The Palatable Virtue of the Hideous Fish

Why do we judge our food by how it looks—even when the creatures we reject might be better for both our health and the planet? Across cultures, appearance plays a surprisingly powerful role in determining what ends up on our plates, leaving many unusual or unattractive species overlooked despite their nutritional and culinary potential. In this episode, we explore the strange relationship between beauty and appetite, examining why fish such as monkfish can be dismissed because of their appearance despite their versatility in the kitchen. We also look at how cultural perceptions can change dramatically over time, with lobster offering a remarkable example of a food that went from being considered undesirable to becoming a symbol of luxury. More importantly, we examine how embracing overlooked species such as catfish and geoduck could help reduce pressure on heavily consumed fish like tuna and salmon. The story reveals that changing what we consider "good-looking" food may be more than a culinary curiosity—it could become an important part of building a more sustainable food system.https://www.economist.com/culture/2022/06/09/why-everyone-should-eat-more-ugly-seafood