Fresh Fish and Shellfish

Before we move on to the fermented fish products, we will have a quick look at some foods prepared from fresh fish. Fish and shellfish are unusually good sources both of basal umami derived from free glutamate and synergistic 5’-ribonucleotides. (See the tables at the back of the book.) At the top of the list of free glutamate, we find sardines, squid, scallops, sea urchins, oysters, and blue mussels. Shrimps and mackerel, which contain more glutamate than a variety of types of fish roe, are also near the top. Bony fish, especially those with darker meat, have significantly less free glutamate.