On food and cooking the science and lore of the kitchen ( PDFDrive ) 408

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 oxygencontaining carbon ring) Tuna, mackerel, and their relatives have a meaty, beefy aroma Fishiness and How to Fight It The housepermeating “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 smell with their own Acidity — whether in a poaching liquid, or in a buttermilk dip before frying — also mutes the volatility of fishy amines and aldehydes, and helps break down muddy-smelling geosmin that farmed freshwater fish (catfish, carp) sometimes accumulate from blue-green algae Preparing Fish in Ancient Rome In summer in their lower rooms they often had clear fresh water run in open channels underneath, in which there were a lot of live fish, which the guests would select and catch in their hands to be prepared to the taste of each Fish has always had this privilege, as it still does, that the great have pretensions of knowing how to prepare it Indeed its taste is much more exquisite than that of flesh, at least to me — Michel de Montaigne, “Of Ancient Customs,” ca 1580 Simple physical treatments can also ... which there were a lot of live fish, which the guests would select and catch in their hands to be prepared to the taste of each Fish has always had this privilege, as it still does, that the great...smell with their own Acidity — whether in a poaching liquid, or in a buttermilk dip before frying — also mutes the volatility of fishy amines and aldehydes, and helps break down muddy-smelling... does, that the great have pretensions of knowing how to prepare it Indeed its taste is much more exquisite than that of flesh, at least to me — Michel de Montaigne, ? ?Of Ancient Customs,” ca 1580 Simple physical treatments can also