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Bagels and lox. Sushi has seemed to steadily grown in popularity here in the states but there's still plenty of aversion to raw (or cured, brined/smoked) fish. Also capers are like angry little olives on steroids. Definitely not for everyone. I haven't had any since the only bagel shop around, an Einstein Bros, closed some years ago.
I loved greens as a kid and still do. Stewed spinach, Brussels, broccoli, etc. Seems like it's usually a visual and/or texture aversion for the folks that don't like stewed greens (spinach, collared, kale). Does kinda look like a chunk of dark, wet grass left behind a lawnmower.
Dutch licorice. I haven't been brave enough to try Swedish Bastards but I have to make a conscious effort not to eat a whole bag of Gustaf's dubbelzout coins. I told the person that introduced me to them that they taste the way a litterbox smells... then they grew on me and I kept eating them.
Fresh hot mustard. A local Chinese restaurant makes theirs fresh and it's damned potent. It honestly reminds me of nail polish remover. I haven't found anything that'll clear my sinuses the way it can.
NYC worships lox bagels lol
So I've heard! Popular Jewish American cuisine. I've only been to NY once and it was middle of the night so just about everything was closed. Maybe one day I'll have a proper trip up there to take in more sights and food. Meanwhile the nearest bagel shops to me are like 20-30 miles away... so none in my immediate future. :(
It used to be the city that never slept, but it's had a bedtime since COVID :/
I never considered cured fish as raw until now
I guess, in a culinary sense, it's not "raw." In my head it's still hard to see it as "cooked" since it's chemical cooking rather than heat. Same reason I'm inclined to still call ceviche "raw" even when I know the acidic juices are doing whatever with the proteins and the end result is very different from truly raw fish.
IMO, the line is whether or not we rendered the food at all safe, from a bacterial contamination standpoint. I'm not convinced that the volume of acid in a ceviche is enough to sterlize the fish - I love the stuff but I wouldn't let it sit out overnight.