NEW YORK — Andrew Zimmern and Barton Seaver are what you’d call seafood fanatics. Or blue food evangelists. They want us to eat more things from the water, even first thing in the morning.

“Seafood for breakfast is delicious,” says Zimmern, a chef, writer and TV host. Seaver, a chef and National Geographic Explorer, agrees — he argues that some lean protein with omega-3 fatty acids is a great way to start the day.

“Seafood belongs in all places at all meals at all times,” Seaver says.

The two — in collaboration with the ocean food advocacy nonprofit Fed by Blue — have combined for “The Blue Food Cookbook: Delicious Recipes for a Sustainable Future,” part cookbook and part educational resource to help make food from oceans, lakes and rivers less confusing for many people.

“Seafood, cate

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