I’m seriously considering this “piece of news” about why people choose to drink white wine with fish (although it is my preference, I could really make an argument for specific reds with black cod, mackerel, fresh sardines, etc.)
One thing that keeps ringing in my mind is all those years of watching the original Iron Chef series, done in Japan.
The chefs would do so many things to fish to guarantee they didn’t taste at all “fishy.”
Now, we’re not talking about old, funky fish that they’ve cut the heads off and reduced to fillets so people can’t tell how long the fish has been in the monger’s ice-filled case. We’re talking about extremely fresh, top of the line, wallet-breaking fresh fish.
Yet still, they took actions to prevent the fish from tasting “fishy.”
When I eat Portuguese sardines roasted on the grill (or raw) I am celebrating the fishiness of what I am eating. Same for a beautiful slice of raw mackerel with ginger for sashimi.
This test was also done with Japanese people, so I admit, I am attributing some of the biases of the Japanese judges and chefs to the rest of the populace. What, exactly, was the criterion of “fishiness” that the testers found so off-putting? Especially since it was scallops they were eating! These aren’t even fish: they’re bivalves.
It couldn’t have been that the scallops tasted like fish at all (as seemed to be the base line on Iron Chef): was it that the red wine made it taste like old, rancid-oil, fish? Or was it something else? Was it all in the minds of the testers, and not their tastebuds?
Need. More. Data.