The secret to marinating delicious fish, soaking in spices, removing all fishy smell, making the meat sweet in any dish

Before marinating, you need to pay attention to cleaning the fish:
Fresh sea fish with crimson gills, clear eyes, and a solid, elastic body are the best to choose. Before chopping and marinating, you should wash the fish in salt water, remove all of the gills, and remove any fish blood.
Along with the fishy scent of the fish, river fish also have a fishy smell of the mud. The fish won’t smell fishy after processing if you wash it in salt water or apply salt on it.
Scales and skin must be removed from snakehead fish. Keep an eye out for the two fishy scales close to the fish’s head; you need to remove them together with the fishy vein close to the fish’s spine.
Tips to marinate fishes

Depending on the dish, when marinating fish, you can marinate it with a few drops of lemon to help remove the fishy smell.
Ginger can help eliminate the fishy scent when making some fried foods with fish sauce or sweet and sour sauce (such as fish porridge, fried mackerel with sweet and sour sauce, and fried catfish with ginger fish sauce).
When preparing braised fish meals, be sure to marinate the fish in caramel and spices so that the flavor can seep into the fish. Don’t stir or mix too much when you first start braise, and don’t let the fish braising liquid boil too much because that can easily break the fish apart.
As soon as the fish is cooked, remove it from the pot and serve it hot, whether it is boiled or steamed. The fish will crumble and the meat will get dry and lose its taste if you steam or boil it too much.