"..." > wrote in message
...
> 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.

This is normal. Most fish do have a slight smell. Some species of fish will
have
a stronger smell than others. Generally white meat fish have less smell than
oily fish
like Mackerel, Salmon, Sardines, etc.
But this is different from the "bad fishy smell" which indicates that the
fish is not fresh.

>
> 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.
>

With white meat fish raw, try using Tilapia.
With cooked fish try poaching or deep frying.