For Cod and Country

Even though there are hundreds of types of fish, most chefs use only a few varieties. By combining all manner of fish with vegetables, chef and restaurateur Barton Seaver fosters sustainability in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with lists of alternate fish to substitute.

"Seaver, a sustainable seafood advocate and Washington, D.C., chef, introduces pantry items, kitchen equipment, seafood substitutions and a glossary of fish. Website resources for sustainable organizations are included. Fish lovers and beginning cooks will rejoice in this cookbook's creative recipes." —Library Journal
 
"While Seaver's cooking style is self-described as 'simple,' his flavor combinations are anything but.  Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing." —Publishers Weekly