Many people may notice that the pork or other meat they buy has a fishy odor. This is especially true with freshly slaughtered, warm-cut meat from traditional markets. Why can fresh meat have a fishy odor? And how can it be treated?

Why can fresh meat have a fishy odor?

Pig Gender

When male pigs reach sexual maturity, they secrete a distinctive body odor from their testicles to attract sows, commonly known as “boar odor.” However, most boars today are castrated as pups, so this odor is less common.

The fishy odor is produced by oxidation of the meat at room temperature.

Freshly slaughtered, warm-cut meat is usually slaughtered in the early morning. After processing and delivery to the butcher, it may not be kept cold throughout the entire process. By the time consumers purchase this warm-cut meat, it may have been exposed to room temperature for 4 to 8 hours. Exposing meat to room temperature for too long can lead to the development of a fishy odor caused by oxidation.

Tips

When purchasing meat, choose meat that is fresh and has a production date close to the day of purchase to minimize risk.

Quickly Remove the Fishy Odor from Meat (Running Water)

Prepare a 1% salt solution and place the washed meat in a pot of cold water.

Blanch over low heat for 30 minutes, keeping the water warm but not boiling.

The water will become cloudy and residue will float on the surface. The meat may still have a slightly raw and fishy smell. Change the water several times.

Once the fishy smell is removed and the blood and lymph have been drained from the meat, you can start cooking.

This method is suitable not only for pork but for most meats.

This method uses the osmotic pressure of salt water to force out the blood and lymph from the meat while preserving the meat’s flavor.

Tips

Why is running water essential?

Never use high heat or boiling water to “run the water” on meat. If you use hot water directly, the surface proteins on the meat will denature at temperatures above 65°C and shrink rapidly, preventing blood, mucous membranes, and other impurities from draining out. This can cause the meat to retain an unpleasant odor.

Discard the cloudy water after “running the water,” as the meat will be covered in impurities. Rinse the meat under running water to remove any impurities.

At this point, the meat is half-cooked and cannot be eaten directly; it must be cooked thoroughly before consumption. While “running the water” can reduce the meat’s fishy odor, it may also diminish its original sweetness.

Therefore, choosing a trusted butcher and selecting fresh, high-quality meat is the fundamental solution.