Fresh fish tastes delicious and nutritious, but the fish has less fat and more water, which is not easy to preserve and easy to decay  Once dehydrated and dead, it is very easy to be affected by bacteria and decompose rapidly to produce trimethylamine and piperidine  Trimethylamine is a gas and is easily soluble in water; Piperidine is liquid and stinks of ammonia  So many people think of fishy smell when they mention fish  There is a kind of oily fish in Italian food, which has a strong smell after fermentation, but many people like it  It is used to mix salad sauce and make pasta sauce
It is often seen that it should be a distant relative of fish sauce, the seasoning of ancient Greece and Rome
Many people are sensitive to the smell of fish