{"id":220484,"date":"2025-10-21T14:19:22","date_gmt":"2025-10-21T18:19:22","guid":{"rendered":"https:\/\/gardenandgun.com\/?p=220484"},"modified":"2025-10-23T11:32:41","modified_gmt":"2025-10-23T15:32:41","slug":"the-blue-food-cookbook-a-delicious-case-for-sustainable-seafood","status":"publish","type":"post","link":"https:\/\/gardenandgun.com\/articles\/the-blue-food-cookbook-a-delicious-case-for-sustainable-seafood","title":{"rendered":"The Blue Food Cookbook: A Delicious Case for Sustainable Seafood"},"content":{"rendered":"\n<p>Before he became a James Beard Award\u2013winning chef and television host, <a href=\"https:\/\/gardenandgun.com\/articles\/episode-7-andrew-zimmern-chef-and-wild-game-expert\/\" target=\"_blank\" rel=\"noreferrer noopener\">Andrew Zimmern<\/a> grew up in East Hampton, Long Island, where he woke in the wee hours of the morning to watch local fishermen push massive rowboats out to sea and haul in nets overflowing with fish. While those practices have largely faded from the country\u2019s collective consciousness, his love of seafood has not.<\/p>\n\n\n<!-- Promo shortcode start --><div id=\"nlf-1c\" class=\"gg-promo topic-distilled\"><div class=\"grid\"><div class=\"left\"><img decoding=\"async\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/promos\/bourbon-tall.jpg\" class=\"tall\" alt=\"glass of bourbon with ice\"><\/div><div class=\"right\"><form id=\"nlf-1\" method=\"post\" class=\"form\" action=\"https:\/\/gardenandgun.com\/newsletters\/\"><input type=\"hidden\" name=\"gg_form_submit\" value=\"nlf-1\"><div class=\"hed\">Get Our Bourbon Newsletter!<\/div><div class=\"dek\">Distilled is our newsletter about the South\u2019s favorite spirit.<\/div><div class=\"action two-items\"><div class=\"input-left\"><input type=\"text\" name=\"email\" class=\"email-input\" value=\"\" placeholder=\"you@example.com\"><input type=\"hidden\" name=\"group_id\" value=\"151240180\"><input type=\"hidden\" name=\"shortcode_form\" value=\"nlf-1\"><input type=\"hidden\" name=\"subscription_99416\" value=\"on\"><input type=\"hidden\" name=\"prev_page_id\" value=\"220484\"><\/div><div class=\"gform_footer\"><div style=\"display:none;\"><input type=\"text\" name=\"nl-nov-st\" id=\"nl-nov-st1\" value=\"\" autocomplete=\"off\" tabindex=\"-1\"><input type=\"text\" name=\"nl-nov-b\" value=\"\" autocomplete=\"off\" tabindex=\"-1\"><input type=\"text\" name=\"nl-nov-r\" id=\"nl-nov-r1\" value=\"2025-11-14\" autocomplete=\"off\" tabindex=\"-1\"><input type=\"text\" name=\"nl-nov-et\" id=\"nl-nov-et1\" value=\"\" autocomplete=\"off\" tabindex=\"-1\"><\/div><button data-sitekey=\"6Lc-hRkaAAAAAI84hbB81Jl48pGievR_C_UgHdnY\" data-callback=\"on_submit_nlf_1\" data-action=\"submit\" class=\"g-recaptcha button button-primary after-email\">Sign Up<\/button><\/div><\/div><div class=\"captcha-terms\"><p>This site is protected by reCAPTCHA and the Google <a href=\"https:\/\/policies.google.com\/privacy\" target=\"_blank\" rel=\"noopener noreferrer\">Privacy Policy<\/a> and <a href=\"https:\/\/policies.google.com\/terms\" target=\"_blank\" rel=\"noopener noreferrer\">Terms of Service<\/a> apply.<\/p><\/div><\/form><script>document.getElementById('nl-nov-st1').value=Date.now();document.getElementById('nl-nov-r1').value='';function on_submit_nlf_1(token) {document.getElementById('nl-nov-et1').value = Date.now();document.getElementById('nlf-1').submit();}<\/script><\/div><\/div><\/div><!-- Promo shortcode end -->\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"868\" height=\"1100\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/GABRI-COLLAGE-PAGE-28-868x1100.jpg\" alt=\"blue food cookbook cover\" class=\"wp-image-220499\" style=\"width:315px;height:auto\" srcset=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/GABRI-COLLAGE-PAGE-28-868x1100.jpg 868w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/GABRI-COLLAGE-PAGE-28-237x300.jpg 237w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/GABRI-COLLAGE-PAGE-28-768x973.jpg 768w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/GABRI-COLLAGE-PAGE-28-947x1200.jpg 947w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/GABRI-COLLAGE-PAGE-28.jpg 1065w\" sizes=\"auto, (max-width: 868px) 100vw, 868px\" \/><\/figure><\/div>\n\n\n<p>In <a href=\"https:\/\/bookshop.org\/a\/1939\/9780063379770\" target=\"_blank\" rel=\"noreferrer noopener\"><em>The Blue Food Cookbook<\/em><\/a>, cowritten with Barton Seaver in collaboration with ocean food advocacy nonprofit <a href=\"https:\/\/www.fedbyblue.org\/\" target=\"_blank\" rel=\"noreferrer noopener\">Fed by Blue<\/a>, Zimmern highlights how feasible sustainable consumption really is. Along with innovative recipes, the book offers tips on how to purchase, cook, and consume all kinds of \u201cblue food\u201d\u2014that is, any food harvested from the water, including seaweed.