For your olfactory stimulation I present: the smell of fish tender holds.
Very, very, very briefly one summer I worked at a cannery in Alaska. Now, how this works is the fishermen and their boats go out and catch fishes, which they either haul back to shore to sell or sell onsite to a tender. Tenders are basically dead-fish middlemen. They buy fish at the site and then resell them to canneries. Ideally, a tender chugs out to the fishing area (a trip of somewhere between 3 and 18 hours - depending), buys up a passel of dead fish and then chugs immediately back to sell it - trying to keep the fish as cool as possible. This is generally accomplished (the fish cooling bits) by half filling the hold with chopped ice. If the tender doesn’t stay out too long, you have reasonably salable fish and what can be roughly described as a hold half full of sushi sno-cone.
The year I worked at the cannery, we had one particularly enterprising tender guy who had the brainstorm that if he waited until he’d filled up his hold before he came back to shore, he’d be much more efficient. Think of the savings in fuel alone!
Problem was, it took him almost 10 days to fill his hold with dead fish - his timing was bad. So, nearly two weeks after he set out, he came chugging back into port with his tender boat filled with fish that had been dead for up to 11 days. Ice will not stay frozen in July for 11 days.
You could smell him coming before you could see the boat. People were wandering around sniffing and making revolted faces and gagging trying to figure out what the stench was.
When he cracked open his hold, the retching started immediately.
Calculating by the volume of his hold and the fact that it was FULL (or nearly so) he had several TONS of dead fish that had been fermenting in a broth made of sushi sno-cone for nearly two weeks in 85 degree weather, complete with eau de drowned maggot garnish. There was also a sprinkling of assorted exceptionally decomposed bottom dwelling sealife - shrimp, crab, starfish, corals, snails.
He got mad when the cannery refused to purchase his “fish”. (I put fish in scare quotes because at that point they were less actual fish and more dead-fish-and-maggot smoothie with occasional chunks of more solid material).
He was even angrier when, by popular demand, he was required to move his boat out of the harbor until it had been sanitized - or possibly burned to the waterline. People weren’t picky.