What do you think?
Rate this book
The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future
Featuring a foreword from Shailene Woodley.
In connection with the PBS docuseries Hope in the Water by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.
Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?
The answers are clear in Hope in the The Blue Food Cookbook. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries Hope in the Water, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.
With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes—even desserts (trust!)—inspired by flavors from Zimmern’s and Barton’s travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and
Butternut Squash and Mussel SoupFish and Chips, but Make It SaladSeafood Pot PieHalibut with Green Goddess DressingTuna Noodle CasseroleNashville Hot-Inspired CatfishMiso Broiled CarpSockeye Salmon EnchiladasVietnamese Caramelized ShrimpChocolate Chip Kelp BrowniesA lusciously photographed and beautifully illustrated tome, Hope in the Water is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.
In connection with the PBS docuseries Hope in the Water by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.
Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?
The answers are clear in Hope in the The Blue Food Cookbook. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries Hope in the Water, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.
With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes—even desserts (trust!)—inspired by flavors from Zimmern’s and Barton’s travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and
Butternut Squash and Mussel SoupFish and Chips, but Make It SaladSeafood Pot PieHalibut with Green Goddess DressingTuna Noodle CasseroleNashville Hot-Inspired CatfishMiso Broiled CarpSockeye Salmon EnchiladasVietnamese Caramelized ShrimpChocolate Chip Kelp BrowniesA lusciously photographed and beautifully illustrated tome, Hope in the Water is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.
400 pages, Hardcover
Published October 28, 2025
17 people are currently reading
83 people want to read
About the author
Andrew Zimmern
34 books28 followersAndrew Randy Sean Zimmern (born July 4, 1961 in New York City) is a James Beard Award-winning TV personality, chef, food writer, and teacher. As the co-creator, host, and consulting producer of Travel Channel's series Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre World, he travels the world exploring food in its own native region, wherever it is found. He also hosts the show "Dining with Death" which explains some of the foods that could cause death.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 14 of 14 reviews
November 9, 2025
i’ve saved at least 12 recipes from this cookbook. I can’t wait to start cooking! Growing up on the bay these recipes are so familiar.
July 13, 2025
Thank you to NetGalley and the publishers for an early copy of this book for a review.
The visuals in this book are stunning, a mix of watercolor painting of coastal views and fish, as well as the obvious beauty shots of recipes. It would make as pleasurable a coffee table book as a cooking reference.
The book contains an interesting mix of new and exciting recipes as well and more “comfortable” favorite - I was especially delighted to see the addition of Tuna noodle casserole! I appreciate that the majority of ingredients are easily sourced, aside from my new endeavor to find as many types of seaweed as possible in my landlocked location. I was also excited to see tips and tricks for best sourcing of ceviche appropriate fish - find the individually wrapped frozen filets at your closest Asian supermarket.
My only criticism is the about 100 pages at the beginning that act as an introduction to blue foods. It was extremely dense and vast. It runs the gamut from sustainability, to pantry ingredients, to cooking techniques, to fish types. I would have loved to see more of this incorporated into the recipe sections for a more seamless read.
I loved this book, the recipes, and the back and forth recipes between the two authors. I would recommend this as a great reference and a great way to expand your pescatarian horizons.
The visuals in this book are stunning, a mix of watercolor painting of coastal views and fish, as well as the obvious beauty shots of recipes. It would make as pleasurable a coffee table book as a cooking reference.
The book contains an interesting mix of new and exciting recipes as well and more “comfortable” favorite - I was especially delighted to see the addition of Tuna noodle casserole! I appreciate that the majority of ingredients are easily sourced, aside from my new endeavor to find as many types of seaweed as possible in my landlocked location. I was also excited to see tips and tricks for best sourcing of ceviche appropriate fish - find the individually wrapped frozen filets at your closest Asian supermarket.
My only criticism is the about 100 pages at the beginning that act as an introduction to blue foods. It was extremely dense and vast. It runs the gamut from sustainability, to pantry ingredients, to cooking techniques, to fish types. I would have loved to see more of this incorporated into the recipe sections for a more seamless read.
