Washing with salt water can remove its earthy smell and make the fish taste fresher. Adding a proper amount of wine or vinegar to cooking is a good way to remove the fishy smell. Because ethanol in wine is a good organic solvent, trimethylammonia, which can produce fishy smell on fish, will dissolve when it comes into contact with ethanol and volatilize when heated, so the fishy smell is gone.

Yellow wine, white wine and fruit wine are all acceptable. What to use in the end ~ ~ depends on the eating habits of people in different regions. Southerners generally prefer light taste to food, so they prefer yellow wine. Northerners are jealous. In fact, many people prefer to use wine and vinegar at the same time. The combination of ethanol in wine and acetic acid in vinegar can produce balsamic vinegar. Add the right amount of onion, ginger, garlic and other ingredients, and the cooked fish tastes more fragrant. In addition, you can raise them for a day or two to make them "rejuvenate", lose weight and tighten the skin. It can also remove the muddy smell of Anhui fish. In the south, the best way to eat is to stew in iron pot, especially the ones with thick bottom: garlic, black beans and sauerkraut. The taste of fish will not be covered up, but will become more vivid.