<\/p>\n\n\n\n<p>Zimmern chatted with <em>G&amp;G<\/em> about his path to making the cookbook and why Americans should be eating more seaweed and steaming more fish. Read that interview below, and preview his recipes for <a href=\"https:\/\/gardenandgun.com\/recipe\/andrew-zimmerns-fritto-misto\/\" target=\"_blank\" rel=\"noreferrer noopener\">fritto misto<\/a>, <a href=\"https:\/\/gardenandgun.com\/recipe\/oysters-with-vadouvan-creamed-leeks\/\" target=\"_blank\" rel=\"noreferrer noopener\">oysters vadouvan<\/a>, and <a href=\"https:\/\/gardenandgun.com\/recipe\/butter-basted-scallops-with-apple-cider-brown-butter\/\" target=\"_blank\" rel=\"noreferrer noopener\">butter-basted scallops<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1100\" height=\"733\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/LIFE_037_HogIslandOysterFarm22_9780063379770-1100x733.jpg\" alt=\"Two men walk through water at an oyster farm\" class=\"wp-image-220489\" srcset=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/LIFE_037_HogIslandOysterFarm22_9780063379770-1100x733.jpg 1100w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/LIFE_037_HogIslandOysterFarm22_9780063379770-300x200.jpg 300w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/LIFE_037_HogIslandOysterFarm22_9780063379770-768x512.jpg 768w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/LIFE_037_HogIslandOysterFarm22_9780063379770-1600x1067.jpg 1600w\" sizes=\"auto, (max-width: 1100px) 100vw, 1100px\" \/><div class=\"wp-caption\"><div class=\"image-credit\">Photo: Eric Wolfinger<\/div><div class=\"caption\">Seaver and Zimmern get their feet wet at Hog Island Oyster Farm.<\/div><\/div><\/figure>\n\n\n\n<p><strong>What inspired the cookbook?<\/strong><\/p>\n\n\n\n<p>I grew up on the water in East Hampton. And I spent summers, holidays, weekends, every chance my family could get out at the beach. We ate a lot of fish and shellfish. We didn\u2019t call it foraging, but I went clamming with my dad. We went crabbing in Georgica Pond. We pulled mussels out of the rocks on the jetties at Main Beach and Georgica Beach near our house. My mom would wake me early to watch people push these giant rowboats out through the waves, with six or seven people on oars and giant nets mounted in the middle. At dawn, they would pull in the net they had set out the night before, and then we would go late morning or early afternoon and see the fish that was pulled out of the water in the case.&nbsp;<\/p><div id=\"div-gpt-ad-3604079\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-7131927\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-4002828\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p>I asked my mother why she was showing me this, and she said, \u201cBecause in a couple of years, it&#8217;ll be gone.\u201d And this was 1965, \u201966. And she was right, it disappeared. Flash forward almost sixty years: This cookbook project is designed to remind people that we can work and feed ourselves out of our oceans while protecting them at the same time.<\/p>\n\n\n\n<p>Ways of life come and go. People don\u2019t set out to sea in long boats with nets quite the way they used to. It doesn&#8217;t mean that we shouldn&#8217;t be learning lessons from those people about what we should be eating: smaller fish taken close to shore; ones that aren\u2019t threatened; losing our dependence on tuna, salmon, halibut, cod, and shrimp, for God\u2019s sake; and exploring what would make for a delicious, sustainable future.<\/p>\n\n\n\n<p>An example of this is aquaculture, which is nothing new. People have been using aquaculture for thousands of years as a way to sustain themselves. For the most part, we have now figured out feed systems, net systems, fish per cubic yard issues, fish pollutants. Aquaculture used to be a really dirty word to me, but now the product is great. I would put a <a href=\"https:\/\/riverence.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Riverence<\/a> trout up against any trout, wild or farmed, in terms of flavor.<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>You write that the cookbook is \u201ca narrative about why seafood matters, how it has sustained cultures for millennia, and why we need to protect and enhance it for generations to come.\u201d What do you hope readers and chefs will take away from this book?<\/strong><\/p><div id=\"div-gpt-ad-7921682\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-4443548\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-5556243\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p>I would like everyone to eat one more seafood meal a week. I would like them to understand what being a sustainable cook and eater means, but you have to be educated. You have to understand that it\u2019s not okay to buy seafood from a place that can\u2019t tell you where their seafood comes from. We don\u2019t need to buy a giant piece of halibut or salmon every time we go to the seafood market. They\u2019re delicious, but we need to diversify our dining choices in America. There are so many delicious small fish that are underexposed in our world today, and we highlight a lot of them in this book.