How to effectively get rid of the smell of fish in the apartment. Horseradish, lemon and butter. How to cook cod How to beat off the smell of sea fish

09.01.2022

Labardan - this is how cod and some dishes from it were called in Russian restaurant cuisine in the 19th century. Today, this Dutch word is a thing of the past, but cod remains very popular among hostesses who are very fond of making all kinds of dishes from this tasty and healthy fish. We will talk about how to properly cook cod and what subtleties will help make dishes from it even tastier.

Cod is the “sister” of haddock, saithe, hake, because has the same lean white meat. Today, every 10th fish caught in the world is cod, it is very widely used for food. Nutritious, tasty and healthy, it was one of the main products in the diet of the Vikings, then the citizens of the young state of the United States of America, in the distant medieval times, it can be said in general: cod has played an important role in the nutrition of people from Europe and North America for more than a thousand years. Moreover, this fish has received such widespread distribution not only because of its highest fertility (one fish spawns up to 2 million eggs), and, accordingly, very high catches in the world, but because of its wonderful taste properties.

In general, cod is divided into two types: Pacific and Atlantic. This fish lives up to 100 years and can reach a length of 2m! The usual sizes of cod at the age of 3-10 years, when they are caught: 40-80 cm and weight up to 10 kg (the largest cod caught weighed 96 kg). The cod that is eaten in our country, as a rule, from the Barents and Baltic Seas, or from the Far East, is also rare in the sale of Norwegian cod, but there is not much difference in the taste of fish from different reservoirs.

Features of cooking and culinary properties of cod

The American journalist Mark Kurlyandsky devoted a whole book to cod, called "The Fish That Changed the World" - it became a world bestseller. That's how strong the love for this fish is!

Cod meat is tender, lean white, low-calorie (only 78 kcal per 100g) - this is an ideal protein product for those who are losing weight or watching their weight. But many do not like the fact that it can have a sharp fishy smell, turn out to be dryish, boil soft - all this is easily solved by following some rules for preparing and cooking cod:

When choosing fish, keep in mind that heavily frozen cod turns out to be watery;

To remove the sharp fishy smell from cod for cooking it in the oven or frying, it should be soaked in marinade before cooking (wine, water with vinegar or cucumber pickle, spiced milk, kefir, etc.);

For boiled fish or fish soup, it is better not to soak the fish - in this case, its aroma is a plus, just add various roots (celery, parsley, onions, carrots, etc.) while boiling it;

Cucumber brine “helps” not to boil cod: when cooking, you need to add 1 liter of water to about a glass of brine;

With quick frying (fish steaks up to 3-4 cm thick should be fried for no more than 10 minutes - too long frying makes the fish dry) cod will not fall apart and therefore does not need to be breaded;

After a quick frying, it is better to hold the cod for 3-5 minutes under a lid in a pan - this way it will turn out juicier;

If you want cod to turn out with different flavors, cook it with different spices (several options for the best combinations: paprika and thyme, dill, tarragon and pepper, nutmeg, coriander and pepper).

If you cook cod correctly, you can enjoy not only a wonderful taste, but also the benefits of dishes prepared with it. This fish contains many useful substances: easily digestible protein, valuable amino acids, omega-3 and 6 unsaturated fatty acids, micro and macro elements (phosphorus, potassium, calcium, honey, magnesium, sodium, etc.), vitamins (full spectrum of group B , A, C, E, D, K).

Nutritionists recommend eating cod for those who want to lose weight, watch their weight, and doctors recommend those who suffer from problems with the nervous system (it is very useful to eat it in spring and autumn during seasonal depressions), cardiovascular system, liver diseases, overweight. weight, low and high blood pressure, osteoporosis, Alzheimer's disease, beriberi, rickets.

Regular consumption of cod contributes to the prevention of diseases of the brain, joints and heart, cancer, the formation of cholesterol clots and plaques.

This fish, with constant use, improves the condition of hair, skin, nails, the functioning of the gastrointestinal tract, heart, brain, strengthens the walls of blood vessels, normalizes blood pressure, and contributes to the disappearance of arrhythmias.

