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Barton Seaver on Muck Rack

Barton Seaver

  • Writer, Freelance
  • Co-Founder and Chief Education Officer, Coastal Culinary Academy
Maine
As seen in: TED, TODAY, Agenda (World Economic Forum), Flipboard, Popular Science, Epicurious, Food & Wine, Coastal Living, MyRecipes, Southern Living Magazine and
📚 Author of 8 Books & Seafood Chef ✨ National Geographic Explorer 🐟 Sustainable Seafood Expert & Educator ➡️ Register for my Online Course SeafoodLiteracy.com
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Articles

There’s So Much More to Squid Than Calamari

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By Barton Seaver
| Saveur Verified
By Barton Seaver Published on July 23, 2026 This piece originally appeared in SAVEUR’s Spring/Summer 2026 issue. See more stories from Issue 206. Ten-armed and otherworldly, squid loom large in literature and lore, often imagined as fin-soldiers of misfortune for cantankerous gods. Captains Nemo, Ahab, Sparrow, and Zissou were all haunted in some way by these avatars of the unknowable sea. One autumn midnight in Maine, while meditating on the eventide waters, I experienced my own haunting.
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Hope in the Water: Seafood as a Solution for Our Communities

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By Barton Seaver
| Edible Philly Verified
IT’S GOOD WISDOM, but I’ve often thought it leaves something out. What happens when the man already knows how to fish, and the fish are plentiful—but the market doesn’t want his catch? Or when families want the fish, but can’t afford them or the food pantry doesn’t have them? What if the problem isn’t a lack of knowledge or abundance, but the gap between the two? Read more on our sister site ediblecommunities.com.
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Campfire-Style Trout with Bacon and Italian Dressing

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By Barton Seaver
| Edible Communities
I was on an epic trip with my friend Paul Greenberg, author of Four Fish and American Catch, way up in the headlands of Bristol Bay watershed in Alaska. As we floated down the Stuyahok River, we would catch our dinner, to be accompanied by whatever ingredients we still had on hand, which were diminishing by the day. As is my nature, I was doing most of the cooking.
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