In this episode, I interview Christina Jolam from the Weekday Pescatarian about what fish you can buy at ALDI along with some easy to make and tasty recipes that will get you eating more fish. You may be surprised at all the fish options that ALDI offers at affordable prices. Christina also gives her best tips for safely thawing fish.
You can listen to this podcast episode below or listen on any of these podcast players - Spotify, Apple Podcasts, Amazon Music, Google Podcasts. If you would prefer to read the text, you will find a transcript below.
Here is the transcript from my interview with Christina.
Eric: Hey, everybody. Welcome to the Eat, Shop, Waste Not podcast. We're here today with a special interview episode. Today, we're going to be talking about seafood and Aldi. I know a lot of you have been asking for us to do more Aldi content, so we're excited to do some more today.
So I want to introduce you to my special guest. I have Christina from the Weekday Pescatarian blog. Welcome to the podcast. And you take a moment here now to share with us who you are where you're from and what you write about on your blog
Christina: Awesome, Eric. Thank you for having me. I'm so, so excited to be here. So my name is Christina Jola. I'm the founder and recipe developer at Weekday Pescatarian. Two years ago I moved to a seaside town in Portugal from Tennessee, and I was already really an adventurous eater and a pretty confident cook.
Um, But I wanted to learn more about seafood. So I started eating a pescatarian diet Monday through Friday to kind of push me to try some new, new seafood and increase, expand my fish iq. I started it as kind of a 30 day just personal experiment. Wanted to see how I felt and and what kind of experience it was, but that's how my blog was born.
So Weekday Pescatarian focuses on easy and impressive fish forward recipes from around the world that hopefully inspires us to, uh, add a seafood dish two to our weekly rotation.
Eric: That's a great concept here. I have some, uh, I know a particular friend before who was asking like, oh, like I want to cook more seafood, but I don't know. Like people feel intimidated by it. Like it seems to be like something they, um, you know, the people I think are more, more comfortable with things like chicken and stuff or a ground beef or those kind of things.
But I think like, like seafood is one thing. Um, the Thanksgiving Turkey for some reason that's so big is also one people, um, have issues with, but definitely I think seafood is so, I think it's good to have more voices out there saying, you know, trying to make that approachable and, you know, like a concept of like adding one meal a week.
Eric: You don't have to like just all of a sudden just eat nonstop fish or anything.
Christina: Exactly. That's, that's even more intimidating. Yeah. I think if we can find a recipe or two that we really love and add it to the rotation and it's something that everybody we cook for also loves. So you're not fighting with people every time you cook it. It's just a great way to approach adding something new to the diet.
Eric: I agree. That's great. so in a few words, how would you describe what is a pescatarian? If someone doesn't know what that is already, what, how do you define that term?
Christina: Sure. That's a great question. So Pescatarian is actually just a vegetarian who also eats seafood as their only form of meat. So as a weekday pescatarian, which is honestly my totally made up name for my diet , um, my Monday through Friday meal planning is plant-based plus seafood as my only meat. And of course where I live, uh, you know, along the coast and Portugal, that's, uh, an easy thing for me to pull off because there's tons of seafood available to me.
And then on the weekends I eat any other, um, Proteins that I have a taste for. This just for me, felt like a way to create a new habit around cooking and eating more fish without that sort of all or nothing restrictive situation that, you know, pledging to be a vegetarian or a pescatarian, um, involved. So it's, it was just a great fit for me.
Eric: That's a great, yeah, that's a great concept. It could be hard, when you have those different like diets or things out there or things you wanna do, and you try to just do it, all or nothing, you know, that's a good model , that's approachable for people and, and more and be easier to handle something if it's not like, you know, all or nothing.
I remember, um, several years, I'm a huge Alton Brown fan, um, and several years ago he came out with this Alton Brown diet plan he came out with here. And it was just, it was just a list of things that he would eat , certain number of times a week and things he would, um, o you know, some are high numbers, some would be a lower number.
Some you only have like once a week. Some would be like just never type situation things here. So it wasn't like, so extremely like rigid and like I'm, I'm counting exactly how many pounds or ounces of this I'm eating. And you know, that becomes like the stressful thing that people can do for a while and then eventually like, oh, I can't do this anymore.
Christina: I am also a huge Alton Brown fan. Like I, I want him to run for president. I would, I would do anything for him. He's amazing.
