Every now and again in spite of our best efforts we end up with an occasional meal with that trademark unpleasantly strong fish taste.

Fillet them as quick as we can; try to keep the skin on fillets out of the mess until we skin them; not including any of the white belly stuff  / portion on any of the fillets. Wash throughly when done and drop in some salt water. Not a consitent thing; just every now and again. Seems to happen more often with the ones we freeze for later use.

Any input on how to make our fish meals less of a chance? Thanks.