We Americans have fallen in love with fish and shellfish. Unless our ancestors lived near water and brought the fondness for the commodity with them or we lived smack dab on a coast or near a river, that wasn't always so. Until well into the latter half of this century, our acquaintance with the wonders of seafood was relegated to a few canned species. Now most of us have access to frozen and flown-in-fresh fish to include regularly on our menus.
Bonus discovery about food from the waters: It is quick and easy to cook. Two cases in point are these recipes, one based on a French classic and the other given a Tex-Mex treatment.