Eric: Yeah. Yeah. I think sometimes I catch myself actually like writing, like him, like I'll say phrases that he says in my writing, like, oh, sounding like Alton Brown again here. Like, you always have your patience will be rewarded, which is true, you know, good food. Like sometimes your patience will be rewarded when you take the time to do, um, certain things.
So, all right, so the focus of today is, I wanted to really focus on Aldi. So, you know, Aldi's been growing in popularity for a lot of people right now. As they've been looking to save money on groceries, cuz lots of times it's the cheaper options and a lot of like staple things like the dairy and, um, produce.
Although the produce isn't my favorite in terms of just variety of stuff, but, but you know, it's always a reliable choice to go get your basic things at a cheaper price . So if people are in Aldi, what type of fish can you find an Aldi store? I think to also at the same point, you know, you know, you're obviously not living in America, um, at this point anymore, but you have experience back there.
So if you have any, um, kind of thoughts on how it's different, between being, you know, where you are and, what it looks like over in America, you know, feel free to pop those over to you. So,
Christina: Okay, so the, the discussion and the kind of the pricing that I can talk about today is specific to Aldi in the US. So I want everybody to know that, um, the prices that I give you and the different items should be available at your local Aldi store. Of course, your mileage may vary if, you know something may be more regional than others.
Um, but Aldi really has a surprising variety and quality of seafood items. So if you've been going to all day, like Eric said, for, you know, your self rising flour and your baking powder and your cauliflower, because it's cheaper there than everywhere else, I would really encourage you to kind of explore what they have for seafood, because it's pretty impressive and it goes from.
Something basic like your canned tuna fish all the way up to specialty items like snow crab legs, and some pretty impressive frozen muscles and sea scallops. So some of my favorites are in the fresh fish section, which is over there usually in the back of the store with the, meats in the um, poultries is fresh salmon, and you can get it usually just plain in a little cryovac package or in a Mediterranean marinade, which is lovely.
In that same section, Aldi often carries fresh, never frozen steelhead trout. And so if, if you, yourself aren't a huge fan of salmon because you think it tastes too fishy. Or if someone you cook for is not a huge fan cuz they think it has two aggressive flavors, steelhead trout can be a great option for you.
It has the same look and and a similar kind of mouth feel. It has that rich fattiness that salmon has, but it does not have that more assertive kind of ocean fish flavor that people don't care for. So if, if you're trying to break into more fish steelhead trout is an amazing option. And Aldi has epic steelhead trout in their fresh fish section.
So those are some of my favorites. And then from a white fish standpoint, which I think a lot of us, that's kind of what we. Grew up around, especially like me in the Midwest. Um, you have frozen cod filets. You have fresh cod in some stores. They offer fresh tilapia and frozen tilapia. Um, some stores in the south, Eric, I think where you're hanging right now, probably have fresh catfish in their fresh fish section.
Um, and that could be a good.
Eric: I did see some of this.
Christina: Yeah, that can be a good, uh, buy. And then they also have fresh flounder, which I, I'm sorry. They have frozen flounder that they sell in the freezer section, and that's a great option for a lot of of fish recipes. Um, Aldi also carries a couple of interesting miscellaneous fish products, we'll call them.
Um, they have a really good quality smoked salmon. This is kind of that cold smoked or cured variety that most of us would think of as locks, like locks and bagels. Um, you can find them in the refrigerated section in Aldi. They also have surimi, which is an imitation crab meat. So while it's flavored like a crab leg, theoretically it is actually finely minced Alaskan Pollock is how you make imitation crab meat. And so I know a lot of times kids are big fans of imitation crab meat. So I've got a couple of recipes on the site and we can talk through that. But, uh, those are some good economical options. And, um, and then finally, everybody's first fish experience is probably canned tuna fish, either in a sandwich or a tuna patty.
And Aldi of course, carries a number of canned or tinned fish options, whether it's tuna in water or oil, they have salmon, they have sardines. Um, I've even started seeing some of the seasoned tuna pouches that have become so popular that you can kind of use as a lunch on the go, and they're pretty reasonably priced.
So yeah, from, you know, snow crab lakes to canned tuna and basically everything in between if you're looking to incorporate more seafood into your diet. Aldi has some, has some pretty amazing options for you.
