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Why does lemon juices cut the fishy smell from fish?

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The characteristic "fishy smell" comes from bacteria that produce volatile amines (such as di- and trimethylamine) when they break down the fish that they are breaking down with their enzymes (notably TMAO from the muscle). These amines are basic so when adding an acid such as lemon juice or vinegar they are protonated. This protonation makes amine salts that due to their charged nature stay in the polar water and therefore they are not volatile.
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