Tuna is one of the most popular fish consumed worldwide. It’s prized for its versatility, nutrition and usually mild flavor. However tuna sometimes develops an unpleasant or strong “fishy” odor that deters people from eating it. This article will examine whether tuna should smell fishy, what causes fishy odors, and how to select and store tuna to avoid a fishy smell.
What Causes Fishy Smells in Tuna?
Tuna is an ocean fish that contains higher levels of amino acids and amines compared to freshwater fish. These compounds help tuna maintain fluid balance in the high salinity of seawater. However, when tuna is killed, bacteria and enzymes start converting these chemicals into smelly trimethylamine (TMA).
Additionally, tuna contains oils that can oxidize and become rancid over time. This also produces fishy odors. So tuna, like any seafood, can naturally develop a fishy smell as it starts decomposing. However, the strength of odor depends on freshness, storage, and preparation method.
Should Fresh Tuna Smell Fishy?
Fresh tuna has a very mild scent and flavor. You may notice a slight briny ocean-like smell but it should not be overtly fishy or ammonia-like. The flesh should look glossy and moist, not dull or dry.
If fresh tuna has a strong fishy odor, it means the fish is no longer fresh and has started to decay. Fresh raw tuna should not smell pungent or make you want to turn up your nose. Any fishy odor in fresh tuna means it’s time to discard it.
Do Frozen Tuna Fillets Smell Fishy?
Frozen tuna also should not have a strong fishy smell if properly frozen and stored at 0°F or below. There may be a mild ocean smell after thawing but no intense fishiness. If vacuum-sealed and handled properly, frozen tuna can retain freshness and a non-fishy smell.
However, tuna with freezer burn or that was poorly frozen may pick up odors from inadequate storage. Improperly thawed tuna can also start decaying and smelling fishy. For best quality, use frozen tuna soon after thawing.
Should Canned Tuna Smell Fishy?
Canned tuna often has more fishy odors than fresh tuna. Manufacturers precook tuna before canning to kill bacteria. This heating process causes proteins to break down into smelly TMA. Some canned tuna varieties also contain vegetable broth or oil, which can create fishy smells over time.
However, the fishy smell in canned tuna should be relatively mild. Only a small amount of TMA is produced, as most of the converting compounds are removed during processing. If the smell is overpowering, the product may be old or spoiled.
Well-handled canned tuna should have a mild aquarium-like scent. The smell may be more noticeable when opening the can. But it should not be so offensive that you want to avoid eating the tuna altogether.
Tips to Prevent Fishy Smells in Tuna
Here are some tips to help prevent or reduce fishy odors when buying, preparing, and storing tuna:
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Purchase tuna from reputable sellers and check sell-by dates. Avoid old or discounted products.
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Rinse fresh tuna in cold water to remove surface TMA that causes odors. Pat dry with paper towels.
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Treat tuna with acidic ingredients like lemon, lime, vinegar, or tomato to neutralize amines.
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Store tuna in the coldest part of the refrigerator if using within 2 days. Freeze for longer storage.
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Wrap tuna well or store in airtight containers to prevent freezer burn smells.
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Use frozen tuna soon after thawing, and don’t re-freeze thawed tuna.
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When canning tuna at home, work quickly and refrigerate it after.
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Add aromatics like onion, pepper, herbs, and oil when canning to mask odors.
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Discard canned tuna if the smell is overpowering upon opening.
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Consume tuna soon after opening. Transfer to an airtight container if storing.
Judging Tuna Freshness
If you’re unsure whether tuna is fresh based on smell, here are some other signs of freshness to look for:
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The flesh should have a glossy sheen and vibrant, moist appearance. Dull or dry tuna is old.
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The color should be deep red to pale pink depending on variety. Discoloration indicates spoilage.
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Whole tuna should have clear eyes, bright red gills, and shiny scales.
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Fresh tuna is firm with noindentations from pressing. Old tuna is mushy.
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Packaged tuna shouldn’t have excessive liquid, and vacuum-sealed bags should be tight.
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There should be no Browning or freezer burn on frozen tuna.
So while some fishy odor can be expected in canned tuna, fresh tuna should not smell fishy. Use smell along with appearance and texture to determine tuna freshness. Properly handle tuna to minimize unpleasant odors and enjoy this healthy, sustainable fish.
