Reflection 3: A Fish to Fry—Seafood and You

Seafood is often a love-it-or-leave-it endeavor for people. While some will eat anything (and everything) from the sea, others are pickier (e.g. "I love shellfish, but not fish"). Even its health benefits aren't always enough to sway some people. In fact, if you're not a fan of seafood, the smell alone can be difficult to get past. But for seafood lovers, the aroma of a grilled fish, for example, can instantly trigger pangs of hunger. What do you like or dislike about seafood? Are you open to tasting different types? Do you get excited at the thought of a steaming bowl of cioppino or a broiled swordfish steak? Or do those thoughts trigger your gag reflex? Finally, in your experience, what is the most challenging seafood to embrace? Sardines? Caviar? Squid? Oysters? Sashimi?

Include at least two of the following in your discussion:

• "Sorting Out the Risks of Fish" (New York Times)
• "No Way, No How, No Fish!" (Cooking Light)
• "What the Remedy for Hating Seafood?" (Serious Eats)
• "Why Don't We Like Fish" (BBC Food)
• "Forget Being a Veggie—It's Healthier to be a Pescetarian" (Daily Mail)
• "Fish: Friend or Foe?" (Harvard University)

Required:

• MLA Style
• 1.5 pages in length
• Works cited page

Due: Thu 9.27