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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

Bonnie says …

Tuna with fruit salsa. Chop pineapple, mango, cucumber & cilantro serve on top or along side tuna. I love leftovers mixed together with a little mayo served on bread or crackers.

L Silver says …

The halibut looks great- I would first soak it in a sauce made with olive oil, lime juice, crumbled pasilla chiles, cilantro, garlic, and sea salt. I would then grill it to perfection and serve with a nice avocado salad (lettuce, avocado, pumpkin seeds, jicama, and a nice tomatillo dressing). Match with a Portuguese Vinho Verde- PERFECTION!

Disa says …

Love wild-caught Alaskan salmon marinated in a solution of apple cider vinegar and wild honey and a little dry mustard ginger and a little sesame oil, then grilled over a bed of assorted peppers, Red, green,yellow, hot mild and green onions, burmuda onions and shallots, that have been roasted in a little of the marinate...yum! With a sprinkling of the sesame seeds on top and some delicious wine on the side.

Diane Thorpe says …

So good I rarely try any other recipe--wild salmon baked at 350 degrees for about 20 minutes, depending on the thickness, with a sauce made of olive oil, canola margerine, soy sauce, paprika, topped by a grated teaspoon of onion. Lime on the side when served. Also a sllight dusting of sea salt before baking.

Kim says …

I'm a vegan so I don't eat seafood, but I love to use hijiki seaweed to make japanese-inspired fried rice!

assad ghafoori says …

I love to bake my salmon at 375 15 to 20 mint w/ garlic and peppers sooo simple

Pam says …

My four children love this receipe. I grate a small piece of ginger on a cheese grater and add a little grated red or green pepper and maybe a hint of brown sugar to marinate for 2hours and then saute in soy sauce with a garlic and a slice of lemon for each piece of fish with a couple of shakes of dill. My twelve year old tells me this is good fish ,but it is good salmon from the sea. :)

Kimeen Cureton says …

I would love to cook bay scallops with butter, add a little white wine and grapefruit juice, cook a minute then add cream, salt and pepper. Serve with grapefruit sections.

Laurie says …

Whole Foods Market 1 (12-ounce) package frozen mahi mahi...baked with a little organic butter and a squeeze of lemon or lime juice with baked sweet potato fries. Wow! My 85-year mother loves this...and so do I! Thank you, Whole Foods!

Jenn says …

I like to make a paste out of soy sauce and brown sugar. Scoop it onto the salmon and marinate for "a little while" then plop it on some foil and place on the grill. Done.

Terry says …

I use canned wild-caught Alaskan salmon in a terrific and inexpensive salmon salad. Canola mayo, celery, onion, usually some celery leaves, lemon juice, and pepper.

Lisa Wilson says …

I love to bake Wild Salmon with a light coat of a low-sodium soy sauce & garlic and olive oil, then serve it with a mango, scallion & red pepper salsa. Delicious and healthy!!

Becca says …

I love wild salmon & my favorite way to prepare it is this recipe: Pan Seared Salmon with Orange Miso Reduction http://www.foodista.com/recipe/NJBR3H7R/pan-seared-salmon-with-orange-miso-reduction

colleen gilgenbach says …

Leftover salmon chopped up with celery, onion and mayo served on cucumber slices. I'm making myself hungry.

colleen gilgenbach says …

Actually my favorite recipe came from the woman who cooks fish at our local Whole Foods. It is SOOOO simple. Sprinkle any seafood (that's what she said and I've found it to be true) withFrontier Blackened Creole seasoning, ( I don't like things to hot and this seasoning is perfect) and saute, covered, in butter for about 5 minutes each side or until it flakes. Yummy.

B Drow says …

Grilled Salmon with roasted organic bell peppers, lentil soup and steamed rice from Whole Foods - Bright, colorful, festive anytime meal for anyone.

