How many of you hate cooking fish because,well,it smells like fish?Most food experts will tell you that if you buy really fresh fish,or catch it yourself (yeah right),your fillet should NOT smell fishy.But,the truth is,by the time fish makes its journey from the ocean to your kitchen,it's pretty odoriferous.Here's how to eliminate that smell...
****Over the Thanksgiving weekend my culinary-minded mother-in-law was visiting--and cooking dinner for us,yay!On the menu,turbot (a really delicate,buttery-fleshed fish that is out of this world).As she was removing the fish from its wrapping,she asked if I had a lemon handy.I did,fortunately,and I watched as she first rinsed the fish with a little water and then squeezed a generous amount of lemon juice on it.
The technique,she told me,zaps the fishy odor so you don't smell it when its served.Genius,I thought.Fish (most of it,anyway) is such ahealthy food--thanks to its natural abundance of healthful fatty acids--but I know so many people who don't care for it because of the odor.(P.S.Checkthis past VG postabout some interesting findings about what many be lurking in yoursushi.)
And,more than a few scientists back up my mother-in-law's kitchen trick: "Most of the 'fishy' of fish smell comes from low-molecular-weight amines,which are alkaline molecules that are volatile enough to enter the air in enough concentration to smell,"writes Richard Barrans,Ph.D,M.Ed.,a faculty member of the Department of Physics and Astronomy at the University of Wyoming."When acidic lemon juice is added to the fish,the amine becomes an ammonium salt,which is not volatile and thus does not enter the air and your nose."
So there you have it!Squeeze your fish with lemon and enjoy it more.
__Are you a fan of fish?If so,what's your favorite way to prepare it?I looove salmon sprinkled with sea salt,herbs,and (surprise!) lemon.__