How to Decrease Fishy Taste in Any Seafood

Fishy taste in seafood is primarily caused by trimethylamine (TMA), a chemical compound that develops as the fish ages. Fortunately, there are several simple, effective techniques you can use to decrease fishy taste and restore a fresh, mild flavor to your favorite recipes.

Quick Summary

Neutralize unwanted fishy flavors with proven methods involving proper selection, handling, and soaking fish in common household ingredients. Master techniques for fresher-tasting seafood.

Key Points

• Start Fresh: Buy the freshest fish possible, looking for clear eyes, red gills, and firm, shiny flesh.

• Milk Soak: Soak fish in milk for 20-30 minutes before cooking. The casein protein binds to and neutralizes fishy-smelling compounds.

• Acid Rinse: Use a mix of water and lemon juice or vinegar to soak the fish for a short period. The acid chemically neutralizes the fishy compounds.

• Spice It Up: Use strong aromatics like garlic, ginger, and bold spices to mask any remaining fishy flavor, especially in stronger fish.

• Avoid Overcooking: Gentle, quick cooking methods for fatty fish can prevent the oxidation of fats that intensifies a fishy taste.

• Rinse Canned Tuna: For canned tuna, a quick rinse under cold water after draining can significantly reduce its strong, fishy flavor.

The Chemistry Behind the Fishy Flavor

To understand how to eliminate the fishy taste, it helps to know why it occurs. When a fish is alive, its body contains an odorless compound called trimethylamine oxide (TMAO). After the fish dies, bacteria on its surface convert the TMAO into trimethylamine (TMA), which is responsible for the strong, pungent, and unpleasant odor and flavor we associate with 'fishiness'. The longer a fish has been out of the water and unfrozen, the more TMA will be produced, intensifying the taste. This is why fresh fish should have a clean, ocean-like aroma rather than a strong, fishy smell.

Choosing the Freshest Fish

The best offense is a good defense. Starting with the freshest possible fish is the most effective way to minimize any unwanted flavors. Follow these tips at the market:

• Check the Eyes: Fresh fish have clear, bright, and plump eyes. Cloudy or sunken eyes are a sign of age.
• Examine the Gills: For whole fish, look for bright red gills. Dull, slimy, or pale gills indicate that the fish is not fresh.
• Inspect the Flesh: The fish fillet should be firm, moist, and shiny, not slimy or mushy. Pressing the flesh with your finger should not leave a permanent indentation.
• Trust Your Nose: Fresh seafood should smell clean, like the sea, or have virtually no smell at all. A strong, fishy odor is a red flag.
• Inquire About Sourcing: Ask your fishmonger when the fish arrived and how it was handled. Flash-frozen fish can be fresher than unfrozen fish that has been sitting for days.

Effective Soaking and Preparation Methods

If you have fish that is a little past its prime or a naturally stronger-tasting variety like salmon or mackerel, these simple techniques can dramatically improve the flavor.

Milk Soaking Method

This is one of the most widely recommended and effective methods for neutralizing fishy flavors.

1. Place your fish fillets in a shallow dish.
2. Pour enough milk over the fish to fully submerge it. The casein protein in milk binds to the TMA, drawing it out of the flesh.
3. Refrigerate for 20-30 minutes. For particularly thick cuts, you can soak for up to an hour, but avoid soaking for longer than four hours to prevent flavor changes.
4. Remove the fish from the milk and pat it completely dry with paper towels before cooking. The residual milk will aid in browning and flavor.

Acid Soaking Method

Acids like lemon juice, vinegar, and lime juice effectively neutralize the basic TMA compound.

1. In a dish, create a mixture of acidic liquid (such as lemon juice or vinegar) and cold water. A ratio of 1 part acid to 4 parts water is a good starting point.
2. Soak the fish for 15-20 minutes, or longer for more intense flavors. This reaction creates non-smelly acid salts, eliminating the fishy taste.
3. Rinse the fish thoroughly with cold water to wash away the acid and any remaining surface bacteria.
4. Pat dry before cooking. You can also finish your cooked dish with a fresh squeeze of citrus.

Brine Soaking Method

A simple saltwater brine can also help. This method is effective for drawing out impurities and firming up the fish's flesh.

1. Mix a ratio of 1 tablespoon of salt for every quart of cold water. Add a dash of acid, such as white wine vinegar, for extra neutralizing power.
2. Soak the fish in the brine for about 30 minutes to an hour.
3. Rinse thoroughly with cold water and pat dry before cooking.

