黄骨鱼是一种常见的淡水鱼类，它具有独特的味道和风味。然而，有时在烹饪过程中，黄骨鱼会散发出一种腥味，让人感到不舒服。那么，为什么黄骨鱼在煮熟后会有腥味呢？

首先，黄骨鱼属于淡水鱼类，它们在自然环境中生活，摄取的营养来源主要是水中的浮游生物和植物。由于水质的不同和环境的变化，黄骨鱼摄入的食物可能会有一些异味物质，这些物质会被吸收到鱼体内部。

其次，黄骨鱼的体内含有一种叫做胆固醇氧化酶的酶类物质。当黄骨鱼被杀死后，这种酶就会开始作用，将鱼体中的胆固醇氧化成一种叫做胆酮的物质。而胆酮正是导致鱼肉产生腥味的元凶之一。

此外，在烹饪过程中，黄骨鱼的蛋白质也会发生变化。高温会导致蛋白质的构造改变，从而释放出一些气味较重的化合物，加剧了腥味的产生。

那么，如何去除黄骨鱼的腥味呢？

首先，可以在烹饪之前将黄骨鱼用清水浸泡片刻，这样可以帮助去除一部分异味物质。

其次，可以使用一些辅料来中和鱼的腥味。例如，在烹饪过程中加入一些姜片、香菜或者葱段等调料，可以有效地减轻腥味的影响。

此外，烹饪时可以选择一些搭配性好的食材。例如，在炖黄骨鱼时加入一些酸味食材，如番茄、柠檬等，可以中和腥味并提升口感。

最后，烹饪时间也是影响黄骨鱼腥味的因素之一。煮黄骨鱼的时间不宜过长，以免蛋白质变性过度，释放出更多的气味物质。

总之，黄骨鱼煮得有腥味主要是由于其摄取的食物、体内的酶类物质以及蛋白质的变化所致。通过浸泡、加入调料、选择搭配食材和控制烹饪时间等方法，可以有效地减轻和消除黄骨鱼的腥味，让它成为一道美味的佳肴。

Yellow croaker is a common freshwater fish with a unique taste and flavor. However, sometimes during the cooking process, yellow croaker emits a fishy odor that can be unpleasant. So, why does yellow croaker have a fishy smell after being cooked?

Firstly, yellow croaker belongs to freshwater fish species that live in natural environments and mainly feed on plankton and plants in the water. Due to differences in water quality and environmental changes, the food ingested by yellow croaker may contain some substances with off-putting odors, which are absorbed into their bodies.

Secondly, yellow croaker contains an enzyme called cholesterol oxidase. When the fish is killed, this enzyme begins to act, converting the cholesterol in the fish's body into a substance called cholestenone. Cholestenone is one of the culprits responsible for the fishy smell in the fish meat.

Additionally, during the cooking process, the protein in yellow croaker will undergo changes. High temperatures cause structural changes in proteins, leading to the release of compounds with stronger odors, exacerbating the fishy smell.

So, how can we remove the fishy smell from yellow croaker?

Firstly, you can soak the yellow croaker in clean water for a while before cooking. This can help remove some of the odor-causing substances.

Secondly, you can use some seasonings to neutralize the fishy smell. For example, adding ginger slices, cilantro, or scallion during cooking can effectively reduce the impact of the fishy smell.

Furthermore, choosing complementary ingredients is also helpful. For example, when stewing yellow croaker, adding acidic ingredients such as tomatoes or lemons can neutralize the fishy smell and enhance the taste.

Lastly, cooking time is another factor that affects the fishy smell of yellow croaker. Cooking the fish for too long may lead to excessive denaturation of proteins and the release of more odor-causing substances.

In conclusion, the fishy smell in cooked yellow croaker is primarily caused by its diet, enzymes within the fish's body, and changes in proteins. By using soaking, adding seasonings, selecting complementary ingredients, and controlling cooking time, we can effectively reduce and eliminate the fishy smell, making yellow croaker a delicious dish.