I know that for some people (including me), canola oil does. I guess it's genetic, like the ability to smell cyanide or taste those bitter paper strips. I've had some truly awful french fries, for example.
When I've had some subtly fish flavored bacon or eggs at a restaurant, the waitress and/or the cook usually deny they're using canola oil. Are they mistaken, or is there some other reason for the off flavor?