My husband has found seafood easier to eat than land-based protein. I didn't understand why unless my son mentioned that seafood has less connective tissue because water supports their bodies, and they need less. We just had dinner at a local Italian place, and his entree included shrimp, mussels and scallops - all of which tasted good and were swallowed without drama.

At home (and on our usual budget), I have found that the fake krab stuff (made from pollock) works well as a late addition to the stir-fry dishes I make.