National Geographic Explorer Barton Seaver shares how seafood can shape healthier people, stronger communities and a more sustainable future
Sparking a sea change
Story by Michaela Satterfield Roberts + Photography by Greta Rybus
When most people look at a plate of seafood, they see the catch of the day. When Barton Seaver, chef turned National Geographic Explorer, looks at a plate of seafood, he sees an opportunity to change the world.
As a self-proclaimed “seafood evangelist,” Seaver left nearly two decades in the restaurant world behind to enter his current role for National Geographic in 2010. He was compelled by the opportunity to spread the word about the impact of seafood, influencing the world on a larger scale than a restaurant could offer.
“I saw opportunity to expand the traditional footprint of a chef’s role and begin to talk more broadly outside of the confines of a restaurant kitchen,” Seaver says.
He went out with a bang. Before exiting the restaurant scene, Seaver was named America’s “Chef of the Year” by Esquire in 2009 while working at a restaurant called Blue Ridge in Washington D.C. For Seaver, though, it’s never been about the esteem.
“I do the work I do because I believe it’s our purpose in life to be a good neighbor, and that’s what sustainability is ultimately about.”
In Seaver’s kitchen, seafood becomes a canvas for clarity and balance. He pairs clean flavors with careful methods, from slow-poached fish layered with lemon to vivid salmon served with fresh herbs and quick-sautéed vegetables. Even his composed lobster plates honor the ingredient first, proving that beauty can arise from restraint, not excess.
A new way to see seafood
Seaver views seafood as a tool that can make a positive impact in numerous ways. It offers nutrition that can influence the course of public health. Decisions made about sourcing by restaurants and other consumers have potential to steer the economy. It can even be a piece of the puzzle in addressing environmental issues, such as climate change.
Writing is one way Seaver endeavors to inspire others to use the tool of seafood more often. His book, American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea received the International Association of Culinary Professionals People’s Choice Award in 2018.
The latest addition to Seaver’s repertoire of nine books, The Blue Food Cookbook, was co-authored by Andrew Zimmern and hit the shelves in October 2025.
In his books Seaver sets out to shatter myths that often cause home cooks to shy away from cooking with seafood. Among these myths is the belief that seafood is difficult to both shop for and prepare. He says the abundant information available about seafood often sparks confusion, which he hopes to dispel with clarity about what cooks actually need to know.
“Ultimately, my work is around giving people permission to fall in love with seafood, to make it their own and put it on the table more often,” Seaver says.
Diversity from the dock
One aspect of seafood that drives Seaver’s own love for it is diversity. To demonstrate this, he contrasts seafood with poultry.
“No offense to chicken, but white or dark, and that’s about it,” Seaver says. “Let’s talk about salmon.”
Seaver proceeds to rattle off a long list of salmon varieties, including Sockeye, Coho, Chum, Pink, and King. In addition, different methods of preparation mean a wide variety of textures can be achieved with the pink-orange fish.
“And that’s just the salmon category,” Seaver says.
He likes to include diversity on each plate he prepares, incorporating a variety of ingredients to add interest to the dish. Among Seaver’s favorite ingredients, citrus is high on the list for its bright flavor. He is fond of bluefish and mackerel for their “culinary versatility.” Seaver does most of his cooking on the five-foot-wide Argentine wood grill he built himself in the backyard of his home in Maine.
“A piece of bluefish off the grill with a basil walnut pesto and a grilled lemon on top of that – that’s about as good as it gets,” Seaver says.
Casting the message
When Seaver isn’t at the grill cooking up diverse flavors, you can find him globe trotting to spread the good news about seafood.
This year Seaver plans to attend the Hilton Head Seafood Festival as a part of the talent lineup. His goal is to continue the work of “seafood evangelism” at his third festival appearance. In addition to serving up some delicious seafood, he hopes to spark more love for seafood with his enthusiasm and expertise.
“I’m going to bring my joy, my passion, my deep expertise, and my commitment to all things salty, scaled, and shelled onto the stage,” Seaver says. “I’m going to preach the gospel of all things delicious from the sea.”
Save the dates- Hilton Head Island Seafood Festival
2026 schedule
- Feb. 23-27: Lowcountry Experiences on the Water, Hudson’s, $135
- Feb. 23-28: Daufuskie Island History Experience, Daufuskie Island, $115
- Feb. 25: Secrets of the Craft with Brewer John Rybicki, 4-5:30, Lincoln & South, $59
- Feb. 25: Asado by the Sea, 6:30-8:30, The Beach House, $275
- Feb. 26: Zero Forks Given, 6:30-8:30, Omni Hilton Head Oceanfront, $125
- Feb. 27: Pig Pickin’ & Oyster Roast, 6:30-8:30, Coastal Discovery Museum, $140
- Feb. 28: Saturday Seafood Festival, 1-5 p.m., Coastal Discovery Museum, $20
- Feb. 28: After Party, 4 p.m., Lincoln & South, $10
- March 1: Kegs + Eggs, 10 a.m.-noon, Lincoln & South, $60
Tickets available at: hiltonheadseafoodfestival.com
Related reading
The Blue Food Cookbook
By Andrew Zimmern and Barton Seaver
Created in partnership with the James Beard and Emmy-nominated PBS docuseries Hope in the Water, The Blue Food Cookbook serves as a modern guide to cooking seafood responsibly. This first-of-its-kind “sustainable seafood bible” answers common questions about sourcing, safety and sustainability while offering more than 145 recipes that celebrate fish, shellfish and edible plants from oceans, lakes and rivers. With clear buying advice, essential techniques and globally inspired dishes, it shows home cooks how to enjoy seafood confidently, deliciously and with care for the waterways that provide it.
