Umami-rich scrap fish and invasive species can liven up vegetables, says gastrophysicist

Greening the way we eat needn't mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to "boring" vegetables. University of Copenhagen gastrophysicist Ole G. Mouritsen puts mathematical equations to work in calculating the umami potential of everything from seaweed and shrimp paste to mussels and mackerel.