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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

Portia says …

Wild Salmon on the grill with lemon juice, salt, pepper. Simple is the way to go for me.

Vicky says …

Fresh caught Rocky Mountain trout, cleaned, layer inside the cavity sliced lemon and lime, dust with salt and pepper. Zest some lime into butter and spread on the outside of the whole fish. Grill and enjoy

J McCarthy says …

We're always looking to experiment with different ethnic foods. This week, we're going Thai. I would definitely use Black Cod in a spicy red curry dish with red peppers and leeks over brown rice. Delish!

lauren says …

A staple weekly meal at our house; Salmon grilled on cedar planks basted in a homemade honey mustard marinade!

Pat says …

First, thanks for doing this - it makes shopping a lot easier. Our Christmas dinner the past few years has been a whole roasted arctic char stuffed with sliced oranges, lemons, onions, and fennel. A little olive oil and salt and you get an impressive and festive main dish without much trouble. Leftovers make yummy fish cakes.

Renea Anderson says …

I love salmon but my husband prefers the more subtle flavor of steelhead trout. I was so happy to finally see it offered at Whole Foods! I smother fillets with a mixture made of ¼ cup brown sugar, 2 TBSP each of soy, miso and hot water. Broil for 10 minutes or so until done. I accompany this with a side of mashed potatoes with wasabi powder mixed in to taste and braised bok choy. The greens (about a pound of baby - sliced in half or large head - chopped) are braised over medium heat in a mixture of ¼ cup chicken broth, 2 TBSP soy sauce and 2 tsp olive oil until tender (maybe 15 minutes.) Once tender, drizzle ½ tsp toasted sesame before serving. Spoon the braising liquid over the potatoes. So good!

Mark Duvall says …

love salmon, the Matzo crusted salmon is delicious!

Lisa Sterling says …

When I bite into a yummy FRESH morsel of green caught seafood from Whole Foods I feel like a mermaid! I like my seafood minimalist-like a poached in wine and herb wild caught natural salmon steak! Serve it with an intense savory lemon mousse and enjoy!

Aubrey Guilbault says …

I do not eat any seafood myself, but my cats eat tuna. I make sure to buy high quality dolphin safe tuna when I shop.

Renee Turner says …

I like the Lemon Trout Fillets with Capers

Kelly says …

Buttery, seared scallops in white wine reduction with fresh tarragon! Yummm! Serve with an herb salad or quinoa. Go!

Gabe says …

We like a nice mahi-mahi, sauteed in some butter with chipotles and oyster mushrooms... yum. Simple but divine.

Carroll Scott says …

We often have halibut or cod. I combine a little mayo, dijon, herbs du provence, lemon juice, salt and pepper and cover the fish lightly. then combine panko, regular breadcrumbs, a little flour, garlic powder, s&p, and press on top. bake in a toaster oven (rather than the big oven to save on electricity), until browned and flaky. My 7 year old loves it.

Dana Coontz says …

We love Shrimp Fettucini with Coconut Shrimp as an appetizer served with Pina Coloda dipping sauce. Yum, Yum! Looking forward to new store opening soon in Charlotte, NC.

Angela says …

Yellow Perch bake in white wine with onions, tomatoes and mushrooms.I'll serve it with one of my favorite side dishes of garlic buttered linguine tossed with spinach.

Terri Thomas says …

We love fresh Halibut on the grill! Saute a couple of small scallions and 2-3 cloves of garlic in a tablespoon each of butter and olive oil. Once softened, toss in a handful of cherry or grape tomatoes and then pour that over halibut fillets that have been seasoned with a light sprinkle of salt, fresh cracked pepper, and a little Cayenne (we live in south Louisiana!). 10-20 minutes on the grill until is flakes and then served with a small side of corn pudding with those tomatoes and onion bits on top! You don't use that much gas on the grill, you are not standing out in the heat too long, and then dinner does not weight you down!

Suzi says …

I haven't had fish in a while because of sustainability. Congratulations to Whole Foods for your fish policy.

LA says …

Poached salmon - or just put a bit of olive oil on top, sprinkle with some garlic salt and put on the grill.

