Often Overlooked Spices That Eliminate Fishy Odors and Enhance Natural Sweetness

Perilla seeds are often forgotten in fish dishes, yet they play a surprisingly important role in neutralizing the characteristic fishy smell. With their gentle, warm aroma, perilla seeds release a subtle fragrance when simmered with fish, helping the dish taste cleaner, lighter, and more pleasant.

Whether you are preparing braised fish, steamed fish, or fish soup, adding just a small amount of perilla seeds from the beginning allows the fish to absorb their aroma evenly. This helps preserve the fish’s natural sweetness while removing unpleasant odors. That is why many freshwater fish such as carp, grass carp, or tilapia taste noticeably better when this humble spice is included.

Cardamom – The Aromatic “Lock” That Traps Fishy Smells

Cardamom has a cool, penetrating aroma that effectively masks strong fish odors. For fish with a particularly intense smell—such as carp, grass carp, or silver carp—just a few cardamom pods in the pot can make a clear difference.

Beyond its deodorizing ability, cardamom adds a warm, comforting fragrance that makes the dish feel more complete and balanced. It enhances depth without overwhelming the fish, allowing cooks to use fewer additional seasonings. This makes cardamom especially suitable for braised fish or fish hotpot, where a rich yet clean aroma is essential.

Galangal – Spicy Warmth That Awakens the Palate

Galangal is a familiar herb in Vietnamese cuisine, commonly used in braised, stewed, or grilled fish dishes. Its distinctive spicy heat helps eliminate muddy or earthy odors often found in freshwater fish.

More than just a deodorizer, galangal helps retain the fish’s natural sweetness while boosting aroma and stimulating the appetite. Fish that live in muddy environments can taste significantly cleaner and more appealing when cooked with galangal. When combined with perilla seeds or cardamom, galangal adds complexity and depth, making the dish noticeably more flavorful for everyone at the table.

White Pepper – Gentle Heat, Delicate Fragrance

Unlike black pepper, which has a stronger and sharper aroma, white pepper offers a softer heat and milder fragrance, making it ideal for fish dishes. When added to simmering fish, its gentle spiciness blends with the fish’s natural sweetness, creating a warm and comforting flavor—especially enjoyable on cooler days.

White pepper also helps balance the overall seasoning, enhancing other spices without overpowering the fish itself. Just a few grains are enough to make the dish more fragrant and satisfying.

Cooking Fish with the Right Spices Preserves Natural Sweetness Without Odor

The key to using these four spices effectively lies in both timing and quantity. The stronger the fish odor, the more warming spices are needed to counterbalance it. The ideal moment to add them is at the very beginning of cooking, allowing their aromas to infuse the broth and penetrate the fish flesh evenly.

When seasoned properly, fish dishes are not only fragrant but also retain their natural sweetness, offering rich flavor without any lingering fishy smell. A well-seasoned pot of braised or stewed fish becomes both nourishing and deeply comforting.

Creative Combinations for Even Better Flavor

In addition to these four core spices, cooks can experiment with kaffir lime leaves, shallots, or a splash of high-quality fish sauce to enhance flavor further. However, the foundation remains perilla seeds, cardamom, galangal, and white pepper. When used correctly, these spices do more than eliminate fishy odors—they create a signature aroma that makes fish dishes flavorful without relying on heavy or complicated seasoning.

With these simple yet effective tips, cooking fish no longer has to involve worrying about unpleasant smells. Just a few carefully chosen spices can transform your everyday fish stew or braise into a fragrant, rich, and irresistible dish that everyone will enjoy—and ask for seconds.