I loved this book, the recipes, and the back and forth recipes between the two authors. I would recommend this as a great reference and a great way to expand your pescatarian horizons.
July 9, 2025
4.5 stars!
I adore a good cookbook, and have been particularly fascinated by sustainable seafood since watching Hugh Fearnley-Whittingstall’s River Cottage program Gone Fishing.
While I am not doing any fact checking, I found the beginning of the book ‘A Guide to Blue Foods’, ‘The Seafood Cook’s Provisions’, and ‘Cooking Techniques’ particularly compelling. I found the information presented in an appealing and easy to digest manner with the writing aligning with information I have been told. It is so important to be informed consumers.
I’m also particularly appreciative of the inclusion of lesser known species as alternates in recipes and of an entire section for seaweeds! I’m so excited to try some of the desserts in particular.
The photographs included in the book were very beautiful, both of the food and various locations. My preference for cookbooks is that there’s a photo for nearly every recipe and while there were a lot in this book it didn’t quite reach that level, one of the reasons I deducted half a point from the rating. There were some illustrations which I believe were drawn, or used a drawing filter perhaps. These looked nice although sometimes I wished it were a picture of the real animal.
The other reason I deducted marks, is that I spent a lot of time at the Monterey Bay Aquarium lately who have a phenomenally researched sustainability guide to seafood and a detailed website. I might have missed it, and I’m not able to search words at this time, but I wish this resource had been included and fewer of the species which are recommended to avoid were included in the recipes.
Finally, I wish approximate preparation times were included with the recipes. I’m often very short on time and being able to see this clearly would make picking items to try much more likely and accessible.
Overall a good read which I enjoyed. I haven’t tried any recipes yet but will update this review as soon as I have!
Thank you NetGalley for this eARC in exchange for an honest review.
I adore a good cookbook, and have been particularly fascinated by sustainable seafood since watching Hugh Fearnley-Whittingstall’s River Cottage program Gone Fishing.
While I am not doing any fact checking, I found the beginning of the book ‘A Guide to Blue Foods’, ‘The Seafood Cook’s Provisions’, and ‘Cooking Techniques’ particularly compelling. I found the information presented in an appealing and easy to digest manner with the writing aligning with information I have been told. It is so important to be informed consumers.
I’m also particularly appreciative of the inclusion of lesser known species as alternates in recipes and of an entire section for seaweeds! I’m so excited to try some of the desserts in particular.
The photographs included in the book were very beautiful, both of the food and various locations. My preference for cookbooks is that there’s a photo for nearly every recipe and while there were a lot in this book it didn’t quite reach that level, one of the reasons I deducted half a point from the rating. There were some illustrations which I believe were drawn, or used a drawing filter perhaps. These looked nice although sometimes I wished it were a picture of the real animal.
The other reason I deducted marks, is that I spent a lot of time at the Monterey Bay Aquarium lately who have a phenomenally researched sustainability guide to seafood and a detailed website. I might have missed it, and I’m not able to search words at this time, but I wish this resource had been included and fewer of the species which are recommended to avoid were included in the recipes.
Finally, I wish approximate preparation times were included with the recipes. I’m often very short on time and being able to see this clearly would make picking items to try much more likely and accessible.
Overall a good read which I enjoyed. I haven’t tried any recipes yet but will update this review as soon as I have!
Thank you NetGalley for this eARC in exchange for an honest review.
August 4, 2025
This book is a comprehensive guide to buying and cooking the myriad of varieties of fish and shellfish. The first 40 pages are a master class on seafood and its impact on both health and environment. Part 2 gives a thorough review of pantry supplies, equipment, spices, herbs, oils and more to make the tastiest dishes. Part three contains lessons on cooking techniques. Recipes begin with fish stocks on page 84, continuing for close to 300 more pages of mouth watering ideas and ways to enjoy more varieties of fish than most of us eat. Not every recipe has a photo or illustration, but the photos included are beautifully done. Highly recommend this book for anyone wishing to learn more about sustainability and the diversity the waters offer to our tables. My only criticism is in the text portion, there doesn't seem to be a clear definition of what constitutes blue food. Is it all seafood, or only that which is sustainable? What seafood is sustainable these days? Other than that, the recipes look fabulous, and I'll be looking for more varieties of fish to try in the future.
