Gimp there is no magic amounts. I just cover the fish with milk and splash a generous amount of italian seasoning in with it. It makes a curious combo with the oil in the dressing pooling into droplets and doing all sorts of weird things. Surprisingly enough the fish doesn't taste anything like the dressing at all......in fact I can detect no discernible or distinct type of flavor other than it is quite tasty.

Do remove the fat and blood infested lateral line, it tastes bad, period. Fat and blood is what makes fish taste a bit strong. Fat is usually stored around the belly (sounds oddly familiar  :) ) and the blood is usually concentrated along the lateral line. A simple "V" cut takes care of it quite easily.

Some fish smell quite strong right out of the lake....Gar are a fine example, so are carp (although both are eaten with abandon in certain circles). We have tried to eat carp on occasion caught out of cold, clean waters.....all without much success. I have no doubt that someone who really is familiar with them and knows how to properly bleed, clean and cook them could probably work culinary magic.