Have you ever prepared fish only to be hit with an intensely fishy odor when you open the packaging? This unpleasant fishy smell can really detract from the meal and make some diners reluctant to dig in But before you let it ruin your culinary plans, try soaking the fish in milk beforehand – this unusual technique can work wonders!
I was first introduced to the idea of soaking fish in milk years ago from my mother. She swore by this trick to mellow out strong fishy flavors and scents. At first, I’ll admit I was skeptical. But after trying it myself, I became a total convert. The milk really does something magical to neutralize odors and improve the taste of fish.
In this article, we’ll explore why soaking fish in milk works and all the benefits it provides. I’ll also share tips on how to do it properly so you can experience the rewards yourself. Let’s dive in!
Why Does Soaking Fish in Milk Work?
Milk contains enzymes that work to break down the compounds responsible for fishy odors. Specifically, an enzyme called catalase helps to degrade trimethylamine oxide into non-smelly compounds. Trimethylamine oxide is what causes that characteristic fishy scent in seafood.
In addition, the lactic acid naturally present in milk helps to tenderize the flesh of the fish. This results in a delicate, moist, and flaky texture. The milk also imparts a subtle sweetness and creaminess that nicely balances and rounds out the flavor of fish.
The Benefits of Soaking Fish in Milk
- Neutralizes “fishy” smells and tastes
- Leaves fish with a sweet, delicate flavor
- Makes fish flesh more tender and flaky
- Retains moisture content for juicy fish
- Simple technique with impressive effects
- Non-toxic way to improve fish quality
- Works with many varieties of fish and seafood
As you can see, a quick milk bath can make a big difference when cooking fish Even my initially skeptical father now admits how effective it is after seeing the results firsthand
Tips for Soaking Fish in Milk
To get the full benefits of milk-soaking your fish, follow these tips:
- Use cold milk – fat content does not matter much. Whole milk may be best for maximum odor reduction.
- Submerge the fish fully – ensure all surfaces are coated by the milk.
- Soak for 15-30 minutes – longer is okay if the fish is especially pungent.
- Pat dry afterward – no need to rinse after soaking. Gently pat with paper towels.
- Discard milk after – don’t reuse milk that has soaked fish.
- Works with frozen fish – thaw first for ideal results.
- Try with shellfish too – shrimp and scallops also benefit.
I like to soak fish right when I get home from the store. Once soaked, pat dry, wrap in plastic, and refrigerate until ready to cook as usual. The milk-soaking makes a noticeable improvement in quality!
Milk Alternatives for Soaking Fish
If you don’t have milk on hand or prefer a non-dairy option, these milk alternatives also reduce fishy odors effectively:
- Coconut milk
- Almond milk
- Oat milk
- Rice milk
- Soy milk
- Lemon juice
- Vinegar spritz
The key is finding a liquid that has a similar pH lowering effect and enzymes that help break down odor compounds.
Frequently Asked Questions About Soaking Fish in Milk
Does it change the taste?
Yes, soaking fish in milk subtly changes and enhances the taste. The fish takes on a sweetness and creamy note while maintaining its essential brininess.
Does it remove toxins?
No, milk does not remove or neutralize any toxins present in fish. It primarily affects the smell/taste.
Is it necessary?
It’s not strictly necessary, but is highly recommended for fish prone to very strong odors. At minimum, it’s worth trying to see if you enjoy the effects.
Does it affect nutrition?
Not significantly. A small percentage of water-soluble vitamins may leach out, but the bulk of nutrition remains intact.
Can I reuse the milk?
No, discard the milk after soaking fish. It will harbor bacteria and particles that can spoil other foods.
Does it require rinsing after?
Rinsing is optional – usually gently patting dry is sufficient after the milk soak.
Putting It to the Test
Next time you’re cooking a potentially stinky fish like mackerel, bluefish, anchovy, sardine, or salmon, give this milk trick a whirl. Prepare one fillet soaked in milk and another untreated fillet. Cook both using the same seasonings and technique, then compare the results. I’m willing to bet your senses will easily discern the difference!
Beyond odor control, you may also notice the milk-treated fish has a silkier texture and more balanced flavor. For fish that is already very fresh, soaking in milk can take it to an even higher level of excellence.
