Elevate Your Menu This Lent

Written by our Sustainability Liaison, Barton Seaver.

Seafood Is Not a Sacrifice

Lent is upon us! Chefs and home cooks across the country are observing this season of reflection. Too often, though, seafood during Lent is treated as a mere substitute for other proteins—an obligatory nod to tradition rather than a true celebration of the incredible bounty our waters provide. But what if we flipped the script? What if this Lent, seafood became the star, a canvas for creativity and an opportunity for delightful dinners?

A Time for Innovation

Seafood is anything but a sacrifice. Lent provides a unique opportunity to try seafood you may not have experienced before. Why not feature underutilized species like skate wing or whelk? Or experiment with sea vegetables to bring depth and umami to your dishes? Consider:

• Creating a modern take on classic dishes: Reinvent fish and chips with tempura-fried hake and a seaweed-infused aioli. Or use air-fried fish sticks as croutons on a Caesar salad.

• Highlighting global flavors: Ceviche with scallops and citrus or miso-glazed sablefish over rice.

• Entertaining with seafood apps: Think smoked bluefish paté, oysters with kimchi mignonette, or a flight of crudo featuring the catch of the day.

Let’s Make This Lent Memorable

This Lent, don’t let seafood play second fiddle. Instead, let it shine as the centerpiece of a thoughtful, creative menu that excites your guests or family and showcases your culinary artistry. And of course let’s focus on sustainability—a value that aligns with the principles of Lent and mindful dining.