We make the mistakes in the kitchen, so that you don't have to.

Unless the fish or seafood you’ve bought is literally the catch of the day, chances are it will smell and taste at least a little fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO. This compound is odorless when fish and shellfish are alive, but once they’re killed, TMAO slowly transforms into TMA (trimethylamine), which has a fishy odor. Here’s a tip for how to remove the fishy smell from seafood. 

Oven-Fried Fish with Tartar Sauce (Minus 400 Calories and 43.5 Grams of Fat)




Mushy fish and soggy coatings, be gone!


If you’d like to view the recipe, you can see it on The Feed: It Doesn’t Taste Low-Fat
Oven-Fried Fish with Tartar Sauce (Minus 400 Calories and 43.5 Grams of Fat)




Mushy fish and soggy coatings, be gone!


If you’d like to view the recipe, you can see it on The Feed: It Doesn’t Taste Low-Fat

Oven-Fried Fish with Tartar Sauce (Minus 400 Calories and 43.5 Grams of Fat)

Mushy fish and soggy coatings, be gone!

If you’d like to view the recipe, you can see it on The Feed: It Doesn’t Taste Low-Fat