Chef Barton Seaver On Eating Sustainable Seafood

So you're standing there in front of a fish monger or your local grocery store, and you ask, 'Hey, where's that from?' Once you get the answer, what are you supposed to do?

"Part of the trouble with sustainable seafood is that often times the information is simply not there," said chef Barton Seaver.

Seaver's delicate, delectable fish dishes featured at many popular Washington, D.C.. restaurants have won him national acclaim. He's also a fellow with the National Geographic Society. But most of all, Seaver is a passionate advocate for preserving the bounty of the sea.

"For Cod and Country: Simple, Delicious, Sustainable Cooking" is his call to arms, and the title of his most recent book. When we spoke with Seaver last spring, we talked about his personal connection to the ocean, and how eating sustainable seafood could be a form of patriotism.

You can see one of Seaver's seafood recipes below:

http://www.scribd.com/doc/91413826/Recipe-Barton-Seaver-s-Steamed-Clams-and-Basil-Pesto

Guests:

This segment was originally broadcast on April 26, 2012