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I am in the same boat as you are and live in Seattle where fish and seafood is everywhere. I don't even bother with it. I will try everything once, if I like it I will eat it, if I don't.....Next!! More then likely it is "next". If I got a dime everytime someone says " You don't like fish and seafood? I can't believe you live in Seattle''. I'd be one rich women right now. I 'm not going to eat somthing that repulses me "just because", what and have miserable eating experience, maybe get ill? Nope, eating is suppose to be a wonderful experience and a good time, and who would know more then this then the Italians.

How about trying a fondue made out of cheese and some kind of seafood? If you like cheese, it might work! I had a shrimp and crab fondue in San Antonio a couple weeks ago and while I do like seafood, I thought it was delicious!

Here is a recipe for lobster fondue:

Ingredients

1 lb. processed cheese food, cubed
1/2 C. milk, low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail, broiled or 1/4 lb. crawfish tail meat, broiled
1/2 C. chopped red bell pepper
2 Tbs. fresh minced parsley

Directions

Combine all ingredients except red pepper and parsley in a saucepan. Heat on medium-low heat, stirring constantly, until cheese has melted. When ready to serve, garnish with red bell pepper and parsley.

Hillary
Chew on That

Next time you're in WI go for a Friday Fish Fry! It was the only seafood I ate as a kid in MKE, and now I like almost everything. Besides that, keep trying stuff, eventually you will learn to distinguish the flavors of different types of seafood and will probably end up liking a few things. If not, at least you'll be able to say you tried it and you don't like it.

I agree to try different kinds and different preparations. Some fish are a lot less "fishy" than others...give a mild fish like tilapia a try. Try it with Cajun spices, or with pineapple salsa, or even doused in Hollandaise or a Dijonaise sauce. And unagi (eel) has a pretty meaty texture, and different taste than other seafood. Screw the nori, get it sashimi style. Or maybe try seafood like shrimp, lobster, or clams in pasta (start with a tomato-based or alfredo sauce, which will disguise the seafood a little better than oil-based). Or try popcorn shrimp or fried calamari, if you like deep fried food. And if you still don't like it, well, not everyone likes every food, and that's perfectly okay.

I think you should start with some of the more subtle tasting seafood and see how you get on. You need to get the very freshest stuff so it doesnt taste 'fishy'. If you like it then you might feel better about going onto other stuff.

I had to learn to like seafood and I did, though I still can't stand "fishy" fish. Mackerel and Bluefish send me running. If you're really serious about learning how, you need to start simple. You need to eat really mild seafood. Cod. Flounder. Shrimp. Stuff that is in no way challenging. Fried shrimp with tartar sauce. Boiled/steamed shrimp cocktail sauce (generally a mix of ketchup and horseradish) Lots of lemon and/or butter on the cod and flounder. If you're ever going to acquire a taste for it, you'll find that you need less and less stuff on the fish and that you'll actually start to enjoy the flavor. Then you can maybe branch out a little.

And, very importantly, as @jennywenny said, fresh, fresh, fresh fish is the most important thing.

You know what really got me eating fish? Sushi. When it first just started becoming the "cool" food in NY, I was at the age when being cool was terribly important. So I'm out at a sushi place with a friend and ordered it. Let me stress that it was NOT love at first sight. But I got it down without throwing up, which to me was a HUGE deal. After that, very proud of myself, I made a point of eating it whenever I had the opportunity, almost exclusively with people who would never in a million years try it. They were awed by my daring, and frankly, so was I. Basking in the glow of their admiration at my daring made quite a tasty sauce for the stuff. Then, I don't know, at some point I realized that I really liked it. Really liked it. In terms of taste, sushi is much milder than cooked fish, so I often actually prefer the taste of the raw stuff to the cooked stuff. The texture may take a little getting used to though.

Again, the rules of fresh, fresh, fresh apply even more when it comes to sushi. Don't buy it at some deli somewhere. Go to a really good sushi place during the week (weekends are a bit more iffy as the markets are often closed then so that you're eating Friday's fish on Sunday which is not something you want to do).

Anyhow, that's my very long 2 cents.

Unless there's some medical reason for it, I don't see any sense in forcing yourself to eat food you don't like...or in denying yourself foods that you love. While fish is good for you, it's not essential.

If you're really determined, I'd suggest choosing the mildest fish you can find, and use strong seasonings that you like. If it's a texture issue, fish and shellfish have different textures, so you might prefer one over the other.

I'm with @dbcurrie. If you don't like it, don't eat it.

You're a grown-up. You don't have to eat anything you don't want to eat, and if you think you're missing some kind of health benefit, pfffffffffffffffft.

Live long and fishfree.

PS - How about tuna sandwiches? No?

dbcurrie is lying again..... look, the plain truth is this.... if you don't eat fish you'll die!.... I think I read that somewhere. Anywho, your best bet is to stick to things that don't taste fishy. I notice you saidsushi and you grew up eating or trying freshwater fish which I must admit a lack of interest in both. Try things like Swordfish steaks, or snapper, amberjack, grouper, cod, fresh Tuna steak ..... just for the Halibut!
Seriously though, get eating, your time may be up!

I used to hate fish, but these recipes helped me get to like it:
Grilled tuna kebabs - season pieces of tuna steak heavily with lemon juice, olive oil, cracked pepper, kosher salt and whatever herbs you prefer (basil, oregano, etc.). Thread some red onion chunks between the pieces of tuna, and be careful not to overcook! Another good option is grilled salmon with balsamic reduction (the recipe can be found on epicurious.com). The salmon gets beautifully crunchy on the outside, and the reduction is so good I could eat it all by itself. Or, if you find both of those types of fish too strong flavored and intimidating, try a mild whitefish, like cod. Take a cod fillet, dredge it in seasoned flour (I like to put in a lot of pepper and a bit of salt). Set aside. Heat up a skillet to med - hi heat, with about 3 tablespoons of olive oil in it. Once the skillet is hot, fry the fish for about 3 minutes on each side. Cod fillets are pretty thin, and it's easy to tell when they're getting opaque all the way through. Once cooked, put the fish on a plate and remove to a 200 degree oven. Deglaze the skillet with a cup of white wine (it'll boil down fast if the pan is still hot) and a good squeeze of lemon juice. Add a couple of tablespoons of capers and then pour over the fish. Delicious!

Gold star to you for wanting to keep giving seafood an honest try. I'm all for not trying to make people do things they want to do, but sometimes it takes a little effort to seek out a worthwhile seafood experience. I'll echo everyone who said that eating raw fish does not need to include nori. I don't even like rolls that much (usually because they are so big they are hard to eat). However, some rolls are made with rice or soy paper, so if you otherwise like rolls, look for those. Also: good sashimi. Just a nice piece of high quality sashimi, I like to dip mine in wasabi/soy. Eating bad or even not that grea fish will turn you off for good reason, but if you try the good stuff and don't like it, then at least you've tried.

I love seafood and I don't like a fair amount of fish. I don't care how good it is for you, cooked salmon just doesn't do anything for me. And I pretty much refuse to eat tuna cooked any more than seared rare.

Don't worry about not liking seafood - if you want to eat leaner protein/healthier diet/less red meat, I would suggest expanding your vegetarian cooking/eating experiences. There's plenty of healthy non-seafood cuisine out there.