Stephanie says …

I love taking soy sauce, garlic, a little water, olive oil and sugar to make a marinade for salmon or even shrimp and throw it on the grill...easy and so good!!

christina says …

I would broil the wild salmon with butter, rosemary, salt and pepper. It would be served with wild rice.

John Billiris says …

I love any broiled fish, with rice and veggies.

Dani says …

Smoked wild Alaska Salmon, cut up real small, mixed in with cream cheese, a little sour cream, chives, red onions, parsley, lemon juice!!! Yum!! Make it into a big ball, cover with chopped parsley and chopped walnuts, serve with crackers and endive. yum.

Alex Cross says …

wild caught salmon topped with miso, cayenne, soy sauce & honey glaze, broiled to medium rare. Delicious!

Mae :o) says …

Sauteed Halibut with Arugula, Roasted Beets, and Horseradish Creme Fraiche !!

Kathleen Conner says …

I just keep it simple--broiled salmon is so great!

Adriana says …

one of my many favorite fish recipes, is using extra virgin coconut oil! We get a wonderful tilapia from Chile a Whole Foods. Just squeeze a lime on top of it, and add garlic, salt, pepper. Let sit there for 10-15 mins. Sautee with coconut oil, browining both sides, then you can garnish with cilantro, and/or scallions, capers and enjoy!

Vanessa says …

my brother and I use to catch blue fish off Quidnet Beach, Nantucket Island. A wonderful recipe I remember from childhood was my mom laying strips of bacon over the blue fish filets when she would broil it. Now bacon is unhealthy so we use the healthier version Whole Foods carries.....turkey bacon.

Caitlyn says …

Fresh Ceviche with Seabass!!!!! My fave with some homemade fresh pico de gallo (heavy on the cilantro), avocado and a hint of fresh squeezed lemon, lime or orange juice on top! Serve with warm baked tortilla chips... One word = BLISS!

Tia says …

Do the oceans and yourself a favor, skip seafood altogether. Salmon only has Omega 3 because they eat sea plants. Cut to the chase and just eat the plants!

Melissa says …

Green SEA VEGETABLES is what i would like to see!

Maureen W says …

Indian inspired marinated salmon. Combine following ingredients in a shallow dish: 1 cup fat-free plain yogurt, 1 teaspoon cayenne pepper, 6 cloves minced garlic, 1-2 T freshly grated ginger root, 2 tablespoons finely chopped cilantro, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon ground turmeric. Add 1lb boneless coho or sockeye salmon filet and marinate for 1 hour or up to overnight. Shake off excess marinade and bake salmon at 400 for 20 min or until salmon flakes easily. This recipe is posted to my blog, www.modernkitchenmaven.com if you want further details.

Jessica says …

Panko crusted & baked wild-caught Alaskan salmon with mashed potatoes topped with chives and grilled yellow and red bell peppers on the side - yum!

JuneC says …

I love fish. My favorite recipe is just to broil it plain then a little sale, pepper,and lemon juice sqeezed on it after it is cooked. Thats it.

arlene says …

Marinated wild salmon, grilled. served with Quinoi and lightly grilled fennel, peppers, or eggplant..

Camille says …

My favorite is making seafood stuffed mushroom caps, which you can either make large, portabella stuffed caps OR mini-mushrooms as an appetizer. Preheat Oven to 350 Stuffing: Crab meat (or, if you're poor like me, fake Krab) Scallions diced stalks of Mushrooms spinach non-fat greek yogurt old bay seasoning salt/pepper/red pepper/garlic/your favorite seasoning Cheese (chedder/parm/italian mix/whatever you like) Trim the stalks off the mushrooms and dice them, along with the scallions. Break apart the spinach if you want, but it will get diced in the food processor anyway. I sautee the scallions, spinach, and mushrooms in olive oil with garlic until soft. I transfer this to my food processor and add the crab meat, yogurt, and seasonings. Pulse twice, and check to make sure everything is evenly minced. Put the stuffing inside the mushrooms and top with cheese. Then place in the oven and bake for 15 minutes, check to make sure the stuffing is hot enough. Sometimes up to 20 minutes. This is a really flexible recipe. If you like bread crumbs, you can add them to the top, or use cream cheese instead of yogurt.