Healthy Tuna Recipes With No Fishy Smell
Here are some delicious recipes to enjoy the flavor and nutrition of tuna without any strong or unpleasant fishy smells:
Tuna Cakes
- Drain canned tuna and mix with breadcrumbs, eggs, onion, garlic, parsley, salt, and pepper.
- Form into patties and pan-fry until golden brown.
- Serve on buns with tartar sauce and fresh veggies.
Tuna Salad Stuffed Avocado
- In a bowl, combine canned tuna with Greek yogurt, lemon juice, diced celery, and desired seasonings.
- Scoop the tuna salad into halved, pitted avocados.
- Top with cherry tomatoes, smoked paprika, and cilantro.
Tuna Poke Bowl
- Dice fresh tuna into bite-sized pieces and marinate briefly in soy sauce, sesame oil, chili flakes, and lime juice.
- Serve over sushi rice with edamame, cucumber, seaweed salad, and pickled ginger.
Grilled Tuna Tacos
- Brush tuna steaks with olive oil and seasonings of choice. Grill for 2-3 minutes per side until opaque.
- Break into chunks and serve in warmed corn tortillas with cabbage, salsa, and avocado.
Tuna Niçoise Salad
- Sear tuna steaks briefly until rare. Let cool and slice into strips.
- Arrange over mixed greens, green beans, potatoes, tomatoes, olives, and hard-boiled egg. Drizzle with lemon vinaigrette.
So go ahead and enjoy tuna without worrying about fishy odors! Proper selection, storage, and preparation will keep tuna tasting fresh and delicious.
Be Wary of Stinky Tuna
DEAR DR. BLONZ: Should I be worried that the fishy smell in the tuna cans I open varies a lot? I usually have a few cans of solid albacore from the same major brand, but when I open one, it smells really bad, while another identical can smells barely there. Recently I considered throwing out the contents since the fishy odor was so pronounced. Any thoughts on this issue? Any safety concerns? — F. M. , via email.
DEAR F. M. : “Solid” types of tuna come from blocks cut from different parts of the fish muscle. Larger fish are often used for solid tuna because they have more muscle mass. However, this means that the tuna you eat is from an older fish. As you might expect, it all depends on how well the manufacturing process is controlled for quality, which includes the limits set for what counts as solid or chunk tuna.
Other possible issues are how the particular cans were processed and stored. If the tuna spent more time in a warmer place after being in the ocean and before being opened in your home, it may have been more likely to develop “off” smells that indicate the tissue is breaking down and the food is going bad. Fish, especially those that live in cold water, tend to do this because they contain fats and amino acids that break down into smelly substances. As long as they stay cold, everything is fine. But if they are out of the cold for too long, it’s unpleasant.
If you open a can of something and it smells “off,” I think you shouldn’t eat it. You could call the manufacturer’s customer service and tell them your story (the name and number of the company should be on the tin). Of course, they’ll also tell you to throw away the stuff (they might ask for the lot numbers first), and I think they’ll send you coupons for a new product. It’s also possible to return it to the store where you bought it and get a new can that way.
As long as we are talking about tuna, you should be alert to the issue of mercury. Albacore fish usually has more mercury than chunk light fish, which usually comes from skipjack, a smaller breed with a shorter life span. Tuna tend to bio-accumulate mercury and the older the tuna, the greater the risk.
This is mostly because albacore tuna tends to live longer and is one of the bigger tuna breeds used for canned fish. Because of this, bigger albacore caught for large commercial canneries usually comes from deeper waters and has a higher mercury risk. There are brands, such as Wild Planet (wildplanetfoods. com), that catch younger, smaller tuna. Their fishing methods include pole-and-line or trolling, and those result in fish with a lower risk of mercury. You can do some additional research at tinyurl. com/d464hdm before you buy.
Send questions to: “On Nutrition,” Ed Blonz, c/o Universal Uclick, 1130 Walnut St. , Kansas City, MO, 64106. Send email inquiries to questions@blonz. com. Due to the volume of mail, personal replies cannot be provided.
