But, how does it work? Well, the casein in milk binds to the trimethylamine (try saying that three times fast!) in the salmon, which is basically the culprit behind that fishy smell. It's like a match made in heaven - the milk absorbs the stinky stuff, leaving you with a piece of salmon that's basically odor-free.
And, it's not just about the smell; milk-soaked salmon is also ridiculously tender. The lactic acid in the milk breaks down the proteins in the fish, making it super easy to chew and digest. It's like a little piece of heaven in your mouth!
