Fishy Fish
Any fish that isn't firm to touch or crisp in color should be questionable. Fish that has darkened or has dark strips throughout may have your fishy taste. I fish often for sport and always in freshwater. However I do cook fish 3-4 times a year. If your diet is salt restrictive stop reading now. I fillet all fish, no matter how small, removing the skin and also cutting out the belly portion. This eliminates the majority of the NASTY taste especially the belly area. I rinse the fillets thoroughly and then soak them in salt water overnight. The next day they're rinsed again and placed in a zip lock bag filled with water and frozen until ready for consumption.
There were 12 of us that ate all the fish we could consume Saturday night. Albeit deep fried.
None of the fish tasted fishy. It's all in the preparation. Poaching or baking I always season with a healthy dosage of lemon pepper. Some even marinade with dijon mustard on the fillets. Just be skeptical of the color and texture. And the end result will taste just like chicken. C'mon CIB you knew that was coming.
F16