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, it's better to soak the meat in a saltwater solution. However, the concentration of this saltwater should be lower than the salt content already present in the bacon. By soaking and rinsing the meat several times, the excess salt gradually dissolves into the water. Eventually, the bacon will have just the right amount of salt, making it ideal for cooking with a light, salty flavor. When cleaning shellfish like oysters, snails, or clams, it's best to soak them in water first before placing them in a container with a sharp object such as a knife or metal tool. This encourages them to expel any dirt or sand, usually within 2 to 3 hours. For live loaches, place them in clean water and add a few drops of vegetable oil. Within a minute, they will start to release the dirt from their bodies. When washing yellow fish, there's no need to open the belly. Simply use two chopsticks to insert them into the fishâ€™s mouth and gently push them into the belly. By pulling out the intestines and stirring them, you can easily remove the internal organs and wash them thoroughly. The common practice of rinsing salted meat with plain water often fails to remove the salt effectively. The correct method involves using a saltwater solution to rinse the bacon. The salt concentration in the solution should be lower than that of the salted meat itself. After multiple rinses, the salt on the surface of the bacon will dissolve into the water, leaving it with a more balanced and pleasant taste when cooked. This technique ensures that the bacon is neither too salty nor too bland, offering a better culinary experience.
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