Why Seafood Is Still My Preferred Protein
I was a pescatarian for more than 20 years, and it began with a feeling rather than a diet plan.
I could not bear the thought of animals being slaughtered. Whenever I passed a field of cattle, I would find myself saying, “I don’t eat you.”
Of course, catching a fish raises its own questions. I recognize that. My feelings were particularly strong when it came to mammals, and that shaped the choices I made. It was personal, and I don’t expect everyone to feel the same way.
Today, seafood is still my preferred protein. Fish feels light and easy to digest for me, and I love what you can do with it in the kitchen. A few good ingredients can make a wonderful meal.
October’s National Pescatarian Month feels like a fitting moment to share that part of my life—and a few of the meals that have kept seafood a favorite.
Salmon deserves a second act
I love salmon, but the leftovers deserve some attention, too. I turn mine into a wonderful cold salad with celery and homemade mayonnaise. The celery gives it crunch, and the mayonnaise brings everything together.
There is something satisfying about turning what is already in the refrigerator into another meal you actually look forward to eating. Leftovers don’t have to feel like an obligation.
The homemade mayonnaise I return to
My poor Fannie Farmer cookbook is in great disrepair after many, many decades of use. This whole-egg mayonnaise is one of the recipes I still turn to.
Adapted from the whole-egg mayonnaise recipe in my Fannie Farmer cookbook, with my own tips.
- 1 whole egg
- ½ teaspoon mustard
- ½ teaspoon salt
- 2 tablespoons lemon juice or vinegar
- 1½ cups olive oil or another oil, such as avocado oil
Using an electric mixer or blender, beat the egg until thick, then mix in the mustard, salt, and lemon juice or vinegar.
The trick is to pour in the oil very, very slowly while continuing to beat. Work through the oil in ¼-cup portions, letting each portion blend into a thick, smooth mixture before moving on to the next. Add a little more lemon juice if you want to thin it.
Olive oil gives the finished mayonnaise a more pungent flavor. Avocado oil makes a milder version. Choose whichever taste you prefer.
Recipe note: Use a pasteurized egg for this uncooked preparation, following FDA guidance for homemade mayonnaise.
My quick halibut with lemon and capers
Halibut is another favorite because it is so quick and easy to fix. I pan-sear it over high heat with a little olive oil, then add cold butter, lemon, and capers to make a sauce.
That combination does so much with so little: the richness of butter, the brightness of lemon, and that little burst of flavor from the capers. It is the kind of meal that reminds me that delicious food doesn’t have to be complicated.
Some meals are also memories
For me, nothing tastes better than freshly caught trout, breaded with cornmeal and cooked over a campfire. Just watch out for those tiny bones!
Sometimes the pleasure of a meal is inseparable from where you are. Fresh fish, a simple coating, and an open fire—that is a meal I would happily choose again.
An invitation to try something delicious
For more seafood inspiration, explore the recipe ideas on Dish on Fish. You don’t have to adopt a new label to try a different dinner.
For me, seafood has remained a preference through the years because I enjoy the taste, I enjoy preparing it, and I like how I feel after eating it. Those are good reasons to keep returning to something.
What is your favorite way to prepare fish? And do you have a dish that brings you right back to a particular place or moment?