WASHINGTON, Aug. 9, 2016 — Freshly caught fish is delicious. But with every passing day, the nice filet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? This week, Reactions helps make fish taste and smell less fishy with chemistry. Learn about 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. Check it out.
American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.
