Hate Eating Fish? Here Are Some Least Fishy Fish That You Should Know
Fish is an excellent food for your body because of its high nutritional elements. Case in point, fish contains vitamins A, D1, E, K, and minerals such as irons and potassium, making it an all-round food.
Plus, the fat in fish is well-digested with the human metabolism system, so the fish cannot make one obese or raise their cholesterol level.
Given the fact above, we can see that fish is such a must-have ingredient in any typical household meal. However, there is a big issue.
Not many people are willing to take a bite of a fish dish because of its stinky smell. Is there any least fishy fish in the market now?
In this post, we will go through five types of fish for people don’t like fish for its stinkiness. Some tips on removing the typical annoying smell of regular fishes will be introduced.
What Least Fishy Tasting Fish For Beginners?
1. Pacific Cod
Among different Cod types, this particular one is found mostly in the Pacific Ocean, so it is also classified as the Pacific Cod.
At the first bite, the fish brings such an impressive mild and sweet taste. Likewise, there isn’t any strong or particular smell from the Cod, making it an excellent choice to begin with.
To put it another way, you can definitely use Pacific Cod as a kick-start dish to fish-eating.
However, we recommend you use your fish as soon as possible because the longer you store, the less fresh it is, and the more chances bacteria has to invade.In addition, the Pacific Cod can be cooked in a variety of methods like baking, broiling, boiling, steaming, frying, and sauteing without losing its lightly sweet taste. Generally, the food is easy to prepare.
Flounder is voted as one of the best fish for people who don’t like fish (at least with the beginner to start). Similar to the Cod, Flounder can taste moderately sweet without any particular smell.
What makes the flounder challenging to cook is its delicate texture. Hearing about “delicate”, you must imagine a tasty, pleasantly visualized dish, right?
Even though that texture can create such a delicious recipe, it’s not the same pleasure to cook it, though.
For instance, when picking the fish, the cook must be overly careful because its flat and slimy form can slip from your fingers at any second or at least you should prepare carefully to protect your hand before handling it.
Compared to other fish on this list, the Flounder’s flesh resembles the Cod for its delicate texture and mild sweetness.
In contrast to Lingcod, its flavor is quite similar but the Lingcod’s composition is thicker.
The flounder can be prepared in many ways: boiling, frying, steaming or broiling but still retains the mild sweetness, making it a good fish for beginners.
Even though there are many struggles while cooking, we believe that it’s all worth it to have a delicious and versatile flounder for your meal.
Typically, flounder tastes great by itself, but, for better flavor, you can use it with lemon piccata or pasta.
Compared to other fish, lingcod has a firm and dense texture that gradually turns white when cooking.
It is said that the more you chew the fish, the sweetener the fish can get. To add-in, the fishy smell is so light that sometimes you can’t even realize it at all.
Typically, the lingcod’s taste is neutral, so we recommend you to add some seasonings to flavor the food such as black pepper, salt, or lemon juice.
But on the bright side, this lack of flavor can take you to a rich land of imagination. As this fish is all but mild, you can make it in any method from boiling, steaming to frying as you want.
However, when buying raw, the lingcod looks quite… distasteful with sharp, dangerous-looking teeth and significant size.
Don’t let it throw you off though, because after the cooking process, the fish can become a delicious, mouth-watering dish for you.
In my point of view, LingCod is the best least fishy type that is worth trying. I was not in the least upset by its taste at all.
Some people may be confused about my choice because the swordfish is a saltwater fish – one of the least strong fishy fish of all, so it must have a stronger fishy taste than others, right?
However, that is a misconception. In fact, they are considered as the excellent fish for first-time fish eaters. So, which feature puts swordfish on the top of the most least fishy fish?
Like other fish on this list, the swordfish is said to be the strongest fish in the ocean, which means the texture must be firm and dense.
When available raw, it has pinkish-red flesh. When cooking, the flesh turns slowly into beige.
Not to mention, the swordfish is packed with a mild and slightly sweet flavor. To compare, in terms of flavor, the swordfish and the Mahi-mahi can be used interchangeably.
However, evaluating the thick flesh, it’s more likely that they provide buttery and meaty dishes.
To add-in, there isn’t any stinky smell from the swordfish, making it a proper choice for first-time fish eaters.
With such incredible characteristics, the swordfish is so easy to cook in any method.
Typically, this fish tastes best when being grilled. Its oil combined with the dense flesh will create an unforgettable delicious, meaty dish for your family.
With the firm texture, the mildly sweet flavor, and delish aroma, swordfish is the right choice if you are finding the least tasting fishy fish.
However, the amount of mercury in swordfish is quite high, so we don’t recommend using it daily.
