Why does fish smell

Image Credit: eatinbrixton. So what exactly makes up the familiar smell of fish? Sometimes they do, and other times they smell of things that we might think of as pleasant, such as caramel and peaches.

The main component, however, in that distinct fishy smell is a molecule called trimethylamine oxide TMAO , which is contained in the tissues of most sea creatures. It plays a role in stabilizing proteins and in maintaining homeostatic cellular levels, which is crucial to organisms living in saline environments. You want to eat fresh fish. You want it glazed, or baked in parchment with fresh dill and lemon.

You want the skin crisp from the broiler and the meat moist and juicy. Instead, you're looking down at a plate of stinky fish in all of its odoriferous glory. How could this smelly hell have been avoided? Fresh fish, crustaceans, shellfish, etc. Unless you have an amazing fishmonger, or caught the fish yourself, the week-old cod you're buying from the supermarket will most likely reek. What causes it to smell so bad, you ask? According to Don Glass from A Moment of Science , "fish tissue contains an odorless chemical known as triethylamine.

The fish should smell fresh and mild, not fishy, sour, or ammonia-like. The eyes should be clear and bulge a little. It should have firm, shiny flesh and spring back when pressed.

It should not display darkening or drying at the edges. Getting your hands on fresh fish is more than a luxury. Plus, because we associate rotting fish with food poisoning, we're conditioned to find its smell disgusting rather than appetizing. Give Now ». Noon Edition. Home Archives About Contact. Media Player Error Update your browser or Flash plugin.