Andrew Zimmern's Blue Foods

In the latest episode of Rising Tide: The Ocean Podcast, hosts David Helvarg and Vicki Nichols Goldstein speak with Chef Andrew Zimmern — the award-winning host and producer of numerous acclaimed radio and television programs, including the Food Channel’s Bizarre Foods and the PBS documentary series Hope in the Water, which explores ocean farming and restoration.



Zimmern, who began working in the food industry at age 14, has authored several books, including the forthcoming Blue Food Cookbook, co-written with Cod and Country author and longtime Blue Frontier friend Barton Seaver.

A recipient of multiple James Beard Awards and a founding member of the Coalition for Sustainable Aquaculture, Zimmern brings deep expertise and passion to the conversation. This episode offers a rich and flavorful exploration of food, sustainability, and the future of our seas — an audio feast not to be missed.

** Links & Resources **

Pre-Order The Blue Food Cookbook — Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?

Blue Frontier / Substack — Building the solution-based citizen movement needed to protect our ocean, coasts and communities, both human and wild.

Inland Ocean Coalition — Building land-to-sea stewardship - the inland voice for ocean protection

Fluid Studios — Thinking radically different about the collective good, our planet, & the future.