Rant: Why Don't You Eat More Seafood?

Eat More Seafood! Eat More Seafood! Eat More Seafood!

I've been pushing this sentiment for many years, and I consider it one of the most important food issues in the country. Unfortunately, it remains a serious problem, so it's necessary to once again try to highlight this matter, to bring attention as to why it's so important that people consume more seafood. 

As summer approaches, local clam shacks will become more popular, more lobster rolls will be consumed, and salmon will be grilled in backyards. It's great to know people will be eating more seafood, but the vast majority of people still need to eat even more seafood. As I've said repeatedly before, seafood consumption will significantly lessen your chances of dying from the leading cause of death in the U.S.: Heart Disease. That's a powerful reason why you should consume more seafood and it's far from the only reason. 

According to the Centers for Disease Control & Prevention (CDC), the leading cause of death for men and women in the U.S. is heart disease, and in 2023, it killed over 919,000 people, which was over 200,000 more than died in 2022. That's a scary statistic, showing many more people are dying of this disease, even though there is an easy way to help reduce these deaths.

We all have had family and friends who have died from heart disease, and we should be doing what we can to reduce our own chances of acquiring heart disease. Do you want to die prematurely, leaving your loved ones without your presence? Do you want to die from heart disease when you could have adopted a small lifestyle change which might have saved you?  

Seafood consumption is a significant key to reducing your chances of heart disease. Since the 1970s, over 20,000 research studies have been conducted on the health benefits of seafood and they have concluded that eating seafood twice a week can reduce your chance of dying from heart disease by about 36%. You won't find another single food that has been scientifically proven to reduce heart disease so much.  

Low seafood consumption is blamed for at least 84,000 deaths in the U.S. and 1.4 million globally. Besides helping to reduce heart disease, research has also been providing growing evidence of the health benefits to the brain and bones as well as against cancers and inflammatory diseases. Eating more seafood is such a simple change to your lifestyle and it can bring so many health benefits. Why wouldn't you want to make this change?

According to recommendations from the USDA, and many other bodies, Americans should consume at least 26 pounds of seafood each year, essentially meaning you should eat 4 ounces of seafood twice a week. The average American doesn't consume this much seafood. Per capita seafood consumption peaked in 2021 at 17 pounds (still 9 pounds short of the USDA recommendation), but has been on a slight decline since then. In 2024, per capita consumption was only 16.5 pounds, nearly 10 pounds less than what is recommended. 

In comparison, in 2025, the average person consumed 58.5 pounds of beef, about 50 pounds of pork, and 102 pounds of chicken. It's easy to see then how little seafood is consumed by the average American. 

Besides the health reasons for eating more seafood, another compelling reason is the taste. Seafood is delicious! It's diverse in its flavor profiles so there should be something to cater to all preferences. Even if you dislike shellfish, then maybe you will enjoy a flaky white fish or a richer salmon. Fish can be prepared in a myriad of methods, from raw to baked, fried to grilled. Add it to soups or risottos, casseroles or sauces. There's something for everyone. Want some new recipes? Check HERE for recipes from the Seafood Nutrition Partnership. 

I know some people worry about mercury poisoning from seafood, but that is a greatly exaggerated danger. And the benefits to preventing heart disease far outweigh any chances of being negatively affected by mercury poisoning. How many people do you know have died from mercury poisoning? And how many do you know who have died from heart disease? The National Fisheries Institute has stated: "There are no confirmed cases of methylmercury toxicity in the United States from consumption of commercial seafood. The amount of mercury equated with serious illness has only been seen in international industrial accidents and poisonings several decades ago."

I know that one of the major obstacles to increases seafood consumption is price. People perceive that seafood is expensive, so they are less likely to buy it, opting for less expensive proteins. However, those less expensive proteins come with their own cost, and won't provide the same reduction in heart disease as seafood. How much is it worth to you to save your health?