Agriculture’s ‘Environmental Deficit’ Is Unsustainable
DEAR DR. BLONZ: I am interested in your thoughts on pesticides and organic fruits and vegetables. What are the risks of eating foods that were grown with pesticides? What do you think are the pros of other options, like buying organic? — N T. , San Diego.
DEAR N. T. Health experts say that the risks from pesticides are much lower than the risks from bacterial contamination and naturally occurring toxins in our food. However, pesticides still do pose a challenge. One alternative is organic agriculture, where foods are raised without synthetic chemicals, such as pesticides, herbicides or fungicides. Integrated pest management (IPM), on the other hand, tries to keep farmers from using synthetic chemicals as much as possible. However, farmers can still use them when they need to.
For fruits and vegetables grown organically or on farms that use integrated pest management (IPM), farmers markets can be a great place to buy them. There are an increasing number of supermarkets that offer these foods as well.
The discussion of organic vs. conventional agriculture needs to go beyond the safety of the foods we eat. These worries should also include the dangers to the environment and the people who make, transport, and use these strong chemicals. All of this helps to explain why, despite promises, American consumers are still wary of pesticides, as shown by survey after survey.
We have the best food in the world, but this comes at a huge cost in terms of natural and human resources. A lot of commercial fertilizers are used every year, and pesticides made from oil are used to get rid of weeds, bugs, diseases, and other pests. This is one reason why farming uses more oil than any other industry.
Americas preoccupation with perfect-looking produce is a factor behind the continued demand for pesticides. “Alternative Agriculture,” a report from the National Academy of Sciences in 1998, talked about how the food industry promotes the use of pesticides just to meet strict standards for appearance. Public Voice and the American Farm Bureau Federation both did surveys on citrus fruits and found that over half of the pesticides used are only for cosmetic reasons, like getting rid of small flaws on the outside that don’t affect the fruit’s taste or health.
To eat, or not to eat, should never be the question. No one wants to impair our ability to feed the nation. The focus should be on the direction agriculture should be heading. We all need to balance human needs with costs and environmental consequences. Agriculture cannot continue to operate using environmental “deficit spending. ” Todays output should not mean a loss of tomorrows resources. Our farming environment needs to be brought back to health in a way that doesn’t harm our current abilities. Ideally it would be a balanced, sustainable system that gives back as it takes.
Information is power, so I encourage additional reading. The EPA has a page on pesticides at epa. gov/safepestcontrol. I also encourage you to check out the FAQs at the nonprofit Organic Farming Research Foundation: ofrf. org/organic-faqs.
Send questions to: “On Nutrition,” Ed Blonz, c/o Universal Uclick, 1130 Walnut St. , Kansas City, MO, 64106. Send email inquiries to questions@blonz. com. Due to the volume of mail, personal replies cannot be provided.
How to remove the strong smell and potent fishy taste from canned tuna fish with no soaking required
FAQ
Why does my tuna smell fishy?
How do you know if tuna has gone bad?
Should canned tuna smell?
What is raw tuna supposed to smell like?
Can you kill Tuna if it smells like fish?
The social media star, who is native to Rome, typically includes the fish in a puttanesca sauce (typically made up of anchovies, olives, garlic, chile flakes, tomatoes, and capers). “If you’re a little bit put off by the smell of tuna, you can kill it instantly,” she explained — and the best part is, it only takes a few moments.
Is tuna fish good for health?
1) Tuna is loaded with omega 3 and 6 fatty acids which help in reducing cholesterol. 2) Tuna is rich in potassium which is known to reduce blood pressure. Omega 3 fatty acids in combination with potassium bring an anti inflammatory effect and promotes heart health. 3) Tuna is rich in various vitamins and minerals like manganese, zinc, vit C and selenium which help in strengthening immune system. They help in reducing free radicals and protect the body from cancers. 4) Vit B that is present in tuna helps in strengthening bones. 5) It improves skin health as it is rich in vitamin B complex.
Does a canned tuna sandwich smell fishy?
Something smells fishy — and it’s definitely that tuna sandwich you packed for lunch. Canned tuna is an acquired taste that is easily off-putting, given the aroma that it emits right when you crack open the tin. Despite its debatable scent, the food is very versatile and can be thrown into salads, seafood pastas, and even a homemade mac and cheese.