The future of seafood is looking murky. It’s not just an issue of sustainability; it’s a matter of taste. A new study finds that the emergence of muddy flavors in fish, a phenomenon known as “muddy flavor syndrome,” is making fish and seafood less appealing to consumers.

Have you noticed that your favorite seafood dish isn’t tasting quite the same? That’s because a phenomenon known as “muddy flavor syndrome” is on the rise. This syndrome causes a muddy flavor to emerge in fish, making it less appealing to consumers. A new study has found that this syndrome is becoming more and more common, and its effects could be felt in the seafood industry for years to come.

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source: Phys.org