To investigate the effects of different mass fractions of patchouli, perilla, and clove extracts on the fishy flavor of pre-prepared dishes with golden pomfret, color evaluation, thiobarbituric acid reactive substances, fishy flavor values, sensory evaluation, electronic nose detection, and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPMEGC-MS) were used to compare the deodorization effects of these extracts and examine the changes in flavor compounds in golden pomfret. The results showed that the ΔE values of steamed fish, which underwent immersion in the three natural extracts, increased with the mass fractions of the extracts. All treatments with patchouli, perilla, and clove at a mass fraction of 5% effectively inhibited fat oxidation, and the corresponding treated fish received the highest evaluation scores. The response values of the electronic nose sensors W2W, W1W, and W5S were lower than those of the blank samples, suggesting that the deodorization treatment was effective in reducing nitrogen oxides and sulfides. Principal component analysis showed clear separation, and the electronic noses could effectively distinguish odor differences among the different treatment groups. A total of 64 volatile compounds were detected using GC-MS, with hexanal, heptanal, octanal, and nonanal all exhibiting odorant activity values greater than 1; this indicated that they were the main compounds causing the fishiness of golden pomfret. After deodorization treatment, the contents of these compounds significantly decreased (P<0.05). The clove group exhibited the lowest aldehyde level (181.58 μg•kg-1), suggesting that it was the most effective in deodorization. In conclusion, all three natural extracts can effectively improve the flavor of golden pomfret, and the 0.5% clove extract demonstrated the optimal deodorization effect. The results of the study provide a reference for enhancing the flavor of pre-prepared aquatic dishes.