When fish are washed, the mucus secreted by mucus glands contains the stench of trimethylamine. At room temperature, trimethylamine is easily volatilized from mucus and diffused into the air. People can smell this smell in the air. It's fishy. Therefore, removing the fishing line when cooking fish can reduce the fishy smell. Blanch the fish in boiling water and take it out quickly. When we clean its mucus, we will find it easy to clean. However, when scalding, you should pay attention not to take too long, otherwise some nutrients in the fish will slowly lose during this period. But the scalding time should not be too short, otherwise the mucus on the surface of the fish will not come into contact with boiling water, resulting in the mucus on his body not being washed clean.

Onion, ginger and garlic are all propylene sulfide compounds, which belong to spicy condiments. They are commonly used deodorizing condiments in families and are called "three treasures in the kitchen". Put some salt in the container, then put the fish in and rub it hard. Then rub it for a while, and you will find that the disgusting mucus slowly disappears. If this still doesn't work, I suggest you add a spoonful of flour or starch. This is a good way to clean the mucus on the fish surface. Whether it is salt, flour or starch, it is very common in our family and the materials are easy to find.

There is a white fish throat bone at the gill of the fish head and the joint between the fish head and the fish body. It is also one of the important sources of fishy smell. You can separate it from the fish head by pulling it. Be sure to take it out before eating. Fish gill is not only the respiratory organ of fish, but also an important detoxification organ, which is an important reason for removing fish gill when eating fish. In addition, the fishy smell of fish gills is also very heavy, so it is best to remove it before eating.

There is a black film on the cheekbones near the fish, and there is a black film on the stomach of the fish, which should also be cleaned up. Coptis chinensis and star anise are also delicious seasonings. They can not only increase the fragrance, but also cover up some smells. However, due to the flavor of the seasoning itself, if the dosage is not well controlled, the cooked fish will lose its own flavor. When removing mucus, we can thoroughly clean it with flour. First, rinse the fish with clear water, then spread flour evenly on the fish, let it stand for a few minutes and then rinse it with clear water.