Andrew Zimmern and Barton Seaver's new seafood bible covers how to sustannably buy and cook "blue foods" from oceans, lakes, and rivers

Andrew Zimmern and Barton Seaver's new seafood bible covers how to sustannably buy and cook "blue foods" from oceans, lakes, and rivers.

GLOBAL FOOD SYSTEMS CURRENTLY use three-quarters of the planet's fresh water, occupy half of the ice-free land, and emit a quarter of greenhouse gas emissions. In order to feed the future without overwhelming planetary boundaries, this envi- ronmental footprint must be reduced. Blue foods, or those found in oceans, lakes, and rivers, offer an opportunity to contribute to more sustainable diets and a flourish- ing future.

Found naturally in bodies of water, foods like shellfish, seaweed, and salmon can nourish vulnerable popula- tions and offer long-term solutions. It's no secret that our oceans are undergoing immense transformations right now. What used to be is no longer, and what could be is truly up to the active choices we make in our individual lives today. Ensuring healthy food accessibility is crucial for both thriving communities and a safer future for our oceans and ecosystems.

In The Blue Food Cookbook by chef Andrew Zimmern and sustainable seafood expert Barton Seaver, you'll learn how getting to know your local fishmonger or fisherman can have a significant impact on how you eat and how your diet affects the environment. You'll also discover how expanding your palate to less popular (but no less deli- cious) fish and shellfish benefits the natural world while impressing your taste buds and boosting the nutrition your body receives. Supporting marine protected areas and eating in this way will help restore abundance to our oceans. -foreword by SHAILENE WOODLEY

ROASTED PEPPERS WITH SMOKED MACKEREL, MACE, AND MINT

PINK SALMON CAKES WITH POMEGRANATE-JALAPENO RELISH

ARTISAN TINNED SEAFOOD

VIETNAMESE-STYLE CARAMELIZED SHRIMP [ TOM RIM]