Why do most things taste like chicken

What does it mean if my chicken tastes like fish?

In the UK in the postwar period of the 1950s and early 1960s, a whole roast chicken was an expensive luxury food item. For many British families it offered a rare alternative to the regular Sunday roast "dinner" (lunch) instead of roast beef, pork or lamb, which was much cheaper to buy for the so-called working classes of the time. This was still the free range age so the quality and taste were excellent. Egg yolks were rich in color and flavor. All of this changed from the mid-1960s when economies of scale turned the rearing of chickens into an unregulated industry, called "battery" chickens, which were produced on a large industrial scale. Millions of chickens flooded the market and the retail cost for the family fell well below that of meat. But these chickens were raised in appalling conditions and fed on the "waste" by-products of the British fishing industry, a dried fish powder or a mini fish pellet. The chicken of the late 60s, 70s, and early 80s tasted fishy unless it was bought from upscale poultry merchants or sourced from well-known free-range stores. Today's battery chicken has improved as high street supermarkets use their clout to turn down suppliers of fish-fed chucks. Perhaps the OP came across a supplier of bad tasting fish poultry.