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Love it I could eat fish every day if I had the means....well basically seafood in general

With me, it's complicated:-). I don't eat cooked fish (with only one exception - Chilean sea bass cooked with soy sauce, mirin and sesame oil. This is the only kind of cooked fish I'd eat, and not too often, either) or tinned fish (no tuna salad for me, thank you).

That said, I love raw fish (I prefer it lightly dipped in soy sauce. I could easily eat sushi and sashimi every day) and cured fish. And I certainly enjoy most shellfish.

I'm in the belief that people who don't like fish just haven't had it prepared right. (this goes for a lot of other kinds of food, too).

I'll eat just about any kind of fish...but most Western restaurants rarely do it well. Its either batter fried to be nearly unrecognizable, or broiled/grilled/steamed so that's its overcooked and flavorless.

But really fresh fish either grilled with a little salt or steamed with complimentary seasonings...I can't imagine why anyone wouldn't like fish.

The only fish I can't stand to eat is catfish and tilapia - ick, they have a mud flavor (like I would know what mud tastes like).

I was always a shellfish lover but steered clear of fish...that was until I met my husband who turned me onto salmon, fresh tuna, monkfish, halibut and most of the other meaty white fish. The only way I seem to enjoy them is crusty seared on the outside it's a texture thing). Don't think I'd enjoy poached or steamed. Looking foreward to experimenting with other types very soon.

There is only one way I will eat fish: if I catch it, clean it, and cook it. Anything that isn't fresh from the water the same day is, to my taste buds, disgusting.
And the idea of eating raw fish makes my stomach churn. I've seen too many perch and pike from polluted waters with white worms crawling through their flesh. The only exception to this "fresh from fresh water" rule is catfish smoked by someone who really knows how to smoke a fish.

i never met a fish i didn't want to eat. smoked is the best, and i love sushi too. Can't wait till my Mom comes to visit later this summer, we're going to gorge ourselves on Sushi!

I like most fish just fine, and love some of them (including some shellfish), but I hate, loathe and despise cod, haddock and the abomination known as scrod. These were readily available and inexpensive when and where I grew up and other than canned tuna the only ones we were served, and they were always broiled with paprika on top (my mom has since expanded her repertoire, but that was the way it was then); they disgust me now.

But halibut me! Tuna me! Shrimp me!

I don't care for fish battered and fried, ocean or lake fish. I think it has to do with not really liking fried food. While I do enjoy ebi tempura, that's as far as it goes with my seafood as far as altering it. I enjoy all my seafood steamed, no seasoning. Not too fond of completely raw fish, but seared ahi is amazing when prepped perfectly and rolled in crushed peppercorns.

My favorite fish is salmon. As far back as I can remember, my mother would prepare salmon steaks for breakfast or for dinner (not daily!). They were always moist and flaked off nicely. The skin was delicious.

Imagine my surprise when I ordered a salmon fillet at a restaurant for the first time at 25 years of age. I was about to return it when I saw a light pink, flat and hard square piece of fish. The color looked like salmon. It smelled like salmon. But the shape and texture was not a shape I'd ever seen before. My ex-bf's brother said, no it's salmon. It was tough and dry. I hated it, and miserably ate it. No skin too. To this day, I will never eat salmon fillets, but regularly eat salmon steaks (steamed). :P

is anyone a fan of poke, the Hawaiian fish salad? it's amazing, i'd bet all the sushi and sashimi lovers here would love it.

I probably should have signed up here at "The Lecturer" or maybe "PartyPooper" but I can't stay silent here as this has been one of my most recent topics of study. Few people are fully aware of how bad the state of our oceans are, where the fish and seafood actually comes from, or the effects this all has on the surrounding environment let alone the amounts of chemicals that could be in their meal including pesticides, antibiotics, and industrial waste. China has some of the foulest waters in the world yet is the biggest supplier in North America.

Ninety percent of the fresh salmon consumed in the United States is farmed.

One of the biggest concerns is the amount of food required to raise salmon in farms. It generally takes three pounds of wild fish to grow one pound of farmed salmon.

Segments of the salmon farming industry are improving their practices, but the environmental impact is still increasing because production has risen more than 400% in the last decade. In the market, there is currently no way to tell which salmon are coming from the more-sustainable farms, so for now we ask you to avoid farmed salmon and choose wild-caught salmon instead.

According to a piece in the New York Times just a couple weeks ago:

Three Norwegian-owned companies dominate the salmon-farming industry in North America, and their offshore net-cages dot long stretches of the west coast of the Americas. In Chile, overcrowding in these oceanic feedlots led to this year’s epidemic of infectious salmon anemia, a disease that has killed millions of fish and left the flesh of survivors riddled with lesions.

The situation in Canada, which supplies the United States with 40 percent of its farmed salmon, is not much better. In British Columbia, offshore net-cages are breeding grounds for thumbtack-sized parasites called sea lice. In the Broughton Archipelago, a jigsaw of islands off the province’s central coast, wild pink salmon are infested with the crustaceans. Scientists think that the tens of millions of salmon in Broughton’s 27 Norwegian-owned farms are attracting sea lice and passing them on to wild fish, killing them. They say that this infestation could drive Broughton’s pink salmon to extinction by 2011.

Half of each generation of wild salmon and sea trout fail to survive because of disease and parasites spread by farmed salmon, according to a study from Dalhousie University.

Out of 149 salmon farm site in British Columbia 130 are fully owned by Norwegian companies with only 19 having any Canadian concern.

4,200 people gain employment from British Columbian's marine sports fisheries which contribute $158 million to the province's GDP while only 1800 are employed by the salmon farming industry.

And I haven't even touched on the effects of the pollution from the feed and feces.