Children, pregnant and lactating women need to eat cod for their health and the health of the child.

What dishes can be prepared from cod

In cooking, cod is used extremely widely: for cooking soups, all kinds of second courses, including both in a pan, and in the oven, and steamed. From this fish you can make a lot of snacks, salads (in them it is best combined with radishes, apples, herbs), make delicious grilled dishes, bake pies, make fish soup

We will talk about several popular and delicious dishes from this fish. The easiest way is to simply boil the cod and serve with sauce (sour cream, mushroom, tomato, etc.) with a side dish of boiled potatoes or rice.

Boiled cod recipe

You will need: 600g cod, 50g vegetables and spices for broth, 2 tbsp. butter, 1 cup tomato sauce.

How to cook cod. Cut the fish into fillet with skin, leaving the costal bones, cut into portions. Bring water with spices to a boil in a saucepan, put the fish in one row upside down, boil for 12-15 minutes. Remove the cod from the pan with a slotted spoon, put it on a dish, garnish with boiled potatoes, pour over the tomato sauce or serve it separately, or pour over the melted butter.

You can also boil cod with the addition of cucumber pickle, many chefs believe that this way it turns out tastier.

Recipe for cooking cod with brine

You will need: 500 g of cod, 50 g of vegetables for flavor, 1 glass of cucumber pickle, spices, sauce to taste.

How to boil cod in brine. In a saucepan, bring water to a boil, put vegetables and spices in it, pour in the brine, bring to a boil again, put the fish cut into pieces, cook it for 12-15 minutes. Remove the fish with a slotted spoon, put skin side up on a dish, garnish with rice or potatoes, pour sauce or butter.

Thanks to its rich taste and aroma, cod makes delicious rich soups.

Cod meatball soup recipe

You will need: 1 kg of cod, 2 slices of white bread and onions, 1 carrot, 1 egg, 0.5 small celery root, 0.5 cups of milk, 2 tbsp. butter, black pepper, salt.

How to cook cod soup. Prepare fish broth from cod, take out the boiled fish, let it cool, separate the fillet from the bones, strain the broth. Cut off the crusts from the bread, soak the pulp for 5 minutes in milk, squeeze, knead the fish fillet with a fork along with the bread. Finely chop the onion, fry in oil in a frying pan for 5 minutes, put in the minced meat, add a slightly beaten egg, salt, season the minced meat and mix. With wet hands, form meatballs 2 cm in diameter. Dice the second onion, cut the celery and carrots into small cubes, bring the broth to a boil, put the vegetables, pepper and salt, boil for 10 minutes, put the meatballs, cook for another 10 minutes.

An equally tasty and fragrant dish is baked cod, you can make it for both everyday and festive tables.

Recipe for baked cod with mushrooms

You will need: 800 g cod fillet, 50 g champignons, 0.5 l of milk, 4 low-fat fat plastics, 1 onion, a bunch of parsley and bay leaf, 3 tbsp. breadcrumbs, 2 tbsp. butter, 2 tbsp. starch, 0.5 tsp salt, 2 pinches dry thyme and black pepper.

How to cook cod in the oven with mushrooms. Heat the oven to 175 degrees, peel, finely chop the onion, mushrooms, rinse and chop the parsley. Melt the butter in a frying pan, stew the mushrooms and onions for 5 minutes, put them in an oven dish, pepper and salt. Rinse the fish, cut the fillet into pieces, put on mushrooms with onions, sprinkle with bay leaves (chopped), thyme, pepper, parsley, salt. Bring the milk to a boil, add diluted 3 tbsp with constant stirring. cold water, starch, continue stirring until a thick sauce is formed, pour it over the fish, simmer for 10 minutes under the lid in the oven. Fry the salo until crispy, put it on the fish, sprinkling it with breadcrumbs, increase the heat in the oven to 220 degrees, bake for another 10 minutes.

You can fry cod in a frying pan.