However, there are also plenty of ways to get better value when purchasing seafood. First, buy seafood types, like mussels, which are very good values. Second, seek out local seafood as it often can be less expensive than imported seafood. Third, buy seasonal seafood as it's usually less expensive because it is more abundant in season. If you buy fish out of season, the price may have a premium added to it. Fourth, check out some of the less popular fish species, which may be cheaper because there is less demand for it. Try wild drum fish, snook, or cobia rather than tuna and cod. Fifth, consider eating smaller portions of fish, rather than you would a large steak or pork chop at one sitting. You only need 4 ounces of seafood, twice a week, and that smaller size works out to be a less expensive meal overall.  

I've been purchasing most of my seafood from the Ipswich Shellfish Fish Market, a pop-up market in Ipswich that is open on Fridays and Saturdays. I was just there this past Friday, buying some Soft Shell Crabs and Chinook Salmon. They have a very good variety of seafood, fresh and frozen, generally dependent on what's seasonally available. The fresh fish looks great, is reasonably priced, and tastes delicious. Plus, their service is excellent, from cutting your seafood to order to providing cooking advice. If you love seafood, I highly recommend you check out this market. 

Step up your game and eat more seafood. Try to consume seafood at least twice a week. Your heart will thank you. 

What's your excuse for not eating enough seafood?

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight."
---Jean-Anthelme Brillat-Savarin 

The 19th Anniversary of The Passionate Foodie!

Today, it's time for me to open a special bottle of wine to celebrate another milestone as The Passionate Foodie blog celebrates its Nineteenth Anniversary! During all those years, I've seen many other food & wine blogs come and go, but I've chosen to continue my writing, and to continue to challenge myself. I've posted over 5600 articles on my blog, covering a vast myriad of food and drink topics. 

I'm very proud of all I've written and accomplished, and I look forward to continuing to write, continuing to share and spread my deep passion for food & drink. I've actually been writing about food and drink for over 20 years, as I wrote for another blog, Real World Winers (since defunct), for 1 1/2 years before I started The Passionate Foodie.

During the past 19 years of The Passionate Foodie, I've learned so much about food & drinks, exploring a wide variety of topics, essentially about anything I can eat or drink. I've never restricted my blog to a specific type or style of cuisine or drink. I've just wanted to write about whatever interested me at the moment. My blog has provided me a myriad of wonderful opportunities and experiences, creating a vast storehouse of fantastic memories. I've sampled so much excellent and exciting food and drink, in this country and many others.

I've gotten to travel to some amazing destinations, including Croatia (Dalmatia, Istria, Slavonia), England (London & surrounding areas), France (Bordeaux and Champagne), Spain (various regions, including Rioja, Ribera del Douro, Penedes, Jerez and the Canary Islands), Portugal (Porto, Vinho Verde and the Douro), Italy (Tuscany and Collio), Slovenia, Bosnia & Herzegovina, Canada (from Nova Scotia to Vancouver), Argentina and Chile. Italy, Slovenia, Bosnia & Herzegovina, Argentina and Chile. 

In the United States, I've visited a number of states, including all of New England, California, Oregon, Washington, Illinois, New York, Maryland, Virginia, Pennsylvania, Louisiana, Georgia, North & South Carolina, Nevada, Washington D.C., and Virginia. 

Over all these years, I've met so many interesting people, which has enhanced my experiences as I've long said that food and drink when shared is even better. Some of those people have become very close friends. It's been fascinating to meet numerous wine makers, distillers, brewers, wine & liquor store owners, importers, distributors, farmers, restaurant owners, chefs, and much more. From each, I've learned something new, which has expanded my understanding and enhanced my writing.

During these nineteen years, what began as a hobby transformed into my profession. I'm now a freelance writer, having been published in a number of magazines and newspapers. I'm also a Sake educator and consultant, having worked for a variety of clients, from restaurants to distributors, conducting Sake classes, tastings, dinners and more. I also work part-time at the Victoria Hill Wine shop, conducting wine tastings twice a week, on Thursday evenings and Saturday afternoons. 

