Remove This One String to Eliminate Fishy Smell — A Simple Cooking Secret Many People Miss

Many people complain that fish smells unpleasant no matter how carefully it is cooked. In reality, the problem often comes from one overlooked part of the fish that should be removed before cooking.

According to chefs and food experts, a thin bloodline or string running along the backbone of the fish is the main source of the strong fishy odor.

What is this “string” inside fish?

This string is commonly known as the bloodline. It contains residual blood and connective tissue that oxidizes quickly, producing the characteristic fishy smell when heated.

Simply washing the fish is not enough, because the bloodline is embedded inside the flesh and does not rinse away with water.

How to remove it properly

After cleaning and cutting open the fish:

• Locate the dark red or brownish line along the backbone

• Gently scrape or pull it out with a knife or tweezers

• Rinse the fish briefly with clean water

This step takes less than a minute but makes a noticeable difference in taste and aroma.

Why removing the bloodline matters

When left intact, the bloodline:

• Intensifies fishy odor during cooking

• Affects the natural sweetness of the meat

• Can make even fresh fish taste less appealing

Once removed, the fish becomes cleaner-tasting, lighter, and more fragrant, regardless of whether it is fried, steamed, grilled, or braised.

Professional chefs always do this

In professional kitchens, removing the bloodline is standard practice, especially for freshwater fish. It allows seasonings to penetrate better and helps the fish retain its natural flavor.

Conclusion

If your fish dishes never taste as good as expected, the solution may be surprisingly simple. Removing the bloodline before cooking can transform the flavor, reduce odor, and make every fish dish more enjoyable.

Sometimes, great cooking isn’t about adding more spices — it’s about removing the right thing.