Looks to me like you picked out some great samples. The fishy smell is absolutely normal for a shu. After drinking it for a while you will eventually get used to it. The Songpin is a wonderful shu, just had some a week ago, I got about 10 infusions from it. How are you brewing yours, out of curiosity?
Take a gaiwan or yixing, put 5 grams in, do one rinse with boiling water. first steep I usually go for 15 seconds, then 20,30,50,50 and so on. Keep adjusting to your style, and eventually you will get it.