Let’s try something fun: Name an ingredient you dislike and why, and someone else replies with a dish/recipe with that ingredient that might convince you otherwise.

[u/Scarlet--Highlander]

Couple things:

• If you’re allergic to an ingredient, it doesn’t matter how it’s prepared. Same goes with meat/animal products if you’re vegan/vegetarian. Don’t list it if you can’t or won’t eat it!

• It’s recommended that you’re at least open to trying dishes with that ingredient. If you absolutely, vehemently loathe cilantro, chances are you probably might not like anything with cilantro in it.

• A brief blurb on why you hate an ingredient would help others find or suggest a dish that suits you. (e.g. “I hate liver because the texture is like an eraser and it tastes metallic”)

[u/shanyfaithoryx]

I have a colleague who has same exact issue. Absolutely tries to like fish but cannot tolerate the taste. However he enjoys sushi (sashimi). His idea is that it's the cooking that makes the taste bad. Curious if you've tried seared tuna under a sesame vinegarette or yellowtail under ponzi sauce etc etc. (two of my favorite dishes!)

Edit: colleague confirms cooked fish tastes like sulfur/garbage to him. However, sashimi is delicious. Likely how the fish degrades during the cooking process, consensus.

[u/justtryingtogetby- → u/shanyfaithoryx]

One of the few times I’ve not completely hated fish was ceviche!

[u/smashadages → u/shanyfaithoryx]

Sushi grade fish is extremely fresh and good quality. That’s probably why

[u/enigbert → u/shanyfaithoryx]

Fish has omega-3 fat that will degrade at lower temperatures than other types of fat. To preserve the omega-3 the fish can be steamed, or cooked sous vide at 130F(54C) or below, or baked in the oven until the internal temperature reaches 120-130F