Courtesy healthsciencetechnology. wikispaces.com

I am a magnet for bad seafood. At a restaurant table of six, everyone gets a delicious portion of crab cakes, broiled scrod or lazy man’s lobster. Except me. If there’s one malodorous, borderline piece of fish, one rotting lobster tail or just a single rancid clam in the kitchen, it magically finds its way to my plate. So, out of necessity, I have become something of an expert in the choosing, purchase and preparation of fish. If you’d ever been on the business end of a bad mussel, you would be too.

I’ll spare you the usual foray into my sordid past and get right to business.

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