Barton Seaver's Sustainable Seafood

Sustainable seafood chef Barton Seaver on delicious sustainable dishes from the deep blue sea.

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We want to celebrate the world’s great seas and their bounty.

One of the ways humans have always done that is by eating that bounty. It appeared inexhaustible. And then, suddenly, it didn’t. Atlantic cod, in trouble. Red snapper, in trouble. Monkfish. Orange roughy.

And just when doctors were telling us seafood was just the thing to eat. Far healthier than red meat. So what to do?

Young Barton Seaver is a terrific chef — and conservationist. He’s got answers, and recipes.

This hour On Point: finding and cooking delicious, sustainable seafood.
- Tom Ashbrook
Guests:

Barton Seaver, chef and conservationist.  Former executive chef at Hook, a sustainable seafood restaurant in Washington, DC, and Esquire's 2009 Chef of the Year.  National Geographic fellow, and author of the new cookbook "For Cod and Country."

J.J. Gonson, locavore chef and founder of “Cuisine En Locale,” a personal chef service that also runs one night culinary events, and a prepared foodshare program.

Is your seafood sustainable? Check the seafood decision guide at National Geographic, and the Monterey Bay Aquarium Seafood Watch program.

Looking for sustainable seafood alternatives? This list of of seafood substitutions will help make your seafood dinner more environmentally friendly.

Check out some of Barton Seaver's recipes for marinated clams with minted lemon marinade (PDF), anchovy fennel salad (PDF), poached mackerel roll (PDF), mussels with IPA (PDF), and a potpourri to take the smell away (PDF).

Recipes reprinted with permission from For Cod & Country © Barton Seaver, Sterling Epicure, a division of Sterling Publishing Co., Inc.