Impressive sharings! Regarding on that matter,somehow people use kind of tamarind whichever in paste or liquid to get rid offlavor on flesh fish,wondering is it live fish can be done that way after post-harvest before being distribute into market?
Off-flavour fish is mostly caused by geosamin and Methylisoborneol compounds released by cyanobacteria. High accumulation of these compounds will lead to the earthy and musty smell of fish flesh.
If you'd like to purge this smell, the best way is to move the fish into clean, disinfected flowing water for a few days before harvesting. During this purging or depuration phase, keeping the fish in fasting mode could help in reducing the solid production and eliminate the mechanical filtration process, which will secure the water quality. This will be the simplest method so far.
Other management practice suggested including the use of copper sulfate as algicide but I'm not sure on the effectiveness and practicality though.
Dear Ervynna, I am interested to learn more about tamarind's ability to remove off flavours in fish. We have been looking at possible solutions to off flavours in catfish ponds in USA but I'd also like to understand how off flavours can be reduced or managed once the fish has been harvested. Any information would be much appreciated!
Many thanks, Simon
PS I know Sabah very well, but have only been to Sarawak once (so far!)
Ervynna Christy Bandong and Simon Wilson In Bangladesh, the fish farmer moves the fish from pond to river cage one week before marketing and it shows that the off-flavor improvement and customer satisfaction.
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