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The Official Whole Foods Market® Blog

Go Green at the Seafood Counter and Win

By Elizabeth Leader Smith, April 17, 2012  |  Meet the Blogger  |  More Posts by Elizabeth Leader Smith

Having troubling making heads and fins out of seafood sustainability? At Whole Foods Market®, our mission is to only sell wild-caught fish that has been responsibly caught.

Wild-caught seafood from fisheries certified sustainable by the Marine Stewardship Council (MSC) is the top choice for sustainability and we offer the widest selection available. We also display the color-coded sustainability status ratings of our partners, Monterey Bay Aquarium (MBA) and Blue Ocean Institute (BOI), on all wild-caught seafood that’s not certified by MSC to help you make informed choices.

Read on to find out how you could win a $50 Whole Foods Market gift card for your next green-rated seafood supper.

What Do The Color Ratings Mean?

  • Green / best choice: species are abundant and caught in environmentally friendly ways
  • Yellow / good alternative: species with some concerns about their status or catch methods
  • Red / avoid: species suffers from overfishing or the current fishing methods harm other marine life or habitats

Please note that MBA and BOI have slight differences in their rating systems; your local store can let you know if they are partnering with MBA or BOI. We’re Not Seeing Red Hopefully you read the great news that as of Earth Day (April 22), we will no longer carry red-rated wild-caught fish in our seafood departments. Now all fresh wild-caught will be either MSC-certified, or yellow or green-rated! Get to Know Green Green-rated fisheries are important because they help ensure a good supply of seafood going forward, and they demonstrate that fish populations can be healthy and that fisheries can be responsibly managed.

By choosing products from MSC and from green-ranked fisheries, you can support the people and procurement systems who are making a difference in our oceans. Cast your vote for a long-term supply of wild seafood by trying a few of our favorite green-rated fish dishes.

Troll- or pole-caught albacore tuna from the US or Canadian Pacific: Welcome spring with this classic Mediterranean composed salad featuring tender grilled tuna.

Wild-caught salmon from Alaska: Easy Matzo-Crusted Wild Salmon is the perfect (flavorful) weeknight solution for that near empty box of matzos or crackers in the pantry.

Eastern Oysters: A warm afternoon. A glass of white. Raw Oysters with Classic Mignonette Garnish. The perfect trio.

Black cod from Alaska and Canadian Pacific: Make Spicy Coconut Braised Black Cod with Colorful Vegetables for a dish that is nearly too pretty to eat. (Warning: you will eventually devour it!)

Striped bass: Try bright citrus-marinated striped bass in this Peruvian ceviche.

Pacific sardines: Not sure how to serve sardines?

They are great as part of a tapas tray. Spread toasted bread with a dollop of roasted garlic aioli and top with grilled or marinated sardines. Viola!

Pacific halibut: Roasted Halibut with Piquillo Peppers could be just the thing to pair with that bottle from Spain you’ve got in the wine rack. 

Perch: Simmer yellow perch in this Thai-inspired coconut red curry sauce served over fresh corn polenta for a delicious dish.

Troll- or pole-caught mahi mahi: The colorful Roasted Mahi-Mahi and Shrimp with Garlic pairs two good catches for a dish with a smooth, subtle sweetness.

Pink shrimp: Sure you can grill them, put them in a stir-fry or add them to your salad, but why not try them in Shrimp Lettuce Wraps and Spring Rolls? It makes a refreshing appetizer or light lunch.

Fishing around for more responsibly sourced dishes? Our knowledgeable fishmongers are more than happy to share their favorite preparation methods and cooking tips.

Just ask!

Which green-rated seafood would you most love to see on your plate and how would it be prepared?

Tell us in the comments below and we’ll make that seafood supper extra special with a $50 Whole Foods Market gift card. We’ll pick three lucky winners at random from all comments received by Friday, April 27.

