NEW YORK (AP) — Andrew Zimmern and burton seaver I’m a so-called seafood maniac. Or a blue food evangelist. They want us to eat more of what we get from water, even first thing in the morning.
“Seafood for breakfast is delicious,” says Zimmern, a chef, author, and television host. Chef Seaver and national geographic explorer, I agree with this. He claims that eating lean protein with omega-3 fatty acids is the best way to start the day.
“You can eat Seaver anytime, anywhere, for any meal,” Seaver says.
The two, in collaboration with ocean food advocacy nonprofit Fed by Blue, co-developed “The Blue Food Cookbook: Delicious Recipes for a Sustainable Future,” a cookbook and educational resource for making food from oceans, lakes, and rivers. less confusion For many people.
“Seafood is clearly a food that needs a little help getting into more people’s diets in more demographics,” Seaver says. “That was the purpose of this book: to not only attract people, but to give people a sense that maybe it’s time to take another look at seafood.”
The pair use “blue foods” to describe this category, which includes not only sea foods, but also freshwater animals, algae, and marine plants. The authors argue that choosing blue foods doesn’t have to be arcane, expensive or difficult to prepare.
“There’s a lot of confusing information out there,” Zimmern said.
Labels aren’t always helpful
Is wild caught better than farmed? Is fresh food better than frozen? Zimmern and Seaver debate the pros and cons of each, but that’s not really what they care about. Labels aren’t always helpful. Thanks to trawler technology, frozen fish is fresher than unthawed fish.
More importantly, where does your fish come from and is it sustainably caught?
The Blue Food Cookbook emphasizes that the central fish in any dish can be replaced with a similar animal from the same family. If you can’t find fresh, nice-looking haddock in the store, try halibut or walleye.
The authors say headlines about ocean depletion may be deterring consumers from buying fish and marine plants. labor abuse,antibiotic use And radiation. They argue that these problems are trivialized compared to what is happening on the ground. chicken, cow, pig.
“To be clear, there is still a lot of work to be done with seafood, but there is also a lot of things that are working right now. So many innovations that we have created have really opened the door to this new perspective, and that is what Andrew and I are trying to celebrate,” says Seaver.
The book’s 145 recipes range from fancy caviar to humble tuna noodle casserole, from North African flavors to Nashville hot catfish. One dish, panzanella, seems to perfectly sum up their approach. Add heirloom tomatoes, fennel, and onions to frozen, pre-made fish sticks for a new twist on a rustic Italian salad.
Ms. Zimmern fondly remembers when she was a child when Mrs. Paul’s frozen fish sticks started appearing and were dipped in a mixture of mayonnaise and ketchup. “It was one of my favorite things ever,” he says. He may be a James Beard Award winner, but that doesn’t mean he’s disrespecting the often-derided cafeteria staple.
“Whenever we don’t rely on food, big ag “By changing our versions of beef, pork, and chicken, we are voting to save the planet. If America ate one more seafood meal a week, it would greatly benefit our economy,” Zimmern says.
duel recipe
This book contains cooking techniques. Tips when buying fish. and pantry essentials. There are recipe sections for small silvery fish such as bivalves and sardines, preserved and canned seafood, seaweed, flaky white fish such as cod, meaty fish such as salmonids and carp, steak fish such as marlin, filleted fish such as branzino, shellfish such as octopus, and cephalopods.
The authors share dueling recipes for crab cakes, linguini with clam sauce, and clam chowder, and playfully lay out why their versions are the best.
“We both firmly believe that there is no one way to do the right thing,” says Zimmern. “And to kind of poke fun at other chefs and food writers who were saying, ‘No, this is the only way to do X,’ we decided to put multiple versions of the same thing in the book.”
When it comes to breakfast, the authors draw on ideas from Japan, China, Thailand, India, and even Britain, where smoked herring is traditionally eaten. It’s not such a foreign concept. In New York, salmon lox on a bagel is a common breakfast.
Seaver also suggests bringing in seafood for office lunches, but this idea is often considered too stinky. “We have a lot of cold seafood dishes here that don’t need to be heated in the microwave to piss off the whole floor.”
