If you’ve ever cooked fish at home, you know that seafood can sometimes have a bad taste called “fishy.” It can be enough to make anyone want to stop eating it altogether.
Don’t give up on salmon and tuna steaks just yet, though. There are easy ways to make fish taste less fishy, so you can still enjoy dinner and get the health benefits.
Michelle Routhenstein, RD, CDN, preventive cardiology dietitian and author of The Truly Easy Heart-Healthy Cookbook, tells LIVESTRONG that eating fish is a great way to get lean protein and vitamins and minerals like iodine, selenium, and vitamin D. com.
When you eat fatty fish like wild salmon, sardines, arctic char, and rainbow trout, you also get more omega-3 fatty acids, which are good for your heart and reduce inflammation.
The National Institutes of Health say that the types of omega-3 fatty acids you get from fish—EPA and DHA—aren’t found in as large amounts or as easily in other protein sources, like chicken, beef, pork, or plant-based proteins. In fact, the American Heart Association recommends eating two 3. 5-ounce servings of fatty fish every week for this very reason.
Now that we know why we should eat fish, lets get back to the question at hand.
Theres actually some science behind it. Fish in the ocean use a chemical called trimethylamine oxide (TMAO) to balance their body fluids and make the water less salty. The American Society for Nutrition says that when a fish dies, its TMAO changes into trimethylamine (TMA), which gives off that fishy smell.
Find out how to make fish taste less fishy with these dietitian-approved tricks that actually work.
Fish is one of the healthiest sources of protein you can eat. It’s full of important nutrients like omega-3 fatty acids, vitamin D, selenium, and iodine. However, the distinct “fishy” flavor of some types of fish can be off-putting for many people. If you love eating fish but hate that fishy taste, don’t worry – there are several easy methods you can use to get rid of it.
In this comprehensive guide, we’ll explain why some fish tastes fishy, and provide 12 simple tricks to remove the fishy odor and flavor from your fish fillets and dishes With these tips, you can enjoy all the health benefits of fish without the unpleasant taste
Why Does Fish Taste Fishy?
To understand how to eliminate fishy flavors, it helps to first understand what causes it. Fish obtain a strong odor and taste from a compound called trimethylamine oxide (TMAO). TMAO helps regulate osmotic pressure in fish, but when the fish dies, TMAO breaks down into trimethylamine (TMA) which produces the characteristic fishy smell.
The fishier the taste, the higher levels of TMA. Lean fish like tilapia and cod contain less fat so more TMAO converts to TMA, while fattier fish like salmon and trout retain more of their natural oil which prevents TMA formation.
Additionally factors like freshness, storage and cooking method affect fish flavor. Less fresh fish that has started to spoil will taste more fishy. Now let’s get into the techniques and tricks to mask unpleasant fishy tones.
12 Ways to Get Fishy Taste Out of Fish
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Soak in milk or dairy Soaking fish in milk inhibits TMA formation The proteins in milk bind to TMA to help draw fishy compounds out. Soak skinless fillets for 20 minutes.
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Use an acidic marinade. Acidic ingredients like lemon, lime, vinegar, or tomatoes react with TMA to reduce fishy flavors. Marinate 15 minutes to overnight.
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Add aromatic herbs and spices. Pungent seasonings like rosemary, thyme, garlic, curry powder, paprika, or cajun seasoning help overpower fishy undertones.
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Coat with breadcrumbs, nuts or panko. A crunchy exterior distracts from fishy interior flavors. Try roasted pecan or panko coatings.
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Cook fish properly. Overcooking releases more moisture and TMA. Cook just until fish flakes and is opaque.
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Buy the freshest fish possible. Older fish has more degraded TMAO. Shop quality vendors and use fish within 2 days.
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Change cooking methods. Grilling, smoking, or roasting helps alter the flavor profile compared to poaching.
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Keep cold after thawing. Once thawed, keep fish chilled below 40°F to prevent TMA formation during storage.
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Rinse well before cooking. Rinsing fish with cold water helps wash away any dissolved TMA on the surface. Pat dry well before seasoning.
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Remove dark fatty parts. The dark bloodline along the lateral line and belly flap contain the most fat and fishy compounds. Cut them off before cooking.
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Brine first. Soaking fish for 30 minutes in a saltwater brine seasons the flesh thoroughly to mask hints of fishiness. Discard brine after.
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Finish with citrus. A squeeze of lemon or lime juice when serving neutralizes residual TMA molecules and tastes delicious.
Best Low Fishy Fish Choices
While the preparation techniques above can reduce fishy flavors in any type of fish, some varieties naturally have a less overt seafood taste:
- Cod
- Halibut
- Mahi mahi
- Orange roughy
- Pollack
- Flounder
- Sole
- Snapper
- Tilapia
- Rainbow trout
- Salmon
Choosing these fish provides a milder blank canvas to layer spices, herbs, and other ingredients for making fish dishes taste delicious.
