Fresh, broiled salmon is one of my favorite meals. Really simple and tasty! All I do is broil a new salmon filet until the outside is golden and crispy and the middle is soft and juicy. With a squeeze of lemon and a crack of salt and pepper, it’s ready to serve. But sometimes, that fishy smell when comes out of the oven is, well, strong. That’s why I was so excited to come across a smell-free hack: Soaking salmon in milk.
I wasn’t convinced at first — soaking salmon in milk doesn’t sound appealing whatsoever. Too much time in the milk might make the fillets fall apart. Would the milk also take on the flavor, making the salmon tasteless? Would it be a waste of milk?
I went down the rabbit hole in search of answers. Here’s what I found: Chefs have used milk to reduce fishy odors for years. The secret is that fish contains trimethylamine-oxide (TMAO), an organic compound. Normally, TMAO is colorless, odorless, and flavorless. Trimethylamine, on the other hand, gives it that fishy smell that turns so many of us off. That’s where milk can help. Milk contains casein, a protein that binds to trimethylamine and neutralizes the stink.
There is science behind it, but does it really work? I made up my own test to find out.
Fish is one of the healthiest sources of protein you can eat. Yet that distinctive fishy aroma and flavor can be off-putting to some. When your fillet has a little too much “fishiness”, is soaking it in milk before cooking a handy trick to remove that taste?
While it may sound odd, there’s some science behind why milk can mellow the fishy flavors in seafood. Let’s take a closer look at how and why it works.
What Causes Fish to Taste Fishy
Fish get their signature fishy taste from fatty acids These are healthy polyunsaturated fats found naturally in seafood
However, when these fatty acids are exposed to oxygen and air, oxidation occurs. This causes the development of smaller compounds that have very potent and pungent odors. It’s these oxidized compounds that create what we perceive as fishy aromas and flavors.
Freshly caught fish won’t have these flavors because oxidation hasn’t had time to set in. But once killed and sitting in storage oxidation begins, making the smell and taste more pronounced. This is especially true for oily fish high in those polyunsaturated fats.
Does Milk Eliminate Fishy Taste?
The proteins found in milk can bind to those smelly oxidized compounds, neutralizing their potency.
This helps mellow any strong fishy odors and flavors. What’s left behind is a milder, cleaner tasting piece of fish.
Multiple sources claim soaking fish in milk for 20-30 minutes before cooking is enough to extract fishy tastes. The milk effectively draws out and traps those undesirable compounds.
Does It Work for Any Type of Fish?
In theory, milk should be able to reduce fishy tastes in any type of seafood. However, it’s best suited for use with fattier fish that tend to have more pronounced fishy flavor. This includes:
- Salmon
- Trout
- Mackarel
- Bluefish
- Anchovies
- Sardines
Leaner, milder fish like tilapia, cod, flounder and sole have less natural fish oils. Soaking them in milk provides less noticeable benefits.
For panfish like crappie and sunfish with low fat content, soaking in milk likely won’t improve flavor much either.
Does Non-Dairy Milk Work Too?
The protein content in non-dairy milks can differ quite a bit from traditional dairy milk. As a result, their effectiveness at reducing fishy flavors may vary too.
Soy milk is one good option to try, as it contains comparable amounts of protein as cow’s milk. Just be sure to buy unflavored so it doesn’t impart its own taste.
Other plant-based milks like almond, coconut and oat milk tend to be significantly lower in protein. Their ability to bind with fishy compounds could potentially be lower.
If using a non-dairy milk, you may need to soak the fish longer to get the same mellowing effect.
Tips for Soaking Fish in Milk
If you want to test this trick, here are some tips:
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Choose the freshest fish possible for best results. Milk can’t undo fish that’s truly gone bad.
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Use whole milk for higher fat content to better absorb odor compounds. Skim or low fat milk may be less effective.
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Make sure the fish is fully submerged in the milk.
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Let it soak for 20-30 minutes in the refrigerator.
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Rinse thoroughly under cold water after removing from the milk.
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Pat dry well before cooking using your normal method.
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Discard the milk after soaking. Don’t drink it!
Does Soaking in Milk Affect Cooking?
Soaking in milk shouldn’t significantly alter cooking times. Cook the fish as you normally would based on thickness and cooking method.
