Chapter 205 Racking One's Brains Only Makes a Fish Lose Its Fishiness

If he was right, this was no ordinary fish.

Although such a large quantity of grass carp couldn’t possibly be wild, this fish was still very different from a typical farmed one.

The intensity of the fishy smell is related to the concentration of trimethylamine.

Freshwater fish raised on commercial feed develop a very distinct fishy taste.

The fishy smell comes from trimethylamine, a substance produced as fish protein metabolizes and decays. Trimethylamine is a liquid that dissolves easily in water.

Fish that eat synthetic feed grow rapidly, and their accelerated protein metabolism produces more trimethylamine, which is why they taste so much fishier.

The higher the density of fish in the water, the higher the concentration of trimethylamine becomes.

This trimethylamine in the water is then reabsorbed by the fish.

This is why many people feel that wild fish taste better and sweeter than farmed fish and have a less pronounced fishy smell.

In the wild, fish density is very low, which means the trimethylamine content in the water is also very low and doesn’t affect the quality of the meat.

However, it’s not too difficult for fish farmers to avoid this problem.

Trimethylamine can be broken down by the fish’s own body, but this process takes time.

You just need to take these farmed fish from the reservoir or fishpond ahead of time, place them in a separate pool with fresh, flowing water, and have them fast for a period.

As long as they don’t eat, the fish can’t produce any new trimethylamine, so the concentration within their bodies will quickly decrease.

Of course, while this fasting method can reduce the fishiness of the meat, it also causes the fish to lose weight rapidly and extends the time before they can be sold.

Furthermore, without a suitable facility, the cost of fresh, flowing water alone is a significant expense.

For profit-driven businesses, most are unwilling to go to such lengths.

This Mandengdeng Restaurant either has a dedicated, high-quality supplier, or it has its own fishery where it can carry out this fasting process.

Otherwise, it would be impossible to obtain such a stable supply.

Of course, aside from fasting the fish, there was another, more important procedure: bleeding the fish beforehand.

While eating the fish just now, Li Xiao had noticed distinct bleeding cuts near its tail and neck.

In fact, the practice of bleeding fish is usually reserved for preparing freshwater fish sashimi.

Chefs bleed the fish before preparing sashimi to reduce the fishiness of the meat.

Li Xiao never expected such a technique to be used on a steamed fish. It was truly unconventional.

However, he quickly realized why the chefs here would have such a brilliant idea. Shunde-style raw fish sashimi was already quite famous.

It wasn’t that strange for local chefs to come up with such a method.

As he slowly swallowed the piece of fish, the system’s notification sounded in his ear.

[Congratulations, you have lit up the 78th entry in your Food Guide.]

[The gourmet food entry you lit up is: Steamed Grass Carp with Oil and Salt]

[Food Rating: 93 [Excellent]]

[As the food rating is Excellent, the reward is multiplied by 4.]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a recipe reward: Recipe for Steamed Grass Carp with Oil and Salt]

……

Li Xiao compared it with the recipe from the system and a smile appeared on his face. The preparation method for this fish was exactly as he had suspected.

Seeing that many people in the chat were still complaining that the fish must be very fishy, Li Xiao immediately explained the cooking method he had figured out.

The crowd hadn’t expected that a simple steamed grass carp could involve such a complicated process, even requiring it to be fasted for over a month in advance.

Just as everyone was marveling at this, the final dish was brought to the table.

The eel rice was served in a clay pot. The waitress used a cloth to lift the lid, and a fragrant cloud of white steam instantly filled the air.

The first thing that caught the eye was the dish’s unique presentation.

The ingredients in the clay pot were layered so thickly they completely covered the rice underneath.

Although their eel rice wasn’t cheap, they were certainly generous with the ingredients.

The preparation of the eel was very meticulous. After being deboned, the flesh maintained its complete form and delicate texture.

The deboned eel was cut into long, thin strips. This technique avoided damaging the muscle fibers as much as possible, giving it a more tender and resilient texture when eaten.

A small handful of chopped scallions was sprinkled over the surface of the eel, giving the colors a fresh look.

The waitress picked up a rice paddle and skillfully began to mix the ingredients with the rice below. As she stirred, the already rich aroma grew even more enchanting.

After mixing the rice and eel evenly, the waitress deftly served a bowl for Li Xiao and another for Zhou Shishi before leaving.

Inhaling the mixed aroma of rice and eel, Li Xiao closed his eyes in enjoyment.

He placed the bowl in front of the camera.

“This half-hour wait was worth it. It’s their signature dish for a reason. Just the color and aroma are enough to make my mouth water.”

“Everyone, look how firm this eel meat is.”

“Let me be the first to taste it for you all and see how good it really is.”

In the livestream chat:

“My God, that’s so much eel meat!”

“The eel is packed so densely, it’s making me drool just looking at it!”

“Holy crap, deboned eel! Isn’t every bite going to be pure meat??”

“That eel rice looks so fragrant.”

……

Every piece of eel was meticulously marinated, allowing it to retain its original fresh flavor while absorbing the essence of the seasonings.

Under the high heat of the clay pot, the eel became even more tender. Every bite was filled with the delicate freshness of the fish and the subtle aroma of the marinade.

The clay pot rice itself was also a masterpiece.

The rice grains, slow-cooked to perfection, had a golden hue. Each grain was distinct, chewy yet soft.

After absorbing the juices from the eel, the rice became incredibly savory and sweet.

The rice at the bottom, in contact with the hot clay pot, formed a fragrant, crispy crust, providing a completely different textural experience.

As he tasted it, the first thing that captivated Li Xiao was the exquisite flavor of the eel.

The tender eel and the fragrant, soft rice were a perfect match. With every mouthful, he could feel the complex yet harmonious interplay of flavors between the eel and the rice.

The seasoning was perfectly balanced; the chef had managed to highlight the eel’s freshness without masking the original flavor of the rice.

When he got to the crispy rice crust at the bottom, Li Xiao’s taste buds were awakened once more.

That crispy crust, in stark contrast to the soft rice and tender eel, made the dish’s textural layers even richer, leaving a lasting impression.