Eric: I appreciate you you bringing up the trout too, because like, I am not a fan of, of salmon or, or really fishy things like that. So I always have to like go for more of a milder fish. And I’ve been learning about more milder fish There's people that definitely want to eat salmon but they’re intimidated by it, or intimidated by the flavor over here. So, you know, thank you for, you know, offering another option. Maybe this, this will work for you, that still kind of has some of that salmon quality type without being like, boom in your in your face with that
Christina: Right. It could be aggressive,
Eric: Yeah. Thanks for sharing that option. So what do you think are the best budget friendly options of out of those things that we had, we had mentioned.
Christina: Yeah, I have a handful of these that I go back to personally on a really regular basis because you just can't beat the price. And I again, I think the items that I'm talking about have a really good kind of quality price ratio going on. It is really economically priced, but the quality is still really high. You're not sacrificing a lot for, you know, for what you're paying. So I do wanna mention here really quickly that while I live close to the ocean and I have access to fresh fish all the time, I know a lot of our listeners probably don't. And I just want to say I use fresh fish and frozen fish often, and I find that frozen fish can sometimes be just as fresh or more fresh because they are usually frozen, flash frozen on the boat where they're caught. Or quickly after reaching land. Whereas often if you're going to your Middle America grocery store that happens to have a seafood counter and they're selling quote unquote fresh fish, it is often shipped to the store frozen, and it is thawed in the store and then displayed as fresh.
So something you wanna watch out for is if you're buying fresh fish, you're gonna pay a premium. So you wanna be sure on it, it says fresh, never frozen, because that ensures that you are getting a fresh product. Um, but also don't be afraid of frozen. Don't be afraid of frozen fish. If it's handled properly, if it's a quality frozen fish, if you thaw it properly, you can have a really delicious, wonderful experience, um, at a fraction of the cost.
So I, I'll, I'll go through the, the economical things, but I did just wanna mention that real quick.
Eric: Yeah, I think really good point. Bringing up the, you know, fish that is frozen and then thawed for you at the store, you know, for your convenience per se. Um, you know, you'll be able to see like the stores will, um, I don’t know if its required by law, I'd have to look in that for sure, but I, I, I often you will see, like, if you look closely, the, the label on the side for the fish where it's at like a, a seafood counter, or even like, you'll see it at Costco too. You'll go to Costco and you'll see a packet of fish here and it will say on it previously frozen.
Eric: And I recommended that people like, like that's not really like, I'd rather buy the frozen option unless you're gonna cook it immediately.
If it's a better price for some reason, there's a sale or something going on. But like it's, you're still kind of better off buying just the frozen fish and just thawing it yourself. So that'll happen a lot of places, especially again, you'll see it like, you know, you mentioned like the Middle America, you know, like, um, I was a year ago last springtime in the Dakotas and Wyoming.
The grocery shopping experience. There was like some of the worst in the country. Just like high prices and just like selection wise, I mean, I wouldn't buy seafood there really. I know that people do go see, you know, looking for seafood in like rivers and stuff here, but it's not like you're getting like the bulk, the commercial thing going on
Christina: Norwegian Salmon
Eric: yeah, you need to go do it yourself to, if even in those areas it's go, you gonna buy it fresh, you better go do it yourself, you know, unless you're living on coast.
Better off, you know, like you said, buying, buying the frozen fish.
Christina: Yes, exactly. Um, so every, all the, the, you know, different options we're talking through today are, are I think pretty easily available to, to anyone who lives near an Aldi at least, or, or a grocery store of similar quality? Who offers these types of options? So from a budget friendly standpoint, I would say for me, the most budget friendly option from a fish standpoint, particularly Whitefish at Aldi, is your two pound bag of frozen tilapia.
At most all these stores, and I, I'm pricing this through my Instacart in Tennessee, um, you're gonna get that for under nine bucks for two pound bag of frozen tilapia. And that's a price point that is pretty tough to beat, especially for that type of fish that takes to so many different kinds of recipes.
It's not like, well, the only thing you can do with tilapia is grill it in the summer. I mean, it is something that takes to lots of different recipes. So that's a great option if you're looking to introduce some pretty mild tasting seafood into your diet. Um, we touched on the fresh, uh, and frozen salmon that they have.
