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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

misty says …

I love to use fresh deveined shrimp to make stir-fly with soy sauce, minced garlic, lemon juice, ginger and organic veggies!

Janna Johnson says …

grilled salmon kabobs thanks for a great contest!

Tonya Rader says …

Salmon and shrimp.

Katie B says …

i heart tuna salad!

tamar says …

I don't eat much seafood but I'd go with a really nice tuna or salmon.

Kathy says …

Wild-caught salmon from Alaska grilled with just salt and pepper, yum!

Carol says …

My favorite recipe is a South Beach recipe: Low-fat Shrimp Scampi- 1-1/2lbs wild caught shrimp-peeled & deveined. 3-Tablespoons Earth Balance trans-fat free margarine 4-gloves garlic, minced 1/2 cup fresh lemon juice 3-Tablespoons chopped fresh organic parsley 1/8 teaspoon red pepper flakes Salt & freshly ground black pepper Rinse shrimp under cold water & pat dry well with a paper towel. Season with salt & pepper heat margarine & garlic in a large skillet over medium heat until melted & bubbling, 1 to 2 minutes. Add shrimp & stir to coat with margarine. Add lemon juice, parsley, 7 red pepper flakes; cook, stirring occasionally, until shrimp are pink, about 2 minutes; do not overcook or the shrimp will be tough. Remove from heat, season with salt & pepper, and serve hot!

Laura says …

Shrimp piri piri- very simple sauteed shrimp over rice with lots of garlic, red pepper, and parsley. yum!

Ashley M says …

Fresh shrimp in a crawfish boil

Gracie says …

A favorite in my house is Salmon Patties, fast & easy. Salmon, panko crumbs, celery, onion, lemon juice, mayo, dijon mustard, italian parsley, egg & salt/pepper. Mix it all up, fry in some olive oil. Sometimes i coat with extra panko crumbs. I serve with green beans & parmesan orzo.

chari says …

Salmon. I make a great salmon picatta. Dredge the salmon in a flour, salt, and pepper mix. Fry in pan with EVOO until just browned. Move to baking sheet and bake at 350 to desired doneness. In the pan cook chopped garlic, add wine, lemon juice and capers. Pour over salmon. Delicious!

c mahoney says …

Ceviche with celery and hot peppers alongside cucumber dill salad.

patty says …

chilean sea bass- In a bowl mix salt, pepper, garlic,parsley,lemon,white whine and teriyaki pour over fish bake @350 for 20min.

Jaclyn F. says …

I use this most often for wild caught salmon, but it works well on any nice firm white fish also. Lightly oil a sheet of aluminum foil (big enough to wrap the fish), lay the open salmon on it. Sprinkle lightly with sea salt. Add thinly sliced lemons, and onions if you have them. A bit of minced garlic would probably also be yummy...I'll try that next time! Drizzle a little bit of olive oil across it all. Stack the salmon halves and wrap up the foil to create an envelope. Bake in the oven until done. Yummmm! Last time I made this I served it with steamed green beans with a dallop of the shallot butter you sell in your seafood department. It was perfection!

Tonja Buchanan says …

Pink Shrimp - The recipe for the lettuce wrap and spring rolls looks amazing!

alexa says …

MICROWAVE ...using any of the fresh fish filets... cut the filets in half. place the pieces with the thick end at the rim of a microwaveable plate. cover with salsa. microwave for 1 minute. check to see if done...add another minute if necessary. so good and easy and no fishy smell in the house!!!

Sarah says …

Wild Alaskan salmon, slow-roasted with brown sugar and dill! The slow-roasting gives the salmon a tender, almost cured texture.

Libby S says …

Albacore tuna made into a sandwich spread, with some herbs and spices, maybe celery or apples too!

Tracy Balos says …

I really like Halibut with Tomatoes and Capers. It is a recipe from Mireille Guiliano. So easy and delicious. 1. Preheat oven to 400 degrees. 2. Heat 1/4 cup of olive oil in medium saucepan over medium heat. Add 2 14.5 ounce cans diced tomatoes and 2 tablespoons of capers in vinegar, drained. Season to taste and simmer for 5 minutes. 3. Place half of the tomato-caper mixture in a baking dish, add 4 (6-ounce) halibut fillets, and cover with remaining tomato-caper mixture. Bake until the fish is cooked through, 15 to 20 minutes. 4. To serve, place 1 fillet on each plate and spoon the sauce over. Garnish each fillet with a tablespoon of fresh basil leaves cut into chiffonade (thin strips) and a drizzle of olive oil.