Recipe for cod fried in cheese breading

You will need: 500g (4 pieces) cod fillet, 50g semi-hard cheese, 1 egg, 50g flour, vegetable oil, pepper, spices, salt.

How to cook breaded cod fillet. Grate the fillet with spices, pepper and salt, lightly beat the egg in a plate, add the cheese grated on a fine grater, mix. Heat a frying pan with oil, bread each piece of fish in flour, then dip in an egg and cheese, fry until cooked for 5-7 minutes on each side. Serve with a side dish of vegetables.

Cod makes delicious salads.

Salad recipe with cod and vegetables

You will need: 200 g of mayonnaise, 5-6 boiled potato tubers, 5 fresh cucumbers, 1 boiled cod fillet, 1 tbsp. grated horseradish, table vinegar, parsley, green onions, salt.

How to cook a salad of cod and vegetables. Cut cod fillet into slices, cucumbers and potatoes into slices, add grated horseradish, season with vinegar, pepper and salt, pour mayonnaise over the salad, mix and serve, decorate with herbs.

You can use low-fat sour cream or natural yogurt, or oil and lemon juice instead of mayonnaise for salad dressing.

The number of cod appetizers is as huge as in the case of main courses and salads, but one of the simplest and at the same time spectacular options can be called the following.

Recipe for cod pate with cheese

You will need: 500g cod, 300g cheese, 3 onions, 2 tbsp. vegetable oil, 1 tbsp. butter, salt.

How to cook cod pate. Cut the fish fillet into pieces, twist it in a meat grinder, mix with fried finely chopped onions, twist again in a meat grinder, add finely grated cheese, butter, mix. Put the mixture in a mold greased with oil, bake in an oven preheated to 200 degrees for 15-20 minutes. Serve chilled.

Eating cod regularly, like other fish, is very healthy, so it must be introduced into the diet if you want to feel healthy and look good. Cook cod dishes, taking into account the characteristics of this fish, then they will always turn out delicious!

2.4. Getting rid of odor

Specific smell cod or other marine fish will disappear if you hold it in a solution of vinegar (2 tablespoons per 1 liter of water) or rub it with a cut lemon. In flounder, in addition, you need to remove the skin from the dark side of the carcass. If the fish is meant to be boiled, you can pour fresh milk into the pot instead.

To get rid of the unpleasant smell of fish, gutted fish can be poured for 3 hours with a solution of vinegar with 3 bay leaves or chopped onions. You can also rub the fish with lemon.

To fish did not smell of mud, it is washed in a very strong cold salt solution (some experts advise adding soda as well) or rubbed with black pepper and dill, and after 20 minutes they are washed and cooked using dill.

Fresh fish (especially pike) will not give away a swamp if you put two or three red-hot birch embers into the water with the fish.

You can also get rid of the smell of mud like this: clean the fish, wash it, cut it into pieces, put it in an enamel bowl, sprinkle with finely chopped bay leaves, pour in a little warm water and leave for 1 hour under the lid. Before cooking or frying, drain the water, do not rinse the fish.

There are several ways to get rid of bad smell in sea fish. 1. Take sea fish and clean it from scales. Moisten a cloth napkin or just a piece of cloth with vinegar and wrap the fish in it. In this state, the fish should be within 2-3 hours. Moreover, it is necessary to defrost it not quickly, but gradually. 2. You need to cook such fish in a saucepan with bay leaves and allspice peas. In addition to this, you can wrap a cloth soaked in vinegar around the lid of the pan from the inside.

The old way getting rid of the muddy smell, described by Elena Molokhovets: “In order to correct the taste of carp caught in a pond, it is necessary, before slaughtering it, to let it draw strong vinegar into itself.”

For destruction when cooking specific smell cod, flounder, pike, catfish, add, in addition to roots, onions and spices, for each liter of water 0.5 cups of cucumber pickle.

Some fish species have a strong specific smell. To get rid of this smell when boiling or stewing fish add a little to the pot milk as is customary among the peoples of the North. The smell will disappear, and the fish will become softer and tastier.

