Fish has a fishy taste and odor because of the presence of nitrogen compounds called
Chapter 6, Problem 60(choose chapter or problem)
Fish has a fishy taste and odor because of the presence of nitrogen compounds called amines in the protein of the fish. Amines such as methyl amine, CH3NH2, can be thought of as close relatives of ammonia, NH3, in which a hydrogen atom of ammonia is replaced by a carbon-containing group. When fish is served, it is often accompanied by lemon (or vinegar in some countries), which reduces the fishy odor and taste. Is there evidence that the action of the lemon juice or vinegar represents a chemical reaction?
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