Whole Story

The Official Whole Foods Market® Blog
August 8, 2014
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Learn to save on meat and seafood with food blogger and author Jenny Rosenstrach.
July 14, 2014
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“What about mercury in fish?” That’s a frequent question at our seafood counters that we’ll try to tackle here.
July 2, 2014
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Ready to expand your fish repertoire? Meaty and rich, swordfish is like no other fish you’ve had before.
June 17, 2014
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The infatuation with food on sticks starts when we’re young, with hot dogs and marshmallows speared and roasted over a campfire. We might move on to other things, like corndogs or tornado potatoes, but the heart of food on sticks lies with the fire, and that’s why, every summer, our minds and bellies turn to the kabob.
June 14, 2014
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Salmon is particularly delicious in the summertime, when the wild Alaska fish are in season and at their freshest. Learn more about salmon varieties and try some tasty salmon recipes.
June 12, 2014
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Wild-caught Alaska salmon is one of the best tastes of summer. Full of flavor and rich in omega-3s, wild salmon is a great choice for weekend barbecues with friends and quick weeknight meals. But with so many concerns about sourcing seafood these days, we often get asked about how we procure wild-caught Alaska salmon.

June 9, 2014
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Summer is the perfect time to enjoy swordfish, tuna, salmon, halibut and more — straight off the grill, in tacos, over pasta or on top of a fresh summer salad. Yum!

May 19, 2014
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Greenpeace ranked us #1 again in their annual ranking of seafood sustainability at US supermarkets! It’s an honor to be recognized by Greenpeace for our seafood industry leadership. We work hard to set the bar high for responsible aquaculture and fishery practices and are committed to supporting the supplier partners who are on the water helping to maintain abundant fish populations and ecosystems for future generations.
May 10, 2014
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Are you concerned that fish farming can be harmful to our environment? We are. That’s why we developed strict standards for aquaculture that go above and beyond industry norms, raising the bar and creating a model for more sustainable fish farming practices. The small handful of salmon farmers we partner with are the leaders in environmentally responsible aquaculture.
April 14, 2014
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Although smoked salmon has a long history with bagels and cream cheese, it’s a simple delicacy you can enjoy anytime – even snack time! It adds elegance and flavor to omelets, salads, sandwiches and spreads.
March 14, 2014
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No doubt you also know someone who turns up their nose at the mere idea of fish, but the versatile salmon can change that. Coating with a crust of crunchy breadcrumbs or simmering in a spicy sauce can add tremendous excitement to the humble salmon.
March 11, 2014
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The mild, satisfying flavor & melt-in-your mouth texture of farmed salmon is pleasing to kids & adults alike, yet unanswered questions about its origins may leave a bad taste in your mouth. We debunk six myths about farmed salmon at Whole Foods Market.
March 2, 2014
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Growing up in Wisconsin, fish Fridays were a big deal. The fish was almost always beer-battered lake perch, which no one seemed to mind, especially if it came with French fries and slaw!

These days, I look to fish Fridays as a way to stretch my cooking fins and try different preparations and varieties of fish, as well as make dinner a bit healthier than those fried meals of the past. Baked, broiled and even grilled fish all have special flavors that should be celebrated.

Baked

December 23, 2013
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No matter which way you serve it, shrimp is a great choice for holiday party fare as well as for everyday cooking. Here are more than 10 tasty ideas for succulent shrimp.
September 23, 2013
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UPDATE: We regret that due to supply issues for fresh Alaska Halibut most of our stores are not able to participate in a previously announced one-day sale this Saturday. Contact your local store to check on halibut availability and price and to see what other delicious deals they have in store.

September 15, 2013
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This versatile, delicate white fish has a mild flavor and a wild history. Use it in fish sticks, fish tacos, chowder and more of our favorite recipes.
July 15, 2013
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There are many ways to make ceviche, so let your imagination and creativity run wild. Try our sampling of seafood and vegetarian versions of this Latin American favorite.
July 13, 2013
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July and August bring us some of the best (and most sustainably-caught) fish for the grill. Call them “steak fish” if you will. 

July 9, 2013
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Swordfish is the kind of fish you want to have around in the summertime. Perfect for grill masters, it holds up beautifully over a flame and manages the coolest looking grill marks. Its robust texture and flavor are excellent with the concentrated punch of summer produce. In tacos, salads and alongside salsa as the main dish, swordfish is at its prime right now.

These are our favorite recipes for featuring this summertime great.

June 18, 2013
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As Whole Foods Market’s dedicated Alaska port buyer, I spend four months of the year on docks and piers, selecting the finest salmon for our fresh seafood cases. In the process, I’ve developed a few tips for picking a delicious fish.
June 11, 2013
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Having our own port buyers in Alaska means the freshest wild salmon in our stores. Learn more.
June 10, 2013
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Grill, broil, roast or bake - but don’t overcook! Here are 13 ways to serve up wild-caught salmon at home.
June 1, 2013
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The environmental group Greenpeace ranked Whole Foods Market #1 on their 2013 Seafood Sustainability Scorecard. Here’s why.
May 14, 2013
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Whether you choose lump or claw meat, crab is delectable in appetizers, salads, soups, casseroles and, of course, crab cakes. Try some of our favorite recipes.
April 17, 2013
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Love seafood but fear going overboard on spending? It’s time to turn the tide!
February 19, 2013
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Whether you’re serving fish on Fridays or any day of the week, these recipes will keep you serving up dinner swimmingly.
February 13, 2013
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The marriage of meat and seafood is a match made in heaven. Whether you want to highlight one or both on your plate, our meat and seafood departments have the best ingredients you need to make a spectacular dinner for your sweetheart.

