Fish naturally has a mild smell, but strong odors can be minimized by proper storage and cleaning. Using airtight containers and keeping fish separate from other food items helps control odor spread. Ingredients like lemon or vinegar can also be used during preparation to reduce smell.

Fresh fish should have a clean, mild smell and firm flesh. It should not have a strong or sour odor. Always keep raw fish separate from ready-to-eat foods to avoid contamination. Maintain hygiene by washing hands before and after handling fish. Ensure that all utensils, surfaces, and storage containers are properly cleaned after use to maintain food safety.

To maintain food safety, raw fish should always be kept separate from other food items, especially cooked or ready-to-eat foods. Use separate knives, cutting boards, and storage containers to prevent cross-contamination.

Plan the quantity of fish according to your cooking needs to avoid unnecessary storage. Using fresh fish in the right portions helps maintain taste and reduces wastage. If extra fish is stored, ensure it is properly refrigerated or frozen.

Using fresh herbs, spices, and proper cooking techniques can enhance the natural flavor of fish. Ingredients like garlic, ginger, coriander, and mustard oil are commonly used to bring out rich taste and aroma.