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.
As an avid home cook and seafood enthusiast I’m always looking for ways to reduce the “fishy” taste and smell of fish before cooking. Recently I came across the age-old trick of soaking fish in milk, which supposedly helps mellow out strong flavors. This got me wondering – how long should you actually soak fish in milk to get the best results? Is there a perfect timing or does it depend on the type of fish? I decided to do some research and experiments to get to the bottom of this.
In this complete guide, I will share everything I learned about the ideal time to soak fish in milk You’ll also find answers to frequently asked questions, as well as my tips and recommendations based on first-hand testing If you love cooking fish at home but hate when it tastes overly “fishy”, you’ll find this information invaluable. Let’s dive right in!
The Short Answer: 15-30 Minutes
Before getting into the details, here’s the quick answer on how long you should soak fish in milk: about 15-30 minutes is ideal. This gives enough time for the milk to neutralize odors and flavors without compromising the texture. Anything less may not have much effect, while much longer can make the fish soggy.
The Science Behind Soaking Fish in Milk
But why does soaking fish in milk work in the first place? Milk contains two key components that are beneficial:
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Casein: This is a protein that binds to and reduces volatile, fishy compounds.
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Lactic acid: This acts as a mild acid that helps break down amines, which contribute to fishy tastes and smells.
Together, the casein and lactic acid in milk neutralize and balance out these unpleasant fishy elements. The end result is a fish with a cleaner, more delicate flavor profile.
Factors That Affect Ideal Soaking Time
While 15-30 minutes is the general recommendation, the perfect soaking time can vary depending on a few factors:
1. Thickness and Size of Fish
For a large, thick fish steak, err on the longer side of the timeframe. A thin fillet can get away with 15-20 minutes. Go for the full 30 minutes for a thick cut to allow the milk to penetrate fully.
2. Type of Fish
Oily fish like salmon and mackerel have intensely fishy flavors. Give them a good 30 minute soak to mellow them out. More delicate fish like tilapia or cod can be ready in 15-20 minutes.
3. Milk Fat Content
Higher fat milk has more casein protein. I found that whole milk performed better than low-fat or non-dairy milk in reducing fishy odors. So if using a lower fat milk, you may want to soak for longer.
4. Desired Intensity of Flavor
If you want your fish to still have a bit of fishy kick after soaking, reduce the time to 15-20 minutes. For the mildest flavor, go for a full 30 minute soak.
Step-By-Step Guide to Soaking Fish in Milk
Here is a simple walkthrough of the complete fish-in-milk soaking process:
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Rinse the fish under cold water and pat dry thoroughly with paper towels. You want the surface as dry as possible before soaking.
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Pour enough milk in a shallow dish or bowl so the fish will be fully submerged. Whole milk works best, but you can use any type.
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Submerge the fish in the milk. Make sure it is fully coated. For fillets, flip them over halfway through.
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Cover the bowl and refrigerate for 15-30 minutes based on the guidelines above. Soaking in the fridge prevents bacterial growth.
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Rinse the fish under cold water to remove excess milk. Pat it dry again.
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Cook as desired! The fish is ready for any recipe after patting dry.
And that’s it! By following these simple steps and minding the timing, you can eliminate unpleasant fishy odors and flavors from your seafood.
Frequently Asked Questions
Here are answers to some of the most common questions I get about soaking fish in milk:
Is it okay to soak fish longer than 30 minutes?
While not ideal, soaking for 1-2 hours total won’t necessarily ruin the fish. However, the texture will become very soft and flaky, and the flavor will be very mild.
Can you soak fish overnight in milk?
I don’t recommend soaking fish in milk for more than 2 hours max. Overnight, the enzymes in the milk will start breaking down the proteins in the fish too much, yielding a mushy texture.
Is it safe to leave fish soaking in milk at room temperature?
Always soak fish in milk in the refrigerator. Leaving it out too long risks bacterial growth on the surface.
Can you reuse milk after soaking fish?
Don’t reuse milk after soaking fish. The milk absorbs fishy compounds, so it won’t be as effective second time around.
What kind of milk works best for removing fishy smell?
Whole milk with higher fat content performs best, as it contains more casein protein. But any milk will provide some benefits.
Does soaking in milk alter the flavor of the fish?
Yes, it reduces volatile fishy odors and flavors. The fish tastes cleaner and more delicate after a milk soak.
Tips for Successfully Soaking Fish in Milk
Based on my testing, here are some top tips to help you get ideal results from soaking fish in milk:
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Choose thicker, fattier fish steaks over thin fillets when possible. The milk can penetrate better.
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Ensure the fish surface is dry before adding to milk, so the milk clings directly.
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Flip fillets over midway through soak to expose all sides to milk.
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Use freshly bought chilled milk, not warm milk nearing expiration.
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Opt for whole dairy milk over low-fat dairy or non-dairy varieties.
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Rinse thoroughly after soaking to prevent residual milk flavor on fish.
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Pat fish very dry after rinsing to prevent splattering when cooking.
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Adjust soaking time based on thickness, oiliness, and desired flavor intensity.
Final Takeaways
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.