By convention, air-breathing vertebrates, including humans, associate taste with materials that come in direct contact with the animal, usually through the mouth. By contrast, smell is associated with substances that reach the animal from a distance, usually through the nose. However, the distinction between the two becomes blurred when considering animals that live in water. Although fish have well-developed chemoreceptors, scientists generally do not refer to the senses of “taste” and “smell” in fish.