Remove fishy odor and taste from used cooking oil

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

33 Responses

  1. ria says:

    wow! I didn’t know that! galing mo talaga ms. connie one of many things I learned from you. I’ll try that, as I don’t throw used cooking oil too I recyle it just like you. Thanks for sharing your trick!

  2. claudine charie says:

    my aunt, a home economics teacher said to remove the fishy smell fry potatoes on the oil. :))

  3. Allie C. says:

    I don’t practice nor encourage reusing cooking oil because once the oil has reached its high smoke point it starts decomposing, turning rancid or carcinogenic. Looking at the color of your oil, it seems “burnt.” One should take into consideration the kind of cooking oil used and see what the highest smoke point is before thinking of reusing – for health reasons. Frugal practices in the kitchen should never, ever compromise quality and family’s health/well being (which are the main reasons for homecooking, right?).

    • Connie says:

      Reusing already RANCID cooking oil is bad. But not every use turns it rancid IF YOU know what to do with it. Throwing away cooking oil just because it has been used, without determining if it is still good or has gone bad, is just plain wasteful.

      Re Looking at the color of your oil, it seems “burnt.”

      Actually, different types of cooking oils have different colors, some darker than others even when unused.

      • Allie C says:

        What kind of cooking oil was on the picture? I use grapeseed oil (which is a dark oil) and rice bran oil for high heat/long period cooking like frying because they are two of the few oils with very high smoke points. Heating oil to high temperatures even for a few seconds starts its decomposition. And one of the things that changes in the oil is its smoke point. If you’re lucky, the new smoke point of once heated oil is, at most, half the original. If I were to do what you were recommending – that is gently heating ginger for 15 minutes – you are bringing the oil to yet another high temperature which is probably above 200 degrees, further decomposing it and probably surpassing its new, lower smoke point. By doing so you are now cooking with “burnt” oil and your food is absorbing toxins while cooking. The oil I use at home (and in my profession) has smoke points of 490+ degrees. Vegetable oil, which is commonly used in households, only has a smoke point of 350. That even decreases its second use to under 175 degrees. I doubt if you will fry your fish in just 175 degrees? My job is all about food safety so I do know what I am doing with the oil. I doubt if most households even know internal temperatures when they cook. I just believe safe oil is such a small price to pay to avoid exposing my family to dangerous toxins.

        • Connie says:

          You’re amusing. Refined coconut oil which we normally use has a higher smoking point than your grapeseed coconut oil. But that’s not refined coconut oil in the photo which is lighter than most. That’s peanut oil which is really dark to start with. And you don’t know if it was previously used to smoking point, you don’t know the temp when the ginger were dropped in, so your conclusion that it was burnt is based on supposition. I’m trying hard not to laugh now.

          I don’t know what your profession is, your email address says you’re into “organic” which explains the preachiness in your purist approach. Your info is all food for thought (thank you — much appreciated, really), but not all information ought to be believed, everyone here is free to do their own research and make their own decisions.

          • Rose says:

            My mum reuses cooking oil for frugal reasons also, and it’s pretty common for households that do a lot of deep frying.

            On the other hand I don’t think Allie’s information on smoke points and the degradation effects of reusing cooking oil is too much off the mark – the smoke point for oils do get lower every time you use it because of factors e.g. bits of burnt food (crumbs etc), salt, exposure to oxygen. Long exposure to heat will also lower the smoke point and make the oil rancid quicker.

            Correct me if I’m wrong though – the ginger thing is done right before frying a new batch of fish, right? I *think* what Allie was saying is that it might be a bad idea if you cook something, store the oil, fry the ginger, store it again *then* reuse.

            I guess it all comes down to being sensible about it. I don’t think many people here will reuse their cooking oil more than a couple of times (or in my case, I don’t deep fry at all). My mum has two containers for fish cooking oil and oil used for other deep frying which may prolong its shelf life slightly.

          • Connie says:

            Yep, separate used cooking oil “? one container for that used for fish, another for chicken, etc. And it goes without saying that used cooking oil must pass through a sieve (a piece of cloth is best), twice or thrice, before storing.

            And used doesn”?t have to be reused pure. I usually add at least half of new cooking oil.

