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Amonia smell and taste after cooking frozen elephant fish

Graham writes:
Are you able to tell me why after deep frying elephant fish in batter we noticed when we cut the fillet a stong smell similar to amonia coming from the fillet. There was also a taste to the fillet. I caught the fish in April 2002 and bled it as soon as it was caught, and it was in the freezer within the hour. Hoping someone is able to assist.
(21 June 2002)

Mike replies:
Hi Graham.
It's all to do with the chemistry of the blood of these types of fish (they fall under the same family as ray and sharks). I'm not sure of the exact reason, but upon death the blood begins to congeal and produce ammonia.
      I've tried bleeding gummies and elephants as soon as caught, but they always seem to retain a faint unpleasant taste. But then I can even taste it when I get flake from the local chippie! As a result I never bother to keep any sharks or elephants (they could probably do with a bit less fishing pressure anyway!)
      When do you bleed the fish it's a good idea to hang them by the tail and also make a circular cut around the 'wrist' of the tail. This will allow the blood to drain more efficently. Always make sure to clean the body cavity well and keep the fish as cool as possible. Once bled I used to hang the fish in the water over the side of the boat, but this may bring bigger sharks around if you're in the open water. Not sure if there may also be some regulation that says you shouldn't do it too!
      I'm over in the UK at the moment and they eat skate, which a species of ray similar to the thornback rays you sometimes get in Western Port. I once had a fillet of one that was so bad the ammonia coming of it made my eyes water! I think that's put me off flake for good! Cheers, Mike.
(24 June 2002)

Henry replies:
All shark including elephants can have the amonia smell. The way I have avoided it is to clean and skin the fish as soon as possible, cut to size required and eat soon as possibble.
(25 June 2002)

Kraft replies:
Graham, to avoid the amonia smell cut through the backbone behind the head as soon as you catch the fish. No more smell!!
(1 July 2002)

Alan McFayden replies:
The best way for these fish is to eat them fresh and do NOT freeze unless this is the last resort then eat them ASAP. I feel that these are as good as any fish there is as I said when fresh. When frozen they will come out dry and the longer they are left the drier they will become. The same applies to murray crays, eat them fresh. Hope this helps, Alan.
(16 July 2002)

Fchr5@aol.com writes:
Fishes of the class Chondrichthye (Sharks, Sting Ray, Skate) have not developed kidneys which will eliminate most of the NH3 produced during the metabolism of their food. The fishes weak kidneys will leave a slight odor of NH3 in the meat of these fishes.
(23 August 2002)

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