Table: Comparison of Soaking Methods

Method	Effectiveness	Flavor Impact	Best For	Duration	Additional Benefit
Milk Soak	Highly effective, neutralizes TMA	Adds a subtle sweetness, can promote browning	Stronger, oily fish like salmon or mackerel	20-60 minutes	Helps produce a sweeter, cleaner flavor
Acid Soak	Very effective, chemical neutralization	Adds a bright, tangy citrus or vinegar flavor	Any fish where a zesty taste is desired	15-20 minutes	Also helps to tenderize the fish slightly
Brine Soak	Moderately effective, draws out impurities	Seasons the fish, mild flavor improvement	All fish types, firms the flesh	30-60 minutes	Adds moisture and helps prevent overcooking

Flavor-Masking and Cooking Techniques

If soaking isn't enough or you're short on time, certain cooking techniques and ingredients can help mask or counteract any remaining fishiness.

Cooking with Strong Spices and Aromatics

Integrating strong-flavored ingredients into your cooking can help disguise unwanted tastes. This is especially helpful for inherently stronger fish varieties.

• Asian-Inspired Glazes: Soy sauce, garlic, ginger, and honey create powerful, savory glazes that completely transform the fish's flavor profile.
• Cajun or Blackened Seasoning: Rubbing a bold spice blend of paprika, garlic powder, onion powder, and pepper onto the fish before baking or grilling adds a strong, delicious crust that masks fishy notes.
• Fresh Herbs: Using fresh herbs like dill, parsley, and cilantro, especially when added just before serving, provides a bright flavor that complements the fish.

Proper Cooking Methods

How you cook the fish plays a significant role. Gentle cooking methods can help prevent the development of strong flavors, especially in fatty fish.

• Avoid Overcooking: Overcooking, especially fatty fish like salmon, can accelerate the oxidation of fats, intensifying the fishy flavor.
• Baking or Poaching: These methods use gentle, even heat, which is better for delicate fillets. Wrapping fish in foil with herbs and citrus can create a flavorful, steaming environment.
• High-Heat Searing: For fattier fish, a quick sear can prevent the fat from oxidizing and becoming too intense.

Beyond Fillets: Special Considerations

For Canned Tuna

Canned tuna can often have a pronounced fishy flavor. A quick fix is to rinse it under cool water after draining. The water helps wash away the oily, fishy compounds.

For Leftover Cooked Fish

Reheating cooked fish often makes it taste even fishier, as reheating accelerates the fatty acid breakdown. Instead of reheating, repurpose leftovers into no-heat dishes like fish tacos, salads, or fish cakes. You can find more tips on preventing this at the America's Test Kitchen article on the subject.

For Fish Sauce

If you accidentally add too much fish sauce to a recipe, overpowering other flavors, you can sometimes balance it. Adding a bit of sugar and a squeeze of fresh lime or lemon juice can counteract the strong, salty, and pungent taste.

Conclusion

While a truly fresh fish should not taste strongly fishy, knowing how to decrease fishy taste is a valuable skill for any home cook. From selecting the right fish at the market to simple and effective soaking methods with milk or acid, there are many ways to ensure your seafood is mild and delicious. By combining proper preparation with intelligent cooking techniques and flavorful ingredients, you can confidently prepare fish that even the most reluctant seafood eaters will enjoy.

Frequently Asked Questions

What causes the fishy taste in seafood?

The fishy taste is caused by trimethylamine (TMA), a chemical compound produced by bacteria breaking down trimethylamine oxide (TMAO) in a fish's tissues after it dies. The longer the fish is stored, the more TMA is produced.

How long should I soak fish in milk?

Soak fish in milk for 20 to 30 minutes, or up to an hour for thicker fillets. For best results, pat the fish dry afterward and do not rinse off the residual milk.

Can I use vinegar instead of lemon juice?

Yes, vinegar works just as effectively as lemon juice because it is an acid that neutralizes the basic TMA compound responsible for the fishy smell. Use a 1:4 ratio of vinegar to water for soaking.

Does freezing fish help remove the fishy taste?

Freezing does not remove a fishy taste; it can only prevent the further development of TMA while frozen. If the fish was already 'fishy' when frozen, it will remain that way when thawed.

Is a strong fishy smell a sign that fish has gone bad?

While a strong fishy smell often indicates that the fish is aging and developing TMA, a very fresh fish should have a mild, clean, or nearly odorless scent. An acrid or sour smell is a clearer sign of spoilage.

What are the best types of fish for people who dislike fishy flavors?

Milder, white-fleshed fish are best for those who prefer less 'fishy' flavors. Good options include cod, halibut, tilapia, and flounder.

Can I soak frozen fish in milk to reduce the fishy taste?

If you are thawing frozen fish, you can thaw it slowly in the refrigerator submerged in milk. This can remove some fishy flavor and add a clean taste.

Do I need to rinse the milk off the fish after soaking?

It is not necessary to rinse the milk off the fish. Patting the fish dry with a paper towel is sufficient, and the residual milk can help with browning during cooking.