Fish is a lean protein source. A 3-ounce portion of lean protein has less than 10 grams of total fat, 4. 5 grams or less of saturated fat, and less than 95 milligrams of cholesterol. Three ounces is about the size of a deck of cards.
Red or orange-fleshed fish and white-fleshed fish are both great sources of B vitamins, omega-3 fatty acids, and other important nutrients for brain and heart health.
Check out the Minnesota Department of Health’s Fish Consumption Guidance page for more information on nutrition, serving sizes, possible contaminants in fish, and how to choose fish from Minnesota lakes and rivers safely to avoid getting too many contaminants.
If you’ve ever bitten into a piece of salmon, tuna or any other fish and gotten a strong, unpleasant fishy taste, you’re not alone While some enjoy the unique flavor of fish, that overt fishy taste can be off-putting for many But what causes some fish to be more fishy than others? Let’s explore the science behind this phenomenon.
At its core, the fishy flavor we perceive comes from a chemical compound called trimethylamine (TMA). TMA forms when bacteria break down trimethylamine oxide (TMAO), a substance naturally present in the tissues of fish and other marine animals.
When a fish is caught and killed, the bacteria in the gut, gills and flesh begin digesting the TMAO and converting it into TMA. This causes the unpleasant fishy odor and strong flavor The fresher the fish, the less TMA has accumulated and the milder the taste.
Now that we know the main culprit behind fishy flavor let’s go over some common questions about this topic
What Factors Influence Fishy Taste?
Species – Some fish like mackerel and bluefish have higher TMAO levels and will taste fishier. Salmon, tuna, anchovies and sardines also have more pronounced flavors. Milder fish include cod, halibut, flounder and sole.
Age & Freshness – Older fish or those improperly stored will have more TMA accumulation, increasing fishiness. Eat fish within a day or two for best flavor.
Water Temperature – Warm water speeds up TMAO breakdown, making warm water species like tilapia and catfish potentially fishier tasting.
Diet – A fish’s diet impacts its flavor. Fish oil and marine plants lead to fishier taste. Alaskan salmon eat more crustaceans resulting in richer flavor.
Cooking Method – Grilling, baking or frying can reduce fishy flavors. Boiling tends to intensify it.
Preparation – Removing the fatty dark meat, brining and marinating can decrease fishiness. Freezing may intensify the taste over time.
Tips for Choosing and Preparing Low Fishy Fish
Follow these simple tips for selecting and preparing fish with a less pronounced fishy taste:
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Choose mild white fish like cod, snapper, halibut or flounder. Avoid oily fish like mackerel and bluefish.
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Get the freshest fish possible and cook within a day or two. Don’t buy fish that smells overly fishy.
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Opt for wild caught or sustainably farmed fish for better flavor.
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Rinse fillets and pat dry before cooking to remove surface bacteria that enhances fishy tastes.
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Marinate fish in acidic ingredients like lemon, lime, vinegar or wine to help neutralize fishy compounds.
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Coat fish in spices, herbs and seasonings with bold flavors that mask fishiness like garlic, paprika or onion powder.
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Cook fish using high, dry heat methods like grilling, broiling or baking.
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Discard the fatty belly areas of fillets where fishy flavors concentrate.
Why Some People Are More Sensitive to Fishy Tastes
While fishy flavors don’t appeal to everyone, some people are especially sensitive to and disgusted by these marine aromas and tastes. Research suggests our genetics, personal experiences and even cultural backgrounds can shape how we perceive these flavors.
People with certain genetic variants appear predisposed to dislike and detect traces of compounds like TMA in fish more readily. Exposure and experiences early in life also wire our brain to associate these flavors with good or bad experiences.
Some cultures traditionally eat less seafood, making people more unfamiliar and sensitive to marine tastes. However, researchers believe people can train their brain and palette to better accept fishy flavors through positive exposures like eating sustainably sourced fish and trying new preparation methods.
Health Benefits Can Make Fighting Fishy Worth It
While no one wants to eat fish with an overpowering fishy flavor, many health experts recommend eating fish at least twice a week for important nutrients like heart healthy omega-3s.
By selecting the right species, understanding proper storage and preparation and experimenting with different cooking techniques, you can minimize fishy tastes. With an open mind, creativity and a few simple tips, you can enjoy all the nutritional perks fish offers without the unpleasant flavors turning you away.
So embrace these suggestions and keep trying fish in new ways. Your brain and your palette will likely adapt over time, making the journey to eating more fish well worth it. Who knows – you may come to appreciate the unique taste of the sea!
