When cooking fish, you still stupidly smoke "fishy line"?
I also forgot to listen to who said, when I cook carp, I always carefully open the two sides of the fish, so that the body of the fish is pulled out of the two "fishy lines". If you break this line, you are always worried about the fish when you stew the fish. But today I read a popular science article and said: This thing that is pulled out of the fish has nothing to do with the fishy and not fishy. This is embarrassing.
The article said that the fishy smell mainly comes from the mucus on the fish, as well as the black membrane in the belly of the fish, which should be cleaned up. As for this thread should be the main nerve line of the fish.
After smoking fishy lines for half a lifetime, he also told the child to remember. Am I mistaken, or is this article a pseudo-popular science?