The following are methods for getting rid of odor that apply to specific types of fish.

pike so that it does not give off the smell of a swamp, it should be washed in cold, well-salted water. If the fish smells of mud, it is also dipped in a strong cold salt solution and then the unpleasant smell disappears. If boiled pike is being prepared, then the amount of spices should be significantly increased, since this fish often has an unpleasant aftertaste.

Carp and tench smell of mud. To remove this smell, you need to lower them for half an hour in a cold salt solution. Then rinse the fish in running water.

pulp at tench very tasty and tender, but with a slight aftertaste of silt. To get rid of it, the fish is boiled with various spices. In the old days, to improve the taste of live lines, they were kept in running water for 12–14 hours.

Knife that was cleaned herring, it is necessary to wipe with a carrot or a potato and the smell will disappear.

The unpleasant smell of mud will disappear if the fish is washed in a cold salt solution.

Another problem is removing fish smell from dishes. Unpleasant smell of fish from hands and feet crockery can be removed by washing them with water and vinegar (a spoonful of vinegar in 2 liters of water). If the dishes retain the smell of fish, they should be washed with a solution of warm water and vinegar (1 tablespoon of vinegar per 2 liters of water).

The smell of fish from a wooden cutting board can be removed by rubbing it with a slice of lemon. before cutting the fish! Wood, as an absorbent, absorbs the primary odor. After cutting the fish, all that remains is to wash the board.

The unpleasant smell on the knives with which you chopped onions or butchered fish will disappear if you rub the blades with heated salt, lemon peel or tea leaves.

Forks and knives will also not smell like fish if they are rubbed with fresh lemon peel or greased with vegetable or butter.

Dishes from under fish dishes must first be wiped with a paper towel, rinsed with cold water, and then washed with warm water and soap, vinegar or dry mustard.

fishy smell in a refrigerator or a saucepan can be eliminated with household chemicals that absorb odorous substances from the air. They are placed in closed volumes - a refrigerator or a saucepan for several days.

From the book At the Table with Nero Wolfe, or Secrets of the Great Detective's Kitchen author Solomonik Tatyana Grigorievna

METHOD THREE FOR MURDER (1960) The corpse of a woman with a kitchen knife in her back is found in the back seat of a taxi abandoned near Wolfe's house. The detective and his assistant have no choice but to intervene in the course of events ... The novel will obviously not please the faithful Jews and Muslims.

From the book of spices author Shedo Anton

Fish soup without a fishy smell There are many recipes for making fish soup. Undoubtedly, the most delicious fish soup is the one that is cooked by the river, while fishing. However, there are good fishermen who cannot stand the smell of this soup. For such consumers, the real, "halaszle"

From the book Soups author Treer Gera Marksovna

Onion soup with white sauce “Odorless. From a pressure cooker? 4 bulbs? 2-3 teaspoons of white sauce? 1 st. a spoonful of butter? pepper and salt - to taste For white sauce: ? 2 yolks? juice of 1/2 lemon or 1 tbsp. a spoonful of vinegar 40 g flour? 500 ml water or broth? 60 g butter? pepper and

From The Big Book of Nutrition for Health author Gurvich Mikhail Meerovich

From the book Cooking Fish author Zybin Alexander

From the book Eat This, Don't Eat That! Delicious and no risk to life. 100 safe fast food recipes author Sinelnikova A. A.

Homeopathic remedies used to treat bad breath Nux vomica Nux vomica helps with bad breath accompanied by a white or yellow coating at the root of the tongue, dyspepsia, when the smell depends on a digestive disorder or when

From the author's book

Practical tips to help get rid of bad smell (according to scientific and traditional medicine) In folk medicine, an aqueous infusion of wild strawberry leaves (at the rate of 2 tablespoons of grass in 2 cups of boiling water) is used to rinse the mouth with stomatitis and

From the author's book

5.2.7. Eliminate odor To eliminate unpleasant odor while frying fish, you can put a peeled and sliced raw potato in a pan. A small amount of crushed nutmeg added to heated vegetable oil gives

