"The two - in collaboration with the ocean food advocacy nonprofit Fed by Blue - have combined for "The Blue Food Cookbook: Delicious Recipes for a Sustainable Future," part cookbook and part educational resource to help make food from oceans, lakes and rivers less confusing for many people. "Seafood, categorically, is a food that needs a little help getting into more people's diets across more demographics," says Seaver."
""Seafood for breakfast is delicious," says Zimmern, a chef, writer and TV host. Seaver, a chef and National Geographic Explorer, agrees - he argues that some lean protein with omega-3 fatty acids is a great way to start the day. "Seafood belongs in all places at all meals at all times," Seaver says. The two use "blue food" to describe the category, which embraces more than just ocean food but also freshwater animals, as well as algae and marine plants."
Seafood can be enjoyed at breakfast and provides lean protein and omega-3 fatty acids. Seafood fits all meals and meal times. The category 'blue food' includes ocean and freshwater animals, algae, and marine plants. Choosing blue food need not be confusing, expensive or difficult to cook. Labels such as wild-caught or farmed and fresh or frozen have pros and cons; frozen can be fresher than unfrozen due to trawler technology. More important considerations include the fish's origin and sustainable catch methods. Fish in recipes can be substituted with similar animals from the same family.
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