Comments (2)
  1. jo archer says:

    6.5% of people will never enjoy Sushi not matter how many times they try it. There is a genetic quirk where two alleles (which have the possibility of being either C/A/T/G) make you taste the trimethylamine as ammonia. These are the people who REALLY hate fish, trimethylamine is the result of broken down ammonia in fish which is what makes fish taste fishy. There are also 6.5% of people who are totally anosmic to the taste and smell of trimethylamine (for the same reason) who tend to love fish. To those who are genetically certain to dislike fish even the tiniest amount in food will render it inedible. I cannot tell you how many times people have claimed there is no fish in something, made me nearly sick and afterwards admitted there was but so little they didn’t think I would taste it. I have had to chug lemon juice or worse, vinegar, in order to remove the horrific taste, as that breaks down the trimethylamine.

    1. Jesse says:

      Interesting. I always figured “I hate fish” was just a persnickety preference thing. Does that apply to all seafood or just fish?

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