Celebrity chef Andrew Zimmern emphasizes the importance of aligning seafood choices with natural seasonal patterns during the spring months. According to Zimmern, peak in-season seafood months are determined by factors such as migration, water temperature, and breeding cycles. For example, in May, seafood options like spot prawns from Western Canada, petrale sole, and NorCal anchovies are in abundance.
Zimmern advocates for sustainable and seasonal seafood consumption year-round. He notes that certain seafood, such as oysters, tastes better during cold-water months, while options like scallops, oysters, and crawfish are excellent choices in March. Other spring seafood options recommended by Zimmern include soft-shell crab, Pacific salmon, black cod, halibut, and uni.
Zimmern's docuseries, 'Hope in the Water,' delves into environmental issues surrounding seafood production and features prominent figures like Shailene Woodley and Martha Stewart. The series sheds light on the impact of climate change, irresponsible fishing practices, and habitat destruction on marine ecosystems.
Bivalves are a particular favorite of Zimmern, who praises their versatility and taste. Bivalves encompass various shellfish species like clams, oysters, mussels, and scallops. Zimmern shares a fried clam recipe that showcases his love for bivalves.
Additionally, Zimmern offers a range of spring seafood recipes on his website, including crab remoulade, miso-glazed black cod, salmon with lemon brown butter, and grilled paella with shrimp, mussels, and clams. Each dish highlights the flavors of seasonal seafood and offers a unique culinary experience.
Overall, Zimmern's advocacy for sustainable seafood consumption and his exploration of seasonal seafood options underscore the importance of mindful eating and environmental stewardship in the culinary world.
