Fish odor can be surprisingly persistent because the volatile organic compounds and fish oils penetrate deep into the microscopic knife grooves of your cutting board, which standard dish soap often cannot fully lift.
Fortunately, you likely already have a couple of highly effective, inexpensive household items that will neutralize the smell without damaging your board.
The most reliable method is using coarse salt and a fresh lemon. Generously sprinkle coarse kosher or sea salt across the entire surface of the board, cut the lemon in half, and use the cut side as a scrubber to work the salt into the surface in circular motions. The salt acts as a gentle abrasive to scour out trapped residue, while the citric acid neutralizes the alkaline amines responsible for the fishy odor. Let the mixture sit on the surface for about five to ten minutes, then rinse thoroughly with cool water and dry completely.
If you do not have a lemon on hand, baking soda is another excellent budget option. Mix baking soda with just enough water or distilled white vinegar to form a thick paste. Spread it evenly over the board, let it rest for ten to fifteen minutes to absorb the odors, and then scrub and rinse with warm water.
Lastly, ensure the board is allowed to air dry upright in a well-ventilated space. If you are using a wooden board, applying a light coat of food-grade mineral oil after it dries will help seal the wood grain and prevent future odors from penetrating.
