Aside from having the occasional relentless sushi craving, at which time I could easily devour four maki rolls by my lonesome, seafood has not been a mainstay in my repertoire as of late. Don’t get me wrong – I’ve cooked plenty of seafood dishes, cephalopods included, but it’s been quite a while. Does the oyster-shuckin’ day even count?! And if not, then it’s been almost a year since seafood has had a presence here – yikaroonies! Needless to say, that has got to be remedied. Because here’s the deal – here’s my beef with seafood: you have to plan for it. Yeah, I know, that’s not normally a problem for me at all; I plan what days of the week my hair gets washed, for cryin’ out loud. But when I cook fish, I want it to be fresh as all get out. I want it to smell like...
