The smell of fish (fish odor) is not due to the fact that the fish died and then begin it’s decomposition but is due to trimethylamine, a compound that is volatile form after the death of fish, some proteolytic bacteria (demolition of protein structures) of the genera Achromobacter, Pseudomonas, Micrococcus, Bacillus putrefaciens Altreromonas and begin to colonize the meat.
The process continues on a regular basis over the period of edibility of fish, and this explains why the smell (fish odor) increases with time. Then stabilizes.
Cool?
The measure of the amount …