It may well be a lean source of protein that is low in fat and, depending on the type, rich in omega-3 fats, but there's no getting around how smelly fish can be. Even people who like it may shy away from preparing at home because of how stinky the kitchen can remain afterward.
The stink is caused by a molecule called trimethylamine. And in the following episode of the video series from the American Chemical Society, Reactions used chemistry to make fish taste and smell less fishy.
Check out the amino acids that give fresh fish its sweet and savory flavor, and get three chemistry-backed tricks to cut down the fishy taste and smell: