The work break room can be a place of rest, gossip, fun, or recovery. But it can also be a cause of complaint when yesterday’s fish dinner becomes a smelly microwaved lunch.

One of us (Nathan) learnt that the hard way when reheating a Korean mackerel and kimchi stew – a potent mix of fermented, fishy and garlic smells were all released into a small space. The look on a colleague’s face will not easily be forgotten.

For most people microwaving fish at work is a big no-no. It has even led to armed confrontations.

But what is happening in the microwave? Is there something specific to reheating fish in the microwave that makes it particularly smelly?

One of the reasons it smells when you microwave it is because fish smells fundamentally fishy. Among the key chemicals that contributes to that characteristic smell is trimethylamine.

A precursor to this chemical, called trimethylamine oxide, is concentrated in fish flesh. It helps maintain the balance of minerals and chemicals inside the fish in their water habitat.

Trimethylamine oxide isn’t that smelly itself, but it can be modified by bacteria to the extremely volatile and smelly trimethylamine (which has a boiling point of only 3–4°C).

Trimethylamine gas has a signature smell – fishy! It is also produced in the blossoms of some........

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