it does b cuz it gets rid of the smelly fish smell
It doesn't matter if they are bottom feeders! If ya smell what the rock-fish is cooking!
Phosphorus itself does not have a strong odor. However, some of its chemical compounds may emit a garlic-like or rotten fish smell.
garlic fish onions eggs cabbage
Phosphorus itself does not have a distinct odor, but certain phosphorus compounds may smell like garlic or rotten fish. This can occur when these compounds degrade and release volatile substances into the air.
To effectively use an iron fish for cooking, simply place the iron fish in a pot of boiling water or soup for at least 10 minutes. This will release iron into the liquid, enriching it with essential nutrients. Make sure to remove the iron fish before serving the dish.
in cooking fish, the most reliable procedure involves the use of sense of sight, smell and touch..in cooking fish it would be good to consider the fat content of the fishin choosing a method of cooking.lean fish are often served with sauce while fat fish are best cooked using dry heat method of cooking. in cooking shellfish, it is best to consider the kind of it..always that shellfish becomes tough and dry when cooked at too high heat
All fish seem to LOVE garlic. You can get garlic food soaks or fish food infused with garlic and the fish go crazy! I attached some links...
Fish smell with their noses :)
Well, darling, that stench of ammonia coming off your fish after it's been frozen and cooked is due to a little thing called protein breakdown. When fish is frozen, the proteins break down into compounds that release that lovely ammonia smell when heated up. So, next time you're hit with that odor, just remember it's nature's way of reminding you that fish wasn't meant to be frozen and cooked.
When you bake fish with lemon and onions, the citric acid in the lemon can help mask the fishy smell and taste of the fish fat by breaking down some of the compounds responsible for the odor. The sulfur compounds in onions can also help neutralize fishy odors through chemical reactions, reducing the overall fishiness of the dish. The combination of these ingredients can lead to a more pleasant aroma and taste when cooking fish.
Phosphorus itself is odorless. However, certain compounds of phosphorus may have distinctive odors. For example, white phosphorus has a garlic-like smell, while some phosphorus-containing compounds like phosphine gas have a foul odor resembling garlic or rotten fish.
they are fish fish smell like fish its all the same I think so...........