Seaweeds Enhance the Umami in Fish

Fish, especially those from saltwater, contain free amino acids, for example, glycine, which tastes somewhat sweet, and glutamic acid, which is a source of umami. In addition, a newly caught, very fresh fish has free nucleotides, especially inosinate and adenylate, which are formed when the cells of the fish produce energy by breaking down adenosine triphosphate. The nucleotides reinforce umami but, unfortunately, these delicious taste substances slowly start to dissipate after the fish has died.