More Fish, Please!

But the appeal of "more fish" goes beyond just the biology. From a culinary perspective, seafood is incredibly versatile. You have the flaky, mild sweetness of cod and tilapia, which serve as perfect canvases for bold spices and citrus. Then there are the rich, oily fish like salmon and mackerel, which provide deep, savory flavors that stand up beautifully to grilling or smoking. Even shellfish, from buttery scallops to brined oysters, offer a variety of textures that keep a diet from feeling repetitive.

"It’s a matter of ratios, Suraj," Barnaby said, poking a chip with his fork. "I have too much potato infrastructure and not enough fish superstructure. It’s a structural disaster waiting to happen." more fish, please!

Fish provides high-quality protein, vitamin D, selenium, and essential fatty acids (EPA/DHA). Health organizations recommend 2–3 servings of fish per week. However, current intake falls short in many inland and low-income regions, reinforcing the need for “more fish” in public health strategies. But the appeal of "more fish" goes beyond just the biology

Global fish consumption has reached an all-time high, averaging over 20 kg per person per year. The phrase “more fish, please” reflects growing consumer preference for lean protein, omega-3 fatty acids, and versatile seafood options. Emerging markets (e.g., Southeast Asia, Latin America) are driving this surge. Then there are the rich, oily fish like

Transitioning to a seafood-forward diet doesn't have to be intimidating. Start small by replacing one meat-based meal a week with a fish dish. Try a simple sheet-pan salmon with roasted asparagus, or perhaps a light shrimp scampi with whole-grain pasta. As you discover the lightness and energy that follows a seafood meal, you’ll find yourself naturally reaching for the menu and saying, "More fish, please!"

Barnaby watched, horrified, as Arthur pushed the fish sticks to the very edge of his tray, perilously close to the napkin dispenser, while he picked at a lettuce leaf.