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How To Make Fish Less Fishy (Chemistry Life Hacks)

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 Cooking   |   Fine Arts   |   Chemistry   |   Science
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Freshly caught fish is delicious. But after a day or two, that filet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? This week, find out how to make fish taste and smell less fishy with chemistry. Learn about the amino acids that give fresh fish its sweet and savory flavor, and get three chemistry-backed tricks to cut down the fishy taste and smell.

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Music:
Big Boss _(Move Yo Body_) By: AdagioMusic
New Orleans By: peterbell

Writer:
Megan Cartwright

Narrator:
Adam Dylewski

Executive Producer:
Adam Dylewski

Video Producer:
Sean Parsons

Scientific consultants:
Cesar Vega, Ph.D.
Darcy Gentleman, Ph.D.
Steve Maguire, MSc
Kyle Nackers

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