The perception of tuna tasting 'fishy' can stem from several factors, primarily related to freshness and handling. As tuna ages, enzymes break down compounds that contribute to a stronger, less desirable flavor. Proper storage and handling techniques are crucial to maintain the quality and taste of tuna. Selecting tuna with a bright color, firm texture, and a mild, fresh scent can help ensure a more enjoyable culinary experience. Understanding these aspects can significantly reduce the likelihood of encountering tuna that tastes overly 'fishy.'