October 31, 2025
Thank you to NetGalley for providing me with a free copy of this book in exchange for an honest review.
The Blue Food Cookbook is an approximately 400-page seafood reference and recipe book by Andrew Zimmern and Barton Seaver. I love seafood and have greater access now that we are back living near the coast. I try to eat seafood at least once a week and am always looking for recipes that use new-to-me techniques and flavor profiles, so I had to read this book as soon as I heard about it.
This book explains why blue food is the future of seafood with a deep dive into why sustainable seafood matters for the planet and human nutrition. I love that this book emphasizes hope in the future of seafood rather than despair. It gives insights on how to change shopping and cooking practices to help promote sustainability and avoid situations such as the loss of cod in New England.
This book is way more than a cookbook. It is truly part seafood reference book and part cookbook with stories woven throughout that help connect the reader with the food and authors. The book provides information on selecting sustainable seafood including what to look for when selecting each variety and the meaning of acronyms you may see on packaging for seafood. I love the section on how to behave sustainably, especially since it starts with eating vegetables and includes a section on portion size! The overview of each type of fish is extensive and incredibly helpful in understanding how different species can be used interchangeably. This is followed by information on other ingredients used in seafood recipes (I adore the use of the nautical food word “provisions” for this section) and seafood preparation methods then on to the recipes.
Healthy food is often maligned as being “too expensive” and this book does a great job of dispelling this myth by focusing on affordable ways to enjoy seafood at home. Sure, you could spend a lot of money on seafood, but it is not necessary. This book can help those interested in the Mediterranean and MIND diets, which are evidence-based eating styles that lead to improved health outcomes, achieve their goal intake of seafood.
Trying to narrow down the list of recipes I want to try first was a bit challenging, especially with the amazing food photography and vibrant food styling. We are big scallop fans so at the top of my list of must-try recipes are the Whole Bay Scallops in Coconut Green Curry and Butter-Basted Scallops with Apple Cider Brown Butter followed closely by Pink Salmon Cakes with Pomegranate-Jalapeno Relish, Gigante Beans with Seaweed Salmoriglio, Deep-Poached Halibut with Green Goddess Dressing, Tilapia with Masala Tomato Sauce, Grilled Amberjack and Summer Vegetables in Adobo, Broiled Mahi Mahi with Cherry-Cilantro-Jalapeno Salsa, and Rockfish Cioppino.
This book would be perfect for anyone looking to get healthy and delicious food on the table fast, especially on busy weeknights. With so many references to affordable ways to source seafood and insights on using frozen and canned seafood options I feel this book would be an incredible resource for anyone interested in budget-friendly seafood meals with restaurant-quality flavors.
The Blue Food Cookbook is an approximately 400-page seafood reference and recipe book by Andrew Zimmern and Barton Seaver. I love seafood and have greater access now that we are back living near the coast. I try to eat seafood at least once a week and am always looking for recipes that use new-to-me techniques and flavor profiles, so I had to read this book as soon as I heard about it.
This book explains why blue food is the future of seafood with a deep dive into why sustainable seafood matters for the planet and human nutrition. I love that this book emphasizes hope in the future of seafood rather than despair. It gives insights on how to change shopping and cooking practices to help promote sustainability and avoid situations such as the loss of cod in New England.
This book is way more than a cookbook. It is truly part seafood reference book and part cookbook with stories woven throughout that help connect the reader with the food and authors. The book provides information on selecting sustainable seafood including what to look for when selecting each variety and the meaning of acronyms you may see on packaging for seafood. I love the section on how to behave sustainably, especially since it starts with eating vegetables and includes a section on portion size! The overview of each type of fish is extensive and incredibly helpful in understanding how different species can be used interchangeably. This is followed by information on other ingredients used in seafood recipes (I adore the use of the nautical food word “provisions” for this section) and seafood preparation methods then on to the recipes.
