If you grill a mackerel once, the house smell lasts for a day — 7 ways to grill less

Pollack is good as a side dish with rice.

You have to open the window before bending it.

It's delicious when you eat it, but with fans and sinks,

There is a sour smell even in the kitchen air.

There are times when it still bothers me the next day.

The smell is not only a problem only at the moment of baking.

Temperature of seawater, moisture, and oil and

It goes from baking to processing.

Today, based on one mackerel

The difference in baking to reduce the smell

I summarized 7 things.

First let me tell you the criteria

Pre-prepared mackerel 1 piece 400g

It was based on the inside and outside.

The flesh of the fish becomes translucent

Until it easily splits

Please cook it enough.

1. Thaw in the refrigerator and discard the thawing water

Ingredients:

1 frozen mackerel

1 sealed container with a base

Seasoning:

No added salt

How to make it

Unwrap the frozen mackerel packaging.

Put it in a container with a base.

Slowly defrost in the refrigerator

Discard the thawed water that has collected on the floor immediately.

Rather than washing for a long time in running water

Just rinse the surface debris briefly.

The smell of thawing decreases, the smell of tuna

The savory taste becomes more distinct.

the core

Refrigeration thawing releases a lot of water

It's not good for food safety either.

2. Milk or lemon water only for 10 minutes

Ingredients:

1 cleaned mackerel

200ml of milk or 300ml of water

Seasoning:

Choose 1T of lemon juice

1/2t coarse salt

How to make it

If the fishy smell is strong, it's like tuna in milk.

Soak in the light lemon water for 10 minutes.

Quickly rinse in cold water after taking it out.

Remove the remaining liquid.

Don't add salt to sardines.

Only lightly fry raw mackerel.

The unpleasant smell becomes softer

The taste of the flesh remains.

the core

If you soak it in acidic water for a long time, the flesh will

You can retreat, so 10 minutes is enough.

3. Wipe out the moisture completely

Ingredients:

1 cleaned mackerel

3~4 kitchen towels

Seasoning:

Choose 1T of soju, a little pepper

How to make it

The inner vein and belly part of the tuna

Press it first with a kitchen towel.

The moisture on the surface of the shell and the flesh

Remove carefully with a new towel.

If you use alcohol, spread it very thinly.

Press the surface again.

The surface is crispy baked

It smells more pungent than rotten steam.

the core

If there is moisture left, the oil will splash out.

The moisture and smell spread more.

4. Only fans can pre-order first

Ingredients:

1 mackerel, 1 wide plastic fan

1t of edible oil

Seasoning:

Choose 1T of flour or starch

How to make it

After warming up the wide fan with medium heat for 1 minute

Coat the oil very thinly.

Keep the fire at medium brightness

Place the squid shell side down.

If you want crispness, use a fish that has been dried with water.

I smear the starch thinly.

The skin is crispy and the inside is

It cooks moistly.

the core

Instead of paper towels on the gas stove

Use the non-sticky fan as is.

5. Bake on medium heat from the skin side.

Ingredients:

1 prepared mackerel

1t of edible oil

Seasoning:

A little pepper

How to make it

Put the shell down

Cook for 5~6 minutes on medium heat.

If the edge of the skin turns more than half white

Flip it only once.

The body part should be in the mid-treatment phase for 4~5 minutes.

Cook it all the way to the inside.

The skin is crispy and the flesh is

It is soft and moist.

the core

If you flip it frequently, the skin will break.

The fan temperature keeps dropping.

6. Do not close the lid completely.

Ingredients:

1 grilled mackerel

1 fan lid

Seasoning:

Select 1 lemon piece

How to make it

If the oil splatters, put on the lid.

Open and cover diagonally for 2~3cm.

Leave room for the moisture to evaporate

It prevents the shark from cooking like it would.

In the last 1 minute, open the lid.

It evaporates surface moisture.

The flesh is moist but the skin is

It will remain without getting damp.

the core

When you close the lid completely, there is a pungent moisture.

It freezes inside the fan and spreads all at once.

7. Wipe the fan with oil before using the dishes

Ingredients:

Used fan and fish packaging material

Choose kitchen towel, baking soda

Seasoning:

1T vinegar, 300ml water

How to make it

After removing the octopus, fan's oil

First wipe with a kitchen towel.

The fish packaging and the remaining waste

Put it in a sealed trash bag.

Add water and vinegar to the pan and boil for 2 minutes.

Wash with detergent and ventilate.

Keep the taste of the food the same

Reduce the smell of leftover oil in the kitchen.

the core

You should wipe the pan before the oil hardens.

The sink doesn't smell as much.

Frequently asked questions

Does the air fryer smell less?

While closing the door and baking, the spread is small, but

There is a smell inside the basket and the device.

Please wipe off the oil after use.

Can I use vinegar instead of lemon?

About 1T of vinegar for 300ml of water

You can use it in a diluted form. Don't soak it for too long.

Is the mackerel too salty?

Soak it in cold water for 10 minutes and take it out.

Dry off the moisture completely and bake it.

Today, so that there is less squid smell at home.

7 things from grooming to fan organization

I organized it one by one.

Save it and next time start with the moisture.

Please wipe it carefully and bake it.

You smell like tuna

At which stage are you most concerned?

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