How can you remove the fishy smell from meat? Besides selecting meat for quality, if you still encounter a fishy smell, you can use the “running water” method during the processing stage to help remove blood stains and impurities from the meat. So how do you do “running water”?

Before that, let’s first learn about the pork shoulder, which is often used in pork dishes for shredded, sliced, and ground meat:

Pork shoulder – The versatile culinary master of pork cuisine

Located in the lower middle part of the pig’s front leg, the pork shoulder boasts a tender texture, making it ideal for various preparations, such as shredded, sliced, cubed, and ground meat. The finely marbled texture within the muscle makes it ideal for braised pork, a staple on the table.

Pork shoulder, along with pork belly and pork belly, is one of the three best cuts of pork for stewing. It also has the lowest fat content, making it ideal for today’s diet, which emphasizes low-fat consumption.

Taste: Moderate

Suitable Dishes: Pan-frying, boiling, stir-frying, deep-frying, stewing, roasting

Meat Removal Techniques

The main sources of pork odor can be categorized as “pig sex” and “freshness.” Pig sex refers to the unique body odor secreted from the testicles of sexually mature boars to attract sows.

Therefore, when purchasing meat, simply choose meat that is fresh and bright in color and produced close to the day of purchase. This will likely be a good option. If the meat still retains a fishy odor, you can remove it using the “Running Water” method described in this article.

[Steps]

1. Rinse the meat and place it in a pot with cold water.

Note: Placing the meat directly in hot water will cause the surface protein to shrink rapidly, preventing blood, mucous membranes, and other impurities from being properly expelled, resulting in a lingering odor.

2. Blanch over low heat for 30 minutes, keeping the water in the pot warm but not boiling.

Note: At this point, the water in the pot will become cloudy and have debris floating on the surface. This indicates that the blood and lymph inside the meat have been drained.

3. Rinse the blanched meat with clean water. This completes the “running water” process.

Note: The meat is now half-cooked and cannot be eaten directly. While “running water” can reduce the meat’s fishy odor, it also loses its original sweetness. Therefore, choosing high-quality meat is the fundamental solution.