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Effectively Eliminate Fishy Smell by Removing the White Tendon Along the Spine
When preparing fish, particularly carp, there is an often-overlooked step that can significantly reduce its fishy odor. After gutting the fish, take a sharp knife and make a shallow incision across the body, approximately 1 cm behind the head.
Upon closer inspection, you’ll find a thin, white tendon running along each side of the fish’s spine. This tendon, which looks like a white thread, is a key contributor to the fishy smell many people try to remove by soaking the fish in vinegar or alcohol.
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