Healthy food is often maligned as being “too expensive” and this book does a great job of dispelling this myth by focusing on affordable ways to enjoy seafood at home. Sure, you could spend a lot of money on seafood, but it is not necessary. This book can help those interested in the Mediterranean and MIND diets, which are evidence-based eating styles that lead to improved health outcomes, achieve their goal intake of seafood.
Trying to narrow down the list of recipes I want to try first was a bit challenging, especially with the amazing food photography and vibrant food styling. We are big scallop fans so at the top of my list of must-try recipes are the Whole Bay Scallops in Coconut Green Curry and Butter-Basted Scallops with Apple Cider Brown Butter followed closely by Pink Salmon Cakes with Pomegranate-Jalapeno Relish, Gigante Beans with Seaweed Salmoriglio, Deep-Poached Halibut with Green Goddess Dressing, Tilapia with Masala Tomato Sauce, Grilled Amberjack and Summer Vegetables in Adobo, Broiled Mahi Mahi with Cherry-Cilantro-Jalapeno Salsa, and Rockfish Cioppino.
This book would be perfect for anyone looking to get healthy and delicious food on the table fast, especially on busy weeknights. With so many references to affordable ways to source seafood and insights on using frozen and canned seafood options I feel this book would be an incredible resource for anyone interested in budget-friendly seafood meals with restaurant-quality flavors.
January 4, 2026
Thank you to NetGalley for an ARC of
The Blue Food Cookbook.
I had a vague expectations about what this could teach me but it surpassed my expectations completely and absolutely.
This is a treasure chest of info for anyone looking to cook seafood confidently and responsibly.
It contains one of the most comprehensive guides to culinary categories of fish I've ever read, it also serves as an essential resource for both newbie cooks and accomplished chefs alike.
I really appreciated the categories of seafood; how organized and clear the information is.
I love seafood and all things crustacean but The Blue Food Cookbook taught me I didn't know anything.
And that's not a bad thing!
I read to be entertained, thrilled, but also to learn.
The book explores different cooking techniques and step by step instructions so you don't feel daunted by how to cook seafood.
I understand sometimes we don't eat certain dishes because it sounds difficult to make.
I get that. I feel the same way.
The authors truly love seafood and their passion shines through their words as they share their tips and trips to up your seafood game, making it accessible to everyone.
The recipes are as diverse as the seafood discussed and there's something for everyone, even if you don't like seafood.
And who doesn't like seafood?
As my parents would say, how do you know you don't like it if you don't try it?
There's so much to try and learn and taste, and if that doesn't convince you, the photos are mouthwatering.
There are even desserts with seafood!
🤯 I'm not gonna lie, that kinda grossed me out.
But you know what, I'm gonna give it a try.
The Blue Food Cookbook is an essential addition to any kitchen and bookshelf, especially for cooks who are looking to expand their cooking skills and palate.
It empowers readers to embrace seafood cooking with confidence, responsibility, and joy, at the same tie celebrating the rich diversity of flavors that the ocean has to offer.
As I was reading, I never stopped thinking about how climate change and pollution has devastated our oceans and waterways and eating seafood sustainably is not just about our health but the health of our planet and seas and animals.
We are all part of the circle of life and we need to give back as much as we are taking away.
I had a vague expectations about what this could teach me but it surpassed my expectations completely and absolutely.
This is a treasure chest of info for anyone looking to cook seafood confidently and responsibly.
It contains one of the most comprehensive guides to culinary categories of fish I've ever read, it also serves as an essential resource for both newbie cooks and accomplished chefs alike.
I really appreciated the categories of seafood; how organized and clear the information is.
I love seafood and all things crustacean but The Blue Food Cookbook taught me I didn't know anything.
And that's not a bad thing!
I read to be entertained, thrilled, but also to learn.
The book explores different cooking techniques and step by step instructions so you don't feel daunted by how to cook seafood.
I understand sometimes we don't eat certain dishes because it sounds difficult to make.
I get that. I feel the same way.
The authors truly love seafood and their passion shines through their words as they share their tips and trips to up your seafood game, making it accessible to everyone.
The recipes are as diverse as the seafood discussed and there's something for everyone, even if you don't like seafood.
And who doesn't like seafood?
As my parents would say, how do you know you don't like it if you don't try it?
