I didn't say all fish taste the same. But I maintain that once you have decided to stop eating meat, it becomes more fun to experiment with different textures o

I didn't say all fish taste the same. But I maintain that once you have decided to stop eating meat, it becomes more fun to experiment with different textures of meat substitutes once you consider carefully how different meats are vs how we imagine meats to be. FWIW I grew up in Japan and live in New England. I know from fish. Good fish is hard to substitute but it can be done, e.g. Sichuan food is great with the fake stuff. But most fish eaten in America is in fact bland and rubbery (most of it is eaten at places like Red Lobster). PG's essay is about companies inventing the perfect tuna steak substitute. My point is you can use a lot of existing substitutes, in the right dishes.