Barton Seaver

For Cod & Country

Barton Seaver

Talk: For Cod & Country

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both 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 ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

Barton Seaver

In 2005, Seaver was in Washington to work with chef José Andrés at the restaurant Jaleo. Seaver became executive chef of Café Saint-Ex and later its sister restaurant, Bar Pilar. He was chef-owner of the sustainable seafood restaurant Hook in Georgetown in 2007. Over the course of one year, Hook served 78 species of seafood. In addition, Seaver helped launch the casual seafood eatery Tackle Box.

For Cod and Country: Simple, Delicious, Sustainable Cooking

For Cod and Country features only fish caught in months (plus "a fifth season" for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

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