For a rare treat I'll enjoy some salmon, either cooked-from-frozen or as sashimi (preferred, even over otoro). Once I learned more about tuna I see them now as wolves of the sea (rather than chickens) and generally avoid eating animals that are high on a food chain. Sardines, mackerel, and bivalves, along with sea greens of all sorts (wakame, nori, alaria, dulse, kelp, etc) are what I eat more often, in part inspired by Bren Smith's book Eat Like a Fish [0].