Walcrabass speaks the truth. On whites in particular you might try this... Fillet them, scrape the dark red meat off the fillets on the side that was attached to the skin. The fillets are pretty edible then but I think they are really good if you put some lemon oil on them over night (this removes any remaining strong taste just like the white vinegar) then rinse and cook as any other fillet. I am not a big fish eater but the people at church sure gobble them up.