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Mar 11, 2008 10:17 AM

Cooking fish without the fish smell

Ever since we moved to our new home, my wife has been afraid to cook fish(mostly trout or salmon)because it leaves the whole house smelling like fish. We run the exhaust fan the whole time but it doesn;t help.

Any suggestions on what will help? Should we try a griddle, or a George Foreman grill? I miss my fish, and there aren't many good seafood restaurants around, Thanks

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  1. I think poaching keeps the smell of the cooking fish pretty well contained.

    Also, you can sometimes remove some of the fishiness from a less-than-perfectly-fresh filet by soaking it in milk for a half hour prior to cooking it.

    1 Reply
    1. re: lmoy

      you need to use Odor Absorbing Splatter Screen. you'll be glad you did

    2. Cook them outside maybe?...Grilled salmon is excellent. So is Tuna, So is Swordfish,
      Tilapia maybe....You get the idea..

      1 Reply
      1. re: Uncle Bob

        This is really the best way to cook fish. One of my favorites is salmon that is really "baked" on the grill.

      2. Cooking fish without the skin helps, The less oily the fish the less fishy the smell when you cook it. In other words, more delicate white fish will have less fishy smell than mackerel or trout. I think Lmoy is right about poaching and steaming keeping the fish smell down. Also, the fresher the fish, the less fishy the smell. Happy cooking!

        1 Reply
        1. re: Homero

          I agree with Homero. Fresh seafood smells like the sea and should not be "fishy smelling." I regularly steam whole fresh fish and have no problems.

        2. If after cooking, you do have a fishy smell, put a pot of water and white vinegar on the stove and let simmer until the smell goes away. My mom does this and swears the vinegar steam absorbs the odors.

          I learned on this board to just keep a dish of vinegar by the stove when frying, and I do that regularly because it's less work.

          I think a griddle or George Foreman would be worse than baking or broiling, and the same as pan frying. I agree poaching would be perfect, or maybe en papillote (sp?).

          1. I had the same issue in my apt. For salmon, I use the oven broiler now and love it. Same texture (if not better) as pan frying but minus the stink. Just place fish over a foil lined cookie sheet (or oven proof pan), seasoning, little drizzle of oil and in less than 10 mins a great peice of fish.

            I wouldn't use the GF grill as it will cause the same smelly problem.