6 Tricks to Make Fish Taste Less Fishy (That Aren’t Frying)

If you’ve ever cooked fish at home, you’re probably familiar with that unpleasant “fishy” taste that seafood sometimes takes on.

Yet it’s important to include fish in your diet because it provides important nutrients.

“Consuming fish is a great way to add lean protein and vitamins and minerals, such as iodine, selenium, and vitamin D,” says Michelle Routhenstein, RD, CDN, a preventive cardiology nutritionist based in New York City and the author of ‌The Truly Easy Heart-Healthy Cookbook‌.

“Fatty fish like wild salmon, sardines, arctic char, and rainbow trout add a boost of anti-inflammatory and heart-healthy omega-3 fatty acids as well,” she says.

Before you give up on fish, try these easy, dietitian-approved tips to help make your seafood taste less fishy, so you can not only get nutritional benefits from your dinner but actually enjoy it, too.

Soak It in Lemon

“I love adding lemon or a vinegar-based marinade and letting it bask in those flavors to help remove any fishy taste,” Routhenstein says.

For a dish that feels fancy but relies on common grocery store ingredients, she recommends marinating a piece of salmon in balsamic vinegar and citrus — oranges, grapefruit, and lemon slices — plus chopped shallots and a touch of maple syrup. This can boost flavor and help remove any fishy taste that lingers.

Add Crunch

Adding a crust to fish may not only make the fishy taste less noticeable but also change its texture.

‌“One of my favorite ways to enhance the flavor of fish, while minimizing any fishiness, is to crust it with a flavorful coating of breadcrumbs and Parmesan cheese or toasted nuts and seasoning,” says Beth Stark, RDN, LDN, a recipe developer and nutrition and food communications consultant based in Selinsgrove, Pennsylvania.

“This works well on any variety of fish, from mild-tasting white fish to bolder-flavored tuna and salmon,” she says.

This is also a great trick for converting even the most skeptical fish critics into fish fanatics, Stark says: “I find that the added crunch also helps to make fish more appealing for those that don’t favor the texture of it.”

Soak It in Milk

While adding milk to fish doesn’t necessarily sound appetizing, it’s certainly effective at getting rid of that fishy odor.

“When fish is soaking in milk, casein, a protein found in milk, binds to the TMA and pulls it out of the fish. Therefore, when you pour off the milk, you’re getting rid of the casein-bound TMA,” says Anna Ipsen, RDN, CDN, a dietitian and health coach with Nourish, who’s based in Glenville, New York.

Turn Salmon Into ‘Bacon’

It’s perhaps not the most traditional way to enjoy smoked salmon, but this trick is definitely tasty and creative.

“I love making smoked salmon into ‘bacon’ in the oven. It really changes the taste of the fish and makes it feel like more of a comfort food than a health food,” says Amy Gorin, RDN, creator of Plant Based With Amy, who’s based in Stamford, Connecticut.

You can add the crispy salmon to casseroles, egg dishes, and salads. Plus, Gorin’s Homemade Salmon Bacon recipe is simple and quick — just bake the smoked salmon in the oven for 20 minutes, and voilà!

Spice It Up

Fish tends to absorb spices fairly well, which can help mask any odor it gives off.

“My favorite way to prepare fish is using a Cajun rub, baking, and then adding a pineapple salsa on top just before serving,” Ipsen says.

You can either buy a Cajun rub or make your own by combining salt, black pepper, garlic powder, onion powder, oregano, and paprika.

Finish It Off With a Squeeze of Citrus

When you’re serving fish, you can’t go wrong with a last-minute squeeze of citrus to cut any remaining fishy taste, thanks to the acid-base reaction mentioned earlier.

“Lemon, lime, and other citrus fruits can be used as condiments, giving a little squeeze at the time of service,” says Emilie Williamson, RDN, a nutritionist and media representative for the Wisconsin Academy of Nutrition and Dietetics, who’s based in Milwaukee.

Take it a step further by cooking citrus fruits alongside your fish: “If you’re grilling your fish, consider also grilling the citrus fruit to give it a different spin,” Williamson says.

The Takeaway

• Fish provide important nutrients, such as omega-3 fatty acids like DHA and EPA.
• A few simple tips can help reduce the fishy taste of seafood, which happens due to a chemical reaction that occurs when a fish dies.
• Acidic ingredients like citrus can help reduce the fishy taste, as can soaking the fish in milk, adding a crust when cooking, or even making smoked salmon “bacon” in the oven.
• Using herbs and spices can also help mask any fishy odor, or you can try a spritz of citrus at the end of cooking.