This paper reviews the causes of off-flavor in catfish, pharmacokinetics of uptake and loss of odorous compounds in catfish, seasonality and prevalence of off-flavors, farm- and industry-level impacts, the ecology of cyanobacteria in catfish ponds, and various strategies for preventing or treating cyanobacterial (and other) off-flavors. A decision-making system based on knowledge gained from research is presented as a guide to effective use of the limited tools available to manage off-flavors
