A friend of mine’s mom has been a professional chef in Tokyo for over 30 years. We had a food party at her daughter’s house where we fried a few pounds of fish in peanut oil. To save the oil, the mom tore off a few leaves of cabbage and fried them in the used oil. Voila. The oil was fresh again and had zero fishy flavor. I’ve used this technique for years.
I will try this.
Paul E. Smith