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Aug 13, 2010 08:24 PM

Sauteed onions and zucchini tasted like fish. Anybody else have this problem?

Oddly, cooking onions and zucchini this evening resulted in fishy smelling zucchini that we threw out. I've tried searching to see if anybody else has had this problem, but only found 2 posts of people making zucchini bread or zucchini muffins with a fish odor. I tasted the zucchini before cooking it and it tasted fine. It was organic and dark green. If anybody else has experienced this and has any idea why, it would be great to hear from you. I cook zucchini often and have never had this problem before.

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  1. Possibly the oil you sauteed it in. Possibly fish meal fertilizer was used by the farmer.

    1. since you said it tasted fine raw, i'm guessing it was either the oil or your pan. did you use canola oil by any chance?

      6 Replies
        1. re: ricepad

          +2 on that. Canola oil is nasty.

          1. re: ratbuddy

            +3 on the Canola. I don't even touch it anymore.

            1. re: rabaja

              +4 on canola being your problem. I used to have this problem once in awhile with canola. Now I usually by another neutral oil, or buy the smallest size available and throw it in the fridge when it gets hot.

              1. re: eight_inch_pestle

                Bought 3 pounds of zucchini and made several items with it. Stuffed zucchini with a sauce using oil, onions, zucchini, tomatoes and Ragu. Zucchini bread with canola oil in the recipe and a zucchini casserole using some oil. None of these items had a fishy taste.

        2. re: goodhealthgourmet

          To see so many here that have experience the fish taste of canola oil confirms my experience as well. Especially when used with high heat

        3. I used regular fat no salt butter. No Canola oil. Fish meal fertilizer is interesting, but none of the other zucchinis in the about 5 pack tasted odd. The frying pan was cast iron and I've never cooked fish in it.

          1. I've only ever used olive oil or butter to cook in this particular cast iron pan.

            1. What type of fat? How old, and how was it stored?

              edit: Oh, I see what you meant, butter. Was it sitting at room temperature for a long time, maybe went rancid?

              1 Reply