Saving Fisherman's Livelihoods Amid a Pandemic with Jeff Tedmori

In this episode of "Change Your Brain Every Day", hosts Dr. Daniel Amen and Tana Amen engage in a compelling conversation with Jeff Tedmori, the founder of E Fish. The discussion delves into the pivotal role of fish in brain health, personal experiences with seafood, and the remarkable resilience required to sustain fishermen's livelihoods during the unprecedented challenges of the COVID-19 pandemic.

1. The Crucial Role of Fish in Brain Health

Dr. Daniel Amen initiates the conversation by emphasizing the significance of fish in enhancing brain size and overall cognitive function. He underscores, “it's the only organ where size matters. And if you want a bigger brain, fish has just got to be part of your diet” (00:50). This statement sets the tone for the episode, highlighting the foundational theme of brain health through nutrition.

2. Overcoming Personal Aversion to Fish

The discussion transitions into personal narratives, revealing common challenges individuals face with fish consumption. Tana Amen shares her daughter's initial resistance to consuming protein-rich foods: “when Chloe... she always would reach for my for sushi... she wouldn't eat any protein though” (01:30). This anecdote illustrates the difficulties parents encounter when introducing protein sources like fish to their children.

Jeff Tedmori contributes his own experience, admitting, “I grew up hating seafood” (02:15). However, his passion for fishing compelled him to confront this aversion. Jeff recounts how his parents insisted he consume the fish he caught, leading to a transformative realization about the quality of seafood. He reveals, “I was shocked. Like, it tasted nothing like what I had always known fish to be” (02:42), attributing this change to the fresh, high-quality fish he began to consume.

3. Ensuring Quality Seafood

A significant portion of the conversation centers on the importance of seafood quality. Jeff explains, “the quality of seafood depends on two things. It's time out of water and consistent temperature” (03:09). He critiques the traditional supply chain, which often involves multiple wholesalers and extended timeframes that compromise freshness. This insight highlights the dire need for streamlined processes to maintain seafood integrity.

Jeff advises, “if you're going to cook it, salt, pepper and ice, all you need, keep it simple” (04:05), advocating for minimalistic seasoning to preserve the natural flavors of fresh fish. This approach not only enhances taste but also aligns with healthy eating principles that support brain function.

4. Navigating the Pandemic: A Business Pivot

The narrative takes a dramatic turn as Jeff discusses the impact of the COVID-19 pandemic on his business. Initially, E Fish was poised to launch as a marketplace connecting fishermen with fine dining chefs. However, with the onset of the pandemic and the subsequent shutdown of New York City—a central hub for his operations—Jeff faced significant setbacks (05:42).

Undeterred, Jeff recounts his strategic pivot to a direct-to-consumer model: “I'm going to go start knocking on doors, and we're going to keep moving your product” (06:21). This swift decision was driven by his real-time understanding of the epidemic's trajectory from his academic environment at MIT, where he was studying epidemiology and modeling pandemics.

5. Sustaining Fishermen’s Livelihoods

Jeff’s proactive approach played a crucial role in sustaining fishermen during the pandemic. By transitioning to direct sales, he ensured that fishermen remained operational and financially stable. He shares, “the fisherman never had to pull their boat out of the water for the rest of that season” (08:38), emphasizing the positive impact of his business adaptation.

This strategy not only preserved the supply chain but also fostered a sense of community and resilience among those reliant on fishing. Jeff highlights the importance of maintaining operations to prevent economic despair among fishermen, stating, “they were still harvesting, they were still moving forward and still able to have a positive outlook” (08:38).

6. The Economics of Seafood: Restaurant vs. Home Cooking

The conversation explores the economic dynamics between dining out and home cooking. Dr. Daniel Amen points out the cost-effectiveness of preparing high-quality fish at home compared to restaurant prices: “it's a better value. And you don't. It doesn't have to be complicated” (09:06). This comparison underscores the accessibility of nutritious seafood for a broader audience when prepared at home.

Tana Amen acknowledges the emotional aspect of dining out, especially amidst the pandemic: “it's fun to go to these restaurants sometimes... I am an advocate of also keeping restaurants in business” (10:20). However, she balances this sentiment by highlighting the necessity for affordable, healthy options for those unable to frequent restaurants, reinforcing the value of E Fish’s direct-to-consumer model.

7. Long-Term Business Vision

Jeff discusses the future trajectory of E Fish, balancing both B2B and B2C models: “we definitely see in the long term, us being able to work with both of these customers” (09:58). This hybrid approach allows flexibility and resilience, catering to the evolving market demands post-pandemic.

Conclusion

The episode offers a rich exploration of the intersections between brain health, nutrition, and economic resilience. Through personal stories and strategic business insights, Jeff Tedmori exemplifies how adaptability and a commitment to quality can sustain livelihoods and promote healthier lifestyles. Dr. Daniel and Tana Amen effectively highlight the broader implications of these themes, providing listeners with both inspiration and practical knowledge to enhance their brain and body health through informed dietary choices.

Notable Quotes

• Dr. Daniel Amen on the importance of fish for brain size: “it's the only organ where size matters. And if you want a bigger brain, fish has just got to be part of your diet” (00:50).

• Jeff Tedmori on the impact of the pandemic: “the fisherman never had to pull their boat out of the water for the rest of that season” (08:38).

• Jeff Tedmori on maintaining seafood quality: “the quality of seafood depends on two things. It's time out of water and consistent temperature” (03:09).

Note: Timestamps are provided in MM:SS format as per the transcript.