Frozen salmon, of course, is gonna be more economical for, uh, a two pound bag of frozen salmon. It's about $13. Um, the fresh and both the salmon and the steelhead trout are usually in the same vicinity between 10 and $12 a pound. They, they do run sales and that can be far less than that. I mean, you might get it in the $8 a pound range, uh, for sales for the fresh salmon, ahi tuna steaks. Wildly popular. If you're in any, um, Aldi, Facebook groups or Reddit threads, uh, you will hear a lot about ahi tuna steaks and those come frozen. They come in a 12 ounce bag, so you get three tuna steaks in their ahi tuna steaks, and uh, that bag is six bucks. So you're talking about some pretty high quality tuna and something for me that's a huge bonus is that each of the tuna steaks inside of the bag is individually wrapped, kind of cryo vacked..
And so particularly if you're cooking for one or even two, you can open the bag, make a great seared tuna, and you still have the rest of your filets are in there and and are remaining fresh and your freezer and are not getting any kind of freezer burn. Um, from an economical standpoint, I think the miscellaneous fish items we talked about earlier, both are great options.
Smoked salmon, I think of as kind of the bacon of the pescatarian world. It is really aggressively flavored, so it's very kind of salty and there's a lot of umami involved in it. It's great to use and small quantities. You don't have to use, you know, two pounds of smoked salmon to make a delicious meal.
You can use one three ounce package and those run around $4. So that's a great option to add some, some protein and flavor to your fish meal. The imitation crab meat, you can get two eight ounce packages of that for around five bucks. So that's a full pound of, uh, imitation crab meat that you can do a lot with. And that's not just budget friendly.
That one is really time friendly because you're talking about something that's fully cooked already. So whether you make a salad out of it or a sandwich or even throw it into a casserole, you're dealing with something that's already cooked and uh, it's just much easier to handle. Finally. Eric, we cannot talk about budget friendly options without talking about canned tuna.
So we have canned tuna at Aldi. They've got a pretty solid selection of course in Portugal where a lot of the, the canned seafood concepts were born. Um, Someday I'll take a picture and send it to you, Eric. But I mean, you have literally two sides of an aisle full of canned fish options. Your stores in the US are gonna have a few less options, but you still have a great kind of chunk, tuna chunk, light tuna in water.
You've got the regular tuna in water. They sell tuna in, um, vegetable oil in a lot of the stores as well as sardines. I personally am a fan of kind of a tuna and olive oil, the the Aldi stores here in Portugal, sell it and it's amazing. Um, I always, when I'm in the US I always check the specialty section or what I know a lot of Aldi fans call the, uh, aisle of shame.
Kind of that middle section that's always rotating different items, uh, to see if I can grab some tuna in olive oil. But the tuna water is delicious and you can always, of course, make tuna patties, tuna cakes out of that, uh, tuna empanadas are some great options there. So I would say that those are probably what I would highlight as being, um, super economical and kind of budget friendly if you're looking to introduce some fish options into your regular diet.
Eric: Yeah, you made some really, really good points. You don't need to have a whole meal out of, you know, out of a seafood here. You could choose to have, like you said, just have like the smoked salmon that's, that's really, you know, strongly flavored and have that part as part of your meal.
Like, we try to, sometimes even with any type of like protein you know, you don't have to eat, like a whole chicken breast, or here's just a whole steak. You could just kind of incorporate it, with some more vegetables or types of grains. So I think that's always a good point. You don't need to feel like you have to do like a whole big like filet of fish for dinner. You could do the small things. Still introduce that way to save money. I went to my, um, Aldi closest us here in, um, where Mississippi right now.
And I went and they had the tilapia, the two pound bag you're talking about, I think, um, was 7 79. So, you know, terms there is, you know, that's gonna be, you know, a cheap price to get some, you know, meals out of for sure.
Christina: Yeah, that's a great price.
Eric: Now, speaking of meals are here, so what are some ways that people could prepare some of these budget friendly options? Uh, let's go maybe some tilapia. Like what, like what's your favorite way to, to cook tilapia?
Christina: So I love tacos. Okay.
Christina: Don't criticize me, Eric. It's literally my favorite thing. So
Eric: I was gonna say Tilia for fish tacos is the, is the easy way to go. Totally. I'm with you on
Christina: Everybody loves it. And I'll tell you, it kind of touches back on what you were just saying. So if I'm having a big party over the weekend, um, I will get that two pound bag. I will thaw overnight in my fridge and I will lay all of that out on a baking sheet, all the filets out on a baking sheet on my site I have a recipe for fish tacos where I use tilapia to make these. So I have a really simple kind of, um, spice mix that you can put on top of that. Probably everyone has all of these spices already in their cabinet or their spice drawer, and you throw it in the oven, you drizzle it with a little oil, put the spices on it, throw it in the oven like 12 minutes later, you have a massive tray of filling for your fish tacos.
