Eating Fish Sustainably, 'For Cod And Country'

Chef Barton Seaver wants people to know that fish are not just for eating; they're valuable to the ecosystem as well.

In his new cookbook, For Cod and Country: Simple. Delicious. Sustainable., Seaver highlights the importance of sustainable seafood to the long-term viability of our environment and our diets.

On a trip to the Maine Avenue Fish Market in Washington, D.C., — the oldest, continuously operating fish market in the United States — Seaver offers Weekend Edition Sunday Host Liane Hansen some tips for picking out the best seafood.

"I always look at the eyes," Seaver says, examining a display of bluefish. Look for fish with clear eyes that aren't sunken in — that "still look like they're looking at you, inviting you to dinner." Also, he says, pay attention to the gills to make sure they are clear of mucus and buildup, which can indicate the fish isn't fresh.

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