"The Science Behind the Pungent Odor of Fish"
The strong fishy smell is caused by microbial and chemical reactions that occur as fish proteins and fats are exposed to heat and oxygen over time. Bacterial growth and lipid oxidation are the main culprits. To minimize the fishy smell, it is important to minimize the time between catching the fish and cooking it, and to keep it at low temperatures. Freezing can slow bacterial growth but does not stop lipid oxidation. Vacuum-packed and frozen fish are good options for freshness. Low-fat fish are best for freezing, while fatty fish should be stored in low-oxygen containers or canned. Leftover cooked fish should be consumed quickly to avoid further oxidation.