            Any good cook can take a look and smell used oil and be able to tell if it is still safe to reuse. BUT saying, like Ms. Preacher above, that there is no room for discernment “? simply use and throw “? is really Land-Of-Waste attitude. A kitchen is a place for adventure, not a church, and preachers belong elsewhere.

          • Rose says:

            I also think that people tend to be a bit too paranoid about food poisoning :) Everyone I know who reuse cooking oil filters their oil through a fine sieve before storing too. Like everything else, your mileage may vary with anything you do in the kitchen!

          • Connie says:

            Oh I know! The way the food snobs and the purists go wailing, we might as well all stop eating altogether and save ourselves the trouble of deciding which is good and bad for our health.

            I just don’t see how living in constant fear helps. And I am so darn wary too about these “scary” studies when we don’t know if they have been commissioned by food companies that stand to profit.

  4. Joy Dumlao says:

    this is very useful ms. connie. thank you very much for the tip

  5. lemon says:

    So this is how we get rid of that fishy taste and smell. ang galing. thanks, Ms. Connie.

  6. noes says:

    galing talaga.

  7. Cutie_Piggy says:

    Thanks for this pots Ms. Sassy Lawyer , i tried this last tuesday and it really helps to remove the fishy odor.

  8. Jane Amora says:

    great, great tip! now i know what to do with my oil. Thanks so much! :)

  9. nanayie says:

    ginger is so versatile! i use it in a lot of dishes to get rid of the smell (meat, fish, etc.) kudos to you ms connie…and oh,i also recycle, and my tool for ensuring safety is basically—common sense :)

  10. claudine charie says:

    there was this resto that is featured in travel channel using oil for like a century, they are preserving the oil somehow. And still using it today. So I dont think using used oil is a bad idea because if that’s the case then that resto should be close by now and there will a lot of customer suing them due to food poisoning hehe:))

  11. Robert says:

    tHaNk u foR tHe tip!
    it is a reAlLy great heLp!
    wE cAn uSe it in our science investigatory pRoject! thAnks a Lot!

  12. Gilda says:

    Dear Ms. Connie,
    I have been reading your blog for a long time and your on my list of favorites.
    This thing for reusing cooking, I do but mine I use coffee filters or sometimes tissue paper placed inside the fine sieve.
    To get out fishy odour, while frying I let a few slice of ginger while frying.
    I only reuse cooking oil after fried chicken, then the next for fish.
    your silent fan,

  13. I have been making my interpenetration of Krispy Kream donuts ,sending them overseas to troops. Vegetable oil is expensive so a friend that has a homespun fried chicken restaurant that is giving me oil to hold for recycling.They have eagerly approved the use of their oil to use in the making of the donuts.The oil is only used 3 days is still a very light yellow with no discernible odor But I want to make extra sure before I fry any donuts. Would a potato or ginger leaf do better? i just received 5 gallons today(11/14/09) and want to get busy. Their is no sediment ,chunks or odd color. Can this work? Please tell me. And if their is any ways I haven’t mentioned let me know.I will be thrilled with suggestions Ideas or a name to send with the boxes I send. My E Mail address is But if you are a negative person Please pass this by.Their is enough hate in the world today. Hate the game not the players. And i will not tolerate disrespect to our troops MY Son is among them.

  14. chunnie says:

    Thanks a lot! I can use this one for my investigatory project proposal…. ^^

  15. kat says:

    Grabe, galing mo talaga Ms. Connie! Credits to Sir Speedy of course! :) I will try this with my used oil since sobrang sayang if itapon lang agad after 1st use.

    As in walang trace ng lansa yung food na niluto on the re-used oil? :)

  16. oyelle veloso says:

    ano pong component ng ginger na nag-aabsorb ng odor and taste ng used oil? I hope you answer me as soon as possible. :))

  17. ishaq Khan says:

    Thanks very much for a nice tip

  18. kim22 says:

    does this also work on coconut oils ?

  19. kim22 says:

    with your kind consideration, please answer as soon as possible.. i only have limited time.. :(

  20. kim22 says:

    please !!!!!!!!!!!!!!!!!!!!!!

  21. andy says:

    good morning! tanung lang poh ako, kng paano buh tangalin ung fishy odor ng nori wrapper.heheh. tnks