One difference is the milk-soaked fish may brown slightly faster when searing or frying since lactose sugars help promote browning through the Maillard reaction. Keep an eye on it so it doesn’t burn.
Overall flavor of the cooked fish may be slightly sweeter due to the small amounts of milk absorbed.
Should You Rinse After Soaking?
Rinsing off the fish after soaking is highly recommended. This prevents any residual milk flavors from lingering or burning on the fish when cooking.
The compounds that cause fishy taste dissolve into the milk, but actual milk proteins can remain stuck to the surface. Rinsing removes them for a fresher, cleaner canvas to add your other seasonings.
Make sure to pat the fish very dry after rinsing to prevent steaming instead of browning.
Does Soaking in Milk Make Fish Safe to Eat?
While milk can help control smells and flavors, it does not actually cook or chemically cook the fish to make it safer to eat.
Always make sure fish is purchased fresh, properly stored at 40°F or below, and cooked to safe internal temperatures.
Should You Avoid Soaking Certain Fish in Milk?
The milk soak method works best for whole cuts of fish like fillets and steaks. Don’t soak ground or chopped fish in milk, as food safety risks increase.
Additionally, raw fish that will be served raw after soaking, like for sushi or poke, should be avoided. Raw seafood requires incredibly fresh, sashimi-grade quality fish for safety.
Other Ways to Control Fishy Tastes
If you don’t have milk on hand or want to save a step, there are other options to help minimize fishy odors and flavors:
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Look for sashimi-grade fish when buying raw fish. It’s the highest quality and handled for optimal freshness.
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Rinse fillets under cold water before cooking. This can wash away some odor compounds on the surface.
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Place fillets in a colander and run under a stream of cold water for 5 minutes.
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Soak fillets in cold water + lemon juice or vinegar which helps break down amines.
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Soak in dairy-free yogurt which contains similar odor absorbing proteins as milk.
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Use an acidic marinade containing lemon, lime, vinegar or wine to help neutralize and disguise odors.
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Counteract fishiness by pairing it with strong, bold seasonings like garlic, spices, herbs and onions.
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Cook fish right away after bringing home. Don’t let it linger in the fridge accumulating odor compounds.
The Verdict
At the end of the day, does soaking fish fillets in milk before cooking actually help remove fishy odors and yield a milder, sweeter flavor?
Many home cooks and experts report the technique to be surprisingly effective. While not a miracle cure, it can help mitigate the intensity of fishy tastes and provide a pleasant subtle sweetness.
For easiest and best results, start with the freshest fish possible, soaked fully submerged in milk for 20-30 minutes. Rinse, pat dry and season before cooking as preferred. You may just find the flavor to be a fresh catch!
How long should you soak the salmon in milk?
I soaked my fillet for about 20 minutes, which was enough to get rid of the fishy smell. However, other home cooks have soaked their salmon for at least four hours, and sometimes overnight. You can do what you want, but it’s helpful to know that you can soak the fish right before dinner if you forget and need to.
Do you need to rinse fish after soaking in milk?
Once your fish has been soaked in milk, you don’t have to rinse it off. I skipped that step and saved time. Plus, the milk imparted no flavor.
HOW TO REMOVE THE FISHY SMELL AND TASTE FROM FISH | Easy 2 Step Method
Why do you soak fish in milk?
Soaking fish in milk helps to remove strong fishy odors and tastes while keeping the flesh tender and moist. The enzymes present in milk work to break down odor-causing compounds in fish, neutralizing their strong smells. Additionally, the lactic acid in milk tenderizes the fish, resulting in a more delicate texture. 1.
Does milk make fish taste better?
Leave the fish to soak for the recommended duration, and there you go! Milk contains casein, a natural protein that binds to fishy odors, helping to neutralize them. The lactic acid present in milk also contributes to reducing fishy flavors, making the fish taste more appealing.
Does soaking fish in milk remove fish smell?
While soaking fish in milk can significantly decrease the fishy smell, it may not eliminate it entirely. The process helps to reduce unpleasant odors, but some aroma may still linger. 6. Should fish be rinsed after soaking it in milk? After the soaking process, it is recommended to rinse the fish with cold water.
How do you make fish taste better?
Vinegar works well too. Experiment to see what combination works best for your palate. Soaking fish in a milk bath before cooking can reduce the fishy smell and taste. Submerge the fish in milk in a shallow dish, then rinse and dry it thoroughly.