Salt scrub and heat kill fish smell

Yes, you can get the fish smell out without damaging seasoning.

Here’s the move: after cooking fish, scrape out any stuck bits with a metal spatula while the pan is still warm. Then dump in a couple tablespoons of coarse kosher salt and a splash of oil. Use a paper towel or clean rag to scrub the pan with the salt mixture — the salt acts as a gentle abrasive that lifts odors and leftover food. Rinse with hot water (no soap if you’re nervous, but a drop of mild dish soap is fine — modern seasoning isn’t that fragile).

Dry the pan thoroughly on the stovetop over low heat. That’s the key step: heat evaporates any lingering fish oils and the pan will smell neutral again. Once it’s dry, rub a thin layer of oil back on before storing.

The old “never use soap” thing is overblown, but for fish I actually prefer the salt scrub—cheap, easy, and it works. The heat is what seals the deal.

Your pan will smell like iron, not mackerel.