from Public Radio International with audio, transcript and photos:
Barton Seaver is a chef with a mission: to rekindle America’s taste for abundant seafood. His new book catalogues more than 500 species of seafood interspersed with recipes, photographs, and an extensive history of America’s relationship with food from the sea. Host Steve Curwood joins Seaver at a dockside fish market in Portland, Maine to scope out the freshest, most sustainable fish and shellfish – and then, they shuck oysters and cook up some tasty, fishery-friendly mackerel in his kitchen.
Oysters reflect their local “merroir”, taking on a particular flavor based on the environment in which they grew. Their looks are also borne of their origins: above, Nonesuch oysters – so named for the Maine river estuary where they’re cultivated – are naturally green with harmless algae and stand out among twenty or so varieties. (Photo: Steve Curwood)
link to website of author Barton Seaver: