I used to not like fish.
What changed me was trout caught in Lake Taupo and barbecued soon after. My conversion was complete when I was treated to fresh-caught hapuka from off the coast of Waimarama and Great Mercury Island.
Those experiences with fresh fish, which has such a delicate taste, made me realise that what I’d had before that the strong fishy taste that had put me off fish, can’t have been fresh.
Oxymoronic as it seems, fresh fish doesn’t taste fishy.
Fish bought from a shop can never be as fresh as that cooked straight from the lake or sea but we can usually get blue cod which is nearly as good.
That’s what we had for dinner tonight, baked with a topping of olives, sun-dried tomatoes, parsley and a squeeze of lemon juice.
It was not at all fishy and I’m grateful for that.