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Sometimes the fish pulled out of the gulf have an iodine smell. Most people don't seem to be bothered by it, but my delicate palate is offended, and I can't eat the fish.
Porgy seems to be the fish with the most iodine smell. I've caught eight or ten red porgies in a row then one will come up smelling strongly of iodine (we don't keep them if they sense that way).
Last night we had a fish fry with recently caught Sheepshead dipped in flour, seasoning, egg, and Panko. This is usually a treat that the whole family loves. While cooking the fish, I was getting the smell of iodine. When we sat at the table, my wife and I were the only ones who seemed to taste the iodine. It was enough of a sour flavour to turn me off the fish. The rest of the people never noticed and gorged on the fish.
Bromophenol is what gives the fish the iodine smell and flavour. It comes from the fish eating algae or worms high in bromophenol or from eating shrimp that have recently consumed organisms high in bromophenol. I have read that the smell is temporary and will dissipate shortly after the fish has fed.
The part I'm having trouble with is how to lessen the smell and taste of fillets and shrimp before cooking. Has anyone out there successfully dealt with an excess of iodine smell?
My other question is why the sheepshead I caught had a strong iodine smell. I have seen hundreds of sheepshead from the same area and never had the same strong iodine smell permeate the meat. The only thing I can think of is that the site has been undergoing dredging. Maybe the sheepshead is eating large quantities of worms dug up in the dredging process.
Porgy seems to be the fish with the most iodine smell. I've caught eight or ten red porgies in a row then one will come up smelling strongly of iodine (we don't keep them if they sense that way).
Last night we had a fish fry with recently caught Sheepshead dipped in flour, seasoning, egg, and Panko. This is usually a treat that the whole family loves. While cooking the fish, I was getting the smell of iodine. When we sat at the table, my wife and I were the only ones who seemed to taste the iodine. It was enough of a sour flavour to turn me off the fish. The rest of the people never noticed and gorged on the fish.
Bromophenol is what gives the fish the iodine smell and flavour. It comes from the fish eating algae or worms high in bromophenol or from eating shrimp that have recently consumed organisms high in bromophenol. I have read that the smell is temporary and will dissipate shortly after the fish has fed.
The part I'm having trouble with is how to lessen the smell and taste of fillets and shrimp before cooking. Has anyone out there successfully dealt with an excess of iodine smell?
My other question is why the sheepshead I caught had a strong iodine smell. I have seen hundreds of sheepshead from the same area and never had the same strong iodine smell permeate the meat. The only thing I can think of is that the site has been undergoing dredging. Maybe the sheepshead is eating large quantities of worms dug up in the dredging process.
