There are four ways to steamed fish without fishy taste.

Steamed fish to eat, if not properly conditioned, the heat is not available, steamed fish, fish will be dark, eating meat will be thick and fishy. If you want the steamed fish to taste good, you need to grasp the following four skills:

1. Drain all the blood. Steamed live fish must first hit the fish on the head with a knife to make it faint, and bleed from the gills so that the capillaries in the meat will not eat the blood. The steamed fish is as white as jade and has no fishy smell; on the contrary, the fish is not only dull, but also fishy.

2. Hot blisters. Before killing, scraping, washing and steaming, the live fish should be soaked in 80 ℃ hot water, which can not only remove the odor, but also keep the breast and abdomen of the steamed fish unbroken and keep the shape intact.

3. Late seasoning. Seasoning must be put in when it is steamed. Prematurely pickled, because salt has the function of permeating and coagulating protein, it will make the fish lose water and affect the tenderness.

4. Steaming with high heat. Steamed fish must be prepared quickly in boiling water, and ensure that it is ripe once. Steaming undercooked will make the fish old and tasteless. For example, a 500-gram mackerel is generally mastered in 5-10 minutes. The fish is undercooked prematurely, and the meat is too long, rough and slaggy.