Fish and Shellfish

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

In the recent past, most people did not enjoy eating fish as much as they do today. Many of the fish markets were smelly and no one wanted to bring the aroma of eau de mer back home. Freshness was not the norm, and what little fish was bought was cooked to a certain death. Why should we have loved it?

Restaurants have changed the way Americans now think of fish. Because many restaurants offer impeccably fresh fish and prepare it with a little savoir faire, we have come to know and love the taste. Fish is satisfying but not overly filling. It offers a shot of protein and energy and now we even find out that it is good for us. As our palates are better educated, we have become more demanding of our fishmongers and many of them are trying to accommodate our newfound desires for greater variety of the freshest fish. We can get tuna and swordfish flown in daily from Hawaii, Louisiana shrimp from the Gulf, mussels from Prince Edward Island or Puget Sound, salmon from Alaska and Oregon, even Norway! Local fish is more readily available and now proudly advertised as such. No wonder we are more willing to cook fish at home.