Combatting kitchen odours: Citrus secrets for frying fish

Frying fish doesn’t have to be associated with an annoying smell. By using proven methods, such as properly preparing the fish, using additives that absorb odours, and employing the right kitchen equipment, you can significantly reduce unpleasant aromas. Some recommend soaking the fish in milk, while others suggest adding a potato to the oil in the pan. However, if you have your own method of seasoning the fish and making fries on a different occasion, opt for simpler solutions.

To minimize the smell when frying fish, choosing the right fish is crucial. Fresh fish smell less intensely than those stored for a long time. Always pay attention to the appearance and smell of the fish before purchasing. Fresh fish should have shiny scales, clear eyes, and firm flesh. The type of fish also matters. Fatty species such as salmon or mackerel can emit stronger odours when fried. It’s advisable to choose fish with lower fat content, such as cod, hake, or trout, which are less aromatic. But what if it still smells in the kitchen?

I have citrus fruits on hand when preparing fish, particularly for a "Friday classic" dinner. Specifically, lemon or orange peels. These citrus fruits emit a pleasant fragrance that effectively masks and neutralizes the fish smell. You can use two tricks here. The first is to grate a generous amount of peel and add it to a candle, then light it. The hot wax will enhance the scent. The second method is to heat the grated peels in a pan with a small amount of water. These simmered citrus peels will fill the kitchen and beyond with a pleasant aroma.