I remember dh cooking fresh sardines on the barbecue once on a hot summer day and a ball of pungent blue smoke hung over the bottom of the garden for about three days. (This type of process will prevent from releasing the fish smell.) Cook until they are golden brown, about 3-4 minutes. The smell of oily fish that is fried ie sardines, mackerel and sometimes salmon, does tend to be quite strong I agree ... .
If you want to avoid that lingering smell, all you need is a spoonful of creamy peanut butter. Don’t toss it out just yet. Work in batches, adding one layer of sardines to the pan at a time. The smell should dissipate right away.

You buy some fish at the store, toss it in the fridge, and forget about it for a few days—until a very distinct smell reminds you that it’s there.

Make sure to fry the sardines either medium crunchy or very crunchy, as preferred.

Sardines Simmered in Umeboshi and Ginger. Tips for when you are frying at home. More than 3 hours later, I was mortified to find out that I was still burping up an ungodly fish smell.

WHAT YOU WILL NEED: Omena (sardines) Tomatoes onion … I recently tried to do more with small canned fish. Active 7 years, 6 months ago.

I had a real craving for sardines simmered in umeboshi and ginger, so I decided to make a serious attempt at cooking this recipe that my mother taught me. In addition to methods for eliminating the smell of frying food, there are simple tips to follow to fry without smells. Great recipe for No Fishy Smell!

It is important to use an oil of good quality and above all "new", that is not used for previous fried food. Choosing and Storing Look for sardines that are clean-smelling and whole. Fry the sardines in 2 to 3 batches about 3 to 4 minutes each side, while interchanging the heat to medium and medium-low while in the process of frying.

I prefer to make the vinaigrette quite acidic. Viewed 5k times 3. Sardines without the nasty breath? When you open a can of sardines, salmon or tuna and it has a too-strong fish-oil smell, drizzle white vinegar on it—one-half tablespoon should be enough. When frying fish (or anything, really), it can stink up the house pretty fast. Let the vinegar sit for about five minutes, then drain it out. Any leftover smell should leave with the vinegar. Plate the potatoes smash them into an even layer. How to do it: Oil your fish and place it, skin side down, on a medium-low fire. Also this thing will help you limit the smell of fried food. Soft All the Way to the Bones! Despite the stigma, they're cheap and healthy and underutilized--what's not to love? Fry the sardines in oil for 6-7 minutes. Put the sardines over the potatoes. Use sardines without head or gut, make a wrapper big enough so that they do not pile up between them and do not prepare more than four or five per package.

Heat 1 ⁄ 2 cup (120 ml) of oil in a frying pan or cast iron skillet over medium heat.

The most surefire way to avoid fishy smells in the kitchen is to get out of the kitchen. Meanwhile, make a vinaigrette with red wine vinegar and the oil of the canned sardines (assuming they were packed in oil). Sardines rot faster than almost any other fish—it's all those omega-3s—so buy a bunch and eat them the day you find them because you never know when you'll see fresh sardines at the market again. Flip them over and fry them until they’re cooked through, about 3 minutes.

Today"s video is on cooking omena without the bad smell and the bitter taste that many people usually complain about. Ask Question Asked 9 years ago. You can put a little leek, carrot and chopped onion in the base, or a few slices of lime or lemon and spices and aromatic you prefer. Repeat until all the sardines are cooked.

Toss with parsley and fine julienned shallot and season to taste.