The Scientific Milk Hack For Fixing Super Smelly Fish

There's nothing like a delicious plate of roasted, baked, or broiled fish. But if you're particularly averse to the "fishy" smell and taste that some fish carry, you may find yourself struggling to enjoy your filet. Certain species, such as mackerel and salmon, are naturally more likely to hold onto that strong smell and taste over others, such as tilapia and cod. But if you're sensitive to the odor and still want to enjoy eating a medley of different fish, there's an easy trick to neutralizing that briny scent and taste the next time you're cooking: milk.

Soaking raw fish in a milk bath for 20 to 30 minutes before cooking can reduce the fishy smell and taste of some varieties. Be sure to fully submerge the fish in milk in a shallow dish, then rinse and dry it thoroughly with paper towels after. Cook immediately after soaking for best results.

Milk has been used to neutralize strong smells and tastes for a long time, and in many different applications. From helping soothe the burn of heat to mellowing the gamey taste of organ meats, milk's properties make it ideal for drawing these flavors out of ingredients, especially meats.

In the case of fish, the casein proteins in milk bind to compounds in the fish called trimethylamine oxide. When these chemicals degrade, they produce a characteristically strong fishy odor. The milk's casein latches onto trimethylamine and pulls it out of the fish, leaving the resulting meat much milder.

But wait — doesn't a strong fishy scent mean the fish isn't safe to eat anymore? Strong odors can be a sign of contamination, but they aren't always. Sometimes, it simply means that the fish isn't quite as fresh as it was on catch day. Be sure to eat your seafood as quickly as possible to reduce the chance of spoilage; the FDA recommends no more than two days in the refrigerator after purchasing. If there are any truly off-putting odors beyond the norm, trust your nose and toss it.

Still find fish too fishy, even after a milk bath? There are a few additional tricks to mask any residual fishiness the marinade may have left behind. 

Flavorings matter, so choose bold seasonings, such as strong spice rubs, earthy herb mixes, or rich sauces to finish your dish. Dishes such as blackened fish tacos or honey-soy salmon focus in on the spice, making the fish a vehicle for other flavors. Or try putting the fish in a stew or soup for good measure, such as this Creole fish stew.

You can also marinate fish in a different liquid if milk isn't cutting it. Citrus juices, such as lemon or lime, override other flavors well. But be sure to watch the fish and remove it within 10 minutes; letting it soak longer can affect its texture. Vinegar works well too. Experiment to see what combination works best for your palate.