""Seafood, categorically, is a food that needs a little help getting into more people's diets across more demographics," says Seaver. "That was the intent of this book - to be inviting, but also to give people a sense that, hey, maybe it's time to look anew at seafood." The two use "blue food" to describe the category, which embraces more than just ocean food but also freshwater animals, as well as algae"
""There's so much confusing information out there," says Zimmern. Is wild caught better than farmed? Is fresh better than frozen? Zimmern and Seaver discuss the pros and cons of each, but that's not really what they care about. The labels don't always help: Thanks to technology on trawlers, frozen fish can be fresher than unfrozen. More important: Where is your fish from and was it sustainably caught?"
Seafood can be enjoyed at any meal, including breakfast, and provides lean protein and omega-3 fatty acids. Blue food encompasses ocean and freshwater animals, algae and marine plants. Choosing blue food can be inviting, affordable, and not difficult to cook. Labels like 'wild-caught' and 'farmed' or 'fresh' and 'frozen' can be misleading; frozen fish can be fresher due to modern trawler technology. The origin of seafood and sustainable harvesting practices are more important considerations. Fish in recipes can often be substituted with related species within the same family to increase accessibility.
Read at Boston Herald
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