December 16, 2012
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Christmas Eve means a lot of things to different people, but to those of us who celebrate the Feast of the Seven Fishes (festa dei sette pesci), it’s always meant fresh, delicious seafood (and maybe an early present or two). The Seven Fishes is an Italian tradition of serving seven courses (or more!) of fish and seafood on Christmas Eve.

November 1, 2012
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Shrimp Cocktail with Creamy-Spicy Green Onion Dipping SauceDid you know that the pilgrims ate shrimp and other seafood at the first Thanksgiving?

August 12, 2012
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Is there that one thing you reach for when you need a quick-fix dinner? Of course there’s the basic boneless, skinless chicken breast and the ever-present pasta. And while these are fine choices, have you ever tried tilapia?  It’s mild, delicate flavor and cooking versatility makes it a family favorite in my house. Take a look at my previous post for some tasty tilapia recipes.

August 7, 2012
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Grilled. Baked. Broiled. Poached. There’s nearly no wrong way to prepare tilapia. Plus, our farmed tilapia is available year-round, so there’s no wrong time to prepare it either.
July 18, 2012
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Swordfish is not like other fishes – rich and meaty, it’s almost hard to believe you’re eating seafood! I had only ever tried swordfish in restaurants, thinking that it would be much too difficult to prepare at home. Luckily, I was wrong! Swordfish cooked at home can be on the table in only a few minutes. Summer is the best time to catch swordfish at its freshest. For a few short weeks harpoon-caught swordfish comes to us from a Nova Scotia fishery certified sustainable by the Marine Stewardship Council.

July 10, 2012
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Get it while it’s here! Nova Scotia’s harpoon fleet was the first swordfish fishery to be certified sustainable by the Marine Stewardship Council. Harpooners bring us fresh swordfish for just a few weeks each summer, so now is the time to get cooking with this legendary fish. Want to learn more?

June 3, 2012
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After weeks of fierce regional competitions among top fishmongers at Whole Foods Market stores across the country, eleven finalists in our first-ever national Fishmonger Face-Off will go head-to-tail for the golden trident trophy.
May 5, 2012
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I caught up with author, leader in the sustainable food movement and world-renowned Chef Michel Nischan and posed commonly asked questions to help you cook fish without fear. Here are his tips, tricks and contagious enthusiasm for cooking with seafood.
April 17, 2012
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Learn how responsibly managed fisheries help ensure a good supply of seafood going forward. Your support could win you $50 for your next seafood supper.
April 14, 2012
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Choose wild-caught seafood that is relatively abundant and caught in environmentally friendly ways, and you’ll get delicious fish and will help ensure fish for future generations.
April 8, 2012
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Since some of her favorites were on the list of red-rated seafood, this recipe developer took on the challenge of recreating some of her favorite seafood suppers with different species.
April 2, 2012
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It’s time for you too to reap the health benefits of fish, the budget benefits of cooking at home – not to mention the applause from those around your table.
March 31, 2012
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As of this Earth Day (April 22), we no longer carry red-rated wild-caught fish in our seafood departments. Learn how to make responsible seafood choices.
February 5, 2012
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Get dinner on the table in a flash with quick-cooking seafood choices.
January 27, 2012
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Our Seafood Quality Standards Coordinator explains how our stakeholders, from team members to growers to the public, have a voice in the process of developing new standards.
December 20, 2011
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No recipe (or skill) needed! Simply thaw our pre-marinated, seasoned and stuffed seafood, cook and serve with your favorite side.
December 19, 2011
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We hope you enjoy this encore blog post about a wonderful Christmas tradition.
December 13, 2011
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Simple yet impressive, seafood is ideal for home cooks looking for variety and flavor at their holiday tables.
November 1, 2011
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Get the story behind our standards for farm-raised and wild-caught shrimp and pick up some tips for choosing, cooking and serving what the pilgrims ate: shrimp!
October 21, 2011
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The last few years have been busy ones for the Seafood Quality Standards team at Whole Foods Market. We implemented new aquaculture standards for farmed finfish and shrimp and we launched our wild species ranking program — making our seafood cases more colorful and rich with information.
October 3, 2011
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Poached, grilled, sautéed or broiled, we love shrimp in just about any dish. Learn about what sets our shrimp apart and try some scrumptious shrimp recipes.
July 16, 2011
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Looking for tips on how to grill fish and shrimp so they’re full of flavor with just the right amount of sizzle? Let’s get grilling!
July 10, 2011
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Rich and meaty, our fresh, harpoon-caught swordfish is perfect for grilling and much more! Click here to check out some of summer’s best swordfish recipes.
July 2, 2011
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Harpooners bring us fresh swordfish for just a few weeks each summer, so now is the time to get cooking with this legendary fish. Learn more and find great cooking tips and recipes
May 14, 2011
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Celebrate seafood sustainability with Cooking for Solutions and maybe win tickets to explore the Monterey Bay Aquarium.
April 22, 2011
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We’re no longer selling red-rated swordfish and tuna as of Earth Day. Find out more!
February 12, 2011
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Seafood is for lovers! Set the mood for Valentine’s Day with a romantic dinner at home with these easy and impressive recipes.
January 4, 2011
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Our Quality Standards for Aquaculture prohibit the common industry practice of adding a hormone to tilapia. Learn how our tilapia partners grow fish the old fashioned way.
December 19, 2010
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Celebrate Christmas Eve with spectacular seafood. Our seafood buyer shares his family’s traditional Feast of the Seven Fishes.
November 4, 2010
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You’ll never find added phosphates or sulfates in our shrimp— we don’t want anything to take away from the sweet, delicate flavor of shrimp raised right. Learn what sets our shrimp apart.
October 30, 2010
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Whether you call it “fish farming” or go for the more formal term “aquaculture,” our seafood experts call it like it is: our tough standards for farmed seafood make a difference on your plate.
October 19, 2010
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In the pristine waters surrounding Sudureyri, Iceland, local fishermen ensure their continued livelihood by using long lines to catch Atlantic cod, instead of large-scale trawlers.
August 19, 2010
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For the fourth year in a row, Whole Foods Market proudly sponsored the Great American Seafood Cook-Off (GASCO) and featured a mini-store that displayed our exclusive 365 Everyday Value brand along with a beautiful spread of produce that included local peppers, okra, eggplant and peaches.
August 26, 2009
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In her seven years with Whole Foods Market, Kristina has focused on community relations - spending the last three years immersed in the Baton Rouge and New Orleans areas and loving the region's culture and incredible people who make these cities unique. Seafood Cookoff
July 24, 2009
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No doubt about it: wild Alaska salmon is delicious! You'll find it fresh for a few short months each summer and we are busily stocking our seafood departments with the tastiest varieties found throughout Alaska.

July 14, 2009
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Salmon Growing up in Hawaii, I had access to some of the most delicious, freshest fish imaginable. Unfortunately, salmon was not one of them! I only had access to previously frozen or canned salmon. So, at the time, salmon had too strong of a flavor - kind of fishy and mushy.
July 8, 2009
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Pacific Northwest native Mark Curran, our Facility Team Leader for Select Fish in Seattle, has been in the seafood business for 25 years, getting his start at the Pike Place Market in 1984.
May 15, 2009
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End of the Line, a documentary based on journalist Charles Clover's book of the same name, is showing at a handful of film festivals and will play in some cities on June 8th-World Oceans Day.  I had a chance to watch the film and have a few thoughts to share. The film begins with beautiful footage of marine life and quickly (and graphically) moves toward its key message: The oceans are overfished and fish populations are in trouble. Some of the most well-known and well-respected marine scientists are interviewed in the film to confirm these bleak trends.
May 4, 2009
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The National Marine Fisheries Service (NMFS), the government agency that's responsible for managing fisheries in U.S. waters, is asking for public comments on proposed policies for addressing what's known in the industry as illegal, unreported, and unregulated (IUU) fishing (a.k.a. pirate fishing) and bycatch (unintentional or incidental catch) of protected species like whales and sea turtles. Okay, there are a lot of acronyms in that first sentence (I even left some out) but the point is: as citizens we have an opportunity to express our opinion about how these public resources are managed.
January 7, 2009
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Some people make very specific New Year’s resolutions. Not me. I’m more the type who knows that I want to improve things about my life but I leave it kind of open and general – who knows what could come up! Yet, after indulging in too many wonderful treats over the holidays, I definitely feel a need to focus on getting back to eating sane, healthy foods. So, I was thrilled when I heard about a tasty fish we are featuring in January: Arctic Char.
October 28, 2008
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Shrimp farming and healthy mangrove ecosystems…Can the two go hand in hand?

August 25, 2008
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Sometimes you meet people who are truly remarkable. I met such a person in September 2007 on a trout farm visit to Idaho. Following two days of presentations at the U.S. Trout Farmers Association meeting, my fellow fishmongers and I were greeted by Leo Ray, who loaded us into his truck for an all day tour of the Snake River Canyon of South Central Idaho.
July 18, 2008
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This past Wednesday, Whole Foods Market launched our enhanced aquaculture standards — standout stuff for the industry. Our seafood quality standards team spent the last couple of years researching and investigating all of the issues surrounding farmed fish. They worked with the fish farmers as well as environmental groups and scientists to develop the very best standards out there. In this podcast, I talk to Carrie Brownstein, our Seafood Quality Standards Coordinator, and David Pilat, our Global Seafood Coordinator, to find out all of the scoop on these standards.
July 16, 2008
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I am at the new Whole Foods Market store in Tribeca, NYC perusing the seafood counter on a most exciting day.