Technical Abstract: The demand for aquaculture products continues to accelerate worldwide. One of the most economically significant problems encountered in aquaculture is "off-flavor" in the cultured product. Off-flavors can be related to the diet of the cultured animal, caused by inadequate post-harvest management strategies, and/or environmentally derived. The latter has received the most attention in terms of research approaches for developing methods to prevent off-flavors in aquaculture products. The production of off-flavor compounds by certain species of cyanobacteria is the greatest contributing factor to off-flavor in fishery products. In this chapter, the types and causes of off-flavor that may occur in a wide variety of aquaculture products are discussed. In addition, the most recent developments in research for the prevention of off-flavor in aquaculture are discussed, and recent technological advances in off-flavor detection are presented.