Most already understand the true benefit of FCLO and find ways to work with the variability in the products attributes such as color, odor, texture, flavor.

It is understood that nature does change the end product most notably by way of what the fish eats. We Think we finally have the answer to the variability of odor's in the different lots of FCLO. It looks to be the variability in an amine called Tyramine. This amine is most famous for causing the varability in different odors to strong cheeses.

Here is from wikipedia

Tyramine (4-Hydroxyphenethylamine; para-Tyramine; Mydrial, Uteramin) is a naturally-occurringmonoamine compound and trace amine derived from the amino acid tyrosine.^[1]

See also: Foods containing tyramine[edit]Occurrence

Tyramine occurs widely in plants and animals and is metabolized by the enzyme monoamine oxidase. In foods, it is often produced by the decarboxylation of tyrosine during fermentation or decay. Foods containing considerable amounts of tyramine include meats that are potentially spoiled or pickled, aged, smoked, fermented, or marinated (some fish, poultry, and beef); most pork (except cured ham); chocolate; alcoholic beverages; and fermented foods, such as most cheeses (except ricotta, cottage cheese, cream cheese,neufchatel cheese), sour cream, yogurt, shrimp paste, soy sauce, soy bean condiments, teriyaki sauce,tofu, tempeh, miso soup, sauerkraut; broad (fava) beans, green bean pods, Italian flat (Romano) beans,Chinese (snow) pea pods, avocados, bananas, pineapple, eggplants, figs, red plums, raspberries, peanuts,Brazil nuts, coconuts, processed meat, yeast, and an array of cacti.