It has been my ardent pleasure to showcase and promote under-appreciated and/or lesser known wines, spirits and other drinks, such as Sake, Croatian Wines, Greek Wines, Georgian Wines, Uruguayan Wines, Portuguese Wines, Sherry, Franciacorta, Mezcal, Baijiu and more. I've championed many of these underdogs, all which are worthy beverages deserving of much more attention by consumers as well as other writers. We all need to expand our palates and seek out the liquid wonders that can be found all around the world.

Within the last several years, especially because of the pandemic, I've dedicated more time to researching and writing numerous historical articles about food and drink, and I'm especially proud of these articles, many breaking new ground in our understanding of certain topics. I've compiled links to all of these fascinating articles in two compilation posts: All About My Historical Food & Drink Articles and All About Boston's Chinatown, Chinese Restaurants & Cuisine. Look forward to more of these articles in the near future.

I owe many thanks to all of my readers, as it's their support and encouragement which has helped motivate me to continue writing year after year. I also owe thanks to my family and friends who have been so supportive for all these years. In addition, I am grateful to everyone in the food and drink community, from chefs to wine makers, who have helped contribute, in a myriad of ways, to my blog.  Life is about connections, about the relationships we make, and they all contribute to what we do.

If I didn't thoroughly enjoy what I've been doing, then it would have ended years ago. I find it fulfilling and satisfying, and hope that my passion for food, drink and writing never dims. I look forward to celebrating my 20th anniversary next year, and I hope my readers keep reading me year after year.

It's time to celebrate!

Krasi: Celebrating the Cyclades

Last Friday, on May 1, I dined at Krasi, one of my Top Five Favorite Restaurants, and celebrated my mom's birthday. As usual, it was a superb experience, with the food, wine and service all being top-notch. It's consistently excellent, offering innovative Greek cuisine, compelling Greek wines, and true hospitality.  

May 1 was also the start of the month, so Krasi is now showcasing a new region of Greece, and this time they are highlighting the Cyclades, a group of islands in the Aegean Sea, southeast of mainland Greece. The group includes over 200 islands, but about 30 are considered main islands, such as Santorini, Mykonos, Naxos and Paros. So, for the month of May, Krasi will present four special dishes inspired by the Cyclades and showcase their wines at their weekly Symposium Wednesdays. I tasted three of the four Cyclades dishes and wanted to share my thoughts on these delicious choices. 

The wines of the Cyclades are said to ".... taste like the sea (in the best way)" and were "... shaped by wind, sun and sea. Assyrtiko at the front, with Aidani and Mandilaria not far behind." For the next four Wednesdays, the Symposiums, led by Wine Director Jeremiah Cates, will feature these wines, and the themes of the next four weeks will include: Taste of the Region, Santorini Showdown, Low-Key Legends, and Sommelier Picks. Check out the Symposiums and let the passionate and knowledge Jeremiah educate you about these wines from the Cyclades. 

I'll also briefly note that May 1 was the opening of their Patio seating, and plenty of people took advantage of the opening to dine al fresco. 

We began our dinner with glasses of the 2024 Kir-Yianni ‘Akakies’ Rosé of Xinomavro, a celebratory bubbly, which my mom loved. The bubbly possessed bright red fruit flavors, with a touch of sweetness which is well balanced by its acidity. It's a fun wine, which should appeal to many people.

During the dinner, on the recommendation of Jeremiah, we ordered a bottle of the 2024 Sarris Lygia Orange Wine, and it was a great choice. I'll note that the Sarris Winery also produces "V for Vostilidi," one of my favorite Greek white wines

The wine was produced from Tsaoussi grapes, made on the island of Cephalonia, which is thought to be the main home of the grape. Most often this grape is used in blends. This wine was fermented with wild yeast and macerated on the skins for about two weeks. The wine was complex and interesting, with a delicious melange of flavors, from baking spices to apricot, black tea and orange peel, with restrained tannins, good acidity, and a lengthy finish. Highly recommended! It also paired well with a variety of our dishes.  

We began our meal with Tiropita Rolls, Greek cheese bread with halloumi & graviera, served with homemade Greek honey butter and a couple olives. I love these rolls, which have plenty of cheese within them, and the butter is sweet and creamy. 

