PubChem CID · CC0
potassium nitrate
Odor — measured
Measured odor descriptors · sourced from olfactory literature
Bioactivity signal
Structure-activity model estimate · not measured
Foods containing this compound

A fish is any member of a paraphyletic group of organisms that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups. Most fish are ectothermic ("cold-blooded"), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., gulpers and anglerfish). At 32,000 species, fish exhibit greater species diversity than any other group of vertebrates.
syrup made with Hyssopus officinalis and Marrubium vulgare, used to relieve illness of the lungs

Catalan, dry cured pork sausage
Source
Compound data linked to PubChem CID 24434, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 24434
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
