Fresh fish should have that flavor and aroma, not musty, yeasty, bitter, or fishy. It should be fresh, briny, and sweet. Smooth, firm, and durable texture is ideal. Fish that is older and has turned mealy or mushy tastes and smells awful.
Avoiding Fishy-Smelling Seafood
Knowing when a fish is fresh is a talent that will pay off. Knowing how to recognize fresh fish will save you from having to deal with that “funny-tasting chunk of fish” or the overpowering, lingering smell that comes from cooking old fish. The only abilities required are a reasonable sense of smell and a readiness to examine and, if necessary, handle fish.
There should be no brown or yellow discoloration on the white or inner side of the fillet, and the edges, in particular, should appear moist. Bright pink with silver highlights should still be present on the side that is closer to the skin. Any shade of brown or green denotes age. Fillets ought to have a marine scent.
Compared to fillets, a complete fish’s freshness indicators are far more obvious. Both flatfish like halibut or flounder and round-bodied fish like rockfish or salmon exhibit the same freshness indicators.
—When a fish is young, its gills are pink or red; as it ages, they turn brown and finally gray.
Of course, they are just guidelines, and there may be some deviations due to exceptional environmental factors or specific fishing techniques. A fish or fillet is very likely to be fresh if it exhibits half or more of these qualities.
The freshest entire fish on the market is typically locally caught Pacific species such pan-sized rex sole and sand dabs, flounder, petrale sole, rockfish, ling cod, or salmon when it is in season.
Be adaptable. Instead of buying a specific fish that may or may not be in excellent shape depending on the season, etc., go to the market with a cooking method in mind.
eat seasonal foods. By doing this, you can be confident that you’re receiving the greatest seafood at the best price.
Purchase the fish the day before you intend to cook it. As soon as you come home from the market, put it in the refrigerator. Just before cooking, remove the fish from the fridge.
Look at the flounder for a moment.
The terms halibut, fluke, sole, plaice, dab, and turbot are all used to describe flounder. Since they are all flatfish, as we just mentioned, their eyes are frequently on the top side of the head. Additionally, they do not smell fishy. Because this fish tends to spoil quickly, be careful to consume it right away or keep it in excellent shape.
Selling options for flounder include whole fish or thin fillets. You can pick any you wish to prepare based on your personal preferences. For instance, the fillets can be deep-fried after being dusted with flour or sauteed. The whole fish, however, is great for roasting, steaming, or sautéing. Of course, we’ll demonstrate how to prepare both in the following section.
You Don’t Want Fishy Fish? The solution is milk.
Fish that is extremely fishy is not popular. The problem is that, unless you’re preparing fish immediately after it was caught, it has probably been out of the water for several hours, possibly even overnight. If the fish has been flash-frozen, this might not be an issue, but as the fish sits, even when refrigerated, its odour can gradually become more noticeable, even before it begins to go bad.
If you want to get down to the nitty gritty of the acids and bacteria at work that generate the odiferous reaction, check out Cook’s Science, a freshly released, extremely technical book from Cook’s Illustrated. The fact that fish and shellfish that have been hanging about for a long might not smell the best, but that doesn’t necessarily imply it has gone bad, is more significant. Trust your senses to tell you if the fish is still safe to eat; there is a difference between a faintly fishy smell and an offensive smell of fish that has gone rotten. Additionally, the flesh should feel and appear dewy rather than dried out or going grey, and it should be firm rather than mushy.
You might not even notice the stench until the fish has been cooked and served with a tasty sauce. Cook’s Science does provide two simple fixes, though, if you really want to ensure that the stink is eliminated:
1. Soak the fish in milk for 20 minutes before cooking.
In this case, the protein in the milk bonds with the substances that give off the pungent fishy smell, thereby removing it from the fish. What’s left behind is flesh with a clean flavor and a lovely aroma. (But make sure the milk goes down the drain. Since ew.)
2. Before boiling the fish, squeeze lemon juice over it.
Lemon juice will eliminate such scents while also imparting a citrus flavor to the fish. But when is that ever a mistake?
Only a few pantry staples and a whisk are needed to make this silky smooth no-churn ice cream, which only takes 15 minutes to complete.
To make the most of melons, chef Adrienne Cheatham explains everything there is to know. Chef Adrienne will educate you on every facet of dealing with melons in the kitchen, from understanding how to determine when each is ripe to showing you a few crowd-pleasing ways to serve them.
What is the flavor of flounder?
The gentle fish known as flounder has a pleasant undertone. This fish cooks up really quickly and has a very low fat content. Due of its delicate texture and minimal oil content, flounder is delicious when grilled or pan-fried. It is suggested for regular eating because of its flavor, which is comparable to that of halibut and branzino. Because of flounder’s many culinary uses, you will eventually start to want for it as a meal. You can appreciate its flavor and maintain your physical well-being by giving it a try.