<\/p>\n\n\n\n<p>We talk a lot about seaweed in this book. By 2025 there will be more seaweed harvested in America than potatoes. The majority of that is exported overseas. Why aren\u2019t we eating it? It\u2019s some of the most nutritious and delicious food that I know of, and it\u2019s eaten and accepted in almost every food culture around the world other than ours.<\/p>\n\n\n\n<p>When you take a handful of dried wakame or kelp and rehydrate it and mix it half and half in a stir fry or a salad, you\u2019re doing the same thing that eating a few small mackerel or porgy does, which is\u2014one plate at a time\u2014decreasing the demand for a caged chicken meal or a confinement lot pork or beef meal. I believe in big food. I mean, we have billions of people on this planet. I hope we have some big food solutions, but it has to be done the right way.&nbsp;<\/p>\n\n\n\n<p>This book is about entertaining and educating the consumer. This is not a weighty tome that is thumping its hand on a table telling people what to do. Quite the contrary\u2014we have two authors who disagree on a lot of things. Those are my favorite parts of the book. There\u2019s more than one way to cook crab cake. But one of the things I really love about this book is that it\u2019s fun and entertaining to read. It has 140 recipes that are absolutely delicious and that are going to work for everyone.&nbsp;<br><br><\/p>\n\n\n\n<p><\/p><div id=\"div-gpt-ad-3012316\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-6502035\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-1782351\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p><strong>Were there any moments where a recipe really evolved or surprised you?<\/strong><\/p>\n\n\n\n<p>All the time. [Like] my recipe for fish collars. Are we gonna do tuna? That\u2019s a big, giant honking collar if it comes from a big fish. What are the collars that most people have access to? Is it going to be fresh or frozen? How are we going to prepare these delicious beauties? We wound up with two different fire-kissed options over the grill that obviously someone can do in a saut\u00e9 pan or under the broiler.<\/p>\n\n\n\n<p>We wanted to do mussel and clam dishes in the book. We thought, \u201cDoes the world need another linguini and clam sauce recipe?\u201d We thought yes. Do they need another moules marini\u00e8re or mussels fra diavolo recipe? We thought so, because we thought we had something new to bring to that table.<\/p>\n\n\n\n<p>Dining has also evolved. I wanted to do a couple of different shrimp recipes in the book. I did a traditional Vietnamese preparation, because I think people have brown sugar and fish sauce and those basic pantry items available to them. Every grocery store in America carries good fish sauce. The world has universalized so much that way, and that\u2019s no longer a \u201cweird ingredient.\u201d<\/p>\n\n\n\n<p>Americans don\u2019t steam a lot. Most other cultures do. The French steam a lot of fish. There\u2019s not an Asian country I know of where that\u2019s not the case. When you tell people it\u2019s as easy as putting an inch of water in a pan, putting fish on a plate, simmering the water, and then putting a lid on top of it\u2014you&#8217;re steaming. If the fish is in the water, you\u2019re poaching.&nbsp;<\/p><div id=\"div-gpt-ad-7013343\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-7455972\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-9581259\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p>While it\u2019s steaming, you make a little sauce out of stuff you have in your fridge. You can dip steamed fish into mayonnaise mixed with lemon juice. I opted for something with ginger, scallions, and soy sauce.&nbsp;<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>What inspired you and Barton to marry so many global flavors with seafood?<\/strong><\/p>\n\n\n\n<p>It\u2019s the way we cook. We\u2019re both globalists. Certain species are only found in one part of the world; some are tropical, some exist only in extremely cold water. However, fish swim and move around. So when you\u2019re thinking about seafood, we think globally. I also believe, as a culture fanatic and someone who\u2019s been preaching this kind of thing for decades, that the world is small. There are seafood powerhouses like India, Japan, Peru, the Nordic countries, France, Italy, America, Mexico. The world of seafood and its applications are absolutely incredible. And so I don\u2019t think we ever, for a moment, considered not approaching these recipes from a global perspective.