How to cook fish without that lingering fishy smell

Fish is good. Fish is good for you. Fish tastes good. Fish is a good source of protein. But fish also has a dark side—one that permeates your apartment with a lingering fishy smell.

Many people love fish but tend to avoid cooking it themselves because afterwards their home smells of a fish and chip shop—not exactly the best smell to go to bed with, and even worse to wake up to.

So the next time you pick up your favourite catch at your local fishmonger, keep these odour-reducing tips in mind—because last night’s dinner need not be smelled today.

Choose fresh
Avoiding a fishy post-dinner smell begins when choosing your fish. To tell if the fish you are considering purchasing is fresh, look for vibrant flesh and a shiny, metallic skin. White fish should have translucent flesh, but with a pink hue. Check for gaps in the flesh and, if you are able, press your finger firmly into the flesh—it should bounce back rather than hold the indentation. Smell the fish—a funky odour raw will likely mean a funky odour cooked. Finally, ensure you are choosing only sustainable fish, which may not affect the smell, but does wonders for your environmental footprint!

Cook fish with low heat
Fish cooked with low heat methods such as slow roasting, steaming, and en papillote tend to produce a less pungent smell than methods using high heat, such as searing and frying. In addition, baking or slow roasting fish tends to contain the smell to the oven.

Damage control
If you chose the freshest fish and cooked it with low heat, but it still produced a funky, permeating smell, try leaving out a cup of white vinegar overnight, which neutralizes the fishy odour. Another option is to burn a natural candle with a light scent such as lemongrass or citrus.