Seafood

A Lifelong Vegetarian Cooks Fish for the First Time & Lives to Tell the Tale

September 13, 2015

Is fish food? 

The first time I ate fish, I was not in my right mind.

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I had been a vegetarian for sixteen years, with no memory of having eaten fish in any form (except the one time I ate krill that I mistook for tempeh—an unpleasant surprise). 

But it was the end of my senior year of college, I was in Miami with my closet friends, and we had a table at a hip, fish-famous Japanese restaurant where I expected to bump elbows with J. Lo. 

This was not reality. This was a lawless land. When the yellowtail sashimi, the black cod with miso, and the shrimp tempura I just had to try arrived, I readied my chopsticks (somewhat clumsily) and went for it.

Was that a spotlight shining on my face as I volleyed that first piece of fish back and forth in my mouth, figuring out how hard I had to chew (did I have to chew? should I be chewing?)? Was that a slow clap I heard as I tried to contort my mouth in the right way, as if I were pronouncing "hors d’oeuvres" for the first time? 

But when I paused to let the taste dissolve into my mouth, I was surprised by the subtlety. The battered shrimp was chewy, but tasted mostly like the creamy sauce that enrobed it; the sashimi, on the other hand, was delicate and savory—foreign but not alarmingly so. The strangest part was the texture: melty and soft with just the slightest give and chew, like a perfectly firm yet soft mattress. 

That was the first time. And only the beginning. 

A couple months later, I went on a fish-eating bender during a similarly out-of-body trip to Japan. Motivated by F.O.M.O., I knelt down for omakase meals, dropping pieces of fish into my mouth and trying to act like it was totally normal. I was scared and confused by the new flavors and textures, and feeling guilty for how much I enjoyed a world I knew existed but had always snubbed (and the fishiest fishes—the red snapper, the trout, the salmon—were my favorites).

Now that I knew how good fish tasted, could I—would I—ever go back? 

I did.

Once I arrived back in the U.S. and started cooking on my own again, I stayed away from fish, equally overwhelmed by the prospects of making a sustainable choice and the price tag. I only dabbled in seafood when a don't-miss opportunity presented itself—a lobster roll on Cape Cod, some gravlax at Prune.

But inspired by the seafood-eating, risk-taking editors at Food52, I finally set out to make a fish dinner myself:

  • Halibut with Basil, Garlic, and Tomatoes, by virtue of its tiny ingredient list and quick set of instructions, would be my first recipe.

  • I turned to Seafood Watch to research what type of fish to get (wild or farmed? Atlantic or Pacific?), scrawling down notes to bring with me to the store.
Halibut beauty shot

  • But when I stopped by Citarella (they claim to be "the seafood authority") on my way home from work for the "4 halibut fillets," I froze up: There was only one type of halibut, and I also had no idea how much to buy. How much is "one fillet"? How much does one person eat? These pieces of halibut were huge and there would only be two of us eating. I ended up buying one 10-ounce piece of fish and reasoning we would cut it later.
Searing the halibut on both sides
 
  • The first step in the recipe, after seasoning the fish, was to sear each side in olive oil over medium-high heat until "golden color forms." I either didn't use enough olive oil or pat the fish dry or make sure the pan was hot enough, but the fish skin stuck to the pan when I attempted to flip. Figuring that no golden color would form, I removed the fish after about 1 minute on each side. 
There was no golden color, but the top and bottom layer were cooked

  • I transferred the fish to a plate and got to cooking the rest of the dish: sautéed tomatoes cooked with garlic, white wine, and lemon juice. Then, I returned the fish to the pan, added the basil, and covered the fillet. 

  

  • The instructions said to "let cook until fish is cooked through," but again, I had no idea what that meant. As a fish rookie, I was realizing just how much foundational knowledge this type of recipe assumes. How long would the halibut take to cook? What would happen if I undercooked? What would happen if I overcooked? What should I look for? I was starting to panic, so I put my sous chef on the job. 
My sous chef diligently prodding the fish to check for doneness

  • I was worried extremely paranoid about overcooking the fish, so we checked on it frequently, poking its insides with a fork. I thought it would take about 5 minutes, but it actually was more like 15 before the fish was "cooked through," which my sous chef told me meant the fillet was white all the way into the center.
  
