Does pig blood still smell after drowning?

Many meats will have some fishy smell or peculiar smell before being cooked, because there are some bad substances or bacteria in the meat. Blanching to remove fishy smell is a pre-treatment method, which removes these flavors by boiling water, making food taste better and healthier.

However, pig blood does not need to be blanched first, which will destroy the texture and taste of pig blood and lead to poor taste.

The reason is that pig blood, because of its special material composition, contains a lot of amino acids such as tyrosine, which can cover up the odor of pig blood itself and blend with the umami flavor in the soup, and there will never be an odor. Therefore, as long as the pig's blood is fresh, it can be cooked and eaten directly, and there is no need to blanch it first to remove the fishy smell.

However, it should be noted that the preservation and hygiene of pig blood should be kept fresh, otherwise there will be odor or hygiene problems.