NEW<\/span>You can now listen to Fox News articles!\n <\/p>\n<\/div>\n Celebrity chef<\/a> Andrew Zimmern claims America’s next health revolution is in the seafood section of the grocery store.<\/p>\n In an interview with Fox News Digital, the “Bizarre Foods” host and James Beard Award-winning chef said one of the most dangerous habits of Americans today is that they’re neglecting fish.<\/p>\n “Seafood is the healthiest protein in general \u2026 from digestion to brain health<\/a> to brain growth for younger people and on and on,” Zimmern said.<\/p>\n The Minnesota-based chef said seafood is “extremely beneficial” to the body.<\/p>\n AMERICA’S NEXT HEALTH REVOLUTION STARTS IN THE KITCHEN \u2014 AND AROUND THE DINNER TABLE<\/strong><\/a><\/p>\n “It’s very low in fat, in general \u2014 and what fats that are there are very, very healthy<\/a> ones.”<\/p>\n In Zimmern’s new “Blue Food Cookbook,” co-written with fellow chef Barton Seaver, he says a simple shift in American diets could have ripple effects for public health, the environment and the economy.<\/p>\n Chef Andrew Zimmern told Fox News Digital that Americans aren’t eating enough seafood.<\/span> (iStock)<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n “I’d love it if people ate one more meal from the water every single week,” he said. “Just one.”<\/p>\n Zimmern has spent decades exploring what people eat and why.\u00a0<\/p>\n DAIRY IS MAKING A COMEBACK AS A HEALTHY ‘SUPERFOOD’ THAT AMERICANS JUST CAN’T QUIT<\/strong><\/a><\/p>\n He himself has eaten everything from tarantulas in Cambodia to fermented shark in Iceland, but his message now is simple: Seafood is the future.<\/p>\n “We export 75% of what American fisheries bring in,” he said. “That number’s topsy-turvy. We should be keeping more of that seafood here at home.”<\/p>\n Andrew Zimmern, at left, and Barton Seaver, right, are co-authors of the new “Blue Food Cookbook.”<\/span> (Eric Wolfinger)<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n By creating more demand for seafood, the price would drop, more people would eat it<\/a> and “human beings would be healthier,” Zimmern said.<\/p>\n BEEF INDUSTRY SLAMS LAB-GROWN HYBRID MEAT AS SCIENTISTS PROMISE GREENER STEAKS<\/strong><\/a><\/p>\n Part of the problem, he said, is the illusion of cheap meat.<\/p>\n “I’m eating less and less [red meat] as every year goes by, but I love it.”<\/p>\n <\/p><\/blockquote>\n “We have been almost hypnotized, in a way, in this country to assume that a steak of a certain size, individually portioned, wrapped in plastic in the supermarket, should cost $8 or $9,” Zimmern said. “And that was the case for 40, 50 years. That is no longer the case.”<\/p>\n CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/strong><\/a><\/p>\n The average retail price<\/a> for 100% ground beef has risen from $4.63 in 2020 to $6.12 in 2025, according to the U.S. Bureau of Labor Statistics.<\/p>\n “The average family in America can’t afford that,” Zimmern said.<\/p>\n The cost of steaks is no longer affordable for a modern American family, Zimmern said.<\/span> (iStock)<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n That said, Zimmern believes red meat and seafood<\/a> can co-exist.<\/p>\n CLICK HERE FOR MORE LIFESTYLE STORIES<\/strong><\/a><\/p>\n “I love red meat,” he said. “I’m eating less and less of it as every year goes by, but I love it.”<\/p>\n Zimmern, pictured with Seaver, left, said he believes people would be healthier if they ate more seafood.<\/span> (Eric Wolfinger)<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n Zimmern also shot down one of America’s more persistent seafood snobberies: the so-called “garbage fish.”<\/p>\n “It’s a big myth,” he said. “At the end of the day, the important question isn’t, \u2018Is it wild?\u2019 \u2018Is it farmed?\u2019 \u2026 The question should be, \u2018Where was it caught, and is it sustainable and regenerative?\u2019”<\/p>\n CLICK HERE TO DOWNLOAD THE FOX NEWS APP<\/strong><\/a><\/p>\n He calls tilapia \u2014 a mild, inexpensive and farm-raised fish often dismissed by diners \u2014 one of his go-to meals<\/a>.<\/p>\n Zimmern said he serves tilapia at his home once a week.<\/span> (iStock)<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n “We eat it in our house once a week because it takes on flavors very well,” Zimmern said.<\/p>\n TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/strong><\/a>\u00a0<\/p>\n![\"Andrew](\"https:\/\/a57.foxnews.com\/static.foxnews.com\/foxnews.com\/content\/uploads\/2025\/10\/1200\/675\/andrew-zimmern-and-barton-seaver-with-seafood.jpg?ve=1&tl=1\")
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