lautnusantara.com Fish has a distinctive aroma that is often considered unpleasant. However, what actually causes the fishy smell in fish, and are there methods to reduce it when cooking? The fishy smell arises from microbial and chemical reactions that occur when fish proteins and fats are exposed to heat and oxygen over time. Fresh fish should have a subtle aroma that resembles the smell of the sea. Eric Decker, a professor in the Department of Food Science at the University of Massachusetts Amherst, explains that the fish should smell similar to seaweed. A strong fishy odor can be an early indication of spoilage, which is primarily caused by bacteria. Once the fish is caught, it takes several days before it reaches the market. During this time, natural bacteria found in fish begin to break down an organic compound called trimethylamine N-oxide (TMAO)—a compound that is naturally found in many fish, especially those that live in cold waters. "TMAO functions as an anti-freeze liquid for fish in cold waters," Decker told Live Science. This process then converts TMAO to trimethylamine (TMA), the molecule responsible for the fishy, ​​ammonia-like odor. Cold water fish such as cod and haddock tend to produce this odor more quickly than other fish. Apart from that, enzymes in fish flesh also contribute to the fishy smell. Bacteria in fish flesh convert lysine, an amino acid, into cadaverine, which is involved in the decay process in animals.

Chemical reactions can also cause fishy odors, especially through the oxidation process of lipids or fats in fish. Fish is rich in omega-3 fatty acids, and when these fats are exposed to oxygen, they oxidize and produce volatile compounds that can be smelled.

How to reduce the fishy smell

To reduce the fishy smell of fish, there are two important factors that need to be considered: time and temperature. Time is the primary factor; temperature is secondary. The sooner the fish is consumed after being caught, the better the quality. However, in the modern fishing industry, fish are often shipped to different parts of the world. Therefore, after being caught and cleaned, the fish needs to be frozen immediately or stored at a very low temperature to maintain its freshness. One suggestion that can be followed to keep fish fresh at home is to imitate the method of professional fish traders, namely by placing ice in a bowl, storing the fish on ice, then storing it in the refrigerator. This method can slow the growth of bacteria and prolong the freshness of the fish. Controlling fat oxidation is more complicated for fatty fish. Although freezing can slow bacterial growth, oxidation can still occur as long as oxygen is present. Therefore, the freshest fish is usually vacuum packed and frozen, as this technique reduces exposure to high temperatures and oxygen.
Low-fat fish such as cod, haddock and flounder are best frozen, because the process of microbial spoilage occurs more quickly than fat oxidation. In contrast, fatty fish such as mackerel, bluefish and herring are more likely not to be frozen because they will quickly oxidize even at low temperatures. This is the reason why many fatty fish are often preserved in canned form, because this method can remove oxygen and stop the fat oxidation process.

Effects of Storage and Heating 

After fresh fish is cooked, a fishy smell can still appear if the fish is not consumed immediately. Cooking any meat will speed up oxidation. This does not mean that the fish is poisonous, but the taste can change after a day or two in the refrigerator because the amino acid oxidation process is still taking place. However, keep in mind that odor is not always an indicator of food safety, especially in processed fish products

If you are interested in our  CORAL TROUT WGG WHOLE GILLED GUTTED, Coral Trout Fillet Skin On please do not hesitate to contact us through email and/or whatsapp.