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Fresh Fish *Should* Smell Like the Ocean

  //food-wine.news-articles.net/content/2026/01/07/fresh-fish-should-smell-like-the-ocean.html
  Published in Food and Wine on Wednesday, January 7th 2026 at 20:08 GMT by Food & Wine
      Locale: UNITED STATES, CANADA, SPAIN, FRANCE, ITALY, JAPAN, MEXICO

The Truth About Fish Smell: A surprisingly common belief is that fresh fish should be odorless. Zimmern immediately dismisses this, stating, "All fish smell like the ocean. If it doesn't, something is wrong." He clarifies that the unpleasant ammonia odor associated with spoiled fish isn't inherent to fresh seafood, but rather a byproduct of protein degradation after capture. A truly fresh catch should evoke the clean, briny scent of the sea. This simple olfactory test is a crucial first step in assessing quality.

Farmed vs. Wild-Caught: A Nuance Perspective: The debate surrounding farmed versus wild-caught fish is often framed as an either/or proposition. Zimmern argues against this simplification. While acknowledging that some aquaculture practices are unsustainable, he emphasizes that many farms are now embracing responsible methods, yielding high-quality fish. He advocates for consumer awareness and encourages seeking out certifications like the Aquaculture Stewardship Council (ASC) or Best Aquaculture Practices (BAP) to support sustainable farming initiatives.

Beyond Texture: Assessing Seafood Spoilage: While texture can offer clues - mushiness potentially indicating spoilage - Zimmern cautions against relying on it solely. The definitive test, he reiterates, remains the smell. Bright, clear eyes and firm, resilient flesh are also positive indicators. Don't assume a fish is good to eat simply because it feels right; trust your nose.

Tuna and Sustainability: A Species-Specific Concern: The claim that all tuna is sustainably sourced is demonstrably false. Overfishing has severely impacted many tuna populations. Zimmern highlights the importance of species selection, recommending skipjack tuna as a generally well-managed option and encouraging consumers to explore lesser-known varieties. Resources like the Monterey Bay Aquarium's Seafood Watch program provide invaluable guidance for responsible tuna purchasing.

The 'R' Month Rule: An Outdated Guideline: The age-old advice to only consume seafood in months containing the letter 'R' is largely a relic of the past. While seasonal abundance still exists for certain species, the advent of global transportation and aquaculture has broadened availability year-round. "You can enjoy seafood year-round, as long as you choose sustainable sources," Zimmern asserts, effectively rendering the 'R' month rule obsolete.

Conquering the Fear of Dry Fish: Many home cooks hesitate to prepare fish, fearing a dry, unappetizing result. Zimmern vehemently rejects this notion. The key, he explains, lies in understanding the fish's characteristics and employing appropriate cooking techniques. Lean fish, such as cod and halibut, thrive with quick, high-heat methods, while fattier options like salmon can withstand longer cooking times. Brining or marinating also help retain moisture and enhance flavor.

Raw Fish: Not a Universal Rule: While salmon and tuna are frequently enjoyed raw, the assumption that certain fish are always best in this form is inaccurate. Zimmern emphasizes that different species boast unique flavor profiles and textures, and some simply lend themselves better to cooked preparations. Experimentation is encouraged, alongside sourcing high-quality, sushi-grade fish from a trusted supplier to ensure safety.

Ultimately, Zimmern's insights offer a refreshing dose of reality to the often-confusing world of seafood. By challenging these common myths and providing practical guidance, he empowers consumers to make informed choices that benefit both their health and the health of our oceans.