I don't cook fish nearly as often as I'd love to--my significant other loathes most seafood, alas--but when I do sauté fin-fish filets, the aroma lingers for 2-3 days all over our apartment.
I was talking to a friend about this tonight, and she said that those smells are directly related to how fresh the fish is. I live in Manhattan, where I can get incredibly fresh fish all the time, and I always try to do so (the Union Square Greenmarket and Garden of Eden are superior sources).
I'm sure it's true that older fish would smell up the place more vigorously, but what about the time I seared up some really fresh salmon--and the aroma wouldn't leave for 4 days?
Any hints on reducing or eliminating the smell--before, during, and/or after cooking? Is roasting a better route in this regard? (I've never roasted fish in an apartment.) Any other pointers on which fish smell the least/most?