1.将活鱼泡在盐水里约1小时,腥味即除。水和盐的比倒是2.5公斤水放25克食盐。2.如果鱼已死,先用盐水浸泡2小时,然后剖肚洗净放在凉水中,再往水里倒入少量醋和胡椒粉或月桂,腥味可除。3.鲤鱼、草鱼两侧皮内各有一条似白粗线样的筋,腥味特别重,应该抽掉。抽筋方法:在鱼鳃后及鱼尾前1寸处,各横切一刀至脊骨,用刀从尾部向鳃部平拍,白筋头便从刀口处冒出,用手指捏住白 1. The living fish bubble in the brine about 1 hour, the smell that is removed. Water and salt ratio than 2.5 kg of water put 25 grams of salt. 2. If the fish is dead, soak in salt water for 2 hours, then wash the belly and wash it in cold water, then pour a small amount of vinegar and pepper or laurel into the water to remove the smell. 3. Carp, grass carp on both sides of the skin each have a thick white like tendon, particularly heavy smell, it should be removed. Cramp method: fish gills and 1 inch before the fish tail, each cross-cutting a knife to the spine, with a knife from the tail to the gills flat film, white tendon from the edge of the mouth, pinch white with your fingers