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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

vicki says …

grilled bbq salmon with candied ginger .

PDX Kim says …

Chunks of cod dippec in lightly beaten egg then in Bob's Red Mill Buttermilk pancake mix, again in egg, then dipped in panko. Fry it up and invite family and friends over - it makes for our family's favorite fish fry recipe!

Latha says …

We love our salmon made Indian style! Marinate filet with canola or coconut oil with lime juice, cayenne pepper, garlic powder, ginger powder, turmeric, salt and black pepper for 30 minutes. It's great grilled, broiled or pan fried!

Trisha Buck says …

I get tilapia put vegan mayo with some ground red pepper bake it for about 20min. Then I steam some kale when its good to go I add feta cheese crushed red pepper. Then I crush up macadamia nuts and I sprinkle the fish and the kale and this recipe is so good and so light. Its great for right after a yoga class! With Love Trisha

Barbie says …

Tuna steak brushed with ginger oil, dipped in sesame seeds and grilled to a light medium rare, yum!

Susan McCardell says …

Hot pepper peel and eat pink shrimp. In 2 cups of water add 4 scotch bonnet peppers (halved), 3 coarsely chopped green onions, 3 fresth thyme sprigs, 3 crushed garlic cloves, 2 tablespoons salt, one bay leaf, 1 1/2 tsp whole allspice - bring to boil. Reduce heat and cover and simmer 10 minutes. Add one pound shrimp (in shell)bring to boil and remove from heat. Let stand 20 minutes. Drain, discard liquid and serve warm or at room temperature. Add crusty bread and yum!

Emily says …

Whole grain fettucine tossed with sardines, bread crumbs, pesto, and a bit of olive oil. yum!

Anthony C says …

Pacific sardines

meg reider says …

a salad with seared scallops

Thomas says …

I LOVE sardines. People always think of sardines in a can but a fresh, properly grilled sardines are great!

Jamie says …

Wild-caught salmon, skin side down on a cookie sheet in a 400 degree oven for 20 mins, sprinkled with lemon pepper and garlic salt is the easiest and lightest way to go. Fresh asparagus drizzled with olive oil and garlic salt, laying next to the fish, is the perfect meal! Crusty bread too, if you're really living well!

AKM says …

The most green of all vegan.

Gloria says …

I would love to have the "spicy coconut braised black cod" with some grilled veggies. Also, it would be great to add a mango or pineapple tropical salsa too, plus an interesting rice dish to accompany it. Love spicy, sounds delicious! Thanks for the info on wild-caught fish and the ratings...good to know.

Jess says …

Alaskan Salmon (well, any salmon, but Alaskan is my personal favorite, as it has fewer bones than sockeye or others), marinated with Whole Foods' Mediterranean marinade (found in a bottle near the seafood section) . . . simple, but delicious!

Kim says …

None of them! As a vegan, I get my seafood cravings satisfied with seaweed dishes or dulse flakes sprinkled in casseroles made with chickpea based mock seafood.

Maureen says …

My family would love to try the perch recipe: Simmer yellow perch in this Thai-inspired coconut red curry sauce served over fresh corn polenta for a delicious dish. It sounds absolutely delicious and full of flavor!

Tony Wilson says …

Black Cod with Miso

Susan says …

My vote is for the Perch but I would serve it with brown rice and lots of Asian veggies instead of the polenta. "Simmer yellow perch in this Thai-inspired coconut red curry sauce served over fresh corn polenta for a delicious dish."

tim says …

grilled whole maine oysters topped with sour cream and homemade scotch bonnet and mango relish.nice with a vodka matini

Ruifang Song says …

Shrimp Lettuce Wraps and Spring Rolls. Light, yummy and refreshing!

Heidi M says …

Thanks for halting your sales of red seafood. Those octopus in the seafood case always depressed me!

Monica B says …

I love sardines on sourdough toasted in the broiler with olive oil with mashed up avocados!