Candace says …

I totally love shrimp, so I'd make the spring rolls.

Stefanie says …

Wild salmon baked with a pistachio crust served with grilled veggies, yum!

Amira says …

Brazilian Seafood Stew with Forbidden Rice: Combine and stew: 1-2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces) 14 clams 1 pound of wild shrimp (or scallops) 1 tablespoon of harissa 1 bunch of leeks 1 fennel bulb 2 cloves of minced garlic 2 sliced onion 1 16 oz can of 365 diced tomatoes 1 14-ounce can thick coconut milk 1 large bunch fresh chopped cilantro 1 cup of 365 Brand chicken broth Top with as many fresh herbs as possible (I used chopped up oregano, thyme, parsley, mint). Serve on top of freshly cooked black rice.

Rebecca Graham says …

Pink shrimp and I would put them in a salad.

Jimmy says …

I would like the Wild-caught salmon baked with herbs and lemon

Kyl Neusch says …

perch in a fish taco.

Sarah B says …

Wild-caught salmon baked asian-style with soy sauce, rice vinegar, and brown sugar and served over rice! Mmmm!

Eric B says …

Caribbean Pink Shrimp Salad! Shrimp, mango, red onion, and cilantro, with a dijon mustard, and red wine vinaigrette

Elissa says …

Alaska salmon - smoked with crackers and cheese for a yummy appetizer.

Cathy Phifer says …

Eastern Oysters: I would do them Oysters Rockefeller

Elizabeth C. says …

Love eating pink shrimp stir fried in special sauce, cashew nuts, almond nuts, and some vegetables.

barbara wright says …

fresh tuna

Angela J says …

citrus-marinated striped bass in this Peruvian ceviche.

JKJ says …

Thanks for leading the way into a sustainable future, WFs. We will see you at the fish counter!

sarah says …

wild salmon with lemon and butter its delicious.

Suzanne K says …

I'd love the Wild-caught salmon from Alaska - broiled with lemon butter and dill

Max,Tom,Dad & Liz says …

Crumble stale muffins or any hard bread (no waste) then take your favorite fish & season with a splash of toasted sesame oil, coat fish with flour,egg,&breading. Bake 12ish mins & you'll have the kids eating FISH. Made this last nite with green beans,splashed w/seaseme oil. We're big splashers

Naomi Renbarger says …

I would make the wild salmon with a lemon, butter, white wine glaze... YUM!

Tori says …

Those shrimp wraps look really good!

Holly C. says …

wild salmon with lemon, basil caper sauce, yum!

Rachael Martin says …

I would love the pink shrimp in a summer roll!

Lisette Ramos says …

I love wild salmon as I pour evoo and adobo and I chop onions and spinach or kale and bake.

cat bilnoski says …

I'll have the wild alaskan salmon grilled rare on a cedar plank with baby braised new potatoes, asparagus, and hollendaise, please.

Cynthia C says …

I'd love some fresh caught Alaskan salmon marinated in a hoisin sauce garlic marinade and baked.

Rob says …

How about a striped bass seared with sauteed vegetables? I think that it's great news that Whole Foods is going green (and yellow)!

karen says …

Definitely the fresh salmon! It immediately takes me back to our vacation in Alaska a few summers ago. We eat salmon afew times a week, and the fresh salmon ROCKS!

sfmom says …

I would bake salmon with a miso orange glaze and pair it with edamame mashed potatoes along with some sauteed haricot verts with shitake mushrooms.

Brigitte R. says …

I love ALL Green-Rated fish and support fisheries that are responsible who use sustainable fishing practices. I love trying new exciting recipes, so thank you for the wonderful ideas. Last week I prepared a Whole Foods bought Striped Bass (in the east coast it's called Rockfish) simply with a tarragon herb blend, olive oil and some fresh lemon slices then baked/broiled in the oven - sooo delish!! :-)

Katya says …

I will try the roasted Mahi Mahi and shrimp with garlic, saund so yummy. I am a seafood lover ...mmmmm.

Krystal says …

Tilapia...with fresh squeezed lemon, garlic sauce, and lemon pepper seasoning...steamed veggies and a browned butter roll :) mmmm

Johleen says …

Pistachio & Parmesan reggiano encrusted tilapia OR tilapia rolls filled with zesty citrus (orange or lemon) seasoned kale. Use farm raised tilapia to meet the MBA guidelines.

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