Category: Food & Recipes, Seafood




Dan S. says ...
I'd have to say grilled Pacific Halibut with garlic, lemon and asparagus!
04/18/2012 6:37:58 PM CDT
Rachel says ...
Pacific halibut with tomatoes and served over rice
04/18/2012 6:38:13 PM CDT
Amy says ...
I would go with the Spicy Coconut Braised Black Cod with Colorful Vegetables. coconut makes everything better! An all around healthy delicious meal!
04/18/2012 6:38:39 PM CDT
Rebecca says ...
What Liz (above) says! I love wild salmon prepared simply in the house or lightly grilled outdoors. Not much on it. Just yummy, healthful and perfectly cooked!
04/18/2012 6:38:51 PM CDT
Lynne Young says ...
I used Jacques Pepin's Poached trout with vegetables recipe from his new Essential Pepin cookbook and it was fabulous. Your beautiful cleaned trout was so sweet it almost melted like butter in your mouth.. Very uncomplicated recipe.
04/18/2012 6:32:03 PM CDT
Kate says ...
Halibut from Whole Foods! With the Pike Place Fish Market Rub, also from Whole Foods!
04/18/2012 6:32:48 PM CDT
Daniel says ...
Some Halibut.
04/18/2012 6:33:19 PM CDT
Li says ...
Miso black cod - broiled.
04/18/2012 6:33:58 PM CDT
Laura Kline says ...
Grilled salmon on a bed of lettuce with a Caesar dressing and avocado slices.
04/18/2012 6:34:01 PM CDT
Janine says ...
Black cod with coconut. Lots of veggies for sure!
04/18/2012 6:35:18 PM CDT
Linda says ...
Wild caught Salmon steaks rubbed in oil. I prepare a dry rub made of Marjoram leaves,Sage,Pepper and a bit of Orange Zest and grill. I serve it with grilled Asparagus tips and new Red Potatoes.
04/18/2012 6:35:51 PM CDT
Emily says ...
This is my favorite fish recipe and would (of course) work best with any SUSTAINABLE white fish preference. The celeriac and cheddar are simple adds and really do make it special: Baked Fish With Celeriac The Farmers’ Market Guide to Vegetables – Selecting, Preparing & Cooking p. 120 – Bridget Jones Serves 4 1 Tbsp olive oil 1 large onion, finely chopped salt and pepper 1 celeriac, peeled and cut into short, fine strips (julienne) 2¼ lbs thick green-rated white fish fillet, in 4 portions 2 Tbsp chopped parsley 1 cup grated sharp Cheddar cheese Preheat the oven to 400°. Heat the oil in a saucepan. Add the onion with salt and pepper, stir well, then cover and cook gently for 10 minutes. Add the celeriac, stir well, and cook for a further 10 minutes, stirring occasionally. Turn the celeriac and onion mixture into a shallow, ovenproof dish. Arrange to portions of fish on top and season well. Sprinkle with the parsley, then with the cheese. Bake for about 20 minutes, until the cheese is bubbling and golden brown and the fish is just cooked. Serve at once.
04/18/2012 6:32:07 PM CDT
Robo says ...
I'm vegetarian, but I do all the cooking for my family. I think I might try the Easy Matzo-Crusted Wild Salmon recipe. OK, so where's my gift card?
04/18/2012 6:32:16 PM CDT
Dolly says ...
The Thai-inspired red curry sauce caught my eye! I would like to try it with some haddock or cod and would probably sub the polenta for some quinoa. Some Yellow Tail Moscato or Yellow Tail white Bubbles would finish it all off beautifully!
04/18/2012 6:32:17 PM CDT
Rebecca Dinkins says ...
My husband's favorite recipe is baked fresh-caught Alaska salmon filets coated with brown sugar. Yum!
04/19/2012 5:42:14 PM CDT
Amy says ...
Baked Wild Salmon with Almond Lime Sauce Ingredients 2 tablespoons extra-virgin olive oil, plus more for pan 4 (5-ounce) skinless wild Alaskan salmon fillets Coarse salt 1/4 cup slivered almonds 1 tablespoons fresh lime juice 1/4 cup plus 1 tablespoon lowfat plain Greek yogurt 1/2 small shallot, very thinly sliced 1 cup fresh herbs, such as mint, chervil, or parsley Directions 1.Heat oven to 250 degrees; on a lightly oiled baking sheet, season fillets with salt. Bake 15 minutes, then check for doneness. (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.) Return to oven, checking for doneness every 2 minutes. 2.In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes. Transfer to a bowl to cool, then stir in lime juice and season with salt. Mix in yogurt until fully combined. Chill until ready to use. 3.To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.
04/19/2012 5:28:23 PM CDT
Lauren says ...
Wild Caught Salmon with a mustard sauce!!!
04/18/2012 6:34:56 PM CDT
Bianca Elliott says ...
Salmon Rub 3 pounds of fresh salmon 1 cup of brown sugar 2 tablespoons of old bay 1 teaspoon of fresh ground pepper 2 tablespoons of ground onion powder 3 tablespoons of lemon juice Spinkle fish with lemon juice; mix all other ingredients together in a bowl, besides the fish, blend well. Then rub fish with Salmon rub, front and back if there is no skin. Bake on 350 for approximately 20 minutes. Perfect fish, even kids like it!!
04/18/2012 6:35:57 PM CDT
Liz says ...
I love a good wild-caught Alaskan salmon with an olive oil, lemon, and thyme marinade. :-)
04/18/2012 6:36:27 PM CDT
Antona says ...
A simple Alaskan salmon, brushed with olive oil and garlic, with a squeeze of lemon. Broiled and served over a bed of fresh spinach.
04/19/2012 5:59:10 PM CDT
Laura says ...
Halibut tacos are the best! Saute veggies, onion, pepper, mushrooms, lightly flour and pan fry strips of halibut. Put it all on a tortilla, add your favorite toppings.... cabbage tomato salsa cilantro, whatever you like and its a meal.
04/18/2012 6:24:27 PM CDT
Cindy Underwood says ...
I'm a pretty basic girl...I like a piece of sockeye salmon squeezed with lemon, sprinkled with salt, pepper and dill and thrown briefly on the grill. I don't want to taste of bunch of sweet, sticky or spicy stuff- I want to taste my fish!A spinach salad on the side and I'm good!
04/19/2012 5:56:32 PM CDT
Beth says ...
I love salmon! It's great broiled in lemon juice and marjoram.
04/19/2012 9:52:05 AM CDT
cindy w says ...
Usually I cook wild salmon but would love to try this sea bass recipe the halibut look great too last week I fixed wild salmon baked in parchment paper with lemon on BLT's with avacodo salsa. We eat fish at our home good choice for diabetic's like myself. Thanks for the recipes
04/20/2012 9:57:30 AM CDT
Cindy Robinson says ...
I love salmon, shrimp and most all seafood. One dish I love to make for special occasions is a light version of seafood alfredo with linguini and roasted red peppers. It is so delicious! The recipe features shrimp and chunks of salmon along with strips of roasted red peppers.
04/19/2012 5:45:08 PM CDT