Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: top fuel on October 21, 2014, 08:55:08 PM
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Have a question cought some ling this summer vacume packed .. The question is it has a fairly strong Oder when thawed is this normal?
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If its a little fishy it should be fine, but if its a rotten smell then no.
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Yeah a little odor should be ok, generally when you're buying fish from market or freezing, it should have very little odor, if its fully filleted and trimmed i've been told it should have almost no odor at all but this is obviously a difference case, like Shaman said, it should be ok.
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Those are amines you're smelling (from protein breakdown). Soak briefly in vinegar or lemon juice and rinse with cold water. Acid chemically alters the amines and reduces any odors. Don't soak too long unless you want "acid cooked" ceviche.
A fishy smell after thawing in cold water is usually a sign the fish wasn't chilled fast enough after killing it. The faster you can get it on ice the better. I've seen some lodges on the west coast of the Island that tragically could use some lessons in faster processing of their client's catches. I've also found with ling cod and halibut that freezing the fillets with the skin on tends to give a more "aromatic" product, probably because of the fats under the skin layer.
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That is bang on the guide didn't have ice on board and it was very warm put fish in fridge the first night then on ice the next day was not frozen for three days later from catching and with skin on.