Last night I bought some fresh perch filets from a reputable
seafood market. They had no detectable "fish" odor. I poached
them in liquid, and when they were cooked, they had a strong,
obnoxious odor that rendered them inedible. The strange thing
was that they smelled, not like bad fish, but like charcoal,
ashes, or smoke. Does anyone know the microbiology and/or
chemistry responsible for this?
Note: They were cooked until just done in a microwave oven,
and I'm certain that the odor was not due to actual burning.
Just a matter of scientific curiosity...
