truly fresh fish should not smell of anything except sea water. I've been buying fresh sardines however when I take it out of the bag there seems to be a smell, it seems to be originating from liquid, blood, and the fish. even after cooking i can sometimes taste this smell.
Note this smell could be from blood, paper wrapping or something else but i think its the fish and blood.
- with fresh fish which shouldnt smell of anything except sea water, is it normal for its blood to smell?
- does one remove the smell by thorough washing or does it need to be heated to a particular temp to remove, if so what is the temp?
also I notice larger fish like mackerel on the fish counter look clean to begin with, why don't they have blood over them or emit this same smell?