By the time the fish was ready, we were eating dinner in the near-dark

  • Finally, it was time to eat. The fish was fine, but not very flavorful (I should have added way more salt to season) and it was missing a golden sear. Better luck next time!

Since cooking fish for the first time, I've gotten more adventurous in my pursuits: Kristen coached me through my first sautéed shrimp experience, and I also made garlic shrimp with white beans from Bon Appétit. I cooked Poached Tuna with Warm Summer Squash, Corn, and Potato Salad for my parents, baked salmon with salsa verde in my apartment in New York, and served Sam Sifton's fish tacos on the Fourth of July.

So do I consider myself a pescetarian? Has my life been changed forever? I'm not sure about that yet, but I do know that the possibilities for what to cook and eat feel much larger than ever before. I'm learning a new language, but my native tongue still feels a lot more comfortable. 

What suggestions do you have for someone eating and cooking fish for the first time? 

17 Comments

Hanh V. March 31, 2016
Thank you for sharing your experience!!! As a vegetarian for 26 years, I've decided to incorporate some fish into my diet and it's been a little intimidating: some fish are just too "fishy", how to cook fresh/frozen fish, how long to defrost, how to de-bone, how to tell if it's cooked... Your honesty & trepidation in traversing this new culinary path is appreciated.
 
btesman September 21, 2015
What is the point of this article? Is being vegetarian something to be cured? It is not "taste" that forms the basis for being a vegetarian. If that were the case, I am a nongreenbeanatarian.
 
Author Comment
Sarah J. September 21, 2015
Nope, that's definitely not the point I was trying to make! I was simply sharing my own experiences trying something new for the first time. But, as I said, I was a vegetarian for 16 years before even trying fish, and a very happy one at that.
 
Annie September 21, 2015
Well, safe to say you're not a vegetarian so I guess if you need to use a label, pescatarian would fit. Unless you're next choice is cow in which case............
 
gwilsonmd1 September 20, 2015
Quick weeknight dinner... One trout (two filets) lay three lemon slices in between the two fillets (skin side out) wrap in parchment, lay on cookie sheet, bake at 350F for 20-25 min. Unwrap and check for "done-ness", fish should be opaque instead of shiny and shou flake easily with the tunes of a fork. If not done, re-wrap in the parchment, cook additional 5-10 min. Very forgiving. Great with new potatoes and green salad. Hope u like it!!!
 
Alexandra K. September 20, 2015
That sounds great! I love a good lower fat fish recipe too :)
 
Henry J. September 16, 2015
Sarah, we told you so! And, Adam never looked better. And that view from your apartment!.
 
Try frying trout folded in semolina and herbs (oregano, pepper salt). Instead of oil use butter!<br />
 
aargersi September 14, 2015
** adding fish to pool party menu **
 
Count M. September 14, 2015
Thanks for sharing! I was just asking some friends what kind of fish I should try after being a vegetarian for 25 years. I'm still not sure I'm going to do it, but it's on my mind.
 
cv September 14, 2015
The American fish comfort zone is salmon and halibut. Both tend to be rather forgiving.<br /><br />If you screw up and overcook them, both are eminently salvageable as fish taco fillings, fried rice or soup ingredients.
 
Author Comment
Sarah J. September 14, 2015
That's so good to know! Do you have any suggestions for next-step fish? Snapper? Trout?
 
aargersi September 14, 2015
Sarah if you are ready to go big, try a whole trout on a plank - do you have a grill? The smoke and the trout are wonderful together, and you can hide aromatics and things inside, truss it, and smoke away, hard to over-do and so delicious.
 
Sarah M. September 13, 2015
LOVE this article. Also love Adam's vanity shot
 
Alexandra K. September 13, 2015
May I ask where you got your frying pan?
 
Author Comment
Sarah J. September 13, 2015
It's from a restaurant supply store on 26th St in Manhattan!
 
Alexandra K. September 13, 2015
Thank you, I appreciate it, great article as well!