Fishy Eating

It’s been one week since I went full on pescetarian. I find myself thinking of a good steak, the drive-thru lane, and chicken wings, but I am still going strong. I maintain the course a few different ways. Today, I share those methods both to keep them at the front of my own mind but also to help others. The first is simple.

Substitutes

Just on Monday, I really wanted a classic from childhood: teak, potatoes, and corn. To satisfy this craving, I made a filet of bass (rockfish) in place of the steak. It held up to a good sear very well, and I found that this helped to sate my craving. If I keep moving forward with substitutes. I will need to choose carefully. Not every kind of fish can hold up to the treatment I used to give to other meats.

Avoidance

Do your grocery shopping in a way that keeps you from going near your previous favorite meat products. I’m fortunate enough to turn into a frozen foods aisle before reaching the raw chicken, pork, beef, etc. The frozen seafood, while not my preferred choice, is in this aisle. So I can get something there instead rather than be faced with a really beautiful piece of ass (pork butt).

Experiment

This kind of diet change promotes experimentation in my cooking. Try new things to make it more fun and less like punishment. This plays into subbing out ingredients too. Want fried rice? Try shrimp or tofu instead of chicken or beef. Play with your food. Make it interesting for you.

New favorites

Bump up the fish and veggie dishes that you ate before you changed your diet. Make space for them. Learn how to make them. Even if your favorite seafood meal is just fish and chips: own it. Master it. Make it yourself to boost your confidence with the product. Move onto the next when you’re comfortable. It’s an opportunity for discovery.

Have A Plan

It's easy to slip back into old eating habits when you don’t make yourself prepared. Make a grocery list. Check the menu before you go out to make sure you have an option. These days, it's hard for any place not to have a vegetarian option if no seafood is available.

It’s all about being flexible within the boundaries of a new diet. I am eating better and finding more joy in cooking. I’m not making the same six dishes every month. There’s something fun and exciting about this.

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