Years ago, people used to shoot coots (pouldeau - sea chicken) which taste fishy. They soaked the meat in either milk or salt water for 24 hours, washed the meat, and then cooked it. Apparently the soaking helped nutraalize the fishy taste.

I have never eaten beaver but the mountain men ate beaver. I thought beaver had a fatty meat similar to raccoon and opossum (both considered to eb poor man's pork).