From the author's book

5.3.5. Odor removal 5.3.5.1. At the stage of preparation of fish To get rid of the unpleasant smell of fish, it must be gutted, washed, and poured for 3 hours with a solution of vinegar with 3 bay leaves or chopped onions. You can also grate the fish with lemon. To remove the unpleasant

From the author's book

5.6.5. Odor Removal If the water has not been brought to a boil before stewing the fish, or the fire is too low, the natural smell of the fish will not be eliminated. To eliminate the smell, sprinkle the fish with salt before cooking. Salt dehydrates fish, removes odor and eliminates

From the author's book

Harm or benefit: taste and odor enhancers, flavors So we got to them - the worst enemies of everything natural! It is only through the fault of these substances that we eat chicken cutlets, which have the same name with both chicken and cutlets! And at the same time we feel the taste and aroma of

Fish is the favorite dish of millions of people around the world. It is a unique source of phosphorus, iodine, unsaturated fatty acids. The value of fish meat protein is that it is digested faster than the protein of meat products, and also contributes to the normalization of metabolism.

Consumption of fish and seafood has become a prerequisite for a healthy diet. Nutritionists emphasize the special place of river fish in the children's diet.

Attention - fish!

Fish consume the oxygen contained in river water by continuously filtering it through their gills. Therefore, consumer qualities directly depend on its habitat or conditions of detention. Water from old ponds that are not properly cleaned can cause fish to smell. In the old days, to improve the taste, the catch was placed in running water for 12 hours.

Fresh fish has a unique specific smell, dear to the hearts of lovers of this dietary product. Fish is delicious in any form, if it is cooked correctly.

choose me

When buying, you should be especially legible. This is especially true for river dwellers. Remember that fish poisoning is considered the most severe.

First, pay attention to the scales. It should fit snugly to the carcass and be shiny and smooth. Fresh freshwater fish is evenly covered with a thin layer of transparent mucus.

Do not be too lazy to sniff the proposed purchase. There should be no smells, except for a slightly sweetish and fresh, inherent in a particular type of fish. Even a faint ammonia smell indicates that the carcass may contain hazardous chemical compounds.

Pay attention to the eyes - they should not be dry or sunken. Bright, transparent and moist eyes are a sign of freshness, good health of any living creature, even freshwater.

The gills should be bright red, free of mucus.

With a strong pressure of the finger, the depression formed on the surface should quickly disappear.

When buying frozen food, keep in mind that you often buy ice for the price of fish.

Fresh fish is stored in the cold for about three days at a temperature not exceeding 5 ° C, but you should not tempt fate. Use it within the first day. After all, you can not know the exact date of the catch.

Real jam

Before taking rescue measures, the fish should be cleaned, gutted, cut into pieces. To eliminate an unpleasant odor, it is sometimes enough to salt them, keep them in the cold for half an hour, and then rinse with slightly acidified water.

There are many other ways to get rid of the smell of mud. Here is the simplest one. Prepare a strong saline solution (at the rate of a quarter cup of salt per liter of water) and soak the chopped carcass in it for half an hour.

Or you can combine a tablespoon of vinegar with a liter of water and place the fish there for 15 minutes.

Here is another opportunity not only to get rid of the smell of mud, but also to pickle the product. Slightly dilute the juice of two lemons with water and put the pieces there along with the lemon peels for two hours. Cucumber pickle is also suitable for this purpose.

