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Why does tuna smell more "fishy" than other fishes?

J

jtvang125

Diamond Member
I'd like to eat more of it (cheap and rather healthy) but the fishy smell is so much stronger than other types of fish (salmon, halibut, trout...) even when cooked. Any way to prepare them to lessen the smell?
 
i eat raw tuna all the time at sushi bars and it never smells. If your tuna smells it is old. FInd a new tuna supplier.

Fishy smelling fish = old fish don't eat.
 
Originally posted by: jtvang125
I forgot to mention this is canned tuna.
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Well what I said still stands. Old fish smells fishy. Canned = old

The tuna is also already cooked so the smell isn't going to disappear if you heat up.

Canned salmon that is already cooked is often times smoked...plus salmon is a fresh water fish.
 
I don't *completely* agree with fishy smelling = bad concept. I can yank a catfish out of the water and filet it while it's still flopping and there can be a fishy smell.

I personally believe that some cuts of fish are simply more fatty/oily than others and it's that fat/oil that tends to retain the fish smell more so than the meat itself.

The more fatty the fish - the more fishy it smells.
 
So...in the Garden of Eden one day, Eve decides to go swimming in the lake there.

While she's in the water, GAWD sez to Adam,
"I wish you wouldn't have let her go in the water...I didn't want the fish to smell like that."


Tuna is a bit more oily than other fishes. IMO, That causes the increased fishy smell. I've caught lots of albacore off the coast, and they always smell a bit more fishy than salmon or rockfish...right out of the water.
 
I like the idiots that were defending canned tuna as non-fishy.

Truth is canned tuna is nothing at all like fresh tuna esp when it's brine packed.

Real fresh tuna and most any fish have no fishy smell. Even expensive restaurants are guilty of serving old fish. It won't make you sick, but it's nowhere near as good as fresh.

In the market day old fish is much cheaper than fish caught that day.
 
It should not be eaten more than once per week anyway due to mercury levels. It is low-fat protein but then so are beans. The benefits of Omega-3 EFA's are reduced from canning and are better had from molecularly distilled supplements anyway as most fish these days is suspect (as is factory farmed cattle &c, but for different reasons).
 
Originally posted by: sandorski
It's not the Tuna. It's the Dolphin.
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Man, Dolphins have had a free ride for too long. I suspect they are pretty tasty too. Tuna, on the other flipper, are being hunted to extinction. Even aircraft are being used in the process which is less surprising when considering a single fish can fetch as much as a horseless carriage in Nippon. Yep, the time is right for Tuna-safe Dolphin.

 
Originally posted by: Auric
It should not be eaten more than once per week anyway due to mercury levels. It is low-fat protein but then so are beans. The benefits of Omega-3 EFA's are reduced from canning and are better had from molecularly distilled supplements anyway as most fish these days is suspect (as is factory farmed cattle &c, but for different reasons).
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Not true, beans also are not equivalent to tuna for many diets such as weight lifting.

Mercury levels depend on type of tuna.
 
Aye, I probably average 2 cans of chunk light tuna a day since I started working out heavy. Chunk light is pretty low on the mercury scale.
 
Originally posted by: BigPoppa
Aye, I probably average 2 cans of chunk light tuna a day since I started working out heavy. Chunk light is pretty low on the mercury scale.
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Just eat canned sardines instead... lower mercury and high in calcium....
 
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