Fish That Does Not Taste Fishy
Whether you had a traumatic experience smelling a rotten fish that stopped you from fishing up an oceanic feast.
Or it’s your sense of smell that never got along with the fishy odor most creatures of water tend to have.
Whatever your reasons may be, its a common not to indulge in a sea of mouthwatering cuisine offered by ¾ of the world.
Scientists estimate, 3.5 trillion types of fish exist in the oceans. It’s a mind-boggling amount, and to think that out of all these fish there is not a single one that might not taste fishy, is absurd.
So luckily for us, there are several fish that when cooked will not taste fishy.
A few of them are detailed below:
- Cod
If you somehow had a fishy cod, that must have happened due to the cod being not that fresh.
Ocean fish have an amino acid called Trimethylamine oxide (TMAO) inside their bodies, its there to regulate salt levels.
When fish die, the bacteria will start to break the TMAO causing a fishy taste and odor.
The Atlantic Cod is a great fish to cook if you are afraid of a fish tasting fishy. This is a cold-water fish that has a home in both eastern and western regions of the pacific.
It has a flaky white flesh that can be cooked in a variety of ways. For example, you can have it deep-fried, make fish nuggets, baked, it marries well with lemon, and many other delicious dishes can be made with a cod.
The Cod has a mild, slightly sweet taste. It will surely please any newbie who wants to experience fish for the first time.
- Lingcod
Contrary to its name, the lingcod doesn’t belong in the Cod family. Its a North American fish belonging to the greenling family.
Ignoring its ugly appearance the lingcod is an extremely prized fish known for its firm slightly sweet flesh.
Lingcod is also a white fish but it takes a little longer than most to cook. Its unique aspect is a slightly mild taste and a flesh that excels in absorbing flavor. It can be cooked in a myriad of ways, for example, pan-seared, baked, you can cook it with brown butter for a nutty experience, a miso-soy glaze goes a long way and many more.
Having lingcod will surely compel you to come back for seconds.
- Mahi Mahi
With a unique name and marvelous colors – this an extremely popular fish. Mahi mahi mainly resides in waters around the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean.
The mahi-mahi, also known as common dolphinfish has a translucent pink flesh that turns white when cooked and has a moderately firm texture which gives you a mild, sweet flavor when consumed.
Mahi Mahi, being a tasteful fish has been cooked in a variety of ways throughout the word.
You can sear it with some basil butter, have it with a ginger glaze, it blends well with lemon, brown butter gives it a nice earthy flavor, and it’s great when slapped on a grill.
Eating mahi-mahi once will leave you craving for more.