Worst High Fishy Fish to Avoid
On the other hand, these fish are notoriously strong tasting. They’ll need extra TLC to tone down their robust flavor:
- Mackerel
- Bluefish
- Sardines
- Anchovies
- Swordfish
- Shark
- Sturgeon
- Salmon (sockeye)
- Snapper
- Pollock
- Tuna
When working with these fish, extended marinating, lots of seasoning, and bold cooking methods are musts.
Healthy and Delicious Low Fishy Fish Recipes
With the right techniques, you can enjoy fish often for its incredible health benefits while avoiding the unpleasant fishy flavor. Try out these delicious, nutritious recipes using low-fishy fish and flavor masking methods:
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Lemon Garlic Baked Cod – Sheets of cod baked under a lemon garlic butter sauce.
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Cajun Blackened Tilapia – Spice rubbed and pan seared for a crispy coating.
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Pecan Crusted Trout – A sweet and crunchy roasted pecan exterior.
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Balsamic Glazed Salmon – Bold balsamic tones counter fishiness.
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Crunchy Panko Orange Roughy – Panko breadcrumbs give a crispy texture.
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Parmesan Crusted Flounder – Delicate flounder blanketed in cheese and herbs.
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Coconut Curry Mahi Mahi – Anti-fishiness flavors of coconut milk and curry paste.
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Lime Cilantro Shrimp Tacos – Bright lime and cilantro taco filling.
With the knowledge of why fish tastes fishy and easy ways to prevent it, you can enjoy the full benefits of fish without the unpleasant flavor. Use these tips and recipes to make fish something the whole family will love eating.
Soak It in Lemon
Theres a reason you often see fish and lemon together. Lemon juice, or really any acid, reacts with the TMA in fish to get rid of the odor. This includes limes, oranges, vinegar and tomato sauce.
The chef says, “I love marinating it in lemon or vinegar-based sauces and letting it soak up the flavors to get rid of any fishy taste.”
To make it even better, Routhenstein suggests putting a piece of salmon in a bath of balsamic vinegar and citrus fruits, including oranges, grapefruit, lemon, shallots, and a little maple syrup. This will make the flavor stronger and get rid of any fishy taste that’s still there.
Adding a crust to fish will not only make it taste different but also get rid of the fishy smell. “One of my favorite ways to make fish taste better while reducing its fishiness is to coat it with a tasty crust made of bread crumbs, Parmesan cheese, or toasted nuts and seasoning,” says Beth Stark, RDN, LDN, a recipe developer from Pennsylvania. com.
Stark says, “This works well on any kind of fish, from mild-tasting white fish to stronger-tasting tuna and salmon.”
This is also a great trick for converting even the most skeptical fish critics into fish fanatics. “I also think the extra crunch makes fish more appealing to people who don’t like the way it feels,” she says.
Soak It in Milk
Even though putting milk on fish might not sound very tasty, it does work to get rid of that fishy smell.
“When fish is soaking in milk, casein, a protein found in milk, binds to the TMA and pulls it out of the fish. Therefore, when you pour off the milk, youre getting rid of the casein-bound TMA,” dietitian Anna Ipsen, RDN, CDN, tells LIVESTRONG.com.
The best part about this step is that it doesnt take long. Ipsen recommends soaking your fish in milk for 20 minutes, then patting it dry and cooking it.
HOW TO REMOVE THE FISHY SMELL AND TASTE FROM FISH | Easy 2 Step Method
How do you get rid of a strong fishy taste?
If you have ever had this problem, there are ways to get rid of the strong fishy taste in fish. If your fish has a strong fishy taste, you may try these steps. First, try rinsing the fish in cold water and then patting it dry with a paper towel. This will remove some of the surface bacteria that can cause the fishy taste.
How can one get rid of the metallic taste in their mouth?
Staying hydrated to prevent dry mouth and maintaining good oral hygiene is very important to avoid a metallic taste in the mouth. A variety of medical issues can cause a change in sense of taste or a metallic taste called dysgeusia. It might be due to undiagnosed diabetes, kidney or liver problems. Even gum and tooth infections can cause altered taste sensations. Blood pressure and gout medications can also cause this. Swapping out metal cutlery and sucking on ice can help. It is advised to stop smoking and rinse your mouth before eating to help get rid of the metallic taste.
How do you make fish taste better?
Disguise fishiness: The other angle is to “cover up” the flavour with lots of spicy glaze or garlic/lemon flavours instead. Pick mild seafood: The other thing to try is to pick a more mildly flavoured fish (e.g. a white fish instead of something like tuna or salmon). Avoid oily fish as they tend to have a stronger flavour.
Does lemon juice remove fishy taste?
Yes, lemon juice can help to reduce the fishy taste in fish. Squeezing fresh lemon juice over the fish before cooking can help to mask the strong flavor and add a refreshing citrus taste to your dish. Does Vinegar Help to Remove the Fishy Taste? Vinegar can be used to help remove the fishy taste from fish.