Flounder has a delicate texture, is light and sweet, and is not overly greasy. depending on the branzino and halibut. They have gentle, delicate flavors and a fishier fragrance, which makes them a great choice for many meals. Although fish is usually a wonderful option for a light meal, you might want to give it a try with a slightly saltier sauce for a greater flavor.
The best way to experience flounder’s flavor is to purchase it fresh. Depending on when it was picked, it might smell fishy, but it shouldn’t. This indicates that it has been idle for too long. Finding solid, brilliant, and lustrous flounder is essential. If you don’t enjoy the taste, stay away from skin that is discolored or spotty. Flounder is a great option if you don’t want to spend money on a meal.
Should flounder have a fishy flavor?
What is the flavor of flounder? The fish flounder has a moderate flavor, a hint of sweetness, and a delicate, flaky texture. Although it is a little fatty, the fish doesn’t taste fishy.
Raw flounder does it smell?
- What is the shelf life of raw flounder in the refrigerator or freezer? The exact response is very dependent on the storage circumstances; always keep flounder chilled.
- After the sell-by date, how long is raw flounder still available? The “sell-by” date on the box may pass during the storage period after flounder has been purchased, but if it has been properly stored, the flounder will still be safe to use after the sell-by date.
- When storing raw flounder in the refrigerator, you can keep the item in its original store packaging as long as you don’t open it until you’re ready to use it.
- How long may raw flounder be left out in the open? If flounder is left out at room temperature for more than two hours, it should be thrown away because bacteria can quickly multiply between 40 and 140 degrees Fahrenheit.
- Raw flounder can be frozen to further increase its shelf life; when doing so, put the flounder in the freezer before the time indicated for refrigerator storage has passed.
- By covering the original store packaging with airtight heavy-duty aluminum foil, plastic wrap, freezer paper, or placing the package inside a heavy-duty freezer bag to prevent freezer burn, you can extend the shelf life of flounder in the freezer.
- How long can frozen raw flounder be stored? It will keep its finest quality for around 6 months if stored properly, but it will continue to be secure beyond that.
- Only the highest grade flounder should be frozen for the indicated amount of time; flounder that has been continuously frozen at 0degF will keep safe eternally.
- How long does frozen and thawed raw flounder stay fresh? While flounder that has been thawed in the microwave or cold water should be cooked right away, flounder that has been defrosted in the refrigerator can be kept there for a further one to two days before being prepared.
- How long does cooked flounder stay fresh in the refrigerator? The average shelf life of cooked flounder is 3 to 4 days in the refrigerator and 4 months in the freezer.
- What qualities make raw flounder bad? The best method is to smell and inspect the flounder; bad flounder will have a sour smell, dull color, and slimy texture; throw away those that exhibit these characteristics.
What gives my flounder a fishy flavor?
When it hasn’t been treated properly, fish tastes “fishy.” Avoid “fishy” fish by smelling and touching it. It ought to smell clean and delicate. It ought should feel solid to the touch and “bounce back” into position. The fish is old if your fingerprint can be seen on it or if it smells strongly.
Purchase cooked seafood such as shrimp, crab, or smoked fish instead of raw fish when it is exhibited in the same case. Fish that has been cooked or is ready to eat may pick up bacteria from the raw fish through its juices.
Look for frost or ice crystals to identify frozen seafood. This indicates that the fish has either been frozen and then thawed for a prolonged period of time.
What does fish that smells fishy mean?
Former private chef Anjali is now a full-time student of nutrition with aspirations of becoming a registered dietitian. Along with her spouse and little child, she resides in New Orleans. Visit Eat Your Greens to read more of her writing.
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If you prepare fish at home, it’s likely that you’ve encountered the unfortunate situation of purchasing a fish that was, um, a little more odiferous than anticipated. Quick advice from America’s Test Kitchen will help you get rid of the chemical compound causing the stink, leaving you with fresh seafood that is ready for cooking.
Fish immediately develop “fishy” odors after being captured and killed because microorganisms on the surface convert trimethylamine oxide, a chemical, to stinky trimethylamine. This fish is still safe to cook and eat as long as the flesh is still firm and the skin remains shining rather than slimy. (Obviously, throw away any seafood that smells strongly of ammonia, is slimy, mushy, or otherwise suspect.)
To get rid of any fishy smells, America’s Test Kitchen suggests soaking the fish in milk for 20 minutes and patting it dry. Trimethylamine is drained away along with the milk because the casein in milk clings to it. Watch the above video to see the method in action.