Hey all,

Well, I've noticed with ALL fish I've ever bought, regardless of how
fresh (which in my particular situation may have varied, I'm not saying all
fish has a smell, if properly handled or whatnot... anyway...) has always
had just the slightest of fish smells, especially once I've carved into it.

My question is this; aside from a brine possibly, what preparation steps
with my fresh fish should I go through to avoid having my family taste even
the slightest of *fish* tastes.

Any help as always is greatly appreciated from this wonderful group.

-Lost