Fish is a nutritious and healthy food source. However, not everyone knows how to cook fish without it being fishy, making the dish more enjoyable.

Starting with fresh fish is always important. Pay your local fishmonger a visit and shop for the catch of the day to prevent intense odours. Because fish contains a chemical called trimethylamine oxide. All recipes reports that it can start to give off an aroma of ammonia the longer it's exposed to air. This chemical remains quite prominent during the cooking process, which means that you'll likely be left with seaside smells unless you decide to ferment, pickle, or make a ceviche.

Vinegar can play a key behind-the-scenes role in building flavour before the stove is even lit. By giving a fillet a vinegar rinse, you can bring out all of the fish’s best qualities and textures, neutralizing any fishy scents while seasoning it. The effect is subtle enough to not impede mild cooking methods, like a quick panfry in olive oil or a gentle steam, but strong enough to add a layer of sweetness and a tender texture to those meaty fillets of icy haddock pulled from the back of your freezer.

Since acidity can denature the fish’s proteins (turning tender, pink raw tuna into opaque, bracingly sour ceviche, for instance), take a lighter touch with smaller, more delicate fish. With mackerel that’s destined for sashimi, or sardines that are destined for a simple oil cure, this means that a couple minutes of marinating is all you need to season the fish while giving it a plumper, firmer texture.

To eliminate the fishy odour with vinegar, follow these steps:

• Remove scales, gills, intestines, organs, and black membranes from the fish belly.
• Cut the fish into bite-sized pieces.
• Dilute vinegar with water in a 1:1 ratio.
• Soak the fish in the diluted vinegar solution for 5-10 minutes.
• Rinse the fish with water and cook your favourite dish.