For Cod and CountrySimple, Delicious, Sustainable Cooking

Website: For Cod and Country

“You want to save more fish? Eat more broccoli.” –Barton Seaver

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That’s where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

Barton Seaver has created three highly rated restaurants in Washington, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute, and works with the Ocean Now program at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. He is currently working on a television series entitled Turing the Tide for National Geographic. Learn more about him at http://www.bartonseaver.org and http://www.forcodandcountry.org.

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“Seaver, a sustainable seafood advocate and Washington, D.C., chef, introduces pantry items, kitchen equipment, seafood substitutions and a glossary of fish. Website resources for sustainable organizations are included. Fish lovers and beginning cooks will rejoice in this cookbook’s creative recipes.” –Library Journal

“While Seaver’s cooking style is self-described as ‘simple,’ his flavor combinations are anything but.  Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing.” –Publishers Weekly