Following a few simple rules may turn the opinions of even the most ardent fish-haters around. First of all, start with the freshest fish you can find. Fish frozen soon after cleaning is a good second choice, but fresh is definitely better. Smell it first, the nose knows, and fresh fish doesn't stink. If buying whole fish, take a look at the eyes.
Fish eyes become progressively more cloudy the longer the fish is out of the water.
Remember that seafood cooks easily and quickly. Overcooking will dry it out, make it tough and enhance any potential bad flavors. Figure about 10 minutes for each inch of thickness. Salmon or trout should be bled by slicing its gills immediately after it is caught. Keep the fish cool.