Gosh, I think cod is one of the fishier fishes, although I like it. Try him on a nice baked flounder with lemon and butter.

Depends on what you can get -- Orange Roughy is fantastic, but I haven't seen it sold here in many years. I'm in an area where haddock is the preferred fish. My mother used to soak fish in milk for a bit to get rid of the fishy taste. :)

Buy fresh fish from a place that has high turnover and good grocery practices. There are many items I buy at my local grocery store, but fish is not one of them...the smell coming out of that department would make you gag. Cod is the only fish I use for fish and chips (halibut would be preferred but it costs an arm and a leg where I live).

I agree with Donna. Fishiness means the fish is not the freshest. But there are some parts of the country that simply can't get fish that's very fresh due to the transport time. In that case, don't buy ocean fish, buy farmed fish like trout.

Halibut is my favorite fish of all time. Unfortunately, it costs more than filet mignon.

Thanks for replies. I think I used wrong word. For ex. He hates salmon for its STRONG taste and we've gotten fresh from his fishing trips in Alaska. Fishy from not being fresh is not what I meant.

I'll rephrase:

does swordfish and/or flounder have strong flavors? I usually bake or grill but would like to use a piece for my caldo if taste is not strong.

Some of the fresh water fishes like walleye and blue gill don't taste fishy to me. Nor crappie but I don't like crappie as much as the first two. My experience is with fresh caught fish out of (cold) Wisconsin waters.

I love cod with blue gill being my second favorite fish to eat.

Sushi.

Flounder, sole, lake perch come to mind as mild but I don't find cod or haddock strong tasting. Never have had tilapia - suspicious of it's provenance. Love grouper and red snapper but we don't get them in New England. My husband came back empty handed this afternoon fishing for striped bass, which I also find to be a mild flavored fish.

I had to look up caldo since in Italian it means 'hot' as in hot water. So it means soup in Spanish, a fish soup usually with a tomato/stock brothy base.

Sounds delicious.

Cod would be my choice. The filets are large and has a perfect firm texture that would hold up in broth. Other mild choices like flounder just melt in warm broth.

Mackerel, bluefish, salmon, tuna, swordfish are all firm fish but are more pronounced in fish flavor.

I like scallops in my fish chowders but also salmon, tuna, and swordfish...with shrimp.

For mild i would stick with haddock or cod. I've used flounder but pan seared separately, then added to the bowls just before serving to the table. A bit of a pain but needed to use up what was in the freezer. So bland i won't be buying it again....or until my sister visits again as its the only fish she will eat.

i use the Pennzeys seafood base to make my caldo and it is superb. Highly recommend unless you make your own seafood stock from scratch

Tilapia is quite bland, IMPE. So is fresh catfish.

I dislike tilapia, both for the way it's raised and for the texture. It seems soft and kind of mushy and tastes a little "muddy" to me. Amanda doesn't care for it either, so it's not just me.

Halibut is one of my favorites, and I also like flounder and grouper. My all time favorite fish is lake perch, right out of Lake Michigan, with walleye being a close second. I also like the small "panfish" like bluegill. Lake fish seems to be more mild than ocean fish, especially when it's caught in cold water, like Lake Michigan or the rivers.

Annie

I have no beef with tilapia :-) I think the taste is mild and the texture nice...I suppose it does depend on where you get it.
I agree fattier fish have more fishy taste....salmon and bluefish come to mind.
haddock is also a mild white fish.
But the clue is FRESH!! I always ask to smell the fish before buying. And refuse at the slightest hint of "fishy".

I don't much like tilapia, either. I can eat it if there isn't anything else but it would be among my last choices for fish. To me, it has a kind of murky undertaste that reminds me of what worn out shoe leather would taste like.

Then again, I've eaten it only 2-3 times and the source of fish??. Probably from one of those dodgy Asian fish farms.

I've never met anyone who comes from a country where tilapia is native who isn't astounded that Americans will actually eat it. Even in Born Free, in the chapter where they take Elsa to the Indian Ocean, they offer a bunch of "lovely" tilapia fillets to their crew, who decline to a man and eat whatever fish they could catch for themselves instead.

writersblofk that's interesting about others being surprised Americans eat tilapia.. I've observed that in tx it is quite popular b/c so easy and quick to cook. so delicious in fish tacos!

No catfish. he doesn't like the mushiness of it.

Tilapia is a wonderful fish providing 1,700,000 tones of renewable protein each year for many people. Without tilapia, we may have to kill off many other endangered marine life.

"----Tilapia have very low levels of mercury,[46] as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey.[47] Tilapia are low in saturated fat, calories, carbohydrates and sodium, and are a good protein source. They also contain the micronutrients phosphorus, niacin, selenium, vitamin B12 and potassium. ------"

dcarch

I first had tilapia when on safari. It came from Lake Victoria and was wonderful. The accomodations for this safari were very posh ( for a tented camp!). This was at the very beginning of the farm raised stuff.

Mild flavored fish include cod, flounder, sole, halibut, tilapia, trout . . . Most fish with white flesh is worth a try.
Even strongly flavored fish isn't all that strongly flavored, so spices, sauces, and herbs can go a long way to changing the flavor. Throw some fish in a taco with lime and pico de gallo, and nuances of flavor can get pretty covered over.
My go to fish for that sort of very spiced, sauced, and herbed dish is cod or tilapia, because they are mild, cheap, and firm enough to not fall apart.

I'm having the ultimate fishy fish tonight, making homemade pizza with lots of anchovies on top.

Anchovies are only fishy because they have been canned and preserved. Fresh anchovies floured and fried are beyond delicious! Particularly if you are eating them on the beach!

Linda, now you've got me wanting to fry up a mess of smelt. My dad used to love them, so my mom fixed them regularly. I used to fix the frozen ones, but now I can't even find those. They weren't as small as the ones served at most Greek food festivals; they were large enough to have their guts removed, which I appreciated. I remember once getting some fried tiny, whole smelts at a Greek festival. I couldn't eat them because of the bitter guts.

I had fried anchovys at a beach side place, in Spain, sitting under a trellis with grapes ripening hanging over head. Best thing I have put in my mouth in years....head, guts, fins and all! No bitter taste. I looked at the first one, realized they were probably too small to gut, saw the eyes.....my Spanish host urged me to "just eat it"....and I did....and another....and another...

Ever since I found out what fish are fed on fish farms I have lost all taste for them. I don't trust the label when it says wild caught because I think they are lying to me so I will buy their product. I used to love Tilapia with butter and black pepper but won't eat it anymore.

Like Annie, I found tilapia mushy and muddy. I like mild, large flake fish so cods, sharks and snappers are the fish I look for at the fishmonger's.