Mahi-mahi is a fish that lives in tropical oceans around the globe. In terms of quality, the Mahi-mahi is said to be the tastiest fish for its tender flesh. Another famous name for it is dolphinfish.
When we mention the “most delicious” label, you must wonder, “What exactly does it taste like?”, right? So, to describe the flavor of Mahi-mahi, it’s better to put it in a comparison to other types of fish.
In terms of texture, the Mahi-mahi is firmer than the Flounder and the Swordfish, as thick as the Lingcod, making it the right choice for grilling and marinating.
In terms of taste, the Mahi-mahi’s flesh resembles the Lingcod for its mild sweetness. However, compared to the Pacific Cod, it provides a more robust flavor.
In brief, the Mahi-mahi is balanced, moderately sweet, but not at the irritating level. The texture is firm enough to cook without worrying about falling out.
Furthermore, it is not fishy at all, so the Mahi-mahi must be a perfect match for who cannot endure the stinky.
6. Alaskan Halibut
Halibut is the most highly-prized fresh seafood in Alaskan with a mild flavor and firm fish. The wild Halibut is the most popular white fish and commonly caught at the continental shelf areas of Alaska, so its name originated from here.
Its fillets are white as snow, lean, boneless, and skinless, suitable for baked and fried. When you cook Halibut, its meat naturally separates into flakes.
Alaska Halibut has a sweet flavor as other white fish, and it brings a great source of protein, so its meat is the same as chicken of the ocean.
Halibut taste is a little more robust and firmer texture than other white fish. That is the reason why it is recommended for people who eat fish for the first time.
7. Alaskan Pollock
Alaska Pollock is considered one of the most seafood consumed in the US, which are commonly caught in the northern Pacific Ocean.
It belongs to white fish with a mild flavor, delicate and flaky texture. It is also nutritious and a significant source of omega-3 fatty acids, low in carbohydrates but high in protein. Therefore, it can be cooked by many methods including in fresh and frozen fillets as grilling, pan-fried, deep-fried, or other breaded.
To some people, wild Alaska Pollock is very delicious and is one of the healthiest natural foods in the world.
Pacific rockfish, also rock cod or Pacific snapper, is very famous in the Pacific Ocean, which lives near North America’s West Coast. It is one of the excellent white-fleshed fish, mild-tasting with a flakey texture. The rockfish is a perfect choice for people who do not like fish for the first trial of eating seafood.
Pacific rockfish is a very versatile fish, is served quickly in meals as forms fried, grilled to steamed, and even raw. In most recipes that do not call for a specific kind of fish, you can use rockfish as a good choice.
9. Rainbow Trout
The rainbow trout is coldwater, also a species of salmon that comes from clear, peaceful mountain streams of the Pacific Ocean in Asia and North America. It has many colors and patterns that depend on age, environment, and spawning conditions.
The rainbow trout meat has mild, soft fibers, delicate that some people think it is the same as a nut flavor. When the meat is done, it is a light flake with the color pales.
Haddock is dark grey or black color, has a long, pointed front dorsal fin and a northern Atlantic fish. It is a species of the cod family with a mild, sweet flavor, lean flesh, which is easily softer after cooking under temperature. From my point of view, Haddock has a taste close to Halibut. They are suitable for grilling or frying.
Haddock is usually sold in fresh, frozen, or smoked form in stores.
Catfish is popular with their protruding fish beard, as a cat’s whiskers. It is a kind of whitefish, not a scales fish, but has a sweet, moist, mild, and special taste for the people who do not like fish.
However, some people said that it tastes muddy because they live in murky bottoms near mud. Each person has their taste, but I find the catfish a delicious food and contains many nutrients. It is also a great source supplying B12 vitamins and choline, which are suitable to raise for cells to get healthy.
In my private opinion, the most crucial thing that decides the flavor of fish depends on the cattish you choose and the cooking method you do.
Tilapia is a type of white flesh fish native to the Nile River in Africa. It is a mild taste; even with some people, it is virtually flavorless. Tilapias don’t have a fishy flavor as anchovies or mackerel, which is suitable for people who are beginning to eat seafood. Its taste is a slight sweetness that is perfect for grilling, breading, pan-fried, or baking.
When you cook tilapia, you should combine it with spicy, flavor-packed sauces and herbs. If it is done, it has a white color, firm texture meat with delicious taste. Please make sure that your tilapia is not spoiled while cooking.
How To Eliminate The Fishy Taste Out Of Your Dish?
Besides finding some least fishy fish, another way to help one’s eliminate their hatred towards stinky smell is to think of some tips for removing the fishy flavor out of their dish.
Well, search no longer, here they are:
Soak It In Milk
Milk must be the simplest way to eliminate the fishy odor. With the casein protein, it can boost the trimethylamine’s speed and effect – the cause for fishy smell removal.
