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The Official Whole Foods Market® Blog

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

jill says …

I would enjoy a meal of your green-rated pink shrimp marinated and grilled in a homemade pesto. I would serve this with grilled asparagus and sweet grape tomatoes, tossed with toasted pine nuts and shaved reggiano parmagiano over a spring mix salad with balsamic vinegarette. And to pair with, a warm loaf of your fresh whole food artisan bread served with some dipping oil.

Mary W says …

I would love to have salmon on my plate, baked in the oven with seasonings and lemon on top.

Joyce Wedel says …

Jumbo scallops that have been stuffed with cream cheese and diced portabello mushrooms and then sauteed in a butter (or lemon and butter) served over cooked linguine noodles that were tossed with garlic and extra virgin olive oil.

Gioya De Souza-Fennelly says …

A Mexican pink shrimp cocktail with avocados and lime.

Jennie says …

Salad Nicoise with green-rated tuna sounds amazing!

Allen Pendarvis says …

My favorite has to be Pacific sardines! I create an avocado-sardine spread, toast some small white bread or crostini with olive oil, top top and garnish with pepper, sea salt, and shaved parmesan!

Tina says …

I make a shrimp and vegetable teriyaki stir fry for which I suffer(?) undeniable cravings. Seriously, it's amazing, if I do say so myself. :)

Beth says …

Halibut seared with olive oil, lemon and pepper blend seasoning!

Rita says …

Oysters, with a twist of lemon! yumyumyum. Followed by an organic pesto pasta and salad :) I love that whole foods isn't carrying red seafood anymore!! I makes shopping so much easier...

Jeff Ray says …

as always, I go with good ol' Alaskan caught Salmon

meg reider says …

Shrimp Lettuce Wraps and Spring Rolls

Tara Holland says …

I would want the Wild-caught salmon from Alaska

Trayce says …

How about some pink shrimp sauteed in butter, olive oil with onion & garlic and white wine. Add some walnuts for crunch, and dates for sweetness. Put spice into it with Old Bay seasoning and a dash or two (or more) of tabasco and serve on fresh angel hair pasta. YUM!

Catherine C says …

I would go for the Halibut with Peppers. Pariing with great wine is my favorite, and I ahve really been into whites lately. The halibut would also be great with a mango salsa. My husband and I love to test new dishs. Thank you Whole Foods for being so wonderful and makig sure you deliever only the best seafood around! This is why I love my store and shop weekly. :-)

Natalie Zelaya says …

I'd like to see some pink shrimp in spring rolls with peanut sauce! That would make my day!

Donna Dicenso says …

When I buy my salmon at Whole Foods I always take it home in my eco friendy earthbag. I then drege my salmon in organic flour and saute it in organic olive oil. I serve it with organic citrus[lemonor lime], fresh organic veggies and a nice glass of wine. Delish!

JohnZ says …

I'm a big prawn fan.

Jeanne says …

My favorite is shrimp tacos with cole slaw. Yummy :)

spirit_kim says …

I would love to cook up some Pacific halibut. I grill and then top with a citrus, black bean, mango salsa.

brian e. says …

Thanks for the giveaway...Marinated Grilled Striped Bass with Spring Vegetables. senorpiero [at] yahoo [dot] com

Dylan Holmes says …

All sound delicious, but I'm most inclined to try the spicy coconut braised black cod. I love a well mixed sweet/spicy dish. As far as more spur of the moment meals go, I don't believe you can go wrong with any filet, pan seared, and drenched in lemon and pepper. Yum!

Barbara Long says …

I would love the pink shrimp on angel hair pasta with a garlic butter sauce.

Karen Gonyea says …

LOVE Grilled Salmon with Lemon :)

Derk Thomas says …

Salmon on the grill with lemon is great

Tara Raimondo says …

Wild Salmon from Alaska!

Renee Richardson says …

I would love the Wild Salmon along with a Mango Chutney and garden fresh salad. Thanks for the yummy giveaway :) Renee

Patti Derringer says …

Take wild salmon and marinate it for 15 minutes in honey and soy sauce. Pan sear one side, then bake in the oven on the other side for 10 minutes (or less, depending on its thickness). Nice flavor, easy to prepare, and it's good for you!

ferriz says …

wild caught salmon from alaska. id marinate it in some mirin and teriyaki sauce then sprinkle it with brown sugar and grill it. sooo good.

Sarah L says …

I'd love to try the 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. Thanks for the contest.

tallcapp says …

The Matzoh coated salmon sounds just yummy.

Michelle Tucker says …

Wild-caught salmon from Alaska cut into chunks and sauteed with a wasabi pea crust.

Ed Vaughn says …

There are many variations of this recipe, but one of my favorites is Greek pasta salad with shrimp, tomatoes, zucchini, peppers, and feta cheese. WOW!

mistysunrise says …

Shrimp, and I would make a veggie stir fry with it.

Valerie Taylor Mabrey says …

pink shrimp in a roll

angie lilly says …

I am actually a vegetarian, so I would not want REAL fish! LOL However, I would love to try the Worthington® Vegetable Skallops® battered and deep fried with a twist of fresh lemon and brown rice. Yummers!!!! Hope this is OK!

LA says …

wild caught sockeye salmon plain & raw. raw oysters.

melissa Resnick says …

wild salmon with lemon ,garlic and olive oil

Alexa B. says …

i'd like to try the Shrimp Lettuce Wraps and Spring Rolls

Debra R. says …

The Spicy Coconut Braised Black Cod sounds amazing!

Debbie C says …

I'd like to have Grey Sole broiled with butter sauce and asparagus.

sandy weinstein says …

it would be the shrimp....steamed w/ old bay leaves and garlic powder, then over a bed of romaine lettuce, (salad)...

Alicia says …

Halibut with Olives, Celery, Garlic, Vinegar, and Mint Cook Halibut in a pan with some fresh oil oil. In a separate pan cook 4 to 6 chopped garlic cloves, some onion, chopped celery, chopped carrot until softened. Add 1/4 cup capers, chopped green olives (about 20), 1/2 white wine vinegar, 1/3 cup raisins, 4 to 5 chopped mint leaves, 1/3 cup pine nuts (optional). Cook another 2 to 3 minutes. Season with salt and pepper to taste. Top fish with mixture and meld flavors for a few minutes. Add a little water to pan if it looks like it may be drying to much. Serve and Enjoy!

Erica C. says …

I'd love some pink shrimp steamed with old bay seasoning!

Gaye M says …

Pink shrimp - some boiled, some in pasta with roasted garlic white sauce.

April V. says …

I'm thinking that my husband would love some nice Halibut!

Jess V says …

Either some nice boiled shrimp, or some nice fried shrimp. I'm not too picky though, I'll take the salmon for some patties too.

alicia a says …

Pink Shrimp lightly fried for Shrimp Tacos :)

Lane Stanley says …

Shrimp Pad Thai - be sure to make your own sauce with fresh tamarind. It makes all the difference and tastes amazing.

Carole Jacobs says …

I would love to make the perch. It is so light and also healthy. Lightly sauted with fresh garlic, lemon and basil.

pat schutt says …

Wild alaska salmon with pesto and broiled in a blackcasyt iron skillet simple but delice e every time

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