Flavor – How to remove the flavor from whisky stones

You might be able to counter-balance it with other flavors (salt, sour, sweet, hot), but you're likely still going to have some bitter notes come through, it's just a question if it's tolerable or not, and some people dislike bitter more than others. (I can't understand how people can drink beers other than lambics)

In looking at a similar thread on Chowhound, one of the recommendations is a bit of milk or cream. If you're not lactose intollerant, it might be worth a try.

This could also be a chance for an experiment -- ladle it into a bunch of glasses, try some different things (sugar, vinegar, soy, hot sauce, milk, worcestershire, combinations of them, etc), and report back to us with what you think worked best.

Fresh seafood shouldn't be overly "fishy". It's generally older seafood that will get a stronger "fishy" smell and flavour.

That said, there are 3 approaches to a "less fishy" result:

1. Absorb/reduce fishiness: you can always try something like soaking it in milk (which you can then save to use for a fishy bechamel when your sister isn't dining with you). You could then rinse it off and cook it however you want. This should help "absorb" some of the fishiness and make it milder.
2. Disguise fishiness: The other angle is to "cover up" the flavour with lots of spicy glaze or garlic/lemon flavours instead.
3. Pick mild seafood: The other thing to try is to pick a more mildly flavoured fish (e.g. a white fish instead of something like tuna or salmon). Avoid oily fish as they tend to have a stronger flavour. Choosing something really fresh also falls into this category.