Here is the guide to discharge the stinking odor of the fish using milk. First, dip the fish into a bowl of milk. Second, leave it there for about 20 minutes. Then, take out the fish and dry it with a paper towel. By then the trimethylamine that triggers the fishy smell will be removed.
If you still feel a bit lost, this video below will provide you with a more lively depiction. The least cheap and easy method is often the most convenient.
Spice It Up
Milk is a great choice to eliminate the odor, but whether you don’t have any milk at home, are there any replacements instead? Well then, we recommend turning to spice to remove the smell.
There are many spice types to support you in this case, such as curry powder, Cajun, black pepper, chili, or herbs.
In case you cannot find any spice listed above, the “Asian-approach” of soy sauce or tamari or ginger can also support you in this case.
The process is simple: soak your fish in a tablespoon of spice and rub a bit of it on the fish.
After that, just wait for about 20 to 30 minutes for the mixture to eliminate the annoying odor.
Use The Acidic Mixture
Another choice to help you remove the fishy smell is to use acidic ingredients such as vinegar or lemon juice.
The sour mixture can deter the bacterial growth, leading to a slower rotting procedure. Plus, the acidic mixture won’t affect the primary taste of the food and either its flavor.
In most cases, we recommend using this method with a 1 or 2 days old fish for the best effect. The older your food, the less odor it can get rid of.
However, if you don’t have any sour seasoning in the kitchen, you can use baking powder instead because it can create a similar result.
Rub It With Salt
If you grow up in an Asian family, you must have heard about this unique method. Salt is a fantastic seasoning with many crucial roles in cooking.
It can be used not only in flavoring the dishes but also in removing some odors in fish.
To be specific, this seasoning can strongly dehydrate bacterial cells and prevent the development of the clostridium botulinum bacterial growth, making it longer spoiled.
Without this bacteria, the rotting process will not happen, and the fishy odor will, therefore, be kept at bay.
2 Fish Recipes For People Who Don’t Like Fish
For many times, the dish cooked from white fish resources is famous for everybody who does not like fish. There are so many types of them that do not have a fishy or less fishy smell.
To cook raw white fish, you pair with intense flavors, curry, and citrus flavors like lemon and lime. If you use white fish fillets, you should marinate them, then pan-fry or deep.
After trying to cook some white fish, maybe you think you hate fish because you do not process them with the right spice. That is true! By cooking, the fish taste will change and make them have a delicious smell, fishless. Some people can compare the dish of whitefish to the chicken of the ocean.
1. Easy Baked Tilapia
Ingredients: Tilapia, old bay seasoning, a lemon, spicy, and butter.
Step 1: Using nonstick cooking spray to spray in the oven, warm it up to 350 degrees Celsius.
Step 2: Marinating the tilapia fillets with Old Bay seasoning and putting a lemon and butter slice on the top.
Step 3: Place marinated tilapia fillets into the pan and cover it with foil. Then, we begin to bake tilapia meat for 30 to 35 minutes until the fish is easily peeled off when swirling with a fork.
2. Rockfish with Crab and Cream Sauce
Ingredients: Rockfish fillets, lump crabmeat, green onion, Old Bay Seasoning, butter, white wine, 1 cup heavy cream, Dijon mustard (French’s).
Step 1: Use 1 teaspoon of the Old Bay to sprinkle on fish meat and let the seasonings infuse the rockfish fillets.
Step 2: Melt 2 tablespoons of the butter in a skillet with medium heat. Then, place fish in the skillet. Cook fish in 5 minutes, next turning it up after 3 minutes. When time is up, take the fish out of the skillet and keep it warm.
Step 3: Keep the skillet at medium temperature before stirring the wine into it. Add green onion and butter together, then cook and stir for 1 minute.
Step 4: Mix remaining Old Bay and cream mustard, then boil them. After that, reduce heat to low until condensated.
Step 5: Put crab meat into the skillet and stir until cooked. Next, return the fish to the skillet and cook for 3 minutes longer.
The dish is finished and now, you can serve and enjoy it.
In this post, we have gone through the background information of some least fishy fishes. All the fishes listed above have their particular taste and aroma, making them delicious in their own way.
Hence, carefully considering their nutritional facts, their flavor and smell to find the best one for you!
Personally, among these mild tasting fish above, we will choose the Lingcod because its sweetness can retain in my mouth long afterward, which I prefer. However, the choice is on you, so, be the wise shopper!
Hope this article provides you with useful advice on finding some appropriate fish that don’t taste fishy as your needs.
Aren’t impressed by any fish recommended above? You can find more suggestions at best tasting fish to eat.