Table 2. Phases of cod spoilage.

Source: Huss et al., 1995.

Phase	Description	Time	Characteristics
I	Fresh	0–2 days	Sweet, seaweedy and delicate taste; can be slightly metallic.
II	Neutral	2–6 days	Loss of characteristic taste and odour; no off-flavours. The texture is still pleasant.
III	Stale	6–12 days	Spoilage increases during this phase and produces a range of volatile, unpleasant odours. Trimethylamine (TMA) production generates the ”fishy” smell.
IV	Spoiled	12–15 days	Spoiled and putrid