There's so much to try and learn and taste, and if that doesn't convince you, the photos are mouthwatering.
There are even desserts with seafood!
🤯 I'm not gonna lie, that kinda grossed me out.
But you know what, I'm gonna give it a try.
The Blue Food Cookbook is an essential addition to any kitchen and bookshelf, especially for cooks who are looking to expand their cooking skills and palate.
It empowers readers to embrace seafood cooking with confidence, responsibility, and joy, at the same tie celebrating the rich diversity of flavors that the ocean has to offer.
As I was reading, I never stopped thinking about how climate change and pollution has devastated our oceans and waterways and eating seafood sustainably is not just about our health but the health of our planet and seas and animals.
We are all part of the circle of life and we need to give back as much as we are taking away.
February 4, 2026
This book reads like one of my old ecology/evolution textbooks (not many people know that was my major for a hot minute). I learned so much about marine life and how we relate to it! In order to continue to feed our world, we need to eat more blue food (sustainable seafood). And, bonus: when you replace 2 servings of red meat per week with fish, you’ll have a 30% reduction in cardiac mortality incidences. Eat some fish today! Thank you for the gifted copy, Harvest.
🐡
Here’s what I made:
🌿 Roasted Squash- my kids were not pumped about this book and I always let them each pick a recipe so of course the one recipe with no seafood in it was selected. Still a win because it’s super vegetabley and we all liked it!
🐟 Andrew’s Tuna Noodle Casserole- oh my word, this was so good. He had me at white cheddar cheese sauce.
🍋 Broiled Tilapia with Lemon-Parmesan Mayonnaise- easy and basic and tastes like it too. (read: bland)
🌶️ Salmon Enchiladas- I did not like these but my fellow cookbook reviewer, @cookinglikeimeanit, did. One of the ingredients is canned enchilada sauce and we decided this sauce probably makes or breaks the whole thing and I guess I chose wrong. Bummer.
🐡
Here’s what I made:
🌿 Roasted Squash- my kids were not pumped about this book and I always let them each pick a recipe so of course the one recipe with no seafood in it was selected. Still a win because it’s super vegetabley and we all liked it!
🐟 Andrew’s Tuna Noodle Casserole- oh my word, this was so good. He had me at white cheddar cheese sauce.
🍋 Broiled Tilapia with Lemon-Parmesan Mayonnaise- easy and basic and tastes like it too. (read: bland)
🌶️ Salmon Enchiladas- I did not like these but my fellow cookbook reviewer, @cookinglikeimeanit, did. One of the ingredients is canned enchilada sauce and we decided this sauce probably makes or breaks the whole thing and I guess I chose wrong. Bummer.
July 15, 2025
This is an excellent seafood guide and cookbook by two expert seafood chefs. I do not consider it a strong resource for sustainable seafood though. It almost reads like an ad for the seafood industry (farmed and fished), and works hard to reassure the reader that all seafood is healthy and can be sustainably purchased (for a price). I kept looking for information on which seafood types were the most sustainable and how to help move the industry forward but they pretty much tell you the certification organizations to look for and to buy from a trusted fish market.
The recipes are excellent and there are photos of many of them. As a seafood cookbook, it’s stellar. I would recommend checking out one of the online sustainable seafood guides to know which seafoods are best there. Also read Marion Nestle‘s What to Eat Now for information about the health issues regarding many types of farmed seafood, which this book does not discuss.
I read a temporary digital copy of this book via netgalley.
The recipes are excellent and there are photos of many of them. As a seafood cookbook, it’s stellar. I would recommend checking out one of the online sustainable seafood guides to know which seafoods are best there. Also read Marion Nestle‘s What to Eat Now for information about the health issues regarding many types of farmed seafood, which this book does not discuss.
I read a temporary digital copy of this book via netgalley.
June 11, 2025
Stunning. That's the only way I know how to describe this cookbook. The illustration, the recipes, the photography. It's all stunning.
I grew up splitting my time between Maryland and low country SC... so my ability to cook seafood is fairly limited to crab and low country boils. So I'll be honest, some of these recipes seemed intimidating and aspirational for my culinary talents, but the sections devoted to explaining the different cooking methods instilled a bit of confidence and made the following recipes seem more doable.
