Why are seafood’s smells so strong and why are they so hard to wash off?
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Two chemicals inside fish flesh – trimethylamine and dimethylamine. When they are exposed to air it reacts and is processed into something called amines (aka the fish smell). The longer fish flesh is exposed to air, the stronger the smell becomes. Fish from the ocean have a stronger smell because they have more trimethylamine and dimethylamine levels than freshwater fish.
Amines are strong and require something to neutralize/absorb the smell. Usually baking soda and white vinegar are strong enough to trap the fish smell.
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