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Go Green at the Seafood Counter and Win

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.

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613 comments

Comments

Dan S. says …

I'd have to say grilled Pacific Halibut with garlic, lemon and asparagus!

Rachel says …

Pacific halibut with tomatoes and served over rice

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!

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!

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.

Kate says …

Halibut from Whole Foods! With the Pike Place Fish Market Rub, also from Whole Foods!

Daniel says …

Some Halibut.

Li says …

Miso black cod - broiled.

Laura Kline says …

Grilled salmon on a bed of lettuce with a Caesar dressing and avocado slices.

Janine says …

Black cod with coconut. Lots of veggies for sure!

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.

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.

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?

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!

Rebecca Dinkins says …

My husband's favorite recipe is baked fresh-caught Alaska salmon filets coated with brown sugar. Yum!

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.

Lauren says …

Wild Caught Salmon with a mustard sauce!!!

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!!

Liz says …

I love a good wild-caught Alaskan salmon with an olive oil, lemon, and thyme marinade. :-)

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.

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.

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!

Beth says …

I love salmon! It's great broiled in lemon juice and marjoram.

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

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.

Nina says …

Mahi Mahi for fish tacos is my favorite. Very mild and the kids love it.

nicole sterling says …

wild salmon roasted in parchment paper with asparagus, red onion, lemon rind, tarragon and olive oil. so good!

Cindy Robinson says …

Grilled Shrimp Po-boys... Marinated Shrimp, grilled, served on a bed of homemade coleslaw flavored with dill pickle relish, sliced tomatoes and served on a crusty grilled roll that has had the soft centers removed leaving the roll intact to hold the coleslaw. Just an amazing sandwich!

Blythe says …

OMGosh - the Black Cod! I would poach it in a nice bath of coconut milk with a splash of teriyaki and nam pluac sauce - and served on a bed of lemon scented jasmine rice accompanied by balsamic glazed spinach, and a hearts of palm salad. Just the thought of it is making my mouth water!

Jessica says …

We enjoy tilapia slightly sauteed in butter and wine with a sprinkle of bread crumbs.

Shauna b says …

My absolute fave is Macadamia crusted halibut with coconut creamy rice. It is to die for!!!!

Krystal says …

I liked salmon baked over lemon, garlic, and onion, then covered in dill, lemon juice, and olive oil.

Karen says …

Saute chopped onion, tomatoes, garlic, capers and greek olives in olive oil for 15 min. Reserve about 1/2 cup. Place 4 - 4oz. portions of mahi over saute and spoon reserved tomato mixture over. Place a tight fitting lid on pan and fish will steam it self over med. heat. Cook about 8 mins. (any white fish will be yummy) Serve over brown rice.

Sharon W. says …

An MSC-certified fish marinated with extra virgin olive oil, salt, ground pepper, flour, red chili flakes and an herb mix, and then pan-fried for a crunchy crust.

Nola Fine says …

Sea Bass, because it is my favorite fish.

Lee says …

I always like salmon steaks grilled with tamari sauce.

Michael Lawlor says …

All of the above- nothing new to add as long as the menu includes fresh Canadian Maritime Oysters and wild Alaskan Salmon- preferrably grilled with a very light marinade. Of course , we will need either a good French white or a good local beer!

Eugenie says …

my favorite way to have fish is to steam it Chinese style with chopped ginger and scallions, bean paste and a splash of soy sauce and optionally a drizzle of canola oil.

Dan Landolfi says …

Ginger Glazed Mahi Mahi Recipe Ingredients 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil Directions In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Karla Colter says …

We dont eat seafood that often, but when we do its always wild-caught Alaskan salmon. Love it on the bbq with a cajun rub. But after reading some of these yummy recipe comments it seems I need to branch-out with my boring cooking skills :)

suzanne says …

green-rated tuna, simply sauteed in the pan, a quick sear on each side, in a light olive oil base.

Donna says …

Wild caught salmon as simple as it gets - sashimi! Or as ahi poke - onion, green onion, soya sauce, sesame oil and salt and pepper to taste. YUM!

Barbara Finch says …

I've been curious about the sardines for a while. The tapas idea sounds interesting.

Erick says …

It just makes sence to fish in the green manner. Harming the surrounding can cause a shift in homeostasis and cause unsatisfactory consequences in a future product. Just my 2 cents

Diane Moss says …

Heat canola oil, garlic, Herbs de Provance, juice of one lemon, and diced tomatoes until bubbling. Cook black cod and your choice veggies in sauce. Serve over rice.

Laura says …

The idea of a Striped Bass served as ceviche makes my mouth water!

Karen says …

Seared Tuna with Mango Salsa, Shrimp Slaw and Spanish Rice. Mmmmmmmmm.

Ray Groses says …

Great work Whole Foods!! You amaze me all the time! If I had to pick one of the above Green seafoods, I would have to select the Troll- or pole-caught albacore tuna from the US or Canadian Pacific. I would prepare it by marinating it in Teriyaki sauce and searing both sides using a very small amount of sesame oil, then adorn each side with organic sesame seeds. I would side this entree with white rice and fresh organic broccoli. Yuummmm!!! Thx for running this awesome conest. I hope to b e one of the 3 lucky people selected. Thx again! Ray

Lisa says …

I would love some fresh halibut fish and chips. They would be homemade with a beer batter and fresh grown sweet potatoes.

Maria says …

Grilled Tilapia, with lemon garlic seasoning

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