Barton Seaver

🌊 The future of sustainable seafood isn’t just on the coast — it’s in Minnesota, Wisconsin and Idaho. In a new essay for Edible Communities, acclaimed seafood advocate Barton Seaver makes the case for inland aquaculture as one of the most exciting and overlooked forces in our food system. Shrimp farms in the Midwest. Indoor salmon in the heartland. Native redfish restoring Florida coastlines. This is responsible aquaculture — and it’s already here. The big idea: aquaculture is agriculture. It runs on the same values of stewardship, seasons, and community that land farmers have always known. And it’s creating real economic opportunity in rural towns that need it most. “The water runs clear. The future is delicious. And the tide is rising for all of us.” 🐟 @bartonseaver Tap the link in bio to read the full story — and rethink where your seafood comes from. #Food policy #sustainableseafood #aquaculture #bluefoods

Seafood feeds more than 3 billion people and supports millions of livelihoods. It can be one of the most sustainable proteins on the planet. It can also be one of the most destructive. The difference is the choices we make. Here are a few simple ways to eat seafood more sustainably: • Skip the same four fish (tuna, salmon, shrimp, cod) • Eat lower on the food chain • Buy local when you can • Look for sustainability labels as a helpful fallback These aren’t rigid rules, but a gentle nudge toward better choices. In her latest essay with @KatieCouricMedia , @Mitty shares more lessons from The Blue Food Cookbook by Andrew Zimmern (@chefaz ) and @BartonSeaver , in collaboration with @FedByBlue , plus a simple recipe to get you started. Sign up for Ripple Effect at the link in @SeaLegacy ’s bio to have it sent to your inbox next week! Photos by @Mitty & @EricWolfinger #Fishing #Sustainability #Seafood #Ocean #Explore

Friends, join Food Tank, Better Food Future, Marine Stewardship Council (MSC), the The Culinary Institute of America, and Bluefina® on Sunday, March 15th, 2026 for the 1st Annual Blue Foods Summit in Boston at WBUR during the Seafood Expo North America/Seafood Processing North America (#SENA2026). This one-day convening will celebrate blue foods, fisherfolk, and those at the center of aquatic food systems. This summit brings together blue food leaders from policy, science, industry, media, and production to explore how blue foods are driving efforts toward tracability, climate resilience, storytelling, and ocean + human health. Confirmed speakers include (more names to be announced soon!): -Daisy Berg, @newseasonsmarket -Jayson Berryhill, @wholechain.traceability -Deb Becker, @wburcityspace -Imani Black (@imaniiiblackkk ), Minorities In Aquaculture (@mia_npo ) -Alicia Gaiero (@gnarlyneckies ), @nautisistersseafarm -Taylor Hurd (@taylorhurdofficial ), Singer-Songwriter (Musical Guest) -Kelly Hilovsky, @butcher_box -Robert E. Jones (@robertevansjones ), @theculinaryinstituteofamerica -Mark Kaplan, Wholechain -Charlotte Langley (@chefcharlottelangley ), Nice Cans (@justnicecans , @langleyfoods , @mscbluefish ) -Jackie Marks, Marine Stewardship Council (@mscbluefish ) -Danielle Nierenberg, Food Tank -Niaz Dorry, Northwest Atlantic Marine Alliance (@nama_net ) -Barton Seaver (@bartonseaver ), Chef and Author -Huw Thomas, Global Dialogue on Seafood Traceability (GDST) -Andrew Young, Baja Aqua Farms -Manuel Vazquez Escudero, Baja Aqua Farms (@bajaaquafarms.usa ) -Citlali Gomez Lepe, COMEPESCA AC Mexico (@comepesca ) Use this promo code to unlock hidden complementary tickets: CelebrateBlue Register here: /e/food-tanks-1st-annual-blue-foods-summit-during-sena-tickets-1978843971588?aff=oddtdtcreator&keep_tld=true

Good for the ocean. Even better at the table. This dish from The Blue Food Cookbook by my dear friend Barton Seaver and Chef Andrew Zimmern is a reminder that the best seafood dishes are often the simplest. This recipe, and so many others in the book, reflect what we believe in at The Shipwright’s Daughter and Mystic Fish Camp. Respect for the ocean, accessible ingredients, and incredibly generous flavors. We hope you enjoy cooking from this book as much as we have - Andrew and Barton have created something truly special for anyone who cooks, or wants to learn how to cook, seafood at home. 🐟 We love this book and highly recommend picking up a copy wherever books are sold. 📖🦪🌊

FCS Board Member, Barton Seaver, shares a holiday message from all of us to you. Thanks to our community for its commitment to kindness, especially for showing our neighbors in need how much you care. ❤️ As Barton says, keep the love flowing! Your support keeps food in our pantry, provides heat to those who need it, and programs to build connections. If you haven’t already, link to give in our profile. Thank you, and happy holidays 🎄

When Barton Seaver shows up for a photoshoot, he does not come alone. 🐟 Today’s guest star was a whole fish, and the studio could not stop laughing. Barton is a natural in front of the camera, but more importantly, he brings deep knowledge, joy, and purpose to every conversation around seafood. We are so excited to have him stepping into an expanded role with edible MAINE, representing Maine seafood, working waterfronts, and aquaculture done right in the pages ahead. This one was pure fun, and a reminder that good food stories start with curiosity, respect, and a sense of humor. 🎣💙 #edibleMAINE #MaineSeafood #MaineAquaculture #WorkingWaterfront #SeafoodWithPurpose #EatLocalMaine #SupportFishermen #SustainableSeafood #KnowYourFish #FoodStorytelling #MaineFoodCulture #SeafoodReel

Join me tomorrow, 1-3pm @harborfishmarket

Food for thought: What if the problem isn’t a lack of fish, but a lack of connection? 🎣 We’re exploring “Hope in the Water” with Barton Seaver—a look at how seafood can become a vital solution for our communities when we close the gap between the source and the table. 📖 Read the full feature at the link in bio!

Andrew Zimmern and Barton Seaver talk about their latest cooking endeavors and the importance of understanding blue food in the American diet. “...and so seafood has this kind of miasma above it. And the idea that blue foods are an invitation for people to consider anew. An ingredient category they might be familiar with, but they might not be familiar with how we can use it with intention to create positive public health, environmental, economic outcomes that Andrew has already mentioned, plus so many more. And so in that way, it really is that invitation to see seafood anew, as not just a problem to be solved, but really as the tool by which we can make other positive outcomes happen.” Listen to the episode at the link in bio and stories!