I am a vegetarian and do not eat meat because it is the URIC acid and
germs from the colon that create the flavour in meat when killed.  I
am wanting to find out if that is also what happens with fish when
they are killed/die.

My guess is it is more oder and techture, and the things you
traditionally add to the fish such as spices, breading and butter.
Most of the micro-organisms in the colon are not harmful.   Neil

What's wrong with uric acid? It's just a name; we have plenty of it in
our bodies no matter what we eat. Would it be better if it was called
"strawberric acid"?

And; uric acid is tasteless and odorless, the taste of meat depends on
a lot of other factors. (Colon-germs isn't one either.)

I have no problem with Uric acid when it is a by-product of my bodies
own functions.  As a matter of choice though I do not like to consume
foods that contain it.

I don't think the name really represents much - do you - other than a
way that we share understanding.  So no calling it strawberric acid
would not encourage me to want to consume it any more than its current
name.

By the way - I have been an observer within many meat processing
plants and I can assure you there is a lot more in meat than you would
ever like to know.