Credit: Andrew Thomas Lee |
For as long as I can remember, I've loved seafood.
Growing up, I thought that Red Lobster visits with my parents and brother were the pinnacle of cuisine. For some time there, though, I was mainly only fond of tuna, shrimp, crab, lobster, clams and mussels, but left the actual "fish fish" to the seas (except for when my mom made breaded fish "cutlets" because I'm nothing if not a creature of habit). |
|
|
As I grew up, though, my palate expanded, I entered culinary school (which is where I tried my first oyster with a classmate's mom's homemade hot sauce and it was a moment, let me tell you) and worked in restaurants, broadening my sea horizons. Especially since giving up red meat a few years ago, seafood has had an even more profound hold on my diet. |
|