Love fish but wish it didn’t smell quite so fishy? And how about gamey venison or livery calves liver? How do you turn that assertive aroma and taste down a tiny notch?

hooray for milk

Soak that strong tasting ingredient in milk! I learned this years ago when I worked at a 3 star (NY Times awarded) restaurant  on 13th street, here in Manhattan called La Tulipe. We routinely soaked fish, shellfish including soft shell crabs and scallops, calves liver and venison tenderloin steaks for hours before cooking. I guarantee you, it works.