What is that raw smell?
The raw, slightly fishy smell of chicken, fish, liver and meat clings to hands and food even after washing. It hides under spices for a while, then comes back after frying or grilling, and customers notice it. In a restaurant that means complaints, and chefs adding extra spice to cover it, which costs money and spoils the real taste of the marinade.
What is an off-flavor neutralizer?
Our off-flavor neutralizer is a powder you dissolve in water and use as a soak before marinating. It removes the raw smell so the marinade tastes clean. It is a prep step, not a seasoning: soak, rinse, then season as usual. People also call it odor neutralizer powder or meat wash powder.
How to use it
- Mix 1 kg with 10–12 L of water: enough for 50 kg of chicken or meat.
- Soak for 1 hour, stirring twice.
- Rinse well with filtered water so the spices stick properly.
- Marinate as usual.
- Boneless chicken (strips, escalope): 10 minutes maximum, stirring.
What it is used for
- Chicken before broasted, crispy, shawarma or grill marinades.
- Liver, a dish where the smell shows quickly.
- Fish and shrimp before frying, grilling or baking.
- Meat before marinating.
Why not just vinegar and lemon?
At home people use lemon, salt, vinegar and flour. That works for one or two chickens. A restaurant prepping 50 kg a day needs one quick step that gives the same result on every shift. After the soak and rinse, season with your usual blend, for example our broasted seasoning.
Packs
Available in 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates. Send us your weekly chicken and meat volume on WhatsApp and we will suggest the right pack.
Frequently asked questions
What is an off-flavor neutralizer used for?
It is a soaking powder that removes the raw smell from chicken, liver, fish and meat before marinating.
How much chicken does 1 kg treat?
1 kg in 10–12 L of water treats 50 kg of chicken or meat, soaked for 1 hour and stirred twice.
How long should boneless chicken soak?
10 minutes maximum, stirring, then rinse with filtered water and marinate.
Does it change the taste of the marinade?
No. After rinsing you marinate as usual, and the marinade tastes cleaner because the raw smell is gone.
More articles you may find useful
- How to Marinate Charcoal Chicken in a Restaurant
- Meat Tenderizer Dishes: Agashe, Kebab, Steak, Stews
- Off-Flavor Neutralizer vs Vinegar and Lemon
- Chicken Odor: Why It Happens and How to Fix It
Off-flavor neutralizer — see the product page and request a quote on WhatsApp.