I have taken to baking fish in a large rectangular casserole dish that I have. What happens is, the smell kind of sticks around in the dish later even after I’ve scrubbed the thing several times. Maybe I’m dreaming the impossible dream to think there’s some magical way to get it off and I’ll have to get another one for non-fishy baking.
Does anybody have any tips or remedies for this?
You might try running a wedge of lemon around the fishy odor. That helps with some things. You could even let the juice sit for a while. Or maybe you could try “baking in” another odor. (I don’t know if you can bake in the lemon juice.)
Fill w/ hot water and either bleach or ammonia, leave to soak overnight. Rinse well.
NEVER COMBINE BLEACH AND AMMONIA EVER.
Scrub with vinegar and/or baking soda. Leave overnight.
I was in the store the other day and saw a spray for just this sort of thing. I believe it was called “F.D.S.”
d&r
Thanks so much for the advice, people.
I sometimes get this with my cast iron pan; my solution is to cook something mildly savoury (but non-fishy) in it, like a vegetable risotto. Typically this intermediate dish won’t noticeably acquire any of the fishy aroma, whereas something like sweet pancakes would.
I’m now haunted by this TV voice from the era of 13 channels, saying