Ginger is prized for its ability to remove or cover up unpleasant or undesired fishy odors and tastes in seafood. Unlike scallions, ginger lets the natural savor of a fish come through.
常見的醋溜魚，就是在魚上撒薑末，但絕不可加蔥絲，才能保持現殺活魚的原味；螃蟹蘸薑醋，去腥含酸，與西方人吃海鮮喝白葡萄酒，異曲同功。