So I'll just take a couple of forks and I'll flake up the fish. Uh, leave it on kind of on that tray and you serve it with a couple of packs of corn tortillas or flour, whatever your guests like, your family likes. And you know, you can do store bought salsa. I have a mango salsa recipe that's delicious and you can get all those ingredients at Aldi probably.
Um, but store bought salsa, guacamole, I mean, you have a really amazing meal for pennies. It is such a great way to serve a whitefish kind of recipe in a way that is very approachable for people. Kids love it, adults love it. It's just a fun way to make a big batch of tilapia.
Eric: Yeah, I, yeah, I've done that before too. Made, made fish tacos for people. I cooked mine on our, electric griddle.
Eric: just, a nice wide space to cook on there. Um, and I found too that the, um, like I made fish tacos for that with the tilapia, and I've also done it before with cod, and I found the tilapia just worked better.
Like the cod just kind of like, like I love it becomes big and flaky, but then it kind of like, just like there's just big flaky peaks all over the place and like, it was kind of hard to like kind of manage the tilapia did a better job at kind of, Staying together a little bit better. So it's, it was easier to kind of flip over and stuff here.
Christina: Yeah, I totally agree. I love using cod more in, um, of course cod is a little bit higher price point too, so I love using cod in something like an Asian stir fry where you would cut it into to bigger pieces, but they stay together a little bit better, and when they flake, it's kind of these big flakes, but it's already when you're serving it up, right, you know,, if you're flaking it ahead of time on purpose, you really want something like a tilapia, which really I, it's just. It's a great way to go if you're serving kind of a big batch, um, recipe
Eric: Yeah. That's a great, a great tip. Yeah. Um, tell me that, you know, we can call up against the party fish then, you know, the one you do for
Christina: Party fish. We're rebranding it as we speak
Eric: Yes. And I think that sometimes I, found out too, like when I was in Southern Florida, they were talking about dolphin fish, which, which they have rebranded as mahi mahi because who, because dolphinfish .Like, oh, who? I don't wanna eat a dolphin. You know? I see kind of like some rebrandings or recently they just, uh, the state of Illinois has rebranded Asian carp to, I can't think of the name right. They're, they're rebranding it cuz they're, cause it's, it's a big nuisance fish that, that they're very worried it's gonna get into the Great Lakes and cause major problems.
So they're trying to rebrand it so people will, will eat it cuz it has a bad name. So rebrand somewhere.
Christina: People will go crazy for it.
Okay, so. Another one of the fish that we talked about was like the steelhead trout or the salmon and those, you can use those interchangeably, but, uh, one of my favorite recipes that I worked on last year was kind of this three ingredient baked fish, and it was using, I used the steelhead trout from Aldi actually in the recipe.
I made it in the US and you just lay your large filets out on foil on a baking pan, and you use a pastry brush to paint them with some dijon mustard and then sprinkle everything but the bagel bagel seasoning over everything really, you know, aggressively be aggressive with your seasoning, and then you wrap that up. And you bake it in the oven. I like to actually open the foil for the last few minutes to kind of get a little bit of a crispiness with that bagel seasoning. And then you're back to the same concept as the fish tacos, right? You pull it out, you flake up the fish, which is steel head trout is so gorgeous when you flake it up, kind of that super orangey red color really comes through.
And I love serving this actually on Aldi sourdough toast with a little bit of their store, store made, uh, Tzaziki sauce, the yogurt cucumber sauce, and. Layer that fish on the top of it. It stretches it really far. I'm telling you, you put that on a plate and cut it in half with a little bit of fresh dill.
This looks like a restaurant quality dish for again, just a couple of bucks. So it is so simple to do. You have literally no fishiness to it that people don't like. If you use that, you know, steelhead trout. So I think that's a great option if you wanna try something new. That's also super easy.
Eric: Yeah, that sounds amazing. Thanks for sharing that too. Yeah. Like, you know, you're using bold flavors too, so you don't need much of it. If you're going with like, you know, the de dijon mustard is a bold flavor and adding that bagel season, you know, bold flavor. So, you know, going bold on those flavorings, you don't, you know, and, you don't need to be too fancy and you're producing a great meal plus a fresh dill on top. Oh, yeah. I'm all about that.
