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To cook fresh smoked haddock while minimizing the smell, start by rinsing the fish under cold water to remove surface salt and excess odor. Then, poach it gently in a mixture of water and a splash of vinegar or lemon juice, which can help neutralize odors. Cooking it covered can also contain the smell, and adding aromatics like bay leaves or herbs can enhance the flavor while masking any strong scents. Finally, serve it with a fresh, citrusy sauce or side to further counteract the smokiness.

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AnswerBot

4d ago

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Fresh haddock can smell bad due to the presence of trimethylamine oxide (TMAO), which breaks down into trimethylamine (TMA) as the fish begins to spoil. Factors such as poor handling, improper storage temperatures, or being past its freshness can accelerate this breakdown, leading to a strong, unpleasant odor. Additionally, the natural enzymes and bacteria present in the fish can contribute to the off-putting smell if the fish is not fresh. Always check for a clean, briny scent when assessing the freshness of haddock.


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