No matter how simple or complex the recipe is, they are all absolutely mouthwatering. I mean hello! The scallop augachile is gorgeous!
I love that they feature both authors' take on different seafood dishes (I'm especially excited to try Andrew's and Barton's Crab Cakes and their different approach to mussels)
This will absolutely be added to my collection and my pick for my next cookbook club meeting!
(I received an advance copy, given without the requirement to review. My opinions are unbiased and my own)
I grew up splitting my time between Maryland and low country SC... so my ability to cook seafood is fairly limited to crab and low country boils. So I'll be honest, some of these recipes seemed intimidating and aspirational for my culinary talents, but the sections devoted to explaining the different cooking methods instilled a bit of confidence and made the following recipes seem more doable.
No matter how simple or complex the recipe is, they are all absolutely mouthwatering. I mean hello! The scallop augachile is gorgeous!
I love that they feature both authors' take on different seafood dishes (I'm especially excited to try Andrew's and Barton's Crab Cakes and their different approach to mussels)
This will absolutely be added to my collection and my pick for my next cookbook club meeting!
(I received an advance copy, given without the requirement to review. My opinions are unbiased and my own)
January 5, 2026
The Blue Food Cookbook a wonderful watercolor filled cookbook about seafood and the coast. The cookbook encompasses information on sustainability and why seafood is the future as well as recipes. Plus information on different types of fish.
The Sections are
Part 1: A Guide to Responsible Blue Foods (about sustainability, fishing, and farming)
Part 2: The Seafood Cook's Provisions (ingredients and equipment that are helpful I have on hand)
Part 3: Cooking Techniques (how to slow roast, pan roast, sauté, broil, grill, poach, fry, and steam)
Part 4: The Recipes: From Simple to Stunning
Each recipe has servings, recipe blurb, ingredients, and directions.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
The Sections are
Part 1: A Guide to Responsible Blue Foods (about sustainability, fishing, and farming)
Part 2: The Seafood Cook's Provisions (ingredients and equipment that are helpful I have on hand)
Part 3: Cooking Techniques (how to slow roast, pan roast, sauté, broil, grill, poach, fry, and steam)
Part 4: The Recipes: From Simple to Stunning
Each recipe has servings, recipe blurb, ingredients, and directions.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
January 4, 2026
Much more than a cookbook, almost a treatise on how to choose seafood to protect our oceans.
I think if I lived in a coastal area where you could pick out your own seafood on a regular basis and make friends with the fishmonger so you knew exactly how to filet the fish then I would be more likely to try some of these recipes.
Still interested in looking for a specific type of shrimp they mentioned and really enjoyed the sections like clam chowder etc where they show side by side recipes from Andrew Zimmern and Barton Seaver’s next to each other so you can see different preparations for the same dish.
I think if I lived in a coastal area where you could pick out your own seafood on a regular basis and make friends with the fishmonger so you knew exactly how to filet the fish then I would be more likely to try some of these recipes.
Still interested in looking for a specific type of shrimp they mentioned and really enjoyed the sections like clam chowder etc where they show side by side recipes from Andrew Zimmern and Barton Seaver’s next to each other so you can see different preparations for the same dish.
November 8, 2025
This is not just a cookbook, but a master class in seafood. It’s educational in a gentle way, beautifully illustrated, has wonderful delicious easy to follow recipes from quick and easy to more sophisticated
and delightful from start to finish. Cooking techniques, how to stock a pantry and even cookware. It should be in every kitchen and it would also make for a fabulous gift. It’s already on my list for a few friends for this holiday season. This really is a perfect book.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
and delightful from start to finish. Cooking techniques, how to stock a pantry and even cookware. It should be in every kitchen and it would also make for a fabulous gift. It’s already on my list for a few friends for this holiday season. This really is a perfect book.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
July 29, 2025
The Blue Food Cookbook was incredibly informative and had beautiful watercolor illustrations! The recipes were classic, yet innovative. This is a must for all seafood-loving cooks!
Displaying 1 - 14 of 14 reviews