what type of fish is the least fishy tasting

The Least Fishy Tasting Fish – A Guide to Mild Flavored Fins

For those who are not fans of overtly fishy flavors, the ocean can seem like a vast culinary minefield. However, there are certain types of fish that have much milder flavors compared to their pungent peers. By understanding the factors that contribute to fishy taste and focusing on naturally mild species, even the most sensitive palates can find some finned friends in the sea.

What Makes Fish Taste Fishy?

Fish obtain their signature flavor from oils and fats. Species with higher fat content tend to have more intense fishy taste. Here are some of the compounds responsible for fishy flavors

• Trimethylamine – Produced as fish lipids break down, this chemical compound lends a distinctively pungent flavor

• Omega-3 Fatty Acids – While beneficial, these fats can impart fishy tastes especially when oxidized. Oily fish like mackerel have very high levels

• Histidine – An amino acid that helps form histamine, releasing fishy aromas when heated. Herring has especially high histidine content.

• Geosmin – A natural organic compound responsible for earthy, musty notes in fish as well as beets and mushrooms. Bottom feeders like carp tend to have more geosmin.

Environment and diet also influence taste. Fish that live in muddy areas or consume algae and microorganisms will have stronger flavors. Those that feed on plankton and smaller fish have milder taste.

Best Bets for Mild Tasting Fish

Luckily, fish averse folks have some low-key options when it comes to our finned friends of the sea. Here are some of the mildest tasting fish:

• Tilapia – Tilapia is arguably the mildest tasting fish there is. It’s not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles.

• Cod – Iconic in fish and chips, cod has a delicate, flaky texture and a sweet mild taste. Both Atlantic and Pacific cod boast white, moist flesh with barely any fishiness.

• Flounder – Found in both fresh and saltwater, flounder is prized for its fine white meat and very subtle flavor. It adapts well to a variety of seasonings and cooking methods.

• Haddock – A favorite for fish tacos and fish and chips, haddock offers a slightly sweeter and lighter taste than cod along with a tender and flaky texture.

• Halibut – Lean, firm halibut has a very mild sweetness and barely registers on the fishy scale. Its adaptable flavor and meaty texture make it an ideal choice for smoking, grilling, and baking.

• Tuna (yellowfin) – Yellowfin tuna has a significantly less fishy flavor than bluefin or bigeye tuna along with a steak-like texture when cooked. It adapts well to searing and pairs nicely with marinades.

• Trout – Farmed rainbow trout has a relatively mellow flavor profile compared to other fish. Some varieties like steelhead trout have more pronounced taste, but rainbow and brown trout offer subtle brininess.

• Tilefish – Similar to flounder or halibut, tilefish has a light, slightly buttery flavor and whiter flesh. Its adaptability lends well to smoking, grilling, broiling and sautéing.

• Orange Roughy – This deepwater flatfish has a remarkably mild taste with a firm yet tender texture. Sustainably fished New Zealand orange roughy provides a nice neutral foundation for herbs, spices and citrus flavors.

• Barramundi – Also called Asian sea bass, barramundi farmed in the U.S. offers a mild, sweet flavor similar to sea bass. Its flaky, moist texture makes it easy to season and pan sear.

Milder Tasting Versions of Fishy Favorites

For those who love options like salmon and swordfish but find them overpoweringly fishy, there are some ways to enjoy milder versions of these fish:

• Atlantic Salmon – Farmed Atlantic salmon has a much milder, subtler flavor than wild caught Pacific varieties. Opting for thicker fillets also reduces the fish oil content that gives salmon its robust taste.

• Sockeye Salmon – Of the wild Pacific salmon varieties, sockeye or red salmon tends to have the least fishy flavor and firmer texture. Cooking methods like smoking and grilling can help mellow the stronger flavor as well.

• Swordfish – Swordfish can be quite pungent, but the milder tasting options are smaller fish under 70 pounds or farmed varieties like Hawaiian swordfish. Marinating chunks in acid like citrus juice helps break down the fish oils that lead to strong tastes.

• Mahi Mahi – Also called dolphinfish, mahi mahi has a relatively mild flavor especially when caught fresh. Its firm, flaky texture holds up well to bold seasoning and stands up to grilling.

• Grouper – Though still possessing a moderate fish flavor, grouper tends to be milder and sweeter than many other reef fish. Lighter colored grouper like red hind have the most delicate flavor.

Lighter Preparations Minimize Fishiness

No matter what type of fish is on the menu, the preparation method also impacts its level of fishy flavor. Here are some tips to help keep things light:

• Opt for cooking methods like steaming, poaching or baking instead of heavy frying. The gentle heat prevents excessive fat and oil release.

• Quick-cook preparations like grilling, broiling and searing help seal in moisture and prevent fish oils from leaching out.

• Acidic marinades with citrus juice or vinegar help break down the amino acids and compounds responsible for fishy tastes.

• Gentle seasonings like fresh herbs, garlic, shallots and salt help boost overall flavor without overwhelming delicate fish.

• Serving fish with tangy sauces and condiments like salsa, chimichurri and tartar sauce helps balance fishy notes.

• Pairing fish with acidic sides like citrus segments, fresh greens or fried green tomatoes gives a bright contrast.

Give Fish a Chance

For those convinced they don’t like fish, focusing on mild tasting varieties and opting for light cooking methods could be a palate game changer. Substituting halibut for supermarket tilapia or giving trout a go might make seafood haters think twice.

Of course, for die hard pescatarians who just don’t dig aquatic flavors, there’s no pressure to force it. But fish novices may be surprised at just how satisfying a mildly flavored fillet can be. By getting acquainted with less fishy options, seafood skeptics can expand their culinary horizons.