Freshly caught fish is delectable. But with every passing day,the nice filet in your fridge smells a small fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? This week, or Reactions helps perform fish taste and smell less fishy with chemistry. Learn approximately the amino acids that give fresh fish its sweet and savory flavor,and get three chemistry-backed tricks to cut down the fishy taste and smell.
Source: phys.org