I hate seafood

The speaker distinguishes fish, especially salmon, from seafood, reserving intense disgust for crabs, lobsters, shellfish, oysters, and prawns. Crab and lobster are rejected as rotten-looking insects; visible carcasses and laborious meat extraction make them repulsive. A mussel containing a tiny crab, gritty prawn digestive tract, and oyster texture reinforce his avoidance of whole-body shellfish.

Disgust centers on visible anatomy, decay imagery, texture, and animal reminders more than flavor alone.