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"734\" height=\"1100\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/Andrew-734x1100.jpg\" alt=\"A chef in a floral apron rolls out parchment paper in a kitchen\" class=\"wp-image-220490\" srcset=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/Andrew-734x1100.jpg 734w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/Andrew-200x300.jpg 200w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/Andrew-768x1151.jpg 768w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/10\/Andrew-800x1200.jpg 800w\" sizes=\"auto, (max-width: 734px) 100vw, 734px\" \/><div class=\"wp-caption\"><div class=\"image-credit\">Photo: Eric Wolfinger<\/div><div class=\"caption\">Zimmern in the kitchen.<\/div><\/div><\/figure>\n\n\n\n<p><br><\/p><div id=\"div-gpt-ad-9197332\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-6255619\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-2402514\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Rapid fire:<\/strong><strong><em> <\/em><\/strong><strong>Salt water or fresh water?<\/strong><\/p>\n\n\n\n<p>Salt.<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Fresh or frozen?<\/strong><\/p><div id=\"div-gpt-ad-1289046\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-2097922\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-5432049\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p>Doesn\u2019t matter. Irrelevant, because the technology has now reached a point where a lot of times when good freezing techniques are utilized, you can\u2019t tell it apart from fresh fish. But what\u2019s more important than fresh or frozen is, where is the fish from?&nbsp;<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>The most bizarre food you\u2019ve ever eaten:<\/strong><\/p>\n\n\n\n<p>I remember going up into the mountains of Taiwan and eating a month-old, room-temperature-fermented pork dish. The pork is cut into strips, rolled into fresh-cooked rice, and packed into jars. And if you eat it after two weeks, it\u2019ll kill you. But after six weeks, the good bacteria eats the bad bacteria, and you rinse it off, and all the funk and spoiled aroma and flavor is in the pork, but you can eat it. And I was just like, \u201cOh my Lord, how crazy is that?\u201d<br><br><\/p>\n\n\n\n<p><\/p><div id=\"div-gpt-ad-5454887\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-3428119\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-2267819\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p><strong>The recipe that raised you:&nbsp;<\/strong><\/p>\n\n\n\n<p>My grandmother\u2019s roast chicken.<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Kitchen tool you couldn&#8217;t live without:&nbsp;<\/strong><\/p>\n\n\n\n<p>This is going to sound so typical of every chef, but one really good, sharp knife. I have a couple of Shun carbon steel knives that stay sharp and last long. I can make adjustments for a shitty pan, but you can\u2019t make adjustments for a bad knife.<br><br><\/p><div id=\"div-gpt-ad-4413215\" class=\"ad-container in-line-ad mobile inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-7061607\" class=\"ad-container in-line-ad tablet inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n<div id=\"div-gpt-ad-8949881\" class=\"ad-container in-line-ad desktop inContent\" data-ad-size-mapping=\"inContent\" data-ad-path=\"\/68000349\/in-between-modules\" data-ad-sizes=\"[ [336, 280], [300, 250], [300, 50] ]\" data-ad-channel=\"\" data-ad-type=\"In-between Modules\" data-page-terms=\"flagged\"><\/div>\n\n\n\n\n<p><br>Garden &amp; Gun<em>&nbsp;has an affiliate partnership with&nbsp;<\/em><a href=\"https:\/\/t.e2ma.net\/click\/az191cb\/ansmstb\/eugxv5k\"><em>bookshop.org<\/em><\/a><em>&nbsp;and may receive a portion of sales when a reader clicks to buy a book.<\/em><\/p>\n<\/p>","protected":false},"excerpt":{"rendered":"<p>Drawing on memories of a life on the water, chef Andrew Zimmern\u2019s new cookbook champions responsibly harvested seafood in globally inspired dishes<\/p>\n","protected":false},"author":93,"featured_media":220485,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"apple_news_api_created_at":"2025-10-21T18:19:28Z","apple_news_api_id":"29ce6731-253c-4f15-be5e-99a78fcaf43d","apple_news_api_modified_at":"2025-10-21T18:20:33Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAAAw==","apple_news_api_share_url":"https:\/\/apple.news\/AKc5nMSU8TxW-Xpmnj8r0PQ","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":""},"categories":[2399,1780,30384],"tags":[74,470,29711,62,30280],"authors":[30796],"issue":[],"recipe-type":[],"class_list":["post-220484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-food-and-drink","category-southern-tastemakers","tag-books","tag-cookbooks","tag-food-drink","tag-seafood","tag-whats-new","authors-madison-powers"],"acf":[],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Blue Food Cookbook: A Delicious Case for Sustainable Seafood &#8211; 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