Christina: There's some great options there. Then the last one, I'll tell you the, when we talked about the smoked salmon and the option to use something that, you know, in, in smaller quantities, more as a flavoring, I think all of us have probably, if you've had quiche, you've had quiche Lorraine, which is kind of the traditional French Kesh, which has bacon lardone, and uh, onions and Gruyere cheese.
So I remade it for my site and just one package from Aldi smoked salmon chopped up. So you're looking at maybe three ounces and then you know, onions or shallots and Swiss cheese and putting that into a pie crust and baking it. And it is phenomenal. And if you, again, are, are making food for people who don't love kind of that smoked salmon, how it has a little bit of that raw texture to it.
Good news is when you bake it, it turns into regular salmon. It still has that amazing flavor, but it doesn't have the texture that some people don't care for. So it's an amazing quiche. So fun to make that for a weekend brunch if you've got your friends coming over, or just get the whole family around the table for a holiday breakfast, it's a great option. And again, you're looking at like four bucks a package for that smoked salmon. So it's, it's a pretty economical, uh, recipe too.
Eric: Yeah. And I like how you, you, you're taking another like common, dish and then adding seafood to it , giving people kind of different options you're used to a quiche here, but why not throw some salom here? So I think that's a great idea. I love that. Yeah. Some great recipes, you guys gotta check her blog out.
Christina: You do have to check me out. I think, yeah, you make a great point, Eric. Uh, one of the easiest ways to get into eating more seafood, if it's something that you want to do or you want to get your family into doing, it is not to, you know, Google, um, best seafood recipes and go pick some complex recipe. If your family loves Taco Tuesdays, make fish tacos or shrimp tacos for that. If your family loves fish fry Fridays and you're, you live in the Midwest, you already know what your lane is. You know, if your family loves barbecued, um, chicken on the grill, okay, we can, you can absolutely do that with fish and so choose something that your family and you already love and then substitute a mild, you know, whitefish or a steelhead trout in its place. And I think you'll have some good success.
Eric: Yes. All right. Uh, before I let you go here, I wanna ask one more question, so, what is a quick tip you can give our listeners, um, for safely thawing fish?
Christina: Yes. So I think the most important thing to think about when you're dealing with frozen fish and you want to thaw, is that thawing gently is the key to kind of preserving the flavor and the texture that you get with fresh fish, and then also eliminating any food safety concerns. So your best option is to thaw your frozen fish in the refrigerator overnight.
Then remove it from its packaging, and dry it really well with paper towels before you prepare it, season it for baking or grilling or whatever you're doing. Your second best option if you're in a big rush, is to take your fish out and, completely still in its wrapping, in a bowl of cold water. If you run a little bit of cold water into the bowl as it's soaking it, it'll, um, speed the process for you.
Um, but you never want to leave frozen fish on the counter at room temperature to thaw, and you never wanna put it in a bowl of warm or hot water thinking that it's gonna speed the process. It will speed the process, but it will also grow bacteria that can become a real food safety concern. The number one, thaw in the refrigerator.
Second best option to thaw in a bowl of cold water, which should only take about 30 minutes.
Eric: Fish does not take very long. It's not like you're trying to thaw your Thanksgiving Turkey. You're talking about, you know, a thin protein , so yeah, I've done the cold water routine and, and, and it works pretty quickly too.
Awesome. Thank you for sharing all these amazing ideas and tips and recipes. Um, so, when people are, looking for these things, tell us where you are online. Give us your website, uh, info and where to find you on social media.
Christina: So you can find all of my recipes and how to articles and resources at my website, which is www.weekdaypescatarian.com. Right now, I have a pretty cool freebie out that you can sign up for. It's a store list that gets your fridge and your pantry ready to cook. Easy and impressive seafood dishes at home.
Spoiler alert, you can get it all at Aldi's. Um, on social media, I am very active on Pinterest, so if you're already a Pinterest person, you like to save recipes there, follow me over on Pinterest at Weekday Pescatarian, and you can save all the recipes we talked about today and like 200 more. So there's plenty of options there.
Eric: So thank you so much. Yeah, I gotta go through your website more now after hearing all these great recipes. See what I can find to cook for my family. So thank you so much for coming on. Um, if you guys really love this episode, I am thinking of doing some more on this kind of series, so we'd love to have you back on again.
So thank you so much for doing this.
Christina: Thanks, Eric. Talk to you soon.
📚 Additional Resources
Take a moment to check out these delicious recipes from the Weekday Pescatarian.