Super Quick Video Tips: Removing Fishy Smells From Fresh Seafood
Super Quick Video Tips: Removing Fishy Smells From Fresh Seafood is a easy American recipe that serves 4. 135 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 26 min | Cook: PT0M | Total: 31 min
Cost: $6.19 total, $1.55 per serving
Ingredients
- 1 cup Whole Milk (cold, preferably whole milk for best binding)
- 1 lb Fresh Firm Fish or Shellfish (firm flesh, skin shiny, not slimy; any white fish, cod, halibut, shrimp, or scallops work)
Instructions
Inspect the seafood
Check that the fish or shellfish is firm, the skin is shiny, and there is no slime; this confirms it is fresh and safe to use.
Time: PT2M
Place seafood in a bowl
Arrange the seafood in a single layer in a mixing bowl large enough to hold the milk.
Time: PT1M
Add milk
Pour cold whole milk over the seafood until it is completely submerged (about 1 cup per pound).
Time: PT1M
Soak the seafood
Let the seafood sit in the milk for exactly 20 minutes.
Time: PT20M
Drain and pat dry
Using tongs, lift the seafood out of the milk, discard the milk, and pat each piece dry with paper towels.
Time: PT2M
Proceed to cooking
Season and cook the seafood as desired—grill, sauté, bake, or poach.
Time: PT0M
Nutrition Facts
- Calories
- 135
- Protein
- 20 g
- Carbohydrates
- 2 g
- Fat
- 3 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Pescatarian, Low-Carb
Allergens: Milk, Fish or Shellfish
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, non‑dairy milk (may be less effective)
- Instead of Fresh Firm Fish or Shellfish: any other fresh fish or shellfish
Equipment Needed
- Mixing Bowl
- Measuring Cup (optional)
- Tongs (optional)
- Paper Towels (optional)
- Colander (optional)
Critical Steps — Do Not Skip
- Soak the seafood in milk for the full 20 minutes.
- Pat the seafood completely dry before cooking.
Chef Tips from the Video
- For extra flavor, add a pinch of salt to the milk before soaking.
- If you prefer a dairy‑free method, a brief soak in a light brine (1% salt water) can also reduce odor, though milk is most effective.
Troubleshooting
The fish still smells fishy after soaking.
Extend the soak to 30 minutes and ensure the fish was fully submerged. Use fresh, cold milk and verify the fish was fresh to begin with.
The fish becomes mushy.
Do not exceed 30 minutes of soaking; also keep the milk cold and avoid using ultra‑pasteurized milk which can be thinner.
Milk spills and creates a mess.
Place the bowl on a tray or use a shallow container to contain any overflow.
Storage
Refrigerator: Use within 24 hours; keep in an airtight container.
Freezer: Do not freeze after milk soak; freeze raw seafood before soaking if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- You can soak the seafood up to 30 minutes ahead of cooking; keep the bowl covered and refrigerated.
- If you need to prepare further ahead, soak, pat dry, and store the seafood in a sealed bag in the fridge for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of using milk to remove fishy odor in American seafood preparation?
In American coastal cooking, especially in New England, dairy has long been used to mellow strong seafood flavors. The milk soak technique was popularized in home kitchens as a simple way to make fish more appealing to families who might be sensitive to the natural fishy smell.
What are the traditional regional variations of milk‑soaked seafood in United States cuisine?
In the Northeast, whole milk is favored for its richness, while in the South some cooks add a splash of buttermilk for a tangier profile. In the Pacific Northwest, a light skim‑milk soak is sometimes used to keep the fish lean.
How is milk‑soaked fish traditionally served in American cuisine after the odor‑removing step?
After the milk soak, the fish is typically seasoned simply with salt, pepper, and lemon, then grilled, pan‑seared, or baked. The clean flavor lets the natural sweetness of the seafood shine, often accompanied by butter‑based sauces or fresh herb garnishes.
What occasions or celebrations is milk‑soaked seafood traditionally associated with in American culture?
The technique is common for holiday meals such as Thanksgiving or Christmas when families serve baked cod or shrimp dishes, and for summer barbecues where grilled fish is a centerpiece. It helps ensure the dish is appealing to guests of all ages.
How does milk‑soaked seafood fit into the broader American seafood cuisine tradition?
American seafood cuisine values freshness and simplicity. The milk soak aligns with that philosophy by enhancing the natural taste without adding heavy sauces, allowing the seafood to pair well with classic sides like corn succotash, coleslaw, or roasted vegetables.
What are the authentic traditional ingredients for milk‑soaked seafood versus acceptable substitutes?
The authentic ingredient is cold whole milk, which binds trimethylamine effectively. Acceptable substitutes include 2% milk or a brief brine, though they may be slightly less efficient at odor removal.
What other American dishes pair well with milk‑soaked fish or shellfish?
Milk‑soaked fish pairs beautifully with classic American sides such as lemon‑herb roasted potatoes, corn on the cob, coleslaw, or a light summer salad with vinaigrette.
What makes milk‑soaked seafood special or unique in American cuisine?
The method is unique because it uses a common household ingredient—milk—to chemically neutralize trimethylamine, delivering a cleaner flavor without altering the fish’s texture. It’s a quick, inexpensive hack that many home cooks rely on.
What are the most common mistakes to avoid when making milk‑soaked seafood?
Common errors include soaking for too long, which can make the fish mushy, and not fully submerging the seafood, which leaves pockets of odor. Also, failing to pat the fish dry will cause excess moisture during cooking.
Can I make milk‑soaked seafood ahead of time and how should I store it?
Yes, you can soak up to 30 minutes ahead and keep the bowl covered in the refrigerator. After soaking, pat the fish dry and store it in an airtight container in the fridge; use within 24 hours for best quality.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking recipes and techniques, providing detailed explanations, equipment reviews, and foolproof methods for home cooks.
What is the cooking philosophy and style of the YouTube channel America's Test Kitchen?
The channel emphasizes reproducible results through precise measurements, controlled experiments, and clear step‑by‑step instructions, aiming to demystify cooking and make reliable recipes accessible to cooks of all skill levels.
Last updated: September 6, 2026
