Many people wash fish with lemon juice to remove the fishy smell.
But according to cooking experts, there is another kitchen liquid far more effective — one that not only eliminates odor within minutes but also softens the flesh and enhances the natural sweetness of the fish.

This simple method takes just 5 minutes, yet few home cooks know about it.

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The Surprising Liquid That Beats Lemon: Milk

Milk — especially fresh cow’s milk — is considered one of the most powerful solutions for removing fishy odor.
The proteins in milk bind to trimethylamine, the compound responsible for the fishy smell, pulling it out of the fish tissue more effectively than lemon or vinegar.

When fish is soaked briefly in milk:

• the odor is neutralized

• the meat becomes softer and more delicate

• natural sweetness is enhanced

• the texture becomes moist rather than dry

This technique is widely used in professional kitchens, especially when preparing salmon, cod, basa, mackerel, and other strong-smelling fish.

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How to Use Milk to Remove Fishy Odor (5-Minute Method)

Step 1: Rinse fish lightly with clean water.
Step 2: Place the fish in a bowl and pour enough fresh milk to cover it.
Step 3: Soak for 5 minutes.
Step 4: Pat dry, season, and cook as usual.

Even a short soak works because milk penetrates the surface quickly and binds to odor-causing compounds.

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Why This Method Works Better Than Lemon

Lemon juice only masks the smell temporarily and can make fish firmer or tougher due to its acidity.
Milk, on the other hand:

• neutralizes odor at a chemical level

• softens muscle fibers

• keeps fish juicy during cooking

• leaves no sour taste

This is why many chefs prefer milk for delicate or premium fish.

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Bottom Line

While lemon is the traditional choice for cleaning fish, milk is the true “enemy” of fishy odor — removing unwanted smells in just minutes while improving texture and flavor.

For anyone who loves cooking fish at home, this simple trick can turn an ordinary dish into a restaurant-quality meal.