THE BLUE FOOD COOKBOOK is your go-to guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 delicious and doable recipes.
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Photo by Eric Wolfinger. Courtesy of In2itive Content.
“Andrew Zimmern and Barton Seaver have together written a book that is beyond my wildest expectations! I am first and foremost a pescatarian, and I now have what I consider a modern cookbook covering most of my questions relating to seafood: a glossary of edible types, where they are from, fresh or frozen, farmed or wild, how to source, how to buy, what did your fish of choice eat, how to cook it, how to season it, how to serve it.
I am looking forward to trying every recipe and utilizing every suggestion! Thank you, Andrew and Barton."
— Martha Stewart
Photo by Nigel Perry. Courtesy of Eric Ripert.
“The Blue Food Cookbook is a love letter to our oceans and the people who both protect and depend on them.
Through informative facts and delicious recipes, this book shows us the importance of sustainable fishing practices and how we can maximize the diversity of our marine ecosystem, ultimately benefiting the well-being of all.”
— Chef Eric Ripert
Courtesy of José Andrés.
“Andrew and Barton are a superhero duo…and here they are teaming up to take on one of the most important missions of our time, teaching us how to be respectful of one of our planet’s most amazing resources, the sea...while still encouraging us to enjoy its fruits.”
— Chef José Andrés
Photo of Marvin Joseph. Courtesy of Carla Hall.
“The Blue Food Cookbook isn’t just a cookbook. It’s a guide, a resource, a rallying cry—and a love letter to sustainable eating. Andrew Zimmern and Barton Seaver are a powerhouse pair—and two of the most passionate voices I know when it comes to caring for our planet. They’ve poured their lifetimes of advocacy, storytelling, and real-world kitchen smarts into these pages.
The recipes feel like you’re sitting in on a conversation between old friends—different styles, same mission: keep it simple, make it thoughtfully, and always, always make it delicious.”
— Chef Carla Hall
Photo by Ed Schipul. Licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license.
"For three decades, Andrew Zimmern has used his culinary gifts to bring the world into our hearts and minds—via our stomachs. Now, he and co-author Barton Seaver bring us the sea.
Buy The Blue Food Cookbook not only because you love to eat, but also because you care about our planet.
— Dan Buettner, National Geographic Fellow and #1 New York Times bestselling author of The Blue Zones
Photo by Sam Johnson. Courtesy of In2itive Content.
“As an advocate for sustainability and the preservation of our homelands, oceans and Native culture, I wholeheartedly endorse The Blue Food Cookbook by Andrew Zimmern and Barton Seaver.
This book not only showcases mouthwatering recipes but also highlights the vital importance of blue foods in supporting healthy and thriving ecosystems. It’s a must-have guide to enjoying delicious, ocean-friendly meals while helping protect our blue planet.”
— Dune Lankard, Eyak Athabaskan fisher, founder of the Native Conservatory, and 2025 James Beard Impact Award winner
Andrew Zimmern, author
Andrew is an Emmy and 4-time James Beard Award-winning TV personality, writer, and chef. As the creator, executive producer, and host of the Bizarre Foods franchise, MSNBC’s What’s Eating America, and a half dozen other programs, he has explored cultures in more than 170 countries, promoting impactful ways to think about, create, and live with food. Andrew is a sought-after speaker on many topics, including restorative water farming. In his travels, he has seen firsthand the plight of our oceans and inland waters, its adverse impact on local communities, and the potential for restorative water farming of all kinds to boost local economies, regenerate marine habitats, and help feed a growing world.
More about Andrew can be found at www.andrewzimmern.com
Barton Seaver, author
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He had a celebrated career in restaurants and is an award-winning author and columnist. He has translated his leadership in the culinary world into multiple positions working in environmental and human health, including being an Explorer for the National Geographic Society, and Director of the Health and Sustainable Food Program at the Center for Health and the Global Environment at the Harvard School of Public Health.
He also founded Coastal Culinary Academy and the online training program, SeafoodLiteracy.com.
eric wolfinger, photographer
Eric Wolfinger is as soulful a visual storyteller as there is. Hailed by the New York Times as the “Annie Leibovitz of food photography,” he began in the kitchen before finding his calling behind the lens. Studio work for plated dishes, technique process shots, and ingredients will be done in his studio kitchen in Northern California. Eric will also be on location for filming of the Hope in the Water documentary series and will capture compelling portraits of harvesters, ecosystems, and traditional preservation and cuisine. Before working as a photographer, Eric spent five years cooking and baking in San Francisco. He struck up a friendship with baker Chad Robertson, with whom he traded apprenticeships: bread for surfing lessons. As a baker, he’d arrived. Robertson eventually asked him to shoot his Tartine Bread book, which was nominated for a James Beard Award in 2011 for Best Cookbook Photography.
We can save the seas. And the seas can save us.