If you’re one of those who think ‘doesn’t it smell a bit funny in here’ when you open the fridge and realize that the fish you bought a couple of days ago is there waiting, but it starts to smell, you don’t have to resort to cruel garbage to do without it.
There is a domestic trick available to all audiences that, with a bit of organic chemistry, allows recover part of the freshness of a fish It has already started to go bad.
As is evident, one must also use common sense and check that it is a slight odor which shows that it is not as fresh as the first day. We are not referring to fish beginning to rot or overpowering odors, but to a lack of freshness.
Valid for blue fish and white fish, we must be clear that the trick does not work miracles and is only suitable when the fish is still edible. It should be a slight fishy smell, a little overpowering, and not the pungent, ammonia smell of spoiled fish. In addition, the meat also indicates its state, let’s talk about whatever fish it is, since it is applicable to hake, cod or any other species.
If it’s still firm, not mushy or chewy, and maintains some moisture to the touch and appearance, will be signs that the fish can still recover. Quite the opposite if we see that it is dry or greyish.
In the event that the fish is whole, we can also look at the eyes. If they do not shine and are white, it is not in good condition. Their guts can guide us too, Sure. If they are pink or reddish, it is a good sign, but if they are yellow and sticky, the fish is ready to go in the trash.
Although on many occasions we recommend that the fish be consumed on the same day it is purchased or, failing that, that it freezes, it is true that sometimes they can end up parked in the back of the fridge and we realize late that that sea bass or that sea bream is already heading for a better life.
A milk trick
To know why our fish and shellfish begin to ‘sing’, we must pay attention to organic chemistry and a substance called trimethylamine oxidewhich is colorless, odorless and is produced during the normal metabolic processes of living beings, being very abundant in the tissues of fish.
The problem is that when a bacterial reduction occurs when the fish is already dead, this organic compound is converted to trimethylaminewhich is a product of the decomposition of animals and plants and that substance that generates the smells of rotten fish and ammonia.
Luckily, if we take a bowl of milk, we will be able to reduce the smell of the fish since casein (milk protein) binds to that trimethylamine and will minimize the stench of fish with a simple 10-20 minute soak and rinse.
The best recipes of Direct to the palate (Cooking)
We insist that it does not work miraclesas we had at the beginning, but with a fish that is not very fresh without reaching the extreme of rottenness, it can save us some money and not have to resort to the garbage can.
Images | iStock
In DAP | The 108 fish recipes for this Christmas
In DAP | Why fish spoils more easily than meat, how to best preserve it and five tricks to recognize that it is still fresh