[gnarledmaw]

I dont, sorry.

Im only piping up to say that if its really just a matter of getting rid of the “fishy” smell then you shouldnt have to worry about tilapia as it doesnt have/develop a fish smell.

When it smells it develops the smell of that pail of green algae water full of wrigglers over behind the shed.

Thats easier to cover as its almost vegetal in the first place and not something that your nose has been taught to necessarily associate with spoilage.

Any recipe with an ingredient of a stronger and more forward character should work.

[Paul R.]

Thanks for the info., but, I was referring to taste, not smell. Tilapia (at least most I’ve purchased at stores) still has some fish taste when pan fried or air fried / baked. Not a LOT - I’d rate bluegill out of decent water slightly less fishy tasting, but, put it this way: For this recipe I need to swing it closer to chicken than tuna — maybe about like trout out of good water, or breaded fried catfish under 5 lbs., out of good water.

Years ago, I had swordfish at a local seafood restaurant, unfortunately now defunct. It was great: Almost like the best pork chop you ever ate, tilted slightly toward chicken. Also unfortunately, Swordfish are also usually very high in mercury. I didn’t eat any kind of predatory fish again for 2 months.

Bluegill are quite low on the food chain ladder (big ones go back to mostly plankton feeding), so those are great too, well prepared, which includes freshly caught on a campsite grill.

:-)

[Paul R.]

I should add, the recipe I was referring to, for the Tilapia, was good because of not only the non-fishy taste, but the other ingredients and esp. the slightly(!) spicy but sweet sauce really “made it”. I’ll bet it had some of this (or very similar) in it, possibly made up home-made:

https://mae-ploy.com/mae-ploy-sweet-chili-sauce/

(This is the best of these type sauces we have found.
It is really, really good on spring rolls, etc. We buy it in 25 oz. (content) bottles.)

Best for taking out fishy taste, that I have found, leaving the fish neutral, and not just covering up the fishy taste, is an overnight marinade in club soda. Milk can work moderately well too. For a “sweet” result, 7-Up works well.