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I need to give seafood a chance

NewMomNewME24
NewMomNewME24 Posts: 71 Member
edited January 28 in Food and Nutrition
I have never liked seafood, even though I haven't tried much of it. The smell itself throws me off. I know the health benefits of some are great so I am willing to try something new. I have had grouper before that my MIL made in the Bahamas and it was amazing. I have tried shrimp/clams but it had too much of a fishy taste. Can anyone recommend a type of fish I could try to start out with? A recipe? Are there less fishy tasting seafood then others? My husband would love for me to put seafood in the menu, once in a while I'll make shrimp for him.

Replies

  • jaynekennedy31
    jaynekennedy31 Posts: 1
    How about Tuna? That's a 'meaty' tasting fish, so could be a good option for starters, or you could maybe start with something like fish cakes so that the fish is masked a bit because its broken up and mixed in with other ingredients.
  • NewMomNewME24
    NewMomNewME24 Posts: 71 Member
    How about Tuna? That's a 'meaty' tasting fish, so could be a good option for starters, or you could maybe start with something like fish cakes so that the fish is masked a bit because its broken up and mixed in with other ingredients.

    Canned tuna? I forgot to mention I eat that all the time! Fish cakes sounds like a good idea - should there be a particular fish I use?
  • Bobbie8786
    Bobbie8786 Posts: 202 Member
    It is indeed a true problem that fish is so fishy. Personally, I loathe seafood/fish. The texture, the smell, the taste, all of it.

    If you hate it, don't eat it. There are other ways to get the same kind of nutrients so why force yourself to eat something you find disgusting? If my husband wants fish, he can order it at a restaurant. The smell just sends me over the edge and I don't even want to go into what seeing those little squid parts with suction cups sitting on a plate does to me.

    Yes, I know, this response is helpful in no way, shape or form.
This discussion has been closed.

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