I was told that to remove the pungent smell / taste of pure mustard oil you have to heat to smoking point then cool. I have done this but it tastes a bit fishy?
Any comments?
I've not experienced that, Sam. But although I have done it a few times, I actually like the pungent smell / taste of pure mustard oil, so these days I just tend to dilute it 50:50 to limit the erucic acid content.
** Phil.