Thanks all:
Very helpful and plausible suggestions.
Soaking in milk:
It definitely works with bluefish.
Salting and ageing:
I have a big chain store not far way that dry ages beef 30 days. It is excellent. My son says it is by far the best he has ever tasted. But - he says don't do anything to it - just cook and eat. Don't spoil it with additives. They just have a big glass case at room temperature but it may have some ventilation. It does not spoil but the outer crust gets cut off. It shrinks quite a bit and sells for $30 per pound.
I've tried various marinades too. All of the store bought were a big disappointment and sat in my frig for months. Fresh lemon juice, balsamic vinegar and Worcestershire seemed to work best.
Based on the input I'm changing my approach to handling.
Much appreciated help.