YN says …

I am quite the fan of a salmon and for a quick but healthy meal, I usually do a dry rub of pepper, salt, garlic powder and onion powder, with a spritz of lemon juice. It adds a nice refreshing taste. Then on the side, I usually like having fresh vegetables and some brown rice. Though the meal may be simple and plain, I find it quite wholesome and refreshingly light.

leslie says …

We love black cod. We marinate it with a miso/mirin/brown sugar glaze and then just roast in the oven. Easy and delicious!

Chris S says …

Wild salmon marinated with light vinaigrette dressing, cut in large chunks, skewered with slices of purple onion, zucchini and asparagus - grilled. served with a glass of chardonnay.

DANA Coontz says …

I enjoy a simple shrimp fettucini along with coconut shrimp. Really excited about new store opening in Charlotte this summer!

Alison says …

With so many different taste preferences in our family, I like to make grilled salmon with add-it-yourself seasonings. At the table there are lemon wedges and spice blends. One new favorite is a Trinidad spice blend with salt, lemon peel, garlic, cloves and ginger.

Bekah says …

The salmon with an apricot soy glaze. Yum!

Kelly says …

We combined a couple of our favorite receipes and came up with a huge hit! Grilled wild salmon with cilantro pesto, served over steamed veggies and rice noodles. It's finished off with a touch of red curry sauce and a wedge of lime. Sprinkle a few red clover sprouts on the top and you have a beautiful, healthy and tasty dish. The good news is it's so much simpler then it sounds!

S J says …

I would try the salmon because it is such a versatile fish that works well with any flavor combination. One way that I prepare it, that even my children enjoy, is with brown sugar, soy sauce, cilantro, red onion, curry powder, minced garlic, salt, pepper, and a splash of orange juice. I put all the ingredients in a plastic container, poke a few holes in the fillet, and shake well. I then let it marinate for 10-15 minutes. All the flavors soak into the holes, really seasoning the fish well. I then cook on the stovetop or bake in the oven, depending on how much time I have to prepare dinner. In addition to the salmon's health benefits, I'm just glad this flavor combination is kid-approved.

Nadia says …

Wild salmon brushed with a mixture of greek yogurt and dijon mustard, then topped with panko breadcrumbs. Bake it in the oven and serve with roasted asparagus or steamed broccoli :)

Linda says …

Poached salmon with asparagus. Nom nom nom.

Steve says …

grilled salmon

zohreh says …

whole food's sea bass is my best choice.i can eat them with the wild rice and broclie

Dee S says …

I love this Tyler Florence recipe! Shrimp and Egg Fried Rice with Napa Cabbage Ingredients 6 tablespoons peanut oil 2 shallots, thinly sliced 1 (2-inch) piece ginger, peeled and grated 1/2 small head napa cabbage, core removed and finely sliced Salt 2 cloves garlic, minced 1/2 pound medium shrimp, peeled and deveined 3 large eggs, lightly beaten 4 cups cooked long-grain white rice 1/2 cup frozen peas, thawed in warm water 3 tablespoons soy sauce 1/4 bunch scallions, sliced, for garnish 1/2 cup chopped peanuts, for garnish Directions Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel. Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Aparna says …

mahi mahi is a thick fish. it is perfect for indian curries. Saute some onions, ginger and garlic, use some low fat coconut milk, salt, pepper, turmeric and red chilly powder and some coriander and cumin powder and a pinch of garam masala(indian all spice: optional)once the curry looks well mixed introduce the fish into it and let it cook through. Garnish with cilantro and serve over rice (white or brown). A side of fine chopped mixed onion and tomato with some salt, pepper and a pinch of sugar & lemon juice compliments this dish.

Kenora says …

The best healthy salmon soup my children love to eat. 2 cups of water, 1 lemongrass stalk cut in 3 pieces, 1 garlic clove, 2 keifer leaves or bay leaves and bring water to boil for 10 minutes. Add 2 cups organic chicken broth then put salmon, add salt and sugar to your taste and simmer for 5 minutes. When ready to serve squeeze lime juice and sprinkle some green onions and basil leaves and enjoy while it's hot. Easy, quick, healthy and so delicious!!

Cindy says …

I would prepare blackened salmon.

