Have you ever smelled dead loach and thought "This reeks like nothing else! Why is that?". It is because loaches are oily fish, and when they die, all that oil starts to rot, leading to that terrible smell. Clown loaches, for instance, have flesh that is an off-white color, like haddock or hake. But don't let that fool you. The flesh has a high oil content, and from what I've seen, I imagine that clown loach would taste like carp, but without the muddy undertone. Same goes for kuhli loaches, except they have even more oil. So much, actually, that it spills out when you cut into them! (No loaches were harmed, this is simply what I saw after examination of fish that died of natural causes)