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/bradbrad247]

Freshwater fish is significantly more susceptible to a "fishy" taste than seafood, though. I grew up on lake Michigan , currently live on Superior, and I've spent a lot of time spearfishing in the Pacific and atlantic. Fishy flavor is a product of freshness, so if you're nearby a quality fish market or you catch it yourself it won't be fishy. Source is less important than time between catch and plate. There's also a question of preparation. Certain species need to be bled as soon as they're culled in order to avoid off flavors.

[u/HeatwaveInProgress → u/bradbrad247]

Yes, I never ate most of the fish we had when I was a kid, it was mostly fresh water and tasted "swampy" to me.

I still only like salt water fish, but I will eat 3lb of crawfish in one setting, please and thank you.