On 21 Jan 2006 10:48:33 -0800, "aem" > wrote:

>
>jmcquown wrote:
>>
>> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
>> to take well to olive oil or butter and dried spices. Doesn't take long at
>> all to broil, pan-fry or grill and is very mild tasting.
>
>True.
>>
>> Sole is wonderful but is delicate; hard to turn without falling apart. Very
>> nice taste, though.
>>
>True.
>
>> Salmon and halibut are more 'heavy' tasting; oily and more "fishy" tasting.
>> A key to those are to soak the fillets in water for about 30 minutes with
>> lemon slices before you cook them to leach out the oil.
>>
>False on all counts. Salmon tastes like salmon. Soaking it in lemon
>water would simply make it taste like watery, lemon-tinged salmon.
>Halibut is never oily and 'fishy'. Maybe you got some old, near rotten
>fish and confused that with oiliness. -aem

I agree -aem.. Halibut isn't "fishy".. very mild..
Chuck (in SC)