As others have said a bit of both is best.
I think you choose the seafood for the subtelty of delicate flavours, with the sort of sweet yet startchy flavour, whereas meat can give you a variety of textures and flavours, from game (wild birds, venison etc. for that starchy, earthy wood flavours, to cattle for its richness in steak, medium rare please.
Favourite at the moment is pork belly, bloody lovely.
Score fatty skin side with criss-cross pattern, rub salt into scores. rub salt and black petter to underside.
1/5hr at 220c, turn down to 180c for 1hr.
Lift then place prepared vegetables in tray used for cooking, stir around to coat veg, then place pork belly back on top of veg.
Cook for 1hr at 180c more.
Gives you a nice crackling surface with melt in the mouth meat, and the fat on the meat does wonders for the flavour.
WARNING! can help make you fat as part of a non-calorie controlled fat regime! LOL!