Why Does My Pork Smell Like Fish? Uncovering the Fishy Odor in Pork

You take a whiff of the pork chops sitting on the counter and instead of that savory, meaty aroma, you get a pungent fishy smell That can’t be right, can it? If you’ve encountered pork that inexplicably smells like fish, you’re not alone. This off-putting odor is more common than you may think.

In this article, we’ll explore the reasons why pork sometimes takes on a fishy scent and what you can do to prevent or eliminate it. Let’s dive in and demystify this funky pork phenomenon.

What Causes That Fishy Smell in Pork?

There are a few main culprits behind pork’s fishy odor

1. Spoilage

Just like any meat, pork is perishable and can spoil if not stored properly. Bacteria naturally present in the pork breaks down proteins and fats, producing smelly compounds like cadaverine, putrescine, and indole. These are the same molecules found in rotting fish, thus giving spoiled pork an unfavorable fish-like smell.

Signs that your pork has spoiled include a slimy texture, dull or grey coloration, and a sour or rancid scent. Discard any pork with these qualities immediately.

2. Oxidation of Fatty Acids

Pork contains unsaturated fatty acids that can oxidize when exposed to light, heat, or oxygen. Oxidation causes the fats to break down, generating volatile compounds that impart a fishy aroma. This effect is exacerbated if the pork isn’t stored correctly or sits out too long after cooking.

3. Storage Temperature Fluctuations

Temperate fluctuations during storage or transit can also cause pork to take on a fishy smell. If fresh pork warms up significantly then cools again, bacteria multiply rapidly, speeding up fat oxidation and spoiled meat odors.

Refrigerating and freezing pork properly is key to preventing temperature swings that lead to fishy odors down the line.

4. Packaging Issues

Pork sealed in airtight packaging for an extended period can develop a fishy smell. Anaerobic bacteria like Lactobacillus can thrive even at low temperatures, generating smelly metabolic byproducts.

Vacuum-sealed pork should be used within a week or two for best quality.

5. Hormones and Pig Feed

There is some evidence that hormones and supplements given to commercial pigs may affect the smell of the pork. Fish products are sometimes fed to pigs to add beneficial omega-3 fatty acids. This is thought to occasionally impart a mild fishy aroma, although the science is inconclusive.

How to Prevent Fishy Smells in Pork

Now that you know what causes pork’s fishy odor, here are some tips on preventing it:

Shop for fresh, high-quality pork – Choose cuts with good color and no sliminess. Avoid packaged pork that’s been sitting for a while.
Store pork properly – Refrigerate below 40°F or freeze at 0°F. Use within 4-7 days or freeze for longer storage.
Limit air exposure – Seal pork in airtight packaging or zipper bags with excess air squeezed out before freezing.
Cook pork soon after thawing – Don’t let thawed pork linger in the fridge. Bacteria multiply quickly at 40°F.
Avoid temperature fluctuations – Don’t let pork warm up significantly during storage or transport. Refreeze immediately if thawed pork warms above 40°F.
Use vacuum-packed pork promptly – Consume within a week or two for highest quality. Anaerobic bacteria can eventually cause fishy smells.
Consider the feed source – Opt for pasture-raised, organic pork if you want to avoid fish-based feed supplements.

What To Do If Your Pork Smells Fishy

Uh oh. You sniffed that pork roast and it has a definite whiff of fish. Is it a lost cause? Not necessarily. Here are a few tricks to rescue fishy-smelling pork:

Rinse under cold water – Running pork under cold water can rinse away some water-soluble odorous compounds on the surface.
Marinate in dairy – Soaking pork in buttermilk, yogurt, or milk may help neutralize foul odors. The lactose interacts with smelly amines.
Use lemon or vinegar – A marinade, dressing, or sauce with lemon juice or vinegar can mask or overcome off-flavors. Acids break down amines.
Apply baking soda – Rubbing pork with baking soda may help absorb and counteract strong odors. Rinse thoroughly afterwards.
Blanch briefly – Plunging pork into boiling water for a few seconds then shocking it in ice water can eliminate some odors.
Moisten and add aroma – Adding onions, garlic, broth, or braising liquid infuses moisture and masks any lingering fishiness.
Mask it – Strong seasonings like smoked paprika, cumin, rosemary, thyme and sage can disguise fishy notes.

But if the smell persists or pork shows signs of spoilage, discard it. Some odors can’t be remedied by these tricks. Don’t risk stomach upset – when in doubt, throw it out.

Why Trusting Your Nose is Key

Sniffing pork before you cook it is an important food safety step. Your nose picks up spoilage odors well before any visible signs appear. If you detect a fishy, rancid, or rotten smell, pork should not be consumed.

Cooking can destroy bacteria but not the hazardous chemicals they produce, which can still cause food poisoning. So rely on your sniffer – if pork smells bad, don’t taste it!

The Takeaway – Enjoy Pork at its Best

Hopefully now you know why pork sometimes takes on an unpleasant fishy odor, and how to prevent or handle it. With proper selection, storage, and handling, you can enjoy pork at its delicious best. Trust your senses, follow storage guidelines, and cook pork thoroughly.

And if you ever encounter fish-funked pork, don’t fret – with a few tricks like marinating, rinsing or adding aromatics, you can often reduce the odor and save the dish. But if the stench persists, remember it’s better to be safe than sorry. Toss it out and try again with a fresher cut of pork. Your stomach will thank you.

Do You Smell Like Fish? Could Be Fish Odor Syndrome! #fish

FAQ

Is it normal for pork to smell like eggs?

I did a google search and posted awhile back, the egg smell is a byproduct that sometimes occurs in the irradiation of the meat during cyro-packaging. Just rinse or let stand for 20 minutes and the smell will disappear.

Why do my sausages smell like fish?

Strong or unpleasant odor: A strong or unsavory smell is the first sign your sausage has gone bad. If your sausage has a fish-like, acidic or sour smell, you’ll likely want to throw it away. Cooked sausage often has a rotten smell when it’s gone bad, so even if you bought it precooked, toss it if you notice that smell.

Why does pork smell like fish?

There are a few reasons why pork can smell like fish while cooking. One reason is that pork and fish are both high in certain amino acids, which can cause them to smell similar when cooked. Another reason is that pork fat can oxidation due to the high temperature of cooking, which can also cause it to smell like fish.

Why does pork smell bad?

That’s when the pork is probably infiltrated by spoilage bacteria as well as pathogenic bacteria. The surrounding bacteria attack the surfaces of the meat and multiply easily at the right temperature. The cycle of eating and wasting violates your pork’s texture and integrity, which causes bad smells. How to identify rotten pork? 1. Smell

Why does pork smell sour?

It’s not just ribs, roasts, and pork chops. Sausages and ground pork should also be checked for a sour odor. The reason why your meat smells sour is that the meat is breaking down, and bacteria have grown into a large population as the pork spoils. It’s possible for the harmful bacteria on pork to survive cooking, so don’t take any chances!

Is it safe to eat pork that smells like fish?

While the smell of cooked pork can be off-putting to some, it’s generally considered to be safe to eat. However, if you’re not a fan of the fishy smell, you may want to avoid cooking pork products altogether. Instead, try cooking beef or chicken instead – both of which have a much milder odor.