Taste preferences in fishes

By A. Kasumyan, K. Døving. 2003

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Evaluation of poultry by-product meal in commercial diets for hybrid striped bass (Morone chrysops ♀×M. saxatilis ♂) in recirculated tank production (2006, background): “In a review by Kasumyan and Døving (2003), Met and Lys were not only categorized as deterrent amino acids in most species investigated, but they were also considered highly aversive taste stimuli, i.e., pellets containing these amino acids were rejected by fish in 100% of trials.”
The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing (2017, background): “Between TRCs and basal cells, unmyelinated nerve cells are packed together tightly and form the nerve plexus, which corresponds to the terminal structure of the gustatory nerve (reviewed by Hara, 1994; Kasumyan and Døving, 2003).”
Seagrass selection by omnivorous and herbivorous consumers: determining factors (2011, background): “The sense of touch can detect the presence of acute outgrowths and spines and also provides supplementary information in the process of prey discrimination (see review by Kasumyan & Døving 2003).”
What makes fish vulnerable to capture by hooks? A conceptual framework and a review of key determinants (2017, background): “Fish gustatory systems and their peripheral organs (i.e., taste buds) may be expressed orally within the oral cavity, pharynx, oesophagus, and gills, or extra- orally along lips, barbels, fins, and body flanks (Kasumyan & Døving, 2003).”