Smallmouth Bass is a very mild fish, as are perch, whitefish, pollock, orange roughy, smelt, and several others. Trout can be strong, depending on the size and species, and whether or not it is farmed or wild. Wild trout have a pronounced flavor, but if 12 inches or smaller, don't have that cod-liver-oil flavor common to the salmonid family when they get large. Also, preperation is a big thing. Most large fish, i.e. tuna, salmon, lake trout, mackeral, etc, have very oily flesh under the dorsal fin. The bellies contain a fair amount of the same fatty flesh. This oily flesh needs to be cut away before the fish is cooked.
As with most foods, there is no real, pat answer to your question. You just need to try different fish varieties and find out what you like and don't like, along with proper preperation of the fish type.
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