Barton Seaver

📚 Author of 8 Books & Seafood Chef
✨ National Geographic Explorer
🐟 Sustainable Seafood Expert & Educator
➡️ Register for my Online Course

[Barton Seaver @bartonseaver]

Join me tomorrow for another live webinar. Free and open to anyone interested. Register via link in bio. Let’s talk about the cod family! https://t.co/M7XsrMRQVb

[Barton Seaver @bartonseaver]

Join me Thursday, March 26, 2020 at 2:00PM (EST) for a live Q&A: https://t.co/7sDrwOP4AR

[Barton Seaver @bartonseaver]

Austin friends! Please join me for this special dinner next week at Garrison Grill at the Fairmont Austin. @ Fairmont Austin https://t.co/6dIGefAKbe

[Barton Seaver @bartonseaver]

Mother’s Day dinner in honor of my wife and her love of soft shells 🦀(the bluefish is for me and Kid Squid.) @ Maine https://t.co/S9OFfsApfk

[Barton Seaver @bartonseaver]

Really great insights in this study from our my friends at @EatingEcosystem
Curious to know how similar the results of this study would be if conducted in Carolinas, Gulf, San Diego, and… https://t.co/0WgNoCpbhZ

[Barton Seaver @bartonseaver]

A beautiful day for the year’s first lobster roll and a little amateur food photography. 🦞 📸 @ Maine https://t.co/7ORIy4JXDn

[Barton Seaver @bartonseaver]

Cinco de Mayo is just around the corner. How about some fish tacos to celebrate?

Fish tacos have no set formula so it’s fun to experiment with flavors to satisfy your own creativity and… https://t.co/P8hPsrtrQL

[Barton Seaver @bartonseaver]

The surprises continue. Best wife EVER! @ The Beacon Theatre https://t.co/ywHFs6MM30

[Barton Seaver @bartonseaver]

Happy, happy Monday morning @LoxPopuli @ Russ & Daughters https://t.co/JbGeDgqPnv

[Barton Seaver @bartonseaver]

I get to celebrate my 40th again this weekend with a little getaway with my gorgeous ladyfish (see the next photo!)
Thanks @gramercytavern and @chefmikeanthony for a memorable and… https://t.co/krlMSbh4bV

[Barton Seaver @bartonseaver]

Meditation at low tide.

I’m way off in the background. Zoom in to get a perspective on vastness of the tidal flats in my harbor. https://t.co/kCxJa59VIS

[Barton Seaver @bartonseaver]

Portrait of a late night maple sap boiler
📸 @anemonedesign @ Maine https://t.co/7zP018rDfW

[Barton Seaver @bartonseaver]

Last boil of the 2019 maple syrup season 🍁 @ Maine https://t.co/8YrHoLa30A

[Barton Seaver @bartonseaver]

It’s a rare occurrence that I’m recognized in the street but this morning Mark Begley from beachpointoysters was so gracious to introduce himself and share some kind words about my work.… https://t.co/4Lsy4FAW7A

[Barton Seaver @bartonseaver]

Fatty strips of King #Salmon belly. Salt/sugar brine, maple syrup glaze, 20 hour smoke. Beautiful 55° day on the way and this salmon candy will sustain us on our hike. @ Maine https://t.co/EqaHYpas4R

[Barton Seaver @bartonseaver]

Salmon project Saturday is done. Salmon porchetta with fennel-jalapeño salad and bubbles to celebrate the beginning of my birthday week! I don’t normally do a whole birthday week but it… https://t.co/60xv8QIMsB

[Barton Seaver @bartonseaver]

The first of many dishes made from the King Salmon from my friends @asmiakseafood. For this prep, I take the last several inches of the fish, where the fillet start to become thin. I skin… https://t.co/Qakj6vYv7x

[Barton Seaver @bartonseaver]

Seafood is Not a Sacrifice Day 23⠀
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I like the ease of poaching seafood. Not only do you end up with a moist, flavorful piece of fish, but the poaching liquid then becomes the basis of a… https://t.co/xVZidqGlK9

[Barton Seaver @bartonseaver]

Eventide in my homeport https://t.co/JbM03xWl0F

[Barton Seaver @bartonseaver]

Seafood is Not a Sacrifice Day 21

Every cook needs in their #seafood repertoire dishes like this one that are easy to pull off on a Tuesday night but could just as easily be the… https://t.co/bsSe2on1Fh