To get rid of the unpleasant smell of fish, gutted fish can be poured for 3 hours with a solution of vinegar with 3 bay leaves or chopped onions. You can also grate the fish with lemon. So that the fish does not smell of mud, it is washed in a very strong cold salt solution (some experts also advise adding soda) or rubbed with black pepper and dill, and after 20 minutes they are washed and cooked using dill. Fresh fish (especially pike) will not give away a swamp if you put two or three red-hot birch embers into the water with fish. Get rid of mud smell you can also do this: clean the fish, wash it, cut it into pieces, put it in an enamel bowl, sprinkle with finely chopped bay leaves, pour in a little warm water and leave for 1 hour under the lid. Before cooking or frying, drain the water, do not rinse the fish. There are several ways to get rid of the unpleasant odor in sea fish. 1. Take sea fish and clean it from scales. Moisten a cloth napkin or just a piece of cloth with vinegar and wrap the fish in it. In this state, the fish should be within 2-3 hours. Moreover, it is necessary to defrost it not quickly, but gradually. 2. You need to cook such fish in a saucepan with bay leaves and allspice peas. In addition to this, you can wrap a cloth soaked in vinegar around the lid of the pan from the inside. An old way to get rid of the muddy smell described by Elena Molokhovets: vinegar. ”To destroy the specific smell of cod, flounder, pike, catfish during cooking, add, in addition to roots, onions and spices, 0.5 cups of cucumber pickle for each liter of water. Some fish species have a strong specific smell. To get rid of this smell when boiling or stewing fish, add some milk to the pan, as is customary among the peoples of the North. The smell will disappear and the fish will become more tender and tastier. The following are ways to get rid of the smell, applied to specific types of fish. pike so that it does not give off the smell of a swamp, it should be washed in cold, well-salted water. If the fish smells of mud, it is also dipped in a strong cold salt solution and then the unpleasant smell disappears. If boiled pike is being prepared, then the amount of spices should be significantly increased, since this fish often has an unpleasant aftertaste. Carp and tench smell like mud. To remove this smell, you need to lower them for half an hour in a cold salt solution. Then rinse the fish in running water. tench very tasty and tender, but with a slight aftertaste of silt. To get rid of it, the fish is boiled with various spices. In the old days, to improve the taste of live lines, they were kept in running water for 12-14 hours. The knife with which they cleaned herring, you need to wipe it with a carrot or a potato and the smell will disappear. The unpleasant smell of mud will disappear if the fish is washed in a cold salt solution. Another problem is removing fish smell from dishes. The unpleasant smell of fish from hands and dishes can be removed by washing them with water and vinegar (a spoonful of vinegar in 2 liters of water). If the dishes retain the smell of fish, they should be washed with a solution of warm water and vinegar (1 tablespoon of vinegar per 2 liters of water). The smell of fish from wooden cutting board can be removed by rubbing it with a slice of lemon before cutting the fish! Wood, as an absorbent, absorbs the primary odor. After cutting the fish, all that remains is to wash the board. Unpleasant smell on knives, with which you chopped onions or butchered fish, will disappear if you rub the blades with heated salt, lemon peel or tea leaves. Forks and knives will also not smell like fish if you rub them with fresh lemon peel or grease them with vegetable or butter. dishes must first be wiped with a paper towel, rinsed with cold water, and then washed with warm water and soap, vinegar or dry mustard. Fishy smell in a refrigerator or a saucepan can be eliminated with household chemicals that absorb odorous substances from the air. They are placed in closed volumes - a refrigerator or a saucepan for several days.

Many refrain from buying and cooking cod. It's all because of its specific smell. However, in vain, because if you know how to cook cod correctly, you can get rid of the unpleasant odor and get a tasty and healthy dish.

Cod is very healthy and nutritious. It can become part of the diet table, because it contains a lot of protein, useful trace elements and other valuable substances that are essential for the human body.

To reduce the amount of salt in fish, cut it into slices and soak in clean, cold water before cooking.
You can also get rid of the smell of cod by soaking, but not in water, but in milk. Another way to eliminate a specific flavor is to marinate the fish. Wine sauce is perfect for this, it will not only eliminate the smell, but also add an indescribable, delicate and refined taste to the cod.

The best way to cook cod is by steaming or simmering in the oven.

You will need half a kilogram of cod fillet. Cut the fish into slices, rub with salt, pepper lightly and sprinkle with fresh lemon juice. Let the fish cool down a bit. Then place the fish in a layer on a baking sheet for further baking in the oven. Put onion rings on top and sprinkle with chopped division. Preheat the oven to 180 degrees and place the baking sheet with the fish in it. Bake for about 20 minutes, then remove the baking sheet and pour white wine on top of the cod, one glass is enough, and return to the oven again, but this time for 5-7 minutes.