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Fresh fish rapidly loses its original quality due to microbic growth and enzymatic processes.
The sensitivity of fish and seafood is caused by their high water activity, neutral pH (where microorganisms thrive) and the presence of enzymes, which rapidly undermine both taste and smell. The breakdown of proteins by microorganisms gives rise to unpleasant odors.
The oxidation of unsaturated fats in high-fat fish such as salmon, herring and mackerel also results in unappetizing taste and smell. Fish such as herring and trout can turn rancid even before microbial deterioration is detectable.
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