Fresh catch to kitchen: How milk can banish fishy odours and enhance flavour

Before you season the fish and put it in the pan, it is worth first soaking it in a special liquid. Like no other, it "extracts" the fish's characteristic smell and also helps to soften its flesh. You definitely have this product in your kitchen.

Soaking fish in milk is one of the most effective ways to get rid of the unpleasant smell. Milk contains casein, which binds with trimethylamine, a chemical compound responsible for that smell. As a result, the milk absorbs the unpleasant odour, and the fish becomes more aromatic. Milk also softens and moisturises, making the fish juicier and more tender.

First, it is necessary to thoroughly rinse the fish under running water and dry it with a paper towel. Then, transfer the fish to a bowl or an ovenproof dish and cover it with milk so it is completely submerged. Add your favourite seasonings, such as salt, pepper, garlic, or herbs. It is worth leaving the fish in milk for at least 15 minutes and even several hours, depending on its size and species. The larger and fattier the fish, the longer it should stay in the milk. After soaking, dry the fish again and prepare it according to the recipe.

The best practice is to consume the fish as soon as possible after purchase or preparation. However, if we want to store it, we must do so under appropriate conditions. Fresh fish should be tightly wrapped in cling film or baking paper and placed on the bottom shelf of the refrigerator, where it is coldest (thus prepared, it can be stored in the refrigerator for up to 2 days). A similar procedure should be followed for smoked fish.

To freeze the fish, start by thoroughly rinsing, then drying, and dividing it into smaller portions. Wrap each portion in cling film, and then place it in a freezer bag. The period of storing fish in the freezer can range from 2 to 6 months.