289330 Sat May 18 18:01:31 -0700 2002 15 27 General Chowhounding Topics 0 1565956 I don't cook fish nearly as often as I'd love to--my significant other loathes most seafood, alas--but when I do sauté fin-fish filets, the aroma lingers for 2-3 days all over our apartment. I was talking to a friend about this tonight, and she said that those smells are directly related to how fresh the fish is. I live in Manhattan, where I can get incredibly fresh fish all the time, and I always try to do so (the Union Square Greenmarket and Garden of Eden are superior sources). I'm sure it's true that older fish would smell up the place more vigorously, but what about the time I seared up some really fresh salmon--and the aroma wouldn't leave for 4 days? Any hints on reducing or eliminating the smell--before, during, and/or after cooking? Is roasting a better route in this regard? (I've never roasted fish in an apartment.) Any other pointers on which fish smell the least/most? Sat May 18 18:01:31 -0700 2002 0 Tom Steele 1 1565958 For this very reason, I usually cook fish on the charcoal grill, outside. However, I do still cook fish stock or saute fish occasionally, and I get major grief from my family about the smell. Here's how I deal with it-- always use the range-hood/exhaust fan on high and open a window. After cooking, immediately wash the pot/pan and take out any fishy trash. Wipe down the stove top, backsplash, wall, cabinets and floor adjacent to the stove, especially after frying- the oil sprays far and wide no matter how careful you are. There is an air-freshener spray that can be found at Trader Joe's and also some pet stores that is basically aerosalized citrus oil. It is a very powerful, pleasant natural orange aroma that seems to counteract lingering fish odors. It makes sense that citrus essence would work well-- haven't you heard the "household hint" to rub your hands with a cut lemon to get rid of fish or garlic smells? Sat May 18 18:19:08 -0700 2002 1565956 0 zora 2 1565961 Oh yes, do get rid of the packing that the fish came in right away. If I open even a package of chicken, rinse off the packaging in the sink, and hide it on the bottom of the trash can in the kitchen, under everything else, the Mrs. will still walk in to the kitchen and in that guilt inducing acusatory voice that wifes use so well on husbands, demand to know what the hell I have put in the garbage now. Sat May 18 18:43:55 -0700 2002 1565958 0 Chino Wayne 3 1565965 My wife and son have noses that would make your wife "green at the gills" with envy. They hate it when I cook fish in the house or even outside on the grill. Have you ever caught fish and cooked it a couple of hours later? My son and I fish for Rock Cod and I cook it the same day and freeze the rest immediately. The fresh OR frozen filets NEVER smell, unlike any other fish I've ever cooked. Must be the extreme freshness. Try the Queen of Hearts for light tackle, shallow water rockfish trips out of Princeton. They fish for rock cod, ling Cod, and cabezon, too. You'll never get it any fresher than if you catch it yourself. Queen of Hearts Fishing Half Moon Bay 510-581-2628 Sat May 18 19:41:41 -0700 2002 1565961 0 Ciaohound (Bob Savelli) 4 1565971 I think I am a little too far south of Half Moon Bay Bob, unless I am passing through sometime on one of our roadtrips, then maybe I can stop by and pick-up something to throw under the hood. Sat May 18 20:39:24 -0700 2002 1565965 0 Chino Wayne 1 1565960 I don't think roasting would help. I sautee, pan fry, broil and bake fish in the kitchen in our house only rarely, because when I do the Mrs. is VERY UNHAPPY for the next week, as the aroma lingers, regadless of my cooking method. The exhaust fan on the stove does not cut it, even when the sliding glass door that is adjacent is wide open. I have not tried running the A/C full blast, but suspect that would just spread the aroma throughout the house faster. You might try simmering some lemon and vinegar in water on the stove during and after. I have simmered vanila and water on the stove in our previous house when it was being shown by realtors, trying to make it feel/smell nice and homey. Man I love fish, but it is usually not worth getting the Mrs. riled up. Of course I could always go outside and broil it on the Webber, but that would entail carrying out some charcoal and then the Mrs., for some womanly reason, would expect me to clean the Webber grill so that it is ready for an operating room. And that is just too much trouble. Sat May 18 18:40:34 -0700 2002 1565956 0 Chino Wayne 1 1565962 Unfortunately.this has more to do with your stoves' ventilation system than anything.It makes me crazy when I wake up in the middle of the night amidst the stench of salmon grease,and I don't cook it at home anymore.Fans,open windows,and oven roasting don't help.Avoid as much high heat and smoke as