On the slightly brighter side, fish are often contaminated with mercury and PCBs and those are cumulative so it can make sense to get the healthy benefits from vegetable sources. Flax and Walnuts are two of the best sources for Omega 3 fatty acids (flax oil supplements also don't cause fishy burps). Chia is another fantastic source which is a high complete protein whole grain seed not unlike quinoa. But there's also dark green leafy veggies and hemp seeds. Eggs that are high in O3 come from hens fed flax seed. And, where do fish get their Omega 3? Well, from sea greens of course which you can too and it doesn't have to go through the fish first. Spirulina, kelp, and more also have significant vitamins and minerals as well as all the plant based sources having fiber which fish doesn't.

It's also hard to convey how much of the fish and seafood consumed in North America is actually from China -- much of it getting held back from even a significantly under-staffed, financed and hog-tied FDA so how much is getting through? Amazingly much that comes from the rest of the world is sent to China for processing and then sent back.

“More than 80 percent of the seafood consumed in the U.S. is imported from approximately 130 countries, and over 40 percent of that seafood comes from aquaculture operations.”

"By volume, China is the largest exporter of seafood to the U.S., and the second largest in terms of monetary value. In particular, China exports significant amounts of shrimp and catfish products, which represent two of the ten most consumed seafood products in the U.S.

From the World Watch Institute:

The world’s fish farmers and fishing fleets harvested 132.5 million tons of seafood in 2003 (the latest year for which data are available), nearly seven times the harvest of 1950.

As more vessels work a limited number of fisheries, roughly two-thirds of the world’s major stocks have been fished at or beyond their capacity. Another 10 percent have been harvested so heavily that fish populations will take years to recover.

In 2004, marine scientists concluded that industrial fleets had emptied the oceans of at least 90 percent of all large predators—tuna, marlin, swordfish, sharks, cod, halibut, skates, and flounder—in just the past 50 years.

Worldwide, fishers catch an estimated 18–40 million tons of fish and other marine creatures that are discarded—as much as half of all official marine landings.

In 2000, the world’s fishing fleets burned about 43 million tons of fuel to catch 80 million tons of fish. In other words, they use 12.5 times as much energy to catch fish as the fish provide to those who eat them.

The UN Food and Agriculture Organization estimates that illegal fishing robs sub-Saharan Africa of more than $1.2 billion annually in stolen fish, unpaid taxes, and lost work.

Stats from Taras Grescoe's new book, Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood

Americans consume 70 percent more seafood than we did a generation ago

Fish consumption doubled worldwide in the last 30 years

Scientists predict all major fish stocks will collapse within our lifetimes; in other words, the world will run out of wild seafood by the year 2048.

Half a billion pounds are harvested each day!

According to a report in Science (PDF), 29 percent of the world's commercial fisheries have already collapsed.

A study by the University of British Columbia recently revealed that $30 to $40 billion in taxpayer subsidies is paid to the commercial fishing industry worldwide -- $20 billion of which directly promotes the increase of fishing capacity. And the value of the world's catch at dockside is only $80 to $90 billion.

For info on home use including grocery store scorecards check out:

Greenpeace Seafood Report Supermarkets feed the growing appetite for seafood in the U.S. and ring up approximately $16 billion each year in seafood sales. Consumers buy half their seafood at supermarkets, yet as our report reveals, few supermarkets meet this consumer demand with any regard for the marine environment.

Our interactive seafood website gives you the tools to explore our report. Take full advantage of all our tools and see how your local supermarkets stack up in our scorecards, dive into the oceans and explore the fish species on our red list and learn why they are in trouble, watch our video and get involved by taking action and speaking up for the oceans!

As a consumer, you can help support seafood sustainability and ocean protection.

Among those on the redlist are:

Atlantic Halibut
Albacore Tuna
Atlantic Cod/Scrod
Atlantic Salmon
Atlantic Sea Scallop
Bigeye Tuna
Bluefin Tuna
Chilean Sea Bass
Greenland Halibut
Grouper
Hoki
Monkfish
Ocean Quahog
Orange Roughy
Pollock
Redfish
Red Snapper
Shark
Skates and Rays
Swordfish
Tropical Shrimp
Yellowfin Tuna

I guess i'm back to eating navel lint

Even with a wool sweater I can only produce so much navel lint. Responsible farming is the only answer.

If you had to categorize me as a fish hater or lover...I'd probably be a hater. I thoroughly dislike "fishy" smells and tastes...namely from tilapia or halibut.

However, I can tolerate fish like salmon and rare tuna (guess we're opposites OP!)

Hillary
Chew on That

Several years ago, we went to Monterey on vacation and went to the aquarium. I was educated about sustainable seafood and I have been making my fish choices according to the green list ever since.

With that said, prior to my trip to Monterey, I would not eat farm raised fish of any type. Who would want to eat salmon with added coloring? My favorite fish is halibut. I am indeed a fish lover!

It's my Achilles heel. I just don't like fish. Or shellfish. Or anything that has spent a considerable percentage of its life underwater.

And yes I have heard that SO many times before: "You just haven't had it prepared correctly." In college I spent a year abroad in Madrid living with two different host families who each made it their mission to make me like seafood. Mission failed. I ate it every time, so I can say with confidence that I have tried countless kinds of fish and shellfish prepared in a number of ways. Still no dice.

Many years later, all I can muster is a spicy tuna roll. Saturated with soy sauce. And I stab out half the tuna with a chopstick anyways. I'm trying still, I swear!

I'm pretty much a fish hater because I never seem to be able to cook it properly. I need to have my fish broiled or fried. Can't stand it raw or baked/steamed.

When I eat out at my favorite seafood/Italian restaurant, it's a different story. I would die a happy camper if my last meal was Virginia Spots broiled with garlic butter and served with a lemon cream sauce. Since it's fish, I tell myself I'm eating healthy, hehe!