On Food and Cooking

and other nearby molecules, and never escape
the fish surface to enter our nose.
The aromas of cooked fish are discussed
on p. 208.

Flavor  Compounds   in  Raw Fish    and

Shellfish

The basic   flavors of  fish    and shellfish   arise

from    their   different   combinations    of  taste

and aroma   molecules.

Source Amino    acids:

sweet,  savory

Salts:

salty

IMP:

savory

Terrestrial meats+++

Freshwater  fish+++

Saltwater   fish+++++++

Sharks  and rays+++++++

Molluscs+++++++

Crustaceans++++++++