The sea school
At 35, when I look back, I realize that my greatest school was not university, but the Atlantic coast of Portugal. I grew up with the sound of the waves and the smell of salt. For us, fish was not a luxury or a dietary choice; it was a daily occurrence, a natural extension of our landscape. Every morning, the boats brought back what the ocean was willing to offer, and that's what ended up on our plates a few hours later. It was a lesson in simplicity and freshness that I still carry within me.
Eating fish almost every day was not a constraint, it was our rhythm. We didn't know what 'omega-3' or 'lean protein' were, we just knew that this fish gave us the strength to run on the beach and swim in the cold water. The sea was our pantry, and it taught us that the best food is that which comes directly from the source, without unnecessary processing. This proximity to the raw product is the foundation of my current food philosophy.
The logic of the place
Today, we talk a lot about the low-carb diet as a complex strategy, but for us, it was just the logic of the place. We didn't eat fish because it was 'good for the figure' or to 'optimize your metabolism'. We ate it because that’s what it was. Geography dictated our menu. And this geography naturally protected us from the excess sugar and processed products that were already invading the big cities. Our 'low-carb' was a consequence of our environment, not an intellectual decision.
This absence of questioning is, in hindsight, an immense asset. When food is a given, stress disappears. We don't count, we don't weigh, we savor. Fish — whether grilled, poached or in a light stew — provided everything we needed. It was a common-sense diet, where pleasure and necessity merged perfectly. Coming back to this evidence today, I am not trying to follow a fashion, I am trying to rediscover this peace that only the truth of the product can offer.
The quiet force of the ocean
A plate of fresh fish — a firm-fleshed hake, a silvery sardine or a delicate sole — has a unique satiating power. It's a satiety that doesn't weigh you down, a quiet strength that takes hold over the long term. Unlike starchy foods which create a heavy and fleeting fullness, fish nourishes the cells in depth. We feel full, but light. We have energy for hours, without ever feeling the need to lie down after a meal. This is the physiology of the coast: being ready for action at any moment.
This natural satiety is the key to a balanced metabolism. Avoiding the insulin roller coaster provides the body with valuable inner calm. Fish, with its noble fats and high-quality proteins, is the ideal fuel for an active and lucid life. I learned to listen to this signal of fine satisfaction that the fish sends to the brain. It is a silent dialogue between the ocean and my body, a mutual recognition of what is right and good.
The Spirit of the Atlantic
What strikes me most after a fish meal is the mental clarity that comes with it. There is no fog, no post-prandial fatigue, no drop in morale. The mind remains sharp, alert, as if swept by the Atlantic wind. It is a feeling of total presence in the world. We leave the table with the desire to create, to move, to live. Fish not only nourishes the body; it also seems to clarify thinking. This is perhaps his biggest secret.
At 35, this clarity has become my priority. I no longer want meals that knock me out or slow my momentum. I want my food to be a stepping stone, not a burden. By choosing fish as the pillar of my diet, I choose light and fluidity. I rediscover the energy of my childhood on the coast, this raw vitality that is just waiting to be expressed. Fish is my ally to stay true to myself in a world that often seeks to weigh us down.
The evidence found
Fish is not just one option; it is the very evidence of a healthy life, anchored in the reality of our territory and our biology.
I invite you to rediscover this coastal wisdom. Do not see fish as a diet constraint, but as an open door to new vitality. Let the ocean come into your kitchen and transform your energy. Seek freshness, savor simplicity and enjoy that clarity that only the real product can provide. The sea is generous, we just need to know how to receive its gifts. ¡Bom apetite e viva o mar!
