Aesthetics, Aversion, and Sustainable Seafood

Beauty may be in the eye of the beholder—but in the seafood aisle, it can decide the fate of entire species. In this episode, we dive into the surprising power of aesthetics in shaping what we eat from the ocean, and how our aversion to “ugly” creatures is quietly harming marine sustainability. From the once-despised monkfish to lobster’s rise from prison fare to luxury dish, we trace how culinary tastes flip over time. We explore why geoducks, catfish, and other delicious but odd-looking species struggle for acceptance, even as overfished favorites like tuna bear the brunt of our narrow preferences. The question is clear: if we want healthy oceans, can we learn to love the seafood that doesn’t love the camera?economist.com/culture/2022/06/09/why-everyone-should-eat-more-ugly-seafood