Lori says …

Baja Fish Tacos with Mango Salsa! Yum! I use tilapia.De-lish!

Michael J Koslow says …

I have heard that there was a time in which we were more hairy and swung in trees. I wouldn't eat a monkey! Before this we were scaley and crawled on all fours. I wouldn't eat a lizard! And before this? Legless and finned! No fish for me, thanks! But I would love to purchase some delicious fruits, vegetables, and legumes with a $50 Whole Foods gift certificate, please!

faith may says …

tuna, sushi

Amanda C. says …

I have family up in Alaska, so I love Wild-caught salmon from Alaska. My favorite salmon is smoked salmon. Yum :)

Tami Jo Eaton says …

I love taking wild caught salmon and topping with some coconut oil, paprika, red pepper flakes, chili powder, black pepper, cumin, sea salt, and a few small white potatoes cut into bite-sized pieces, wrapping it up in foil and throwing on the bbq. I also have some zucchini and bell peppers charring on the side. Clean up is a breeze, I wash the foil and recycle.

Tricia Huffman says …

The Shrimp spring rolls for sure.......I tried some that you were sampling a few years ago, and not it is a staple at my picnics! My whole world opened when Whole Foods came to town!

john says …

Sauteed Shrimp, waffle fries - with ketchup.

ReDena says …

I love your Wild Caught Salmon or buttery Sea Bass baked in the oven with lemon pepper and your salsa. It’s quick, simple and incredibly delicious…Melts in your mouth good. Just drizzle the fish when it comes out of the oven with a little Organic Extra Virgin Olive Oil; add wild rice and your new Mediterranean Veggies and you have everything you need for a nutritious meal. Yummy!!!!

Mia says …

I love Cod so my pick will be cod, seasoned lightly with lemon, salt, pepper, grilled and served with grilled pepper, onion and veggies. Served with couscous.

laura says …

we love green labeled pacific halibut and wish it was more easily available. we marinate with a little bit of salt and pepper and coat in fresh chopped garlic. it stays like this for a few hours, up to 1 night and when we pan fry it in our fav cast iron skillet. since cast iron stays hot so long with less energy than other options, we sautee fresh veggies along with it....or eat a raw corn salad alongside.

ellie leshansky says …

I love wild salmon. My favorite way to prepare it is to marinate it briefly in orange juice, season delicately with some pepper and dill, broil until done and then serve it with a dressing of dijon mustard, orange juice and a dash of lemon. Serve this over spinach ( preferably sauteed with garlic. It is delicious , healthy and looks pretty too.

Terri David says …

Since all fishing has environmental consequences, and, generally, many other forms of life die in the process (bycatch), we chose to not eat fish or other marine life at all. So my recipe is to eat plants, lots of plants.

Vicki Tran says …

I like to braise halibut in a white wine sauce with fennel, tomatoes and lemon.

Jimmy Arcade says …

My wife and I would enjoy a wild-caught Alaskan salmon, marinated in our homemade teriyaki sauce, pan-fried, and finished off with a teriyaki reduction, thickened with arrowroot. We'd serve it over a bed of organic brown rice and vegetables.

Sandy says …

6 oz portion of fresh salmon, covered, on high in the microwave for 3 minutes. easy! flavor to taste!

amy h says …

Wild caught Salmon from Alaska. I use it to make Salmon Croquettes; baked 16oz salmon, add bread crumbs or crunched up Whole Foods 365 round crackers, minced garlic to taste, chopped onion, 1 egg and add pepper. Mixed ingredients with hand and saute. Super yummy!

Hayli Shaw says …

I absolutely love salmon and I am so glad that Wild caught Alaskan salmon is on the Green list! As a pescatarian, it is great to see you guys being super careful and earth-friendly with the fish that I eat!! (:

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