We next selected one of the Charcuterie, the Akrokolion, slices of lamb, with garlic & black pepper.  The charcuterie are served with carob bread, toursi (pickled veggies), caperberries and an olive tapenade. Their charcuterie is always a good choice, and this lamb is a winner. 

We then selected one of the four Cyclades dishes, the Kopanisti, a spicy Mykonian cheese, feta, serrano peppers, and crispy lemon potatoes. The potatoes were superb, such a crispy and tasty exterior with a tender, soft potato within. I could have eaten a large plate of just those potatoes! The Kopanisti dip was creamy and flavorful, with a mild spicy element, and well complimented the potatoes. I strongly recommend this special new dish.

The second Cyclades special we ordered was the Tomatokeftedes, crispy tomato fritters, with dill, mint, marinated tomatoes, and mint yogurt. The fritters had a nice crunchy exterior, and were filled with a well seasoned blend. They make an excellent dish for the Spring.   

We also ordered the Giouvetsi, as we wanted another dish with lamb. The dish consists of braised lamb shoulder, orzo, cinnamon, grated mizithra, and tomato sauce. Another compelling dish, with very tender lamb, plenty of orzo, and a delicious tomato-based sauce, accented by the mizithra cheese. A hearty and delicious dish, this definitely elated my belly. Also highly recommended!

We finished our savory dishes with another of the Cyclades specials, the Savoro, sea bream, smashed spring potatoes, horta, golden raisins, and rosemary-vinegar. A tasty and tender white fish, with a delightful crispy skin, enhanced by the touch of the acidic vinegar with notes of rosemary, with sweetness from the golden raisins.

So, all three Cyclades special dishes we tasted were excellent, and great choices if you dine at Krasi this month. We didn't try the fourth dish, the Xtapodi, a grilled octopus dish, but I'm sure it's quite good as well. 

Check out Krasi this month, and experience the delights of the Cyclades, as well as the rest of their delicious menu offerings. 

Rant: No Respect For The Most Ignored Wine

It's a wine with a fascinating history that extends back thousands of years. It's currently produced in France, Italy, Spain, Australia, Germany, the U.S. and many more countries. It's seeing a renaissance recently, with an explosion of producers in the past years, creating some unique and fascinating products. It can be delicious and complex, intriguing and diverse, and offers a template upon which a producer can put their individual stamp, reflecting their terroir.

However, if you search for this wine on most wine blogs, you'll rarely find any reviews. Unfortunately, it's a wine that gets far more attention from cocktail lovers than it does wine lovers. Many people probably do not even realize that it actually is a wine. They might see it more as a liqueur or spirit. This needs to change. This wine needs better recognition for its own merits, rather than simply as a cocktail addition. It's time this wine stops being ignored by so many wine lovers. 

The wine in question is Vermouth, a fortified and aromatized wine.  Why do so wine lovers refuse to see its merits?

Is it because it's a "flavored" wine? Though craft beer lovers often embrace flavored beers, many wine lovers show disdain for flavored wines. They seem to think wines should remain relatively pure, with flavor from grapes and oak, but nothing else, despite the fact wines have been flavored for thousands of years. Sure, there are flavored wines which aren't done well, and taste artificial and unpleasant. However, a carefully crafted Vermouth can express an amazing melange of harmonious flavors.

Is it because it's seen more as a cocktail ingredient than a beverage of its own? Yes, it often is used in modern cocktails, and you are unlikely to find it on most restaurant wine lists. However, back in the later half of the 19th century, when Vermouth first started appearing in cocktail recipe books, one of the most popular was the Vermouth Cocktail, which only contained Vermouth, a piece of ice and a lemon peel. The flavor of the Vermouth, basically on its own, was paramount. In Europe, it's still common to drink Vermouth on its own. It is in the U.S. where people have been slow to embrace this wine on its own.

Is it due to a lack of understanding about Vermouth? Do you realize it is a wine? Do you realize the diversity of Vermouth? It's no longer as simple as dividing Vermouth into sweet and dry. Were you aware of the various U.S. producers of Vermouth, from California to New York? When is the last time you enjoyed Vermouth on its own, and not in a Manhattan or Martini?

