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Recipe(tried): cooked fish smell

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Hi, AJ. My pleasure to impart what information I have. You know, I think you're getting plenty of Omega-3 fatty acids without having to eat the gray part of the fish. The fat is layered throughout the fish and you can see it when it's poached. It also sounds like you eat fish several times a week, so I wouldn't worry about trimming the gray part away. Bon Appetit and best wishes for the holidays.
MsgID: 0071668
Shared by: Marilyn, California
In reply to: Thank You: Thanks, everybody, for the great advice!
Board: Cooking Club at Recipelink.com
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