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.
1. Before cooking, soak the fish in lemon water for about an hour. Remove the fish and dry well before cooking. Lemon neutralizes a chemical in the fish called trimethylamine, which is responsible for that fishy smell.
Try poaching your fish. Cooking your fish in boiling water will help trap the TMA in the liquid. Using milk as the liquid of choice is especially beneficial as it's great for trapping the smells and leaves you with a flaky, creamy fish. Grill your fish.
Which fish have a mild flavour/don't taste fishy? White-fleshed fish generally have a milder flavour than dark-fleshed fish. Ling, for example, is a good option for kids as it has a mild flavour and very few bones. Other mild-flavoured fish include leatherjacket, flathead, whiting, flounder, sole and dory.
Salmon can have a strong odor, especially if it's been in the fridge for a few days. If you don't like the smell of raw fish, barramundi's mild, not-at-all-fishy smell makes it a great choice for cooking at home.
The problem, or stink, arises when fish are killed and bacteria and fish enzymes convert TMAO into trimethylamine (TMA), which gives off the characteristic fishy odor. This chemical is especially common in the flesh of cold-water surface-dwelling fish like cod. So cod would start smelling faster than, say, catfish.
--Even whole fish should smell briny clean, not fishy. --Gills are pink or red when the fish is fresh, turning brown, then gray, with age. --The eyes should protrude and be clear, not cloudy.
Arctic Char is very similar to salmon, but with a much milder flavor. Since it's less oily than salmon, it's lighter and creamier (and doesn't stink up your kitchen when you're cooking it).
It is softer [than other Indian fish],” says chef Anirudhoya Roy of Taj Land's End, who pioneered the use of this fish in Indian hotels and uses 600 kilos of basa a month. Another strong attribute of basa is that it doesn't smell, which puts it in a sweet spot.
Fire Up the Grill
A grill imparts a delicious smoky flavor to fish, which might help disguise some of the strongest fishy flavors. Bonus: Cooking the fish outside keeps any accompanying odors out of your house, because one whiff of fish may send up red flags for picky eaters. Be sure to oil the grates.
It also should have a nice salty smell, like the ocean. It should not smelly fishy. If you are picking out whole fish, the eyes should be red and clear.
We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.
When fish starts going bad—at the store or in your fridge—you will notice the color, texture and smell start to change. The fish scent will become stronger, which is a sign of the proteins breaking down. It may also feel slimy and develop a grayish tint.
Uncooked spoiled seafood can have sour, rancid, fishy, or ammonia odors. These odors become stronger after cooking. If you smell sour, rancid, or fishy odors in raw or cooked seafood, do not eat it. If you smell either a fleeting or persistent ammonia odor in cooked seafood, do not eat it.
This one's obvious: When you wrap a fish nice and tight in parchment paper, you're keeping the smell under wraps, too. It doesn't permeate as much during the cooking process, and you can dump the paper (foil also works) as soon as you're ready to eat.
Choose the right type of fish.
The type of fish you're cooking makes a big difference in terms of smell. Oily fishes like mackerel, sardines, and bluefish will have stronger cooking smells than leaner fishes such as flounder, hake, and snapper.
Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months.
Our Barramundi are clean and fully traceable with non-detectable levels of mercury, PCBs, and other contaminants. They are also raised without antibiotics, added hormones, or chemicals.
Red snappers have a triangular snout and a bright pinkish-red skin that fades toward the belly. A fresh one will have clear full eyes, plump red gills and a clean smell of the sea.