How to wash bacon, fish, shellfish

August 31, 2025

To properly remove the salt from bacon, simply rinsing it with clean water is not effective. Instead, using a saltwater solution is more efficient. The concentration of the saltwater should be lower than the salt content in the bacon itself. By soaking and rinsing the bacon multiple times, the excess salt gradually dissolves into the water, making the final dish less salty and more flavorful. This method ensures that the bacon retains its texture while reducing the saltiness to a more palatable level. When washing shellfish like oysters, snails, or clams, it's best to soak them in water first before placing them in a container with a metal object, such as a chopper. This helps the shellfish expel any dirt or sand, typically taking around 2 to 3 hours. For live loaches, putting them in clear water and adding a few drops of vegetable oil will cause them to release dirt from their bodies within about a minute. When cleaning yellow fish, there's no need to open the belly. Instead, use two chopsticks to insert them through the fishâ€™s mouth and into the belly area. Gently twist and pull to remove the internal organs, then rinse thoroughly. This technique keeps the fish intact while effectively removing the entrails and any unwanted residue. In general, simply rinsing salted meat with water isn't enough to remove all the salt. The most effective way is to use a saltwater solution with a lower salt concentration than the meat itself. Repeating this process several times allows the salt to gradually dissolve and be removed. In the end, the meat can be cooked with just a light touch of salt, ensuring a better taste and texture. This method is especially useful for preserving the flavor while reducing excessive saltiness.
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