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Egg flavors in cooked seafood (or vice versa)

Craig Bayliss

By Craig Bayliss
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Craig Bayliss

Craig Bayliss

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I have noticed egg flavours in cooked seafood (mostly deep fried) both fish and squid. I looked into McGee's book and he mentions that eggs can get a fishy flavour due to hens not being able to digest soy and then converting it to triethylamine. So it could be that I have associated the flavour with the egg rather than the seafood. Has anyone else noticed this? Any thoughts? Is this the right forum? :smile:

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