Effectively Eliminate Fishy Smell by Removing the White Tendon Along the Spine

When preparing fish, particularly carp, there is an often-overlooked step that can significantly reduce its fishy odor. After gutting the fish, take a sharp knife and make a shallow incision across the body, approximately 1 cm behind the head.

Upon closer inspection, you’ll find a thin, white tendon running along each side of the fish’s spine. This tendon, which looks like a white thread, is a key contributor to the fishy smell many people try to remove by soaking the fish in vinegar or alcohol.

To remove the tendon, gently pull it out using your fingers, tweezers, or pliers.

Take care to extract the tendon completely without breaking it, as this will ensure the fish loses much of its odor. Repeat this process for the other side of the fish’s body.

By taking this simple extra step, you can prepare fish with minimal odor, making it more enjoyable to cook and eat. Best of all, this method avoids altering the fish’s natural flavor, as it doesn’t rely on strong-tasting additives like vinegar or alcohol. This is an easy and effective technique that anyone can incorporate into their fish-preparation routine.