Soaking fish in milk before cooking is a popular traditional way of preparing fish in many cultures. The main reason for doing this is to reduce the fishy smell and taste of the fish. Milk is known to contain certain enzymes which break down the amino acids responsible for the fishy smell. Soaking the fish in milk also helps to tenderize it, making it easier to cook. Additionally, the milk helps to add flavor and create a milder tasting dish.

What does soaking fish in milk do?

Soaking fish in milk is a popular method of preparing fish for cooking. The milk helps to tenderize the fish, removing any unwanted flavors and making it more tender and flavorful. Additionally, the milk helps to draw out any impurities and make the fish more palatable. The milk also helps to preserve the fish, preventing it from spoiling quickly. Finally, soaking the fish in milk helps to reduce the fishy odor, making it more pleasant to eat.

Should you rinse fish after soaking in milk?

Yes, it is recommended to rinse fish after soaking in milk. This is because the milk may have bacteria, which can be transferred to the fish and cause contamination. Rinsing the fish in cold water will help to remove any remaining bacteria and make sure the fish is safe to consume.