Anne says …

Broiled Tilapia with balsamic vinaigrette and steamed veggies.

Meredith Clark says …

A lightly seared ahi tuna steak...my mouth is watering, mmmmmm

Mimi says …

Shrimp lettuce wraps spring rolls. Fresh, light, healthy and very delicious

CATHY says …

SHRIMP LETTUCE WRAPS WITH SPRING ROLLS SOUNDS LIGHT AND LOVELY

John says …

I'd go for some scallops

Latasha Sandoval says …

Honey Glazed Asian Salmon baked or Salmon Croquettes w/bell pepper, onion, mashed banana, egg, salt & pepper, shaped into patties and fried in a little olive oiluntil golden brown! Delicious for breakfast, brunch or dinner!

Victoria says …

I would love to try the spicy coconut braised black cod with veggies. Mmmmm sounds so wonderful!

Claire Scroggs says …

I would want a nice seared Tuna steak served with some asparagus and mushroom risotto!

Mary P says …

The matzo-crusted salmon sounds like a great way to use up our lingering everything Tam Tams...

emanuel addison says …

i really love shrimp and i am gonna try the recipe you have listed above Shrimp lettuce wrapped spring rolls but i loved steam shrimp and broccoli over lemon buttered linguine my fave

Danielle J says …

Miso glazed Wild-caught Salmon with brussels sprouts. Yum!

Becca G says …

Shrimp shrimp & more shrimp! Lettuce wrap style! Paleo all the way!

Jackson says …

I'd love to have an albacore tuna seared with a ginger soy reduction and some grilled asparagus with a light pasta.

wayne says …

q wild salmon sounds good.

Keri says …

As a celiac it has sadly been years since I had fried oysters, so that would DEFINITELY be my choice!

Amy s. says …

I'm so glad whole foods has moved this direction. Hopefully, other retail stores follow suit so he industry is forced to address problems in the industry. Nothing like the lack of demand to make suppliers change their ways! The cod recipe sounds great-already updated my shopping cart!!

Geeta Ranbhor says …

I would go with the "Spicy Coconut Braised Black Cod with Colorful Vegetables". Black cod from Alaska and Canadian Pacific is sure going to be my choice. :)

Sheila says …

Salmon baked topped with coconut oil, a sprinkling of pink salt and topped with toasted coconut.

Ann says …

Pacific halibut ~ preparing with 1 of your listed recipes "Baked Fish Packets with Broccoli and Squash " Steaming (oven) in parchment pouch, adding garlic cloves as well and serve over your wild rice and barley (also steamed) If by some so rare chance the halibut was NOT available, I would go with the Wild-caught salmon from Alaska ~ using another of your recipes "Almond Crusted Salmon with Caramelized Onions and Basil" using hazelnut instead of almond and replacing the honey mustard with mango chutney !!!!!!!!!!!!!!!!!!! Yummy

Margaret says …

I would go with the halibut...this fish satisfies my steak cravings and this recipe sounds DELISH!!!

Whitney says …

The Spicy Coconut Braised Black Cod with Colorful Vegetables looks delicious! Can't wait to try that soon

kate says …

I always go for salmon but oysters are lovely as well.

Amanda says …

Salmon and cooked on the grill with a spicy honey sauce. Then I would blog about it! :)

Jeff L. says …

Grilled salmon slightly blackened with a twist a lemon. Perfect!

Ann says …

Shrimp lettuce wrapped spring rolls tops my list, so easy to make and super delish ;) we enjoy them every weekend!

Alexander Muzio says …

I say use pink shrimp for a seafood take on Chicken Tikka Masala. Its Shrimp Tikka Masala! Over some Basmati rice and you are good to go. Excuse me, now I am hungry!

Daria says …

ceviche with groper/salmon/bass & squid with oysters on the side served on the plate with light salad and house-made vinaigrette.

Linda C says …

I love oysters. They are such a low-cal and healthful appetizer.

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