From shrimp pasta to a fish fry on Friday, you don’t have to go to a fancy restaurant to enjoy a seafood meal. However, preparing this type of food in your home poses some obstacles and concerns. For one, fish odor is an atrocious scent to have lingering in your kitchen. There are also certain techniques that can make preparation, cooking and cleanup much easier, and home remedies for seafood can help.
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Seafood Home Remedies
Depending on the type of seafood meal you plan on eating, there could be various cleaning and preparation methods involved. Every little bit helps when it comes to making life easier for you in the kitchen. The following home remedies for seafood address issues that may arise when cooking fish, shrimp, oysters, clams and other marine-related meals.
a) Club Soda:
When shucking oysters, soak in club soda beforehand and they will become much easier to open.
To scale a fish easier, rub vinegar over its skin for five minutes. You can also get rid of fish odor on the surface of your frying pan by adding white vinegar. Vinegar can also be used to kill potentially harmful bacteria and tenderize seafood steaks – just let the fish soak in undiluted vinegar overnight .
c) Aluminum Foil:
Wrap a whole fish in aluminum foil for a neater baking experience. When the fish is done cooking, simply open the foil and gently slide a spatula under the fish.
An effective way to get rid of sand and grit from clams is to soak in water with a bit of cornmeal stirred in. This solution will irritate the clams, which makes them expel the sand while trying to eliminate the cornmeal.
To enjoy the tenderest shrimp, place fresh shrimp in the freezer for 10 to 15 minutes (or set them in a bowl of ice water for about five minutes).
If you want the taste of fresh fish but only have frozen pieces, cover the frozen fish in milk until it thaws, and then cook. The pieces will taste fresher.
g) Stainless Steel :
Some chefs will tell you that the best way to get fish odor off of your hands is to touch something made out of stainless steel, such as a sink or fixtures. Then, wash your hands as usual.
h) Lemon or Lime Juice:
When grilling or broiling thick fish steaks, marinate the pieces for 15 minutes in lemon or lime juice before cooking. The acid from the juice will “cook” the fish, as well as cut down on the time needed to stay on the heat. Your steaks will be less likely to dry out.
i) Soap and Sugar:
Pour a teaspoon of liquid hand soap into the palm of your hand and add one tablespoon to the soap. Rub the mixture in your hand and then rinse with lukewarm water. The soap and abrasiveness of the sugar work together to remove the fish odor.
When you’d like a crunchy coating on your fish, use cornflakes instead of breadcrumbs. Coat the fish fillets in the popular cereal, which also helps to cut down on calories. The cornflakes are also lighter as a covering, so the fish will soak up less oil.
You can steam fish fillets in the microwave by placing them in a shallow microwavable dish (like a glass pie plate). Allow the thinner pieces to overlap at the center of the dish. Sprinkle a bit of lemon juice and herbs for flavoring, and season with salt and pepper, if you like. Cover the dish with plastic wrap – making sure that it doesn’t touch the fish. Cook the meal for three minutes for every pound. If your microwave doesn’t have a turntable, rotate the dish about halfway through the cooking time.
l) Butter and Lemon Juice:
When you’ve overcooked your fish and it is too dry, brush it with a mixture of equal parts of melted butter and lemon juice. The butter will add moisture to the fillets, while the lemon juice helps hold the fish together.
m) Dry Your Fish:
Before frying fish, the surface of the fish should be dry before placing in the hot oil. Moisture can cool the oil down and make the fish cook less evenly.
To keep fish from sticking to your skillet when frying, toss a handful of salt in the pan before adding fillets.
o) Lemon Juice for Hands:
Before handling fish, rub your hands together with lemon juice and the odor will be drastically reduced.
p) Peanut Butter:
A dollop of peanut butter added to a pan before frying fish will absorb unpleasant fish odors while you cook. There is a chemical in the peanut butter that doesn’t affect the taste of your fish, but does fight the bad scent .
 Extraordinary Uses for Ordinary Things by Reader’s Digest; pg. 354.
 Five Minute Fixes by Reader’s Digest; pg. 190.
 Who knew? almanac by Bruce Lubin and Jeanne Bossolina-Lubin; pg. 257.