'course bein' a son o' the South,I was taught to dump the grease after ya cooked them hushpuppies.
I was a lot more conscious of fish odor in a NBBD,and would cook on foil ,etc.
It seemed to hold assorted odors.
I never really did a lot on the ECB,because I didn't have as much temp. control.
The WSM got hosed out and I never noticed any odor.
I cook fish about once a month in the Smokette and have never noticed a fish odor problem.[maybe that is what happened to those tumbled ribs
]I have yet to do fish in the big CS.
I really have not noticed a problem with occasional fish cooking,maybe because we are working with a stainless interior?
Do you notice, or do anything about occasional fish cooks in the CS?