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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

Karen C says …

Much appreciation for your efforts to provide consumers with excellent quality sustainable seafood. I would enjoy butterflying some pink shrimp, sautee lightly so as not to overcook in olive oil along with chopped green onions and a little garlic then adding whole wheat breadcrumbs, salt, pepper and lemon juice and tossing with a good quality pasta, maybe linguine. Parmesan can be added for those who like. Serve with salad and you're ready to go. Another possible addition for more nutrition would be chopped spinach.

Alishia B says …

I don't like to eat fish much, but I know it's good for you. I do want to try the salmon, I will use gluten free crackers. Shrimp lettuce wraps and spring rolls sound pretty good too.

a8ala says …

Salmon slathered with fresh pesto and baked. Yum.

LATOCIA BROWN says …

Hi, I love whole foods store and what it stands for. I drive 25 miles to my nearest whole foods because I love it so much. My favorite seafood item I purchase from there is salmon. I use to get it from Publix but they only sell fresh farm raised salmon, and I really wanted to eat only the wild caught salmon because I am trying to stay green. I cook it simple in the oven for about 25 minutes. I have to get a whole side of salmon to feed my family. I rub the fish with whole foods butter, olive oil, fresh herbs, crushed garlic, cracked pepper and sea salt. Delicious!

Mel says …

Wild fresh salmon with a soy/honey glaze, broiled just until done...served with roasted garlic/sauteed leek mashed potatoes! Mmm :)

Mary Harvey says …

I am pleased to find information on which fish are safe to put on our dinner tables and that your store carries these healthy fish and seafood. Also because it is difficult to find fresh fish in Kansas City; Whole Foods is helping to make America healthy by bringing these products to us; as consumers.

Rachel B says …

I like fish baked plain with a salsa on the side.

Terry408 says …

Miso glazed salmon with garlic seasoned green beans on top of a quinoa salad with cherry tomatoes and arugula

Laila says …

Organic/wild fresh salmon in the pan with himalayan or cracked sea salt and pepper, a few minutes on each side until "al dente"! Melts in your mouth! Serve over lighlty seasoned quinoa, quickly sauteed mixed vegetables and a nice salad of choice.

DE says …

Try this delicious halibut dish. The sauce is just wonderful. 1 lb halibut fillets, 1 inch thick, cut into four pieces. Mix 1 tbsp water and 1 tbsp lemon juice. Brush the mixture on both sides of the fish. Sprinkle with a little salt and pepper Arrange the fish in a lightly greased 11 x 7 x 1/2 inch baking dish. Bake uncovered at 450 degrees for 12 to 15 minutes or until the fish flakes easily when tested with a fork. While the fish is cooking, combine 1/4 cup each sour cream, mayonnaise and sliced green onions with 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp ground red pepper. Once the fish flakes easily, spoon the sour cream mixture evenly over the fish. Sprinkle with 1/4 c shredded cheddar cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated. This recipe is from food.com, recipe #424933

Vicky says …

Wild caught salmon cooked Mediterranean style - with olive oil, sea salt, garlic, and basil. Healthy and tasty!

Yuichi says …

Pink Shrimp, ramps galic oil pasta works! email typo on my last post

Gayle burgess says …

Fresh scallops, seated to prefection

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