Page 1 | Page 2

Why do I love seafood? The power and elegance of the oceans and seas are directly transferred into the harvest.

These are just a few of the stories I like to think about as I prepare seafood. If you are what you eat then I would much rather eat seafood than any of the steroid and antibiotic-fed, and caged animals that lack character and story. You may say I went a little over the top on these descriptions, but come on, this is from the cowboy who used everything in the kitchen (according to Padma) on my elk shank in the mountains of Aspen.

Let your imagination run free as you find yourself at the local seafood counter. Here are a few of my favorites:

The sheer majesty of the Tuna, its missile-like exterior, its firm, rich flesh and its ability to travel thousands of free range miles of pristine ocean of blue, feeding on electric-like mackerel and sardines that glisten with vitamin richness.

Page 1 | Page 2