Controlled experiments revealed that the accumulation of GSM in the flesh of market-sized barramundi was directly related to GSM levels of the holding water (0 to similar to 4 mu g l(-1)), with higher levels resulting in significant increases in undesirable taste and flavour attributes, particularly muddy-earthy ...
What is the “mud taste” in fish? Some people may think that a fish tastes “muddy” because it was growing in unhygienic water. That is not true. The unsavoury taste is caused instead by chemicals called Geosmin and 2-Methylisoborneol, which are produced naturally by algae and microorganisms in freshwater.
steer clear of basa from now on, I naively assumed it was like cod just swimming around the atlantic but feel a bit grossed out now I know what it is. Because it's Basa. Muddy tasting floor feeding, generally unpalatable but cheap fish. Pollock is nicer as a cheap fish, despite being grey and a bit soggy.
“The distinctive earthy taste is caused by geosmin, a substance produced by many bacteria,” explains Erik-Jan Lock, a researcher at the Institute of Marine Research. “These bacteria are found almost everywhere, but conditions are particularly good for them in stagnant waters,” he says.
Geosmin, also called “algae bloom,” is prevalent in the summer months and grows on the surface of bodies of water, such as lakes and reservoirs. Although not toxic, geosmin can cause an earthy taste if it makes its way into your drinking water. Although likely harmless, water that tastes like dirt is not appealing.
In Thailand, for example, basa fish has a mild flavor, while in Japan, it is described as having an oceanic taste with notes of fresh water and earthiness. What is this? The texture of basa fish is similar to cod and tilapia, but it does not have a distinctive taste like some other types of white fish.
If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked.
Here are all my best tips for making the perfect basa fish curry: Remember that the fish will cook through faster than you'd expect. It only needs a few minutes in the pot. Make sure not to overcook it, or it will be dry.
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.
Additionally, muddy water can be detrimental to aquatic life by reducing sunlight penetration, thereby limiting food produc- tion for game fish and other aquatic animals. Cloudy water interferes with the ability of certain fish, including bass, to see and capture prey. Muddy waters may impart a bad flavor to fish.
Don't overcook fish. Cooking fish at too high of a temperature or for too long of a time toughens it, dries it out and destroys the flavor.
During the later stages sickly sweet, cabbage-like, ammoniacal, sulphurous and rancid smells develop. The texture becomes either soft and watery or tough and dry. Phase 4 The fish can be characterized as spoiled and putrid.
Albumin is a protein that exists in the fish in liquid form when it's raw, but coagulates and becomes semi-solid when you subject the salmon to heat, whether that's in the oven, on the stove, or on the grill.
As with any fish, eating too much basa comes with some health risks. Because most fish potentially contain industrial contaminants such as polychlorinated biphenyls and mercury, excess consumption can lead toxins to build up in your body.
You can consume Basa every week without any worries. It is packed with high-quality protein and is a rich source of omega-3 fatty acids.
Always err on the side of undercooking your fish; as a matter of fact most people enjoy fish that is still a little translucent in the center. As long as you are following food safety guidelines in your kitchen (keeping ingredients cold, avoiding cross-contamination) there is no danger from eating our fish undercooked.
Depends on the fish, but certainly not overcooked. Protein of all kinds gets tougher the longer it's cooked. I'd be more inclined to say if your fish is mushy, it may be bad. Smell it first, and that should be a reliable indicator.
The muddy taste in trout (and other fish) comes from a chemical compound called “geosmin”. A variety of organisms produces geosmin, in both the terrestrial and aquatic environments. Geosmin is what gives soil that earthy smell and is what can sometimes give wine or beets that earthy taste.
Basa is a white fish from Southeast Asia that's an excellent source of high-quality protein and healthy fats like omega-3 fatty acids. Its cheap cost, mild taste, and flaky, firm texture make it popular worldwide. However, it may pose a higher risk of food poisoning, so be sure to cook it properly.
Another strong attribute of basa is that it doesn't smell, which puts it in a sweet spot. Indian sea fish such as mackerel or kingfish are less bony than fresh water varieties but are smellier. Freshwater fish such as carp smell less than sea fish but have many bones. Visually, too, basa scores.