Cookbook author, former chef, natgeo fellow, and sustainable seafood advocate bartonseaver has a suggestion for you: normalize seafood as a protein source, and start eating more of it. “From a chef’s perspective, from an eater’s perspective, there is no protein that brings us such seasonality, such diversity of flavors, taste, textures, colors. There’s just so much inherent opportunity in seafood from a culinary perspective that’s just orders of magnitude above what’s offered to us by land animal proteins.” Click the link in bio to read about Seaver’s efforts to put more fish on the menu, and why he thinks Maine should embrace aquaculture. ⁠ ⁠ Photo: nicole_wolf_photography⁠ _____⁠ ⁠ #themainemag #loveme #seafood #maineseafood #summerinmaine #aquaculture