How to make fish less fishy
Freshly caught fish is delicious. But with every passing day, the nice fillet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? Here’s how to make fish taste and smell less fishy with chemistry.
This Reactions YouTube video, a series created by the American Chemistry Society (ACS), outlines the amino acids that give fresh fish its sweet and savoury flavour, and describes three chemistry-backed tricks to cut down the fishy taste and smell.
Check it out here…
Trackback from your site.