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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

Jung Yo says …

I love white fish that has mild flavor less oils. there are two ways I prepare halibut or cod. first. Slice them thin season with just salt and pepper and light flour touch then eggs on it. sprinkle of oil on non stick pan then cook both side put herbs or green onions to garnish. second, the healthier way is slice them in bite-size. set aside. cut onions and daikon or white radish also bite-size sauce- soy sauce, garlic, red-pepper, sugar, pepper, green onions put daikon or white radish on bottom of the pot first then fish and top with onions and pour sauce on medium heat, cook until the daikon or radish cooked garnish with your favorite herbs it is quite hot and spicy so serve with bread of rice with it.

Arielle Nugent says …

Pan-seared Wild Salmon with a Wild Rice Salad. I'd season the salmon with onion flakes, garlic powder, thyme, dill, salt & pepper. Then sear it in a pan with some extra-virgin olive oil. The wild rice salad would be cooked wild rice, chopped apples, diced cucumbers, dried cranberries, and slivered almonds mixed with an herb balsamic vinaigrette. Simple and delicious!

Sara says …

Salmon: Squeeze some fresh lemon juice on whole salmon or cut pieces. Sprinkle with either dried dill or fresh dill and spray top of fish with Pam or use small pieces of butter. Place on second oven rack from top and broil about 4:40-5:00 degrees F for 5-7 minutes or until done. Cod or sole: Dip fish into bowl with egg that has been scrambled with a small amount of Kosher salt. Then dip fish with egg into matzoh meal which can be put on wax paper for easy cleanup. Fry fish on stove top in vegetable oil or olive oil until done. It is done when fish turns white and flakes. Remove to plate with paper towel to absorb extra oil.

William Johnson says …

Keep it simple. Grilled Tuna with one side brushed with soy sauce, Mirin, minced Ginger Garlic mix. When grilled add a nice accent use extra as dip.

Clara says …

For a quick and healthy dinner, I love to poach a salmon fillet in a shallow pan with water, lemon and some white wine. While salmon is cooking, I make a quick vinaigrette with mustard, white wine vinegar, good olive oil, some diced shallot and capers. Toss a big handful of arugula with some of the dressing, and put the salmon fillet on top. Quick, flavorful and healthy.

Gisela Bond says …

I love salmon, so the Matzo crusted salmon sounds delicious!

Carla says …

I would definitely go with the Pacific Halibut! I make an amazing ceviche dish with bite size chunks of Pacific Halibut, chopped onions, cilantro, cucumber, jalapeno, key lime juice, garlic and sea salt. The fish "cooks" in the acid of the lime juice. It is fantastic with homemade tortilla chips!!!

Deb says …

love pink shrimp seasoned with cajun seasoning and grilled

Tram says …

Vietnamese spring rolls are the way to go with any light flavored fish or shrimp. Broiled, baked or grilled... the flavor of the fish/shrimp is contrasted and enhanced by the crispy veggies and sweet and tangy dipping sauce. Yum!

Debbi says …

Thank you for this important information. Glad to hear you will stop selling the "red" fish.

maria says …

I like wild Alaskan salmon, either made into patties or baked simply with olive oil or butter and salt and pepper.

ErikaM says …

Catch your own crawdads and throw them in a gumbo!

MelissaM says …

I will switch to pole-caught albacore and make a nice salad with it using olive oil, some pasta, red pepper flakes and garlic. That is all it takes.

P Pizzo says …

My family lives shrimp and I would cook my pink shrimp with a simple kale/basil pesto over brown rice.

Jimmy says …

I love grilled fish treated simply with salt and pepper. I also like grilling some red onion, fennel, tomato, olives, and orange along side. Great with a chilled orzo salad.

Michelle says …

Black Cod or Halibut in foil with soy(mix with little honey, chopped garlic and sesame oil), fresh match stick ginger and scallions. Tent it and throw on the grill. Serve over fresh spinach with left over soy.

ELIZABETH HERMAN says …

My entire family loves the pink shrimp last week we had a stir fry. We tried it in a lettuch wrap and loved it. Much better than the previous Famous Lettuce Wraps that we all gave rave reviews. Thanks for the infor.

JC says …

Salmon and potato quiche from eatquiche.com!

tatianak says …

Got out of work late & couldn't decide what to make for dinner with so little time. Found salmon recipe with matzo even the kids loved it. This weekend will try spicy coconut braised black cod. Thanks for recipes.

Belinda Gross says …

The Eastren Oysters would something I would like to try. Just plain oysters right from the sea, still in their shell. Or oyster soup, with shrimp and some scallions.

Mary H Doyle says …

Mahi-Mahi is perfect for fish tacos!! The texture and flavor really stands up to all the other crunchy ingredients in the layered tacos. I pan-sear small fillets or pieces in a bit of oil with chopped onion and chili powder (Whole foods brand 365 Valle del Sol is perfect with the smokey/ sweet balance.)

EJ says …

I saute shrimp in olive oil with garlic and fresh green and yellow squash, served over thin whole wheat speghetti or rice.

Jenne Griffin says …

I would love to see grouper, we love it Blackened - also Sea bass so mist ans flakey we bake it with fresh herbs.

Linda says …

I love black cod Asian-style, braised with soy sauce, sherry, sesame oil, garlic, and ginger. Cook on medium heat up to 10 minutes. Garnish with chopped scallions and sesame seeds. Delicious!

thatgirljen says …

1 filet - 2 days worth of meals!! We love all sorts of seafood... especially the whole wild caught sockeye salmon fillets. I bake a whole fillet (rub with olive oil and then I cover the filet with a dry tea rub - bake skin side down at 400 degrees for 12-15 minutes, then i drizzle a little honey over the top and finish off in the broiler for 2-3 minutes.) I serve that with a lemon orzo (i like the orzo chilled- orzo boiled as per package, add chopped scallions, olive oil and fresh squeezed lemon and coarse chopped parsley) Since we are a family of 3 - one large fillet gives us 2 meals... so with the remaining salmon, i make a salmon spread (left over salmon, chopped parsley, a little mayo, a little dijon s&p and hit it with some lemon- mix all together and chill over night) then we eat that with crackers and sliced cheese and sliced apples and left over orzo if there's any ;)

Kathryn says …

Love your seafood guys at the Hinsdale, IL store. They are very helpful. I would love to see fresh sardines which I would set them in Himalayan crystal salt (top/bottom/inside)for about an hour, rinse off and broil for about 7 to 10 minutes