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If your cut of fish isn't too far gone: as in the flesh is still firm and it's only a few days thawed at most, a quick soak for about 10-20 minutes in a bowl of milk will help get rid of the odor.owever, after the fish has come home, gone into the fridge, or been frozen and thawed, even your freshly bought fish may start to take on a fishy smell. The solution is easy: A quick soak in a bowl of milk, and that fishy smell is all gone.
To poach the salmon: Before poaching fish or shellfish, strain the liquid into a large deep sauce pan, deep enough to cover the fish fillets by at least Â¼ inch. Bring to a very gentle simmer. Place the fish in the pan skin side down. Gently cook the fish in the liquid for 8-10 minutes or until the fish is cooked to desired doneness (see note below). Serve with Creamy Dill Sauce. Chop the dill and combine with the yogurt, salt, pepper and lemon juice.