That's probably because supermarket milk is typically homogenised, meaning it's been put through a very narrow funnel with great force until the fat globules break and become more evenly distributed throughout the milk. That's why supermarket milk doesn't have "cream on top". The fat stays suspended in the milk liquid and doesn't rise to the top (as is normal with milk that hasn't been homogenised). Homogenisation also usually standardises milk to a certain fat content while the excess goes to make butter, so you can expect homogenised milk to be just exactly 3.5% in fat (for cow's milk) while the milk you get from your local farmer is going to vary a lot above and below that, depending on season, feed, reproductive cycle and activity of the animals etc.
I suspect that the fishy smell in US chicken is because of a chlorine wash. There was a bit of a scandal about it recently in Britain.
brands like Straus are generally available on the west coast, not sure about other regions
I'd also recommend you to try different kinds of fresh water fish that are available in places like Burma and Thailand. These fish are more and more difficult (expensive) to buy thanks to overfishing, but the variety and the flavor will just amazes you.
In general, I believe that factory farming has reduced the variety of available food in the US. Whether that impacts the long term health/flavor of the food is something we probably should conduct a long-term scientific study to confirm.
My wife and mom (from the same country) both told me that they cannot eat the chicken from US markets because of the smell, and it took me a while (15 years) to get that distinct scent that they mention and once I starts cooking more and more, I learned to distinguish that myself.