For Cod and Country: Simple Delicious Sustainable Cooking
Barton Seaver in his book, For Cod and Country, cooks up delicious, sustainable food by promoting smaller fish portions and healthy amounts of vegetables.
Barton Seaver practices what he
talks about with fish sustainability and cooking: he's a National Geographic
fellow increasing awareness to ocean issues and is a practicing chef. His
dedication to both industries has made For Cod and Country more than a
cookbook. It provides tips for sustainability through portion size, using fish
that are seasonally caught, and encourages the use of fresh produce.
Seaver uses the term 'eat low on the food chain.' Smaller fish are lest
costly to purchase and are able to replenish themselves at a faster rate than
larger predatory species. If there is a fish species you especially enjoy that
is on a seafood
watch list, he gives several seafood substitutions. For example, instead of
Chilean sea bass, try sablefish, Pacific halibut, a farm-raised sturgeon
instead. Another reason to steer away from larger fish is the levels of mercury
and other toxins are considerably higher in larger fish. As the food chain
travels up, so does the amount of toxins that are absorbed in the fish.
Descriptions of many sustainable fish and seafood species are listed. Seaver
gives information on where they are found, why they are good choices, and tips
for cooking them. There are numerous color pictures throughout the book.
Techniques are sprinkled through the different sections such as cutting raw
fish, shucking oysters, and shopping for fish.
For Cod and Country Cookbook Chapters and Overview
The recipes are separated by season: Spring, Summer, Autumn, Winter, and A
Separate Season. Each chapter features fish caught in those seasons, and the
fifth season incorporates farm-raised fish and seafood. The Techniques section
has useful information on different cooking methods and brining fish. For those
interested in smoking fish, Seaver goes in depth on both methods: cold and hot
smoking. There are three fish brining recipes for hot smoking as well as three
rub recipes for cold smoking.
Recommended For People Interested In Basic Fish Cookery and
If there is one topic that is highlighted throughout For Cod and Country,
that is to choose fish lower on the food chain and eat it in smaller portions.
Categorizing the recipes by seasons helps to illustrate that fisheries also
have seasons. All recipes are either photographed in the finished stage or show
you how to do it. Seaver's descriptions of the different catch methods is
valuable to those who are interested in responsible fishing, and teaches which
methods are best at reducing bycatch, anything not targeted by fishermen.
Recipe: Mahi Mahi with Grilled Peaches and Buttermilk-Mint Dressing
Serves 4 Ingredients:
1 tablespoon extra-virgin
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 cup low-fat buttermilk
Juice of 1/2 lemon
Leaves from 8 sprigs fresh
Four 5-ounce portions mahi
4 ripe peaches, cut in half
1 pound arugula leaves
1 small red onion, very
For the dressing, whisk
together the olive oil, mustard, sugar, buttermilk, lemon juice, and mint.
Season to taste with salt and allow to sit at room temperature for at least
20 minutes and up to two hours so that the flavors combine.
For the mahi mahi, preheat a
grill using charcoal or gas heat. Place the fillets on the coolest part of
the grill and the peach halves over the hot part of the fire. Cover the
grill and cook about 15-20 minutes for fillets 1 1/2 inches thick. The
fish should be cooked through but only just beginning to flake when gentle
pressure is applied. At that point, the peaches will be slightly charred
and beginning to soften.
To serve, mix the arugula and
onion, toss with two-thirds of the dressing, and season with salt. Divide
the salad among 4 plates. Place 2 grilled peach halves next to the salad.
Place a piece of mahi mahi on top of the salad and spoon the remaining
dressing over it. Serve immediately.
For Cod and Country: Simple
Delicious Sustainable Cooking; by Barton Seaver
Sterling Epicure, 2011
Hardcover with Jacket, 304
Full Color - over 200 photos
Recipe adapted and reprinted with permission from Sterling Publishing Co.,
Disclosure: This book was provided by the publisher and any opinions are my own.