Good examples of fish that do not have a predominantly fishy taste include Arctic char, flounder, haddock and tilapia. Other examples of fish with a mild flavor include cod, orange roughy, perch, rockfish, trout and yellowtail.
The more oil a fish has, the stronger of a flavor it will have. Fish that fall into this category include salmon, tuna and mackerel.
Another way to reduce the strong or fishy taste in fish is to ensure that it is fresh. Older fish tend to also have a stronger taste and smell. Fresh fish should have firm flesh that looks moist and have virtually no smell. If using the entire fish, the eyes should be bright and bulge out slightly, while the gills of the fish should either be pink or red in color.