— Lynda Mann

Awesome. Well, I very much appreciate that as a mostly pescatarian myself and a seafood evangelist who it's my mission to get more people across all demographics eating more Seafood more often. So I very much appreciate the direction you're going there. The one thing I would say, is that a meat Centric diet to a seafood Centric diet is at least just in the in the words that you used not inclusive of what our diets really should be which is mostly and massively vegetable Centric. And yes, I believe that we should be eating Seafood small enjoyable adequate sustainable portions of seafood, but that our diet should be mostly of course vegetable. So I'm not accusing you of anything because your question is just on the surface what it is, but one of the things that I Love About Seafood is that really does beg for component cooking where you're eating a lot of different things much more so than That meet which I think tends to just occupy the center of the plate more so than Seafood does. So each vegetables eat. Lots of grains greens legumes pulses nuts all the stuff and we know we should really eat but when shifting over I would say that shopping is probably the biggest thing. So Seafood tends to be a lot more a lot less shelf stable than does meat and the typical American that I'm just may I assume that's where you're joining us from typical American shops once a week. In shops in bulk in that way and seafood doesn't necessarily always lend itself to that. So one of the things when switching from a meat Centric I'm able to shop once a week diet to a seafood Centric where fresh fish should be shop for maybe a couple times a week. There's certainly a lot of stuff in the fresh case that will last things like muscles things like farmed trout farmed. Tilapia some other options that farm salmon as well where because they are farmed in relatively clean environments that the bacteria content can be very much controlled. So the shelf life per se on like a farmed trout is typically about 24 days. well, right, I mean that's amazing amount of time muscles also are they can be kept alive. That's how they are bought. They can be kept alive and refrigerated just by draping them with a moist paper towel keeping them very cold in a bowl as well as draining the bowl of any moisture that does. Collect at the bottom and you can keep them in your in your fridge for five six seven days. The other thing that I would recommend towards you is there's a lot of really great Seafood not in the fresh case meaning over in the can dial. Canned pink salmon cakes canned red salmon cakes salmon from Alaska is absolutely amazing sustainable delicious incredibly healthful for us. Canned mackerel can sardines canned muscles oysters shrimp clams. I mean, these are all wonderful wonderful options that I have quite a lot of you can see this stack of smoke anchovies behind me that I use as a starter in so many vegetable dishes that I make got a can of sardines and tuna and mackerels over here and I've got some more up top and then I've got over here and literally have five. One two three four. I have five different piles of canned fish just behind me alone. And I would recommend also that check out my friends at Fresh a this is a really wonderful canned product that I actually helped. We my partner Katie and I helped design the recipes for these they're not inexpensive, but they are wonderful. They're just A couple of different. So this is a Thai Sriracha with tuna as to Wild tuna sweet and sour beans peanuts leafy greens and a spicy Asian Sauce. There's a Provencal nichwas with roasted Peppers. Tuna herbs olives. Tuna butternut squash Sicilian caponata and Aztec and Salata with black beans and peppers and corn and I don't have any financial interest in these. So I'm just telling you I like these because well I made them. And I really like them and well there really convenient as well. So think about that in terms of snacks and stuff like that packing lunches. Of course, you have the canned canned salmon canned tuna sandwiches melts Etc. But then also over to the freezer section freezer section is no longer where Seafood went to die. Which is where is what it was? You know decades ago, but recent technology advances have really yielded the fact that I believe now that really high quality Frozen seafood and I don't mean expensive here. I mean all the pink salmon sockey Sam and from Alaska, I mean Wild Alaska Pollack talking about Pacific Cod haddock Etc. I mean, All of our favorites are in the freezer aisle as well and Frozen Seafood now can be frozen so fresh right at near or at the point of capture. This has created environmental benefits. It has great benefits for the fishermen as well as Seafood becomes a convenience protein, right? You don't have to buy it and then use it on that day or very rapidly thereafter. You can pull it out the morning of put it in your fridge and with just that amount of planning. You've got great quality seafood in the freezer. So that's the biggest thing I would say is the impediment from switching to a meat Center to a Seafood Center diet. There. Is that shopping aspect, but we've gone through a number of those.

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