Does every fish smell the same after a week of rotting?

Answer 1

You must submit this query to an expert in decomposing sea life.
Luckily that expert is me.
As a certified, licensed and active scuba diver and fisherman for the last several decades, (commercial fishing for 2 years) I can account for a wide variety of various odors which tend to emanate from a diverse cross-section of deceased sea-life.
As any ictheologist (fish scientist) will tell you, differing species of fish are composed of differing protein compounds, which when combined with certain dominant micro-organisms in the air, tend to react in creating many varieties of off-gas odors.
For example:
Tuna, after 7 days of sitting in the sun has a bitter-pungent, slightly tart odor, with a mellow-tangy after effect. Not unlike the odor produced by a skunk's scent glands.
Salmon, at the week's end on an overturned pail in the sun, has a stink which defies all explanation. It is a stench of putrid rotten fruit, combined with the year-old white sports socks of a homeless man on skid row.
And finally, Yellow-tail sashimi, left to decay on the top of a heap of garbage, baking in the sun for a week has a distinctive, delicate aroma bordering on sour milk and rancid butter, although the main essence of the odor is generally along the lines of a month-old puddle of the finest goat urine, soaking in the feces of a camel with acute colitis.
So there you have it.
The magnificent variety of smells of many wonderful dead fish.
Except for the worst one of all...
My wife's **** during a bad yeast infection.

Answer 2

NO! A mackerel smells worse than other
fish because the have a higher oil content in their
fat.

Answer 3

Pretty much.

Answer 4

They all stink!

Answer 5

YES.