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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

Meena Mathis says …

Black Cod is easily my favorite! I love it with a slightly spicy cream sauce and Chanterelle Mushrooms...heaven!!

Erin Madeline says …

I love oysters, especially ones from my homeland back east! The recipe for the mignonette sauce looks divine, and I would love to be able to purchase oysters from whole foods instead of always going to Jax in downtown Boulder. Where's a girl supposed to get fresh oysters around here? Please help me whole foods!

Cho says …

I would go for Shrimp Lettuce Wraps and Spring Rolls. It will be healthy and handy option for dinner to go for me.

Nikita Gadhia says …

Shrimp for me!!

Lynn says …

Umm.. I want to try the Wild-Caught Salmon. My family doesn't eat salmon because it's pricy. We usually grill or sautee cod or shrimp with turmeric and wrap them into spring rolls. So definitely want to see how salmon would taste like in a spring roll.

Mary Sohn says …

From these recipes, I will definitely try the Spicy Coconut Braised Black Cod. However, if you wanted to know how I would prepare one of your green rated fish, I would take your Alaska salmon, and marinate it in soy sauce, maple syrup and mustard. Cover the whole thing in crushed chillies, garlic, and slivered green onion and bake it. Serve it with a crunchy arugula salad with a tart goat cheese and covered with sweet peas. Yum.

Melody says …

I would probably choose a yummy salmon.

Alissa says …

I love the fresh look of the shrimp summer rolls and lettuce wraps.

Julie says …

With the weather around me lately, anything's going on the grill. I love mahi-mahi but shrimp kabobs are easy and the kids love them.

amyc says …

I would love grilled Albacore Tuna topped with a simple Italian Salsa Verde sauce.

Kelly B says …

I often enjoy wild caught salmon [last week's version was broiled with an avocado-orange salsa made with local avocadoes and oranges] but I don't think I've ever had black cod. So that's on my list to try. And maybe oysters at home!

Brandon says …

I will go with the pink shrimp, throw it with some whole wheat linguine

Ashleigh says …

The wild-caught salmon would be perfect for our active lifestyle! I love it broiled with a touch of the Whole Foods Thai Spice, served with a sweet potato and sauteed spinach - yum!

Barbara says …

The Black Cod sounds delicious!

Amy Bounds says …

I would choose a lovely grilled salmon.

Mary Wikle says …

I would love to try the roasted halibut!

Dan says …

Grilled Swordfish seasoned with lemon and lime.

janieliz19 says …

I would love to try the cod recipe! I love cod but I've never cooked it myself.

Erin says …

I love salmon so much, so that is what I would choose!

Michelle says …

Perch in the coconut curry sounds interesting-will have to try

Caroline says …

Black cod nobu style w/Miso. Sauvignon Blanc. maybe w/ some Soba... yum...

rose st. says …

grilled salmon with green salad & grape

Josh says …

Love a good grilled salmon burger with some tropical toppings

Lora says …

I love to serve good salmon with a natural peanut butter,freshly grated ginger, and lime juice sauce topped with finely diced cilantro. Can be baked in the oven or grilled. Always a hit!

Jennifer Essad says …

We have Salmon every Friday, I usually try to soak a Cedar plank before I leave home to purchase my groceries. We enjoy it marinated, rubbed, and w/fresh herbs from our garden! I appreciate Whole Foods offering us the selections of fish on a regular basis!

Lauren M. says …

The Spicy Coconut Braised Black Cod sounds delicious and a definite must try! I would probably add some toasted coconut flakes over the top after plating to up the coconut flavor for my hubby. Now I just have to decide what wine to go with it :)

Tim says …

The striped bass Peruvian ceviche is perfect for summer.

Lauren says …

I love all fish ... alive & well; I don't eat them. To address the notion of environmental sustainability, I have found a plant-based diet to be the best. Go veg for Earth Day!

Abby K says …

My favorite fish I never have enough is swordfish! I love to sear it, put it on a tostado shell, and top it with pico de gallo & goat cheese.

Meghan says …

Grilled shrimp marinated in olive oil, white wine, italian seasoning and ground black pepper. Thanks for sharing the great sustainable seafood info!

Ellen S says …

I love wild caught salmon with a mango chutney. Easy and very delicious.

Dori McCarthy says …

Grilled shrimp on the barbie!

