How to Train Myself to Like Fish: A Beginner's Guide

December 23, 2025 •

3 min read

According to the American Heart Association, eating fish at least two times per week can significantly lower your risk of heart disease. If you find yourself avoiding the seafood aisle, learning how to train myself to like fish is a realistic and achievable goal. This article provides practical strategies to help you appreciate the flavors and textures of seafood.

Quick Summary

Gradually introduce fish into your diet by starting with mild varieties, using familiar cooking methods, and incorporating it into dishes you already enjoy. Focus on proper seasoning, quality, and cooking techniques to reduce strong flavors and create a more pleasant experience.

Key Points

Start Mild: Begin your journey with very mild, white fish like tilapia or cod to avoid overwhelming your palate with a strong "fishy" taste.
Mask Flavors: Use strong, complementary flavors like citrus, herbs, and spices to enhance the fish and mask any unpleasant notes.
Master Cooking: Properly cooking fish is crucial to achieving a pleasant, tender, flaky texture and preventing it from becoming dry or tough.
Incorporate Slowly: Add fish to familiar dishes like tacos, pasta, or salads to ease the transition and make it feel less like a dramatic dietary change.
Choose Quality: Always purchase the freshest fish possible, as fresh fish has a much milder, less pungent flavor than older fish.
Be Patient: Retraining your taste buds takes time. Don't be afraid to try different fish varieties and cooking methods to find what works for you.

Why Don't I Like Fish?

Understanding the root of your fish aversion is the first step toward overcoming it. Common reasons people dislike fish include its strong "fishy" taste or odor, an unappealing texture, or a past bad experience with improperly prepared seafood. It's a misconception that all fish tastes the same; flavors and textures vary dramatically depending on the species and preparation. Fresh, high-quality fish should have a clean, mild, or ocean-like smell, not a pungent, fishy odor.

The Importance of Starting with Mild Flavors

To retrain your palate, begin your fish-eating journey with mild, white-fleshed fish. These varieties are less "fishy" and more versatile, absorbing other flavors easily. Choosing the right starter fish can make a huge difference in your success. As you grow more comfortable, you can gradually move on to medium-flavored fish, and eventually, bolder, oilier options.

Techniques to Master the Flavor

Flavor is key to masking any initial unpleasantness. One of the simplest and most effective tricks is to utilize citrus and herbs. Lemon, lime, dill, and parsley are classic pairings for a reason; they brighten the fish and cut through any lingering "fishiness".

List of Flavor-Masking Strategies

Marinades and Sauces: Marinate fish in flavors you already enjoy. Try a simple mix of olive oil, lemon juice, garlic, and herbs before baking or grilling. For serving, a chipotle mayo or a creamy garlic sauce can make a world of difference.
Seasoning Blends: Use pre-made or custom spice rubs. Blends like Cajun seasoning, Old Bay, or a simple mix of paprika and black pepper can add a delicious crust and cover the fish's natural taste.
Incorporate into Familiar Dishes: Hide fish in meals you already love. Substitute flaky white fish into tacos, add canned salmon to pasta salads, or mix it into a hearty chowder. Crab or salmon cakes are another excellent way to enjoy seafood with familiar flavors and textures.
Milk Soak: For fish that may have a stronger flavor, a 20-minute soak in milk can work wonders. The milk protein binds to the compounds that cause the "fishy" smell, pulling them out of the flesh.

Proper Cooking is Everything

Overcooked fish is often dry, tough, and more prone to tasting unpleasant. Properly cooked fish, however, is tender, flaky, and moist. Use a thermometer to ensure your fish reaches the target internal temperature of 145°F.

Beginner-Friendly Cooking Methods

Baking, grilling, and pan-searing are excellent methods for beginners. Baking fish on a sheet pan with vegetables and seasonings is a simple, hands-off approach. Pan-searing creates a delicious, crispy crust that many people find more appealing.

A Comparison of Introductory Fish


Fish Type	Flavor Profile	Texture	Preparation Tips
Tilapia	Very mild, slightly sweet	Light, flaky, and tender	Takes on other flavors well; great for fish tacos.
Cod	Mild, clean, and slightly sweet	Firm yet flaky	Versatile for baking, pan-frying, and fish and chips.
Halibut	Mild, buttery, with a hint of sweetness	Firm, steak-like	Good for grilling or pan-searing; can be compared to chicken.
Salmon	Rich, distinct, but not overly 'fishy'	Firm and oily	Forgiving if slightly overcooked due to its high-fat content; pairs well with lemon and dill.
Shrimp	Mild, sweet	Firm, slightly snappy	Excellent for pasta dishes, stir-fries, or tacos; very versatile.

Conclusion

Training yourself to like fish is a journey of gradual exposure and experimentation. Start small with mild, white fish, use techniques that mask or enhance the flavors, and practice proper cooking methods. Don't force yourself to eat something you hate; instead, celebrate each small success as you discover new tastes and textures. With patience, you can expand your palate and incorporate this healthy protein into your diet, reaping its numerous health benefits, including vital omega-3 fatty acids for heart and brain health.

Remember, your taste buds are malleable. Regular, non-pressured exposure to new foods is the most effective strategy for changing your preferences over time. So, go ahead, pick up some fresh tilapia, bake it with lemon and herbs, and take the first step towards a healthier, more delicious relationship with fish.

Frequently Asked Questions

The best fish for a beginner is a mild, white-fleshed fish such as tilapia, cod, or flounder. These varieties have a delicate flavor and a light, flaky texture that is not overpowering.

To make fish taste less fishy, ensure you are buying the freshest fish possible. You can also soak it in milk for 20 minutes before cooking, or marinate it with acidic ingredients like lemon juice, vinegar, and garlic.

High-quality, flash-frozen fish can be just as good as fresh fish and is an excellent option for convenience and long-term storage. Improperly frozen or thawed fish can develop an off-flavor or freezer burn, so it is important to check the quality.

Simple recipes include baked lemon garlic butter cod, fish tacos using a mild white fish like tilapia, or even homemade fish sticks with a crispy coating. The goal is to start with familiar flavors and preparations.

Introduce fish slowly, one meal per week, alongside familiar sides and dishes. Try making fish cakes or adding flaked fish to pasta or salad, and choose mild-flavored fish to increase the chances of a positive experience.

Yes, many people are put off by fish texture, which can range from firm and meaty to soft and flaky. Starting with a firm, steak-like fish like halibut or shrimp might help as the texture can be less of a surprise.

Ensure your kitchen is well-ventilated, and clean up cooking surfaces immediately after use. Using a squeeze of lemon or citrus can also help to neutralize any strong odor.