by 
Shelby
ANSWERS: 10
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Lemon pepper seasoning takes away quite a bit of the "fishy" taste. But, fish is fish no matter how you cook it!
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Just slather it in butter and dump some tartar sauce on it. That'll kill the taste.
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if its real fishy it could be going bad, I like fish broiled with butter and lemon
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Wrapped in parchment paper with lemon juice and fish seasonings then baked in the oven.
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If you don't want fish taste, why are you having fish?
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I heard that backing it in milk helps with the taste and the smell, but then again I heard the taste was HORRIBLE. Also, as Avallach said, why would you want to cook fish if you don't like how it tastes?????
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prior to cooking, put the fish in a shallow dish (depending on how much you are cooking) and squeeze a lime on it and sprinkle a little salt. you can add a little water if you want. (it's like a brine mix and will take out the strong, fishy, taste) leave on for a few minute (so as not to "cook" it in the lime) and rinse it in fresh running water. pat dry and then cook however you were going to. fried, baked, broiled whatever. You can do the same with Chicken and Pork to take out the Gaminess of the meats (don't do it with beef especiall steak or any better cuts of meat.)
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First off, buy FRESH fish, if it smells strong, it's going to taste strong. To 'freshen' fish and make it firmer again, almost like it came from the sea hours before, instead of days, place the pieces in a bowl of cold water with a little salt in it (about 1-2 tsps.) Let sit for 15 minutes. Rinse and repeat. This is what the Chinese and other Asians do to their fish. It works great for shrimp, too. It makes them smell like they just came form the sea and really firms up their flesh.
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Choose your fish wisely. That really strong "fishy" taste with matching smell that hangs in the drapes for ages comes from certain types of fish: most bottom-feeders, or fish that are less selective about their feeding. Black Drum, Red Snapper, Catfish... stay away from those. If you can get hold of some, Swordfish is great. If grilled, it tastes like steak, but with about HALF the substance. Mahi Mahi is very light, too. My personal favourite is steamed Salmon, which I sprinkle with lemon and a little butter after cooking.
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I was born in Norway, so try this nordic sauce recipe for fish. Can use any kind of fish you like for this, in any form, as long as it is pan fried. Fry your fish in alot of butter/margarine until it's done as you like and then remove it. do not drain the pan. Add butter/margarine( a couple decent pats) and add sour cream in equal amount to the butter. melt that and stir it all together. Pour over fish and serve. Also goes great over mashed potatoes. But you HAVE to have the fry grease from the fish in there too for it to work with fish.
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