Cook sea cucumber for a while to remove fishiness. 煮海参片刻以除去腥味。
It is different from old ginger that we use commonly to wipe off fishiness. 所以就派生出许许多多的同学聚会。
Sour, sweet, bitter, spiciness and fishiness numb our taste bud so that we cannot taste the light sweet. 酸、甜、苦、辣、腥等麻木我们的口味、舌蕾，再也品尝不出清淡的香甜。
Shark's Lip defrost completely and blanche with ginger water to remove fishiness. 鱼唇丝解冻后再以姜片出水，可辟除腥味。
To remove fishiness from frozen conch, cook it with sliced ginger and sectioned spring onion in a saucepan of boiling water for 3 minutes. 如觉得螺片有腥味，可先煲滚一锅水，下姜片及段，待水滚后，放入急冻螺片，煮约3分钟便可以辟除腥味。
Fishiness can be reduced if you deep fry the fish before adding to soup. This way its meat will not easily fall apart while cooking. 怕腥的朋友可把鱼先煎至两面稍微金黄后再煮汤，除去腥外，煮汤时鱼肉较不易散。