possible,clean up,and take the garbage out!That's the best that I can offer. Sat May 18 18:44:08 -0700 2002 1565956 0 M.K. 1 1565967 Dear Apartment Dweller, While cooking drape a temporary cloth covering over the doorway leading to the main dwelling, this will keep the noxious odors confined to the kitchen. Get a fan and have it exhaust out the window to clear out the smell. Enjoy. Paul Sat May 18 20:05:05 -0700 2002 1565956 0 Nelson87 1 1565983 While fish odors do linger a while in my kitchen, it's not for days. Generallly gone by the next morning. I can only figure it's because there's a BIG window in my tiny kitchen which I always open when I'm cooking. Too warm otherwise, even in winter. Like others, I clean up and get the fish garbage out immediately. And I've found there's virtually no lingering odor when I steam fish. Perhaps it's because it's covered during the cooking process or some other chemical reason I couldn't begin to fathom. Sat May 18 22:21:01 -0700 2002 1565956 0 Dee Gustay 1 1565987 Try one of those outdoor propane burners. It is the best single household investment I ever made. I no longer fry or stir-fry anything in the house. I prep all my seafood outside and clean up with a garden hose. It has a much better flame than the kitchen stove and it takes about six months to burn up a 20-pound tank of propane. No indoor heat, no lingering funk, no messy kitchen and if you spill something; so what? Sat May 18 23:33:50 -0700 2002 1565956 0 flavrmeistr 2 1566036 Unfortunately, that kind of outdoor cooking is basically illegal in most of Manhattan. There are even laws governing outdoor cooking on balconies and rooftops. It's one of the aspects of life that have to be forsaken if you choose to live here, along with space. (On the other hand, most of us don't need or want cars, which is a major advantage. And the people here are endlessly fascinating.) If only I had a window in my kitchen, and if only my kitchen weren't basically in the same room as the living room. On the other hand, the apartment is relatively large with very high ceilings, and I do get good cross ventilation. I guess I'm left with needing to get SUPER fresh fish, cleaning up thoroughly, and taking out the garbage. I also have some of that citrus air freshener, and I'll put that to work. If I'm sautéeing, I'll use a "splatter screen," and boil up some sliced lemons afterward. Thanks for all the pointers. You hounds are the best! Sun May 19 13:08:26 -0700 2002 1565987 0 Tom Steele 3 1566053 Illegal to cook out in Manhattan? Unbelievably harsh, mi amigo. Who could impose such tyranny? Was it a Guiliani thing, or what? Sun May 19 15:05:09 -0700 2002 1566036 0 flavrmeistr 4 1566062 No, it's an EPA and fire issue. People were getting tipsy and causing serious smoke problems for their neighbors--and in Manhattan, your neighbors tend to be ubiquitous and many. There are designated barbecuing areas in some of the parks, but not all, and your balcony or rooftop HAS to be X number of feet away from any window in order for you to be allowed to barbecue legally. That said, plenty of people ignore the law completely and get away with it. But I really don't have anywhere I can grill outdoors unless I bike over to the East River, which isn't THAT big of a deal. Instead, I've learned to grill stovetop and broil anything too smoky. The results are excellent, but I sure miss grilling outside over charcoal. Whenever I get out to Lakeside, Ohio, where I'm from, the first thing I do is score a couple of steaks and grill them up. Only one problem: there is NO Prime steak for sale out there. In some ways, when all is said and done, we New Yorkers are incredibly spoiled. Sun May 19 17:21:06 -0700 2002 1566053 0 Tom Steele 1 1566011 Leave a soup dish with about 1/2 " of vinegar in it open in the room. It's amazing how it gets rid of odors. Sun May 19 08:29:12 -0700 2002 1565956 0 Gene 1 1566052 Citrus and clove oils are very helpful in eliminating kitchen smells. I simmer a few cloves in a saucepan for 15 - 20 minutes after cooking is done. You could also try this with citrus peel instead. Or get an essential oil heater and use clove or citrus oils in it. I am definitely going to try the vinegar trick next time, though... Sun May 19 14:56:42 -0700 2002 1565956 0 amy3 1 1566106 The best odor eliminator is the Lampe Berger, an oil burning lamp with a catalytic converter. I discovered these about 2 years ago and use mine all the time after cooking anything with an odor that would linger (fish, lamb, certain vegetables). Unfortunately, they're expensive ($65. for the smallest size, although size doesn't matter) and the oil refill is also expensive ($20. per bottle). But it only needs to be lit for a few minutes to do its thing. I found mine at Clary & Co., a store on Bleeker betw. Charles and Perry, east side of the block. Mon May 20 10:30:29 -0700 2002 1565956 0 JoAnn S