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

.... 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

"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

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!

"..." > 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.