It’s upbringing mostly. I grew up in a family that ate sea brass fillets or tuna steaks at most, and was 20+ when I tried my first shrimp. I hated the taste & texture.
I now like tiger prawns, lobster and other large crustaceans with lot of meat and little actual seafood flavor, but the tiny ones are just like bugs to me. I can tolerate them readily peeled in a strongly flavoured dish, but can live without just fine.
I don’t get it either, but head says no no and yes yes.
It’s upbringing mostly. I grew up in a family that ate sea brass fillets or tuna steaks at most, and was 20+ when I tried my first shrimp. I hated the taste & texture.
I now like tiger prawns, lobster and other large crustaceans with lot of meat and little actual seafood flavor, but the tiny ones are just like bugs to me. I can tolerate them readily peeled in a strongly flavoured dish, but can live without just fine.
Really is an acquired taste.