From crab cakes in New York eatery, to moules mariniere in a french bistro or finger stinging salty hot fish and chips on a windy seafront, seafood is deliciously at home just about anywhere. Today with caviar the costliest food known to man and whole food in restaurants that wouldn't even dream of serving hamburgers, it is hard to imagine that until the nineteenth century seafood was poor mans fare. Lobster and oysters were and cheerful and giving up meat on Fridays to make do with a humble fish supper was an exercise in religious humility. But our values have changed and now fresh seafood enjoys the respect and popularity it deserves all around the world.