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6 Things You Didn't Know You Could Ask Your Fishmonger

raw arctic char

Jeremy St.Gelais leads the team that’s responsible for sourcing all of the beautiful seafood that ends up on ice behind counters nationwide and trains the local fishmongers who help customers get dinner on the table. He lives in Boston where he makes a mean Stuffed Dover Sole.

Seafood may seem like a strange thing to be passionate about, but I grew up fishing in New England and have spent years behind the seafood counter and few more behind the scenes. I know you can buy seafood just about anywhere these days, but I want everyone to know that we go way beyond what other grocery and even other specialty stores offer. Here are six things you can (and should!) ask your fish guy or gal.

1. Where did my fish come from? Yep — we can trace every fish from farm or fishery to the store. We know which harvests they came from, which days they were caught, where in the ocean they were caught — in fact, someone from Whole Foods Market has probably met the captain of the boat. And, all of our wild-caught seafood and farmed seafood is sourced from verified responsibly managed fisheries and fish farms.

2. Can you prep my seafood for me? We get it — you don’t have time to debone your wild caught snapper with tweezers on a Tuesday night. But we do. We custom cut and debone at no charge — our fishmongers are skilled pros with hours of training to do the job quickly and safely. We’ll even peel your shrimp and crack your crab for you.

3. What do you have that’s ready for dinner tonight? Marinated fillets, seafood burgers, cakes, sausages and kabobs — all set for the oven, grill or however you want to cook them up. Right now I love mahi mahi, grouper, cod or haddock that’s been brushed with our tequila lime marinade — great for fish tacos. Some stores can even cook your fillets for you right then and there for a small fee.

4. How do I cook this? We fully understand that seafood is the scariest protein to cook. We’re happy to share cooking techniques, hacks we’ve learned along the way and recipe ideas. Dover Sole is in season right now — here’s an easy trick I’ve been sharing a lot: Pick up a fillet or two and a crabcake from the case. Wrap the fillet around the crabcake, brush with olive oil and pop it into the oven on a sheet pan at 375 degrees for 15-20 minutes. It’s a crowd pleaser.

5. Can you special order something for me? I’ve flown in Copper River King Salmon, whole Albacore tuna and even an entire squid. We geek out over this stuff. As long as the fish meets our seafood standards and is in season, we can get it for you. All you have to do is call the store and arrange a pickup.

6. What’s on sale? Our new sale items hit stores every Wednesday, and these include the freshest fish at the best prices. We pick promotions based on what’s being caught right now — this week look for Wild Caught Pacific Dover Sole.

For more recipes, tips and tricks from our in-house chef Amy Eubanks, check out 7 Chef Secrets for Perfect Fish