If you have ever cooked river or sea fish, you probably know that sometimes the cooking process is accompanied by a swampy smell.
Please note: before you start getting rid of the “aroma” of mud, you should first clean the fish, remove the scales, head and entrails, and only then proceed.
Salted water will come to the rescue.
Dissolve 2 tablespoons of salt in a liter of water and immerse the fish in the resulting brine for 15-20 minutes, then rinse it in cold water.
Alternatively, use vinegar.
For the same liter of water you will need the same 2 tablespoons, but this time not salt, but acetic acid. After 15-20 minutes, as in the first case, the fish will need to be washed.
If you have a lemon on hand, you can squeeze a small amount of fresh juice onto the carcass, wait a few minutes and rinse it under running water.
Finally, you can soak the fish in milk for 15-20 minutes. At the end of the procedure, do not forget to rinse it under water.
