Quote:
Originally Posted by Megatron96
Tilapia has a bit more oil in it than tuna, IIRC, which is where the fish smell comes from.
Part of it may also be the quality of the fish. Fresh fish doesn't tend to be fishy smelling, in general. But bacteria grows on fish very quickly and its waste products create that strong fishy smell. Some of this can be rectified by simply squeezing some citrus on the fish, which effectively washes off the bacteria and its waste. Rinsing in a salt solution will do the same. Living here in AZ with limited access to truly fresh fish has made rinsing any store-bought fish in a little salt solution with a couple lemons squeezed in there a habit at this point. After the fish takes a 5 minute bath, I rinse in ice-cold water for a few seconds and prepare normally.
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Whoops, the salt bath includes a lot of ice, and about a tablespoon of salt for every quart-quart and a half of water. 3 tablespoons for a gallon or so. Enough to taste, not enough to make you gag.
Another fish I can recommend if you can get it (I just got some online) is barramundi, which tastes a lot like sea bass. Very mild white fish with a nice medium firm texture. Excellent pan seared.