For many years, I've experienced the delights of Vermouth and hope others will widen their vinous horizons and experience it as well. Treat it like a wine and not just a cocktail ingredient. Don't just place it in a pantry or cabinet when you want to make a Manhattan cocktail. Store it like you would store any other wine. 

Vermouth is definitely worthy of much more attention than it receives from wine lovers. People need to learn more about it, and taste the various examples that are available. Wine bloggers need to write more about it, to share knowledge of Vermouth with their readers. The U.S. needs to take a more European approach, and learn to appreciate Vermouth on its own, and not just as a cocktail ingredients.

What are your thoughts on Vermouth?

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Opening early at 12pm, XOXO Sushi Bar will host a special celebration for Mother’s Day in Chestnut Hill on May 10. Utilizing XOXO’s advanced in-house dry-ager and jukusei technique – “aging” in Japanese, where fish used in sushi is salted or soaked in vinegar then matured for several days – Chef Kegan Stritchko has designed a pair of celebratory menus that feature local and rare sea treasures designed with luxe and intriguing flavor profiles.

In the abbreviated jukusei omakase offering, there are 11 courses ($150 per guest): an Island Creek oyster with leche de tigre and dill; hirame usuzukuri with yuzu dashi, candied quinoa and lemon zest; madai and shima aji nigiri; chef’s choice of five pieces of sashimi; hiramasa and Ora King salmon nigiri; chawanmushi with savory egg custard, snow grab and ikura; bluefin tuna and akamutsu nigiri; a negitoro handroll with bluefin tuna belly, scallion and shiso; grilled langoustine with miso butter, kimchi and chili oil; A5 wagyu beef tartare with black garlic, caviar and taro root; and a dessert of Thai chili chocolate ice cream with chocolate ganache and cranberry gel. Guests can opt for an expanded menu with five additional courses, bringing the grand experience to 16 courses ($250 per person): a personal 1oz jar of caviar paired with purple potato chips; Hokkaido uni nigiri; king crab nigiri; dry aged otoro; and A5 wagyu ribeye carpaccio with caviar, lemon miso butter and negidare.

WHEN: Sunday, May 10, 12pm-10pm
COST: Jukusei tasting menu: $150 per guest; Jukusei tasting menu with expanded offerings: $250 per guest
Reservations are recommended via OpenTable or by calling (617) 505-3378.

2) Margaritas Mexican Restaurant is celebrating Cinco de Mayo for five straight days with a series of specials and events. From May 1-5, do “Cinco de Drinko” proud by imbibing in all the Five Days of Cinco action complete with giveaways and souvenir cups* when you give a Don Julio upgrade to your original or naked margaritas.

FANCY FRIDAY – May 1: To kickoff the festivities, get your drink on with a collection of liquid specials: PB Espresso Martinis ($9), Cadillac Margaritas with Don Julio Reposado ($12), and Milionario Margaritas with Don Julio 1942 ($19.42). Guests also will be able to enter to win a travel voucher valued at $2,500.

GO BIG FOR THE DERBY – May 2: Put on your Derby finest for the greatest two minutes in sports! Those sporting a festive topper or sombrero will dig into a complimentary order of guacamole. Get the dollar bills out because for $1, your margarita will be getting a jumbo upgrade.

FAMILY CINCO FIESTA – May 3: It’s Sunday Funday with a Cinco twist. Kids under 12 will be treated to a complimentary entrée and the first 25 tikes through the door at each location will score a free t-shirt.

INDUSTRY NIGHT – May 4: Those in the service industry will be treated to 50%** off food, well cocktails, house margaritas and draught beers. Feeling lucky? Enter to win free dinner for a year.

CINCO DE MAYO – May 5: On the fifth day of Cinco, the first 50 guests to arrive at each location will be sporting a new themed t-shirt and any taco purchase comes with a “Get a Taco Coupon” valid from May 6-June 30.

*Souvenir cups available while supplies last.
**In Massachusetts, discount only applies to food orders.