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.