Freshwater trout have characteristic
sweet and mushroomy aromas.
Salmon and sea-run trout, thanks to the
carotenoid pigments that they
accumulate from ocean crustaceans,
develop fruity, flowery aromas and a
distinctive family note (from an oxygen-
containing carbon ring).
Tuna, mackerel, and their relatives have
a meaty, beefy aroma.Fishiness and How to Fight It The house-
permeating “fishy” aroma of cooked fish
appears to involve a group of volatile
molecules formed by fatty-acid fragments
reacting with TMAO (p. 193). Japanese
scientists have found that certain ingredients
help reduce the odor, apparently by limiting
fatty-acid oxidation or preemptively reacting
with TMAO: these include green tea and such
aromatics as onion, bay, sage, clove, ginger,
and cinnamon, which may also mask the fishy