Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution

Flavor and texture profiles of the cooked flesh of selected freshwater fish in retail distribution were developed by a highly trained sensory panel. The intensity of a variety of flavor, aftertaste, and texture properties was characterized for each fish, including order of appearance for flavor characteristics. These data provide a first examination of the sensory properties of a variety of freshwater fish available to the consumer. A variety of species, including tilapia and hybrid bass, had overall fish-like flavor and texture, but also had some properties similar to white meats, such as chicken. Catfish was earthier, softer, and more gelatinous than most other freshwater fish studied.