Nadine Crist says …

Honey-Glazed Salmon - Mix a heaping Tbsp. of honey with a heaping Tbsp. of organic dijon mustard. Stir in several shakes each of chili powder and garlic powder. Add a couple of pinches of salt & pepper. Place salmon in baking pan and cover in the honey-mustard mixture. Cook until salmon is just done.

Lala Arenas says …

My kids (5 and 2) just LOVE salmon! I bake it with just salt and lemon pepper and they love it with steamed rice and corn. :)

Terri Puryear says …

cajun spice rub wild caught salmon pan sear both sides and put in the oven served with sauted spinach with olive oil and crushed garlic lightly seasoned and roasted red potatoes......

Rachel Williams says …

Easy fish...we started to incorporate more fish into our diet and this is an easy recipe that never fails: Usually make with talipia or cobia Mix clove of minced garlic, 7 tablespoons of good quality olive oil, I teaspoon dried basil/salt/pepper, 1 tablespoon lemon juice, 1 tablespoon parsley ( use fresh when possible but dried works in a pinch). Marinate fish in this for at least an hour. Grill 5 minutes each side on high.

Cookie says …

All of your selections sound great but I'm going for the Pacific Halibut.

Sheila says …

After visiting the SF Aquarium years ago and learning about the MSC and sustainability ratings, my husband and I switched to only purchasing green-rated, wild caught seafood. We really love salmon for the omega-3's - prepared with lemon and capers, it's wonderful. Add a side of asparagus and you have quite a tasty meal. We love shopping at Whole Foods - great selection of wild caught, sustainable fish and some are even pre-marinated with flavorful seasonings.

Theresa says …

We enjoy grilling wild-caught salmon with brown sugar and fresh-squeezed lemon on top.

Brian says …

I would have to try the Roasted Mahi-Mahi and Shrimp with Garlic. It sounds delicious and Mahi-Mahi always reminds me I need to head back to Hawaii for vacation.

Vita Smith says …

Ilove trout that has been cleaned and butterflyed and simply sprinkled with a little Old Bay and olive oil. Yummy!

star says …

Wild caught salmon! Wrap it up in parchment with sliced fennel, carrots,lemon and garlic (fennel fronds as well), salt and pepper. Sprinkle with a little white wine before sealing up the parchment. Simple and fresh. serve over your favorite grain with some asparagus and you have a lovely evening awaiting you.

Andrea says …

Wild caught Salmon dipped in a mixture of honey and dijon mustard, then press into a mixture of panko crumbs, crushed pecans, 1 tbs butter, and chopped parsley. Bake at 400 for 10 - 15 minutes per inch of Salmon or till Salmon just flakes. Serve with lemon wedges. Delicious.

Debbie says …

Perch on the grill: Coat Perch w/ olive oil. Sprinkle both sides of fish with Chef Paul Prudhommes's "Blackened Redfish Magic" seasoning blend (or Cajun seasoning). Grill on foil coated grill on Med heat for 3-4 min per side. Enjoy w/ grilled corn on the cob!

Caroline says …

Pink shrimp- and I would definitely grill them! That is by far my favorite way to eat shrimp!!

Patricia B says …

Black Cod with spicy coconut and vegetables is just the vibrant pallet needed to start off a great summer of healthy exceptional recipes.

Nancy Welling says …

Salmon is a favorite in our house. One simple flavorful recipe is- Wild Alaskan Salmon poached in tin foil and lightly seasoned with lemon, white wine and Mrs Dash. Sautee baby heirloom tomatoes with garlic, olive oil and low sodium veg broth. Serve salmon over steamed spinach and spoon sauteed tomatoes over top. Sometimes we start with mashed potatoes and serve the salmon recipe on top.

kevin thomas says …

I love to make shrimp genovase its super easy and crazy tasty. All you need is some shrimp,butter,garlic,pesto,cream and parmigiana Romano cheese. heat a saute pan with some butter until it melts and starts to sizzle, toss in shrimp and garlic for one minute then add enough pesto to coat the shrimp, cook one more minute add a splash of cream and reduce finish with a couple tablespoons of parm and serve over angel hair pasta.

Manny says …

Wild caught Cod or Haddock coated with small amount of plain yogurt. Top with cornbread stuffing that has been crushed and seasoned with cajun spices. Dabs of butter, bake on 425 for 15 minutes or until done. Simple and delish.

mina says …

We love Salmon! Great brain food!

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