Why does frozen then cooked fish smell more and what is this smell?
I have noticed that if I quickly simmer whitebait(and sometimes other fish which was frozen at sea) in water the fish/water quickly becomes smelly.
I doubt it's overcooking smell because the smell starts to appear as the whitebait heats and is not there when frozen. To be fair I am a sensitive individual so will notice more smell/taste then others but the question remains, if not from overcooking, what is this chemical?
If whitebait is frozen at sea, if cooked from forzen 2 months later it should not smell of anything right since it was frozen, or do trimethylines or some other chemical still increase while frozen? Please explain and if not trimethyline please explain what other chemical might be.
It could be that I'm overcooking as Ive noticed the same smell when cooking other fish however i am cooking within a few minutes and like I say the smell appears as the fish heats so perhaps is not from overcooking. Again I notice it occur with frozen fish making me think something is building up over time and subsequent cooking\chemical reaction activates a new smell.
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Does fish smell more after freezing?
If it's been flash-frozen, that may not be a problem, but as fish lingers, even refrigerated, its aroma can become steadily more pronounced, even before it starts to go bad.Why does frozen fish smell fishy?
\u201cFishy\u201d odors begin to develop in fish immediately after they are caught and killed, as bacteria on the surface break down the compound trimethylamine oxide into stinky trimethylamine. As long as the flesh is still firm and the skin is shiny rather than slimy, this fish is still fine to cook and eat.Is frozen fish supposed to smell?
Fresh fish and fish fillets sold as \u201cPreviously Frozen\u201d may not have all the characteristics of fresh fish (e.g., bright eyes, firm flesh, red gills, flesh, or bloodlines), however, they should still smell fresh and mild, not fishy, sour, or rancid.Why does my cooked fish smell?
The real culprit is fried or saut\xe9ed fish. So when possible, instead poach your fish (in seasoned water or fish or even chicken stock) or else oven-roast or bake it. If you can't resist saut\xe9ing your fish, remember that the lingering smell is from the oils spattering on your walls and other surfaces.Can Fish Smell? | A Moment of Science | PBS
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