CWS4322
Chef Extraordinaire
I like most firm fish, but don't like "oily" or fishy-tasting fish (smoked eel, mackerel come to mind). I caught a cooking segment on TV where the chef recommended poaching the fish in chicken stock to which one adds ginger (sliced), lemon grass (lemon slices could be used), chopped hot pepper (red) and then reduce the stock (after you remove the large pieces of ginger and lemon grass). I tried to find the various threads where people have posted that SO/DH/kids don't like the taste of fish. The chef recommended using a firm fish such as cod and to introduce non-fish likers to fish by "disguising it" by poaching in the chicken broth.