On Tue, 2 Mar 2004 14:24:29 -0500, "..." >
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.
>
>-Lost
>
When I worked in a fish plant in Nova Scotia, fish were graded B if
there was no odor. Grade A fresh fish should smell like seaweed or
shellfish. This is not an offensive smell and should add to your
enjoyment when eating it.

Grade A - fresh seaweed and / or shellfish odor
Grade B - odorless
Grade C - decomposition odor

You should be able to easily tell the difference between A & C odors.
If you have grade A but still don't like the odor, keep it in the
fridge unwrapped for a day or 2 until the odor neutralizes.

good luck!