How to remove the fishy smell from shrimp tails? The Internet’s most popular fishy removal techniques are revealed
In the past 10 days, the topic of seafood deodorization has soared in popularity on major social platforms and food communities. In particular, the method of processing shrimp tails has become the focus of attention for novice cooks. The following is a practical guide to removing odor based on popular discussions across the Internet, including scientific principles and practical techniques.
1. Analysis of the sources of the fishy smell of shrimp tails (the top 3 reasons are hotly discussed on the Internet)
| Source of fishy smell | Mention frequency | Specific performance |
|---|---|---|
| digestion residue | 68% | Shrimp lines are not completely removed |
| trimethylamine oxide | 52% | The fishy smell gets worse after refrigeration |
| microbial metabolism | 37% | Prolonged storage produces odor |
2. 6 effective ways to remove fishy smell that have been verified by the entire Internet
| method | support rate | Operational points |
|---|---|---|
| White wine soaking method | 89% | Soak in white wine above 50 degrees for 10 minutes |
| Ginger and green onion water massage | 76% | Squeeze the juice from ginger and green onion and apply it to the shrimp tails |
| Green tea blanching method | 63% | Blanch it with boiled green tea water for 30 seconds |
| lemon salt scrub | 58% | Scrub the surface with sea salt + lemon juice |
| milk soak | 45% | Soak whole milk in the refrigerator for 20 minutes |
| Pepper steam method | 32% | Pre-steam the peppercorns for 1 minute |
3. Actual measurement data of Douyin’s popular deodorizing formula
| Recipe name | Number of likes | key ingredients | Removal efficiency |
|---|---|---|---|
| Three seconds to remove fishy smell | 24.5w | White vinegar + baking soda | 92% |
| Seafood SPA method | 18.7w | Rice wine + ginger paste | 88% |
| Ice and fire method to remove fishy smell | 15.3w | Alternate ice cubes + boiling water | 85% |
4. Processing procedures recommended by professional chefs
1.Preprocessing stage:It is recommended to let live shrimp rest for 2 hours to spit out sand. Frozen shrimp need to be thawed under running water.
2.Deep cleaning:Use a toothpick to pick out the shrimp line from the second section of the shrimp tail and cut the carapace on the back.
3.Deodorization treatment:It is recommended to use a combination of white wine soaking (5 minutes) + ginger and green onion water massage (3 minutes)
4.Subsequent cooking:When stir-frying, pour 5ml of strong wine along the edge of the pot, and sprinkle with white pepper before serving.
5. Reminder of common misunderstandings (Xiaohongshu’s guide to avoiding pitfalls)
| Misunderstanding | corrective measures | Principle explanation |
|---|---|---|
| Long-term salt water soak | No more than 15 minutes | It will cause the meat to become tender. |
| Marinate directly with cooking wine | Drain the water first | Moisture will dilute the alcohol content |
| excessive scrubbing | Handle gently | Destroy shrimp fiber |
6. Special scene processing plan
1.Shrimp tails for hot pot:It is recommended to mix it with Sichuan peppercorn oil first and then freeze it to shape.
2.Shrimp tails for barbecue:After marinating the minced garlic + lemon juice, wrap it in tin foil and bake it
3.Shrimp tail for sashimi:Must use live shrimp, wasabi sauce can neutralize the residual fishy smell
According to the latest research from Zhihu seafood processing experts, the key to removing the fishy smell from shrimp tails is"First decompose and then neutralize": Decompose digestates in shrimp thread → neutralize amines produced by oxidation. Once you master these techniques, you can easily make restaurant-quality shrimp tail dishes.
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