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CANOLA OIL -- do you detect any "fishiness" or funky smell/taste? YEA OR NAY?

Here is your chance to weigh in on this very important topic!

I'm asking purely about the aesthetics, not the politicization/science aspect (GMO type issues). So, please, if you have no problems with canola in the aesthetics sense, please do answer that you have no problem with the oil.

I'll answer first: YES, I do detect a funky "fishiness" to canola -- esp. when cooking with it.

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  1. I haven't used Canola oil in years but I don't recall any fishiness. It was very neutral so I used for things like popcorn, cakes, etc.

    1. I used to and stopped using it. But then back in the spring I took an Asian dumpling class from Andrea Nguyen. She uses it and suggested keeping in the fridge. I do that and have had no problems since. So maybe it gets "funky" if left at room temp for 'too long.'

        1. No, never have. I do keep it in the fridge after opening.