"Dan Logcher" > wrote in message
...
> ... wrote:
>
> > 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.
>
> You need fresher fish. You may want to try ordering from an online
source
> like www.sushifoods.com.
>
> --
> Dan
>
Writing as someone very sensitive to the primary amines of older fish,
I think Dan's advice is very much the best! Especially, if you intend
to cook it, a small improvement can be obtained by rinsing the fish
with lemon juice which tends to dissolve the amines but it's best to
avoid the problem.



--
James V. Silverton
Potomac, Maryland, USA