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We evaluated the characteristic odor substances in Asian carp meat, which are prevalent in the Great Lakes, to provide a foundation for resource utilization and removing its fishy smell. Three Mono Trap RCC18 adsorbents were used to extract samples. Volatile components were analyzed by gas phase‐olfaction‐mass spectrometry. The main odor‐active substances were identified by aroma extraction dilution analysis. The overall odor profile was analyzed by electronic nose. Overall sensory evaluation showed that metallic and grassy in Chinese carp were heavier than those in American. Trimethylamine, ketones, aldehydes, and alcohols were the main odor components in the two species. Flavor dilution factors indicated that hexanal (grassy), 1‐octen‐3‐ol (mushroom‐like), and 2,3‐pentanedione (milky) were important. Trimethylamine, 1‐pentene‐3‐ol, 2,3‐pentanedione, pentanal, 3‐methyl‐1‐butanol, hexanal, 1‐Hexanol, heptanal, 1‐heptanol, 1‐octen‐3‐ol, octanal, 2,3‐pentanedione. D‐limonene, nonanal, decanal, and naphthalene were the main flavor substances. The contents and intensities of volatile substances are generally higher in American than in Chinese silver carp. Practical applications The large numbers of American silver carp are problematic in the Great Lakes. Pollution of the water environment may cause contamination in the fish body and the smell of freshwater fish is heavy and unacceptable. This study focuses on the odor of American silver carp to provide a foundation for later deodorization to increase utilization of the American silver carp.