The best way I have found is the 7-UP. Cube the fish into about 1 inch chunks, bring 7-UP to a brisk boil and then drop the fish in. It will turn white within a couple of minutes. Once the 7-UP is back to a boil, I only cook it for about 4 minutes. Melt some Tillimook cream "salted" butter, add a little bit of liquid garlic juice to the butter. From trial and error we have found that you have to use "Salted" butter to get the flavoring correct. Don't over cook the fish it will get rubbery.

As soon as you get this ready, call and I will sample for you