with sesame oil, and it's done.