Jennifer Anderson says …

Fresh trout caught during trout season

B. Fujimura says …

Pacific Halibut roasted in a sweet miso marinade with sides of quoinoa-tablouli salad and pickled beets. A nice dollop of Vegenaise on the side for the fish!!!!

Aparna says …

salmon baked with onions, minced garlic, lemon slices, salt, pepper, chopped fresh rosemary and some olive oil drizzled over it. You could use a combination of orange and chopped fresh mint instead of the lemon and rosemary that tastes great too. leftovers are perfect for cold salad.

Myrna says …

Take 1 pound of Wild Salmon and spread salmon lightly with some dijon mustard. Mix 1-2 cloves of garlic with lemon zest, parsley and panko crumbs and top the salmon with the crumb mixture. Bake at 400 degrees for 12-15 minutes depending on thickness. Add organic asparagus, your favorite rice and a lovely bottle of wine. Don't forget to invite your favorite dinner partner--you will have one elegant and delicious dinner. Enjoy!

Patty McCabe says …

bake wild salmon with mango salsa

M L Fisher says …

I've got to go with Pacific Halibut in a tradition fish and chips

Sunnie says …

I love good grilled salmon with a miso glaze over quinoa and wilted spinach. The best dinner!

Craig Garnier says …

Grilled wild salmon fillets with a sauce of lemon juice, minced ginger and olive oil. Serve with brown rice tossed with a sauce of minced garlic, black pepper, parsley and olive oil. Serve with a tossed salad of shredded cabbage,shredded kale, shredded collard greens,sliced hot peppers, sliced onions, sliced celery, sliced carrots,sliced pickles, sliced tomatoes,sliced apples, and sliced oranges. Mix together minced garlic, minced ginger, fresh basil, oregano, black pepper, and olive oil. Pour over salad and mix together.

katie says …

One of our favorite recipes we call the "Crazy Shrimp" (attention garlic lovers!!:)...it can be served as an appetizer or a meal! 1/2 lb wild caught shrimp,shelled and deveined 8 cloves garlic,chopped 2tsp dried thyme 2 tsp dried oregano a few dashes red cayenne pepper 1/2 cup white wine (optional) 1/2 cup olive oil A few dashes of salt Place shrimp in a baking/Pyrex pan. Sprinkle garlic on top. Sprinkle half of spices on top. Pour wine and olive oil evenly over shrimp. Place under broiler for about 4 min or until shrimp turns pink. Turn shrimp over and sprinkle rest of spices on( put a little more olive oil and wine on shrimp if looks dry). Place under broiler for another 3-5 min or until other side turns pink. Serve with ciabatta or French bread slices as an appetizer or over short grain brown rice as a meal. Enjoy! :)

Christine says …

Last week I made a shrimp dish, all with Whole Foods ingredients...mostly organic. 1 lb shrimp, cleaned 3 plum tomatoes 2 garlic cloves A few chopped basil leaves Olive oil White wine Organic Italian bread from WF bakery Sautée garlic lightly in oil. Add tomatoes and cook down. Add a little wine and stir. Add basil and shrimp and cook for three minutes. Slice and toast bread. Spoon shrimp and sauce over the toasted bread. So yummy!

Briana Wagner says …

not eating seafood is my greenest recipe.

Evelyn says …

Baked wild salmon placed on top of veggies of your choice. I like onion, carrots and red peppers cut into slivers. Soy sauce and some garlic over the veggies and salmon. Bake in parchment paper for 20 min.

Cindy says …

We love to eat fish tacos. Pacific Cod, cooked in a little oil until just flaky, green onions, cilantro, "cole slaw" lime sauce....mmmmmmmmmmmm

Robin says …

Squid ! sauteed with white wine, butter, and capers. Deliciouso!

Lin says …

I love taking salmon, putting it skin side down in a pan and baking it with a mustartd garlic mixture on top. It makes a nice little crust and really pumps up the flavor! Oh also it is beyond easy!

Bonnie says …

Salmon with nut crust. Mix chopped walnuts (or your choice) with 1 egg white & 1 tbs maple syrup, spread on fish and bake. The maple flavor is very good on salmon.

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