April 7th, 2014 6:57 PM -05

I’ve decided to own my seafood scorn.*

I have a history of seafood aversion.  Back in June 2010, I discovered I’d outgrown a childhood shellfish allergy.  I did this via food challenge, whereby I was forced to eat boiled shrimp over a period of hours at my allergist’s office.  I cannot tell you how many times I came close to tossing my crustaceans.  I’ve not had shrimp since that challenge, and have no desire to ever consume it.  The smell, the texture – you name it, it all repulses me.

Over the years, I’ve tried to embrace the equally popular salmon.   I’ve Bubba Gumpishly had it baked, steamed, blackened and grilled in sushi, salads and stir fry.  Regardless of the cooking method, temperature or seasoning, it’s so…fishy.  Tonight’s Fresh20 dinner, Citrus-Ginger Salmon, pushed me over the edge.  I barely downed half before gagging.  I decided enough was enough.  I know I dislike salmon, so why do I insist on trying to embrace it?  Life’s too short.

But that doesn’t mean I’ll stop cooking it.  Dan enjoys it and Em’s had a few bites here and there.  On the nights that salmon is on the menu, I’ll just double up on the vegetables.  It’s like how I add pre-cooked shrimp to Dan’s jambalaya but omit it from my portion.

And when it’s time to cook up kiddo numero two, I will revisit my nightly cocktail.   Yeah, the thought of downing that stuff again makes me realize I should make myself a real cocktail.

Flaming Mr. Fish, anyone?

* This scorn does not extend to tuna salad or fried cod/haddock, which I find super tasty when slathered in tartar sauce.


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