By Megan Myers, March 2, 2014
Growing up in Wisconsin, fish Fridays were a big deal. The fish was almost always beer-battered lake perch, which no one seemed to mind, especially if it came with French fries and slaw!
These days, I look to fish Fridays as a way to stretch my cooking fins and try different preparations and varieties of fish, as well as make dinner a bit healthier than those fried meals of the past. Baked, broiled and even grilled fish all have special flavors that should be celebrated.
By Alana Sugar, December 23, 2013
No matter which way you serve it, shrimp is a great choice for holiday party fare as well as for everyday cooking. Here are more than 10 tasty ideas for succulent shrimp.
By Elizabeth Beal, September 23, 2013
UPDATE: We regret that due to supply issues for fresh Alaska Halibut most of our stores are not able to participate in a previously announced one-day sale this Saturday. Contact your local store to check on halibut availability and price and to see what other delicious deals they have in store.
By Alana Sugar, September 15, 2013
This versatile, delicate white fish has a mild flavor and a wild history. Use it in fish sticks, fish tacos, chowder and more of our favorite recipes.
By Alana Sugar, July 15, 2013
There are many ways to make ceviche, so let your imagination and creativity run wild. Try our sampling of seafood and vegetarian versions of this Latin American favorite.
By David Pilat, July 13, 2013
July and August bring us some of the best (and most sustainably-caught) fish for the grill. Call them “steak fish” if you will.
By Molly Siegler, July 9, 2013
Swordfish is the kind of fish you want to have around in the summertime. Perfect for grill masters, it holds up beautifully over a flame and manages the coolest looking grill marks. Its robust texture and flavor are excellent with the concentrated punch of summer produce. In tacos, salads and alongside salsa as the main dish, swordfish is at its prime right now.
These are our favorite recipes for featuring this summertime great.
By Keith Harris, June 18, 2013
As Whole Foods Market’s dedicated Alaska port buyer, I spend four months of the year on docks and piers, selecting the finest salmon for our fresh seafood cases. In the process, I’ve developed a few tips for picking a delicious fish.
By David Pilat, June 11, 2013
Having our own port buyers in Alaska means the freshest wild salmon in our stores. Learn more.
By Alana Sugar, June 10, 2013
Grill, broil, roast or bake - but don’t overcook! Here are 13 ways to serve up wild-caught salmon at home.