To cook fish successfully requires proper preservation upon catching, proper preparation/cleaning, and understanding what types of cooking methods work best for different fish. Fish are simply more delicate (for the most part) than beef and other meats and you have less room for error. However, I've learned a lot from the "pier rats" on this board, especially how different spices and ethnic recipes balance the stronger-flavored fish. When young about all I enjouyed were the white fleshed fish but today it would be rare to find a fish I don't enjoy (unless it's some of the fermented fish seen in some cultures).