The Kamloops out of Kocanusa had this problem for my wife. I don't eat fish. She will if I cook it the same day. Which I do on request to bring one home.
She said the taste was moldy. The next time, I soaked the kamloop fillet in fresh squeezed lemon juice, which another shanty member told me this method cooked the fish and would freeze like mush. In any case, I cooked the fish and it was clean. The next time I did half no soak and half soaked. She said soaking makes a monster difference in the taste of the fish. Cleaner, and brings out the flavor she likes about rainbow.
The kamloops and lakers also have this white juice that comes out of the meat side of the fillet, like it secrets out of the fillet while just sitting for a one minute. It smells rancid. Don't know yet what this stuff is but the lemon juice also cleans that up. I never tried the vinegar.
