The USDA-ARS’s Food Processing and Sensory Quality (FPSQ) research unit, based in New Orleans, LA, traditionally concentrated on catfish. It has now broadened its aquaculture projects to encompass salmonids. FPSQ recently completed design and construction of a recirculating aquaculture system designed to support diverse experimental designs and accommodate climate-related research. The program’s longstanding emphasis on off-flavors continues, supported by a team of experts in fish biology, food technology, sensory analysis, and chemistry. Recent advancements from FPSQ include a novel method of geosmin and MIB quantification using isotope dilution, significantly reducing variability in analyte recovery and enhancing sample throughput. This method will help addresses the economic loss due to off-flavor catfish. This research has further revealed that off-flavors in fish can be absorbed orally, demonstrating that geosmin can accumulate through ingestion. This discovery opens new pathways for strategies to mitigate off-flavors, playing a vital role in enhancing sensory quality in aquaculture. Ongoing and future research includes determination of consumers’ rejection thresholds for off-flavors in fish, sources of off-flavors, and pre- and post-harvest mitigation strategies. Future plans for novel feeds ingredients and alternative protein sources are also in place.