"Ever enjoying your lunch break at work and all of a sudden, a nauseatingly fishy smell comes out of nowhere and hits your nose like a six-wheeled fish hauler? Someone in the office might've tried to nuke their pan-seared rockfish in the microwave. Honestly, it's quite impressive how an amazing-smelling and tasting fish can turn into a chemical weapon after it's been zapped for a few minutes in a microwave."
"A study in the Food Research International journal has identified aldehydes, several sulfurous compounds, and a long list of other volatile substances to be the chemicals behind the fishy smell, all of which are seemingly custom-made to offend your nose. Not only do they smell awful, but these molecules can be frustratingly persistent, too, which is why the aroma of microwaved fish seems to linger for hours afterward."
Microwaving fish subjects fats and amino acids to dry, intense heat that rapidly breaks them down through lipid oxidation. Lipid oxidation generates a mixture of volatile compounds, including aldehydes and sulfurous molecules, that create a strong, lingering fishy odor. These volatile substances can persist in enclosed spaces for hours and resist quick removal. Despite the offensive smell, properly stored and reheated fish is typically safe to eat. High-power microwave reheating forces oils out and accelerates breakdown; gentler reheating methods or alternative appliances can reduce odor and better preserve texture.
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