Selecting and purchasing fish and seafood
Fish tastes “fishy” when it hasnt been handled properly. To avoid “fishy” fish, smell and feel it. It should have a fresh and mild odor. It should be firm to touch and spring back into place. If you can see your fingerprint or it has a strong odor, the fish is old.
Dont buy cooked seafood like shrimp, crab or smoked fish displayed in the same case as raw fish. Juices from the raw fish can transfer bacteria onto the cooked or ready-to-eat fish.
For frozen seafood, look for frost or ice crystals. This is a sign that the fish has been stored for a long time or thawed and refrozen.
Storing fish in the refrigerator or freezer
- For the best taste and safety, use raw fish and seafood that has been refrigerated within one to two days of buying it.
- Freeze fish and seafood to extend their shelf life.
- For the best taste, use frozen, raw fish within three to eight months. Other seafood, like shellfish, should be used within three to twelve months.
- In both the fridge and freezer, put raw fish and seafood in a container below ready-to-eat foods which don’t need to be cooked first. This will keep the food from getting contaminated if the fish or shellfish package leaks.
- The best way to thaw fish and seafood is in the fridge.
- If the seafood or fish is vacuum-packed, you should open the package before letting it thaw. If you open the package before it thaws, you lower the risk of some bacteria that can grow in places without oxygen.
- When food thaws in the fridge, the temperature inside will stay below the Temperature Danger Zone. See How to thaw frozen foods safely for additional details.
- For every pound of frozen fish or seafood, give it up to 24 hours to thaw in the fridge.
When fish is done, the flesh should flake easily with a fork and the internal temperature should be at least 145 degrees F. Thoroughly cooking fish kills harmful bacteria such as Salmonella.
Cook seafood such as shrimp, lobster, crab and scallops until the flesh is white and opaque. Cook shellfish such as clams, oysters and mussels until the shell opens. Do not eat any shellfish that do not open during cooking.
- Use a food thermometer to check the temperature. Color alone is not a good indicator of doneness.
- Every time you handle fish or seafood, wash your hands for at least 20 seconds with warm soapy water.
- To keep from getting raw and cooked fish and seafood on each other, use different plates and tools for each.
To safely preserve fish by canning, pickling or smoking, refer to these recommendations.
When processing and handling fish and seafood that will be eaten raw (like sushi) or raw with marinade (like ceviche), there are certain rules that must be followed. There are parasites that can be found in some fish and seafood that are killed by freezing. Pay close attention to the food labels and look for words like “sushi grade,” “sashimi-grade,” or “frozen for raw consumption.” “.
- Fish and seafood that has been cooked should be cooled to 41 degrees F or less within two hours of being cooked to stop harmful bacteria from growing.
- Split up big amounts of leftovers into smaller portions, put them in shallow containers, and cover them loosely with plastic wrap. Put them in the fridge until they’re cool.
- Once chilled, tightly cover the food.
- Within 3 to 4 days of cooking, use turkey leftovers that have been kept in the fridge.
- Store leftovers for longer in the freezer.
- Warm up leftovers for at least 15 seconds until they reach 165 degrees F inside.
Super Quick Video Tips: Removing Fishy Smells From Fresh Seafood
Why does my fish taste so bad?
Strong fishy tastes/aromas are signs of spoilage. It is hard to prevent decay in fish, both they and the bacteria that live on them are cold adapted so refrigeration is never as effective as it is for meat. But as long as the fish is not actually spoiled or rotten you can reduce fishiness by carefully washing the fish before cooking.
What are the causes of altered taste sensations?
Altered taste sensation, is called dysgeusia, and it can have many causes. It can be a side effect of certain treatments or medications, or it can be due to vitamin or mineral deficiencies. Also, pregnant women can develop altered taste. In other cases, dysgeusia can be a symptom of liver disease, hypothyroidism, or upper respiratory and middle ear infections.
Why does fish taste better when cooked?
While fish generally has a pleasant taste, some species may have a stronger fishy flavor. This can occur when certain fish have higher concentrations of trimethylamine oxide (TMAO). However, freshness and proper preparation play a crucial role in minimizing the fishy taste, making it supremely appealing when cooked correctly.
What does fish taste like?
Each fish species has its own unique taste. For instance, salmon is known for its rich, buttery flavor, while trout offers a slightly nutty taste. Cod, on the other hand, has a mild and flaky flavor profile. What do fish taste like? The taste of fish can be described as delicate, slightly sweet, and often with a subtle tang reminiscent of the sea.