Whole Story

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.

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

613 comments

Comments

Jack Grondin says …

Roasted Halibut with paquillo peppers

Kelly S says …

I would love the black cod! I would poach it lightly with some fresh tomatoes and white wine. Then I would serve it over fluffy, garlicky mashed potatoes. Yum!

C says …

The shrimp lettuce wraps and spring rolls sound great!

Tim says …

I'm going to simmer yellow perch in coconut red curry sauce and serve it over fresh corn polenta. Delicioso!

Tammy says …

Our favorite is some tilapia tacos! Fresh flour tortillas,tilapia lightly cooked with some salt and pepper and toss in some fresh cole slaw mix! Yum!

Teri Barwood says …

The Spicy Coconut Black Cod with Colorful Veggies and the Pacific Halibut with Piquillo Peppers both sound fabulous. Will definitely try these out. Thanks.

Gabi Krauss says …

Next on my fish dinner menu: Sardines & Fennel with Pasta in Tomato sauce, Italian style. I saw a recipe in a Jamie Oliver cookbook. Looks yummy and is a great idea for fresh sardines. friendly on the wallet too.

Cherie R. says …

This is the most delicious and easy way to prepare cod: Take your cod fillets and squeeze fresh lemon juice all over and let them set in the refrigerator for about 15 minutes. Pat dry. Season with a little salt and white pepper. Heat oven to 350 and place on baking sheet. Spread top with mayonaise, then sprinkle on crushed organic cornflakes that have been sauted with butter until light brown and crispy. Bake for 15-25 minutes (depending on thickness). YUMMY!!

crabpaws says …

Roasted salmon: Coat a nice piece of sustainable salmon with olive oil, put in 400 degree F oven with garlic cloves and quarters of onion, also coated with garlic oil. Salt and pepper all. Roast until salmon is done, could be about 15 minutes depending on thickness.

susie says …

I love any halibut ... it is such a mild fish that a lot can be done with it!

Betty says …

Wild Alaskan salmon is my favorite, and I like to grill it over alder wood pellets in my pellet grill. I don't see scallops or mussels on the list, but I only buy them from a trusted NW company. If they are sustainably grown/caught, will buy them from Whole Foods. Like to lightly grill the scallops and steam the mussels in a garlic-butter sauce. Love large shrimp either peel and eat or grilled. Just tried some Pacific Halibut recently and decided I liked it breaded w/Panko crumbs and sauteed best. Was disappointed when Chilean Sea Bass pretty much disappeared from the market/restaurants but look forward to trying the Black Bass. Some of the ideas mentioned above sound delicious! Have switched to eating seafood more than meats and even chicken, so will try some of these ideas. Trying to keep food simple and heart-healthy.

Lena says …

The pink shrimp & Mahi-Mahi fish most peak my interest. I'd love them both grilled & served with a fresh salad with homemade ranch dressing & red new potatoes. some sliced lemon or lemon on the side would be nice. My husband grills often so this would be a real treat for us. thanks! p.s. I love that Whole Foods is concerned about the fish you sell and that your consumers eat. I don't have to worry as much since you are doing this for us.

Shira says …

Here's my version of a quick shrimp scampi using Whole Foods ingredients! Start by boiling one lb of linguini. On to shrimp: 1/2 lb shrimp sautéed on low with 2 TBSP Garlic Scampi Butter (often on Seafood section). One shrimp is almost cooked, remove from heat and let rest. Add 2 cloves minced garlic and 1 minced shallot to pan and cook on low. Too high and the garlic will burn! Put shrimp back in pan to ensure full cooking, but be careful to not overcook. Add linguini to shrimp pan and mix well. Serve with a side of arugula greens massaged with lemon juice and Parmesan.

CJ says …

First, I love the rating system and the fact that it is employed at Whole Foods stores across the country. I think all the recipes sound lovely, but today would be a great day for a bit of halibut and peppers with a Mediterranean salad as a side.

alan cheng says …

I like shrimp or pacific halibut in lettuce or spring roll. Very health and easy to make for lunch or dinner

Vilma says …

citrus seasoned green rated SCALLOPS with a side of whole wheat couscous and wilted balsamic spinach!

ria says …

I love some red snapper cooked Jamaican style- Spicy Escovitch Fish

Katie says …

Grilled pacific halibut

Lauren says …

Gonna keep it simple, but this sounds really good to me, Halibut Fish & Chips.

Karen D. says …

I would love the wild caught salmon. I love to cook it in individual parchment packs. Fold large sheet of parchment in half. Cut into heart shape. On one side of the heart place al dente cooked linguine lightly tossed in olive oil, dill and a pinch of gray salt. Place individual serving of salmon on top of linguine, spread dijon mustard on fish. Top with julienned zucchini and carrots. Seal up the parchment, ending at the long tip, roll tightly. Repeat for all the packs. Place on a cookie sheet, cook in 400 degree oven 10-15 minutes depending on serving size. Delicious!

jennifer says …

Id love to try the Thai inspired perch!

Julie says …

You guys haven't had black cod in forever - so that would be tops on my list! We love it lightly smoked! Or grilled, or poached, or heck - anyway would be good!

Charity S says …

I would love the Spicy Coconut Braised Black Cod with Colorful Vegetables. I would just follow the recipe.

Kate says …

Love sustainability - go Green!

Kelly D. says …

The spring rolls with pink shrimp look good.

Jamie says …

The coconut braised cod is next on my "to try" list!

DeckledEdges says …

I really love pacific halibut!

Rosalind Heid says …

You should not sell Orange Roughy or Chilean Sea Bass. These are endangered!

Megan says …

@Rosalind We haven't sold Orange Roughy for several years, and we only carry Chilean Sea Bass that bears the Marine Stewardship Council (MSC) label to ensure it was harvested in an environmentally sustainable manner.

Becca J says …

I'm always happy with a nice grilled salmon. Simple and delicious!

Alma says …

Grilled Salmon in Guajillo Salsa. 2 lbs of Wild Caught Salmon For the Salsa de Chile Guajillo you need: *4 dried chiles guajillo *1 garlic clove, peeled *1/4 small onion *1/2 cup hot water *Pinch of salt Boil all the ingredients for about 4 mns(except the salt). Then put in a blender, add the *Pinch of salt and process until everything is well blended (smooth consistency). Pour the sauce through a sieve. Marinate the Salmon in the guajillo sauce overnight. Then the Salmon is really for the grilled! Enjoy! I will pair this Salmon with a Mango/Jicama Salad :-)

Jim D says …

Thawed Cod with green onions, baby carrots, olive oil and lemon pepper in the oven for 20 minutes at 400 degrees. Easy delicious.

Leslie says …

Blackened Amberjack po boy!!!

Melissa Henderson says …

We love halibut on the grill. I toss it in garlic, olive oil, lemon juice, dill, salt and pepper. Then I cut it into chunks, thread it through skewers and cook 5 minutes each side on a hot grill. Best ever!

Claire Lambert says …

Hi, For a quick supper I steam mussels and add to prepared pasta and homemade sauce with a some chili powder or crushed red pepper for a little kick and voila!!!! A salad on the side and you have a great dinner.

Chad M says …

Tuna - raw. Nigiri or Sushi rolls.

Ann says …

Miso-ginger marinated wild salmon served over a sauteed garlic spinach

Shirley says …

Flounder, steamed with lots of ginger, served with soy sauce

raidah says …

Our family loves Salmon many ways. On week nights, I make a simple but flavorful pasta dish. Season and sear the salmon fillets in olive oil, remove from pan, saute red onion, garlic, add white wine, chopped ripe tomatoes and capers. Return salmon to pan to finish cooking and serve over pasta.

jean says …

roasted wild salmon in walnut oil topped with a salad greens and lemon juice drizzle. simple and fuss free.

Kim says …

Salmon cooked in a skillet with broccoli and mushrooms. I serve that over brown rice.

Fiona says …

I live in California and have never had Dungeness crab, which is a best choice type of seafood. I have been wanting to try it because it's high in zinc and I do not eat meat so it would be a great source of zinc for me. I would love a recipe for an easy way to prepare Dungeness crab in a healthful way and without a lot of extra fat. Thanks!

keith says …

Shrimp Saganaki with a twist -- on a bed of rice or quinoa, grilled Shrimp in a spicy & garlicky tomato sauce with feta, artichokes and olives. Yummy!

Stephanie Faulkner says …

Honey mustard glazed Tilapia, grilled. Yummy!

Sylvia Benefield says …

Whole Foods is so careful about the seafood they purchase, makes me want to buy more seafood from them. I am always looking for new recipes for salmon, cod, bass, sole and others. I can always count on Whole Foods seafood staff to help with recipes and seafood selection. Why would I want to go anywhere else?

Mary says …

For a super quick weeknight supper we saute tilapia filets in olive oil and sprinkle them with a little tony chachere's cajun seasoning. Once they are done, squeeze a little fresh lemon juice on top. Serve with whole wheat couscous and spinach sauteed in olive oil with garlic. It makes a fabulous combination and is all ready in less than 10 minutes!

gentie steel says …

grill shrimp brush w/ cilantro olive oil, & green salad

Mary arling says …

Just slightly cook fish with whatever veggies you have cut up on them and cook together like that relish!

Martin arling says …

Blue cheese crumbles baked on filet of sole is great!

Joel says …

Swordfish marinated in lemon juice, sesame oil, tamari and a dash of balsamic. Grilled and served on a bed of braised mizuna.

Pages