Researchers have found the cause of 'muddy' flavours in farmed fish

Researchers at the University of Copenhagen have pinpointed when muddy off-flavours emerge in farmed fish, specifically tilapia, caused by the presence of geosmin, a compound produced by aquatic microorganisms in fish farming water. Using advanced measurement techniques, the team discovered that even low concentrations of geosmin in the water can affect the flavour of fish. This knowledge will help fish farmers better manage and prevent off-flavours in their products, making aquaculture more sustainable and appealing to consumers. Off-flavours have discouraged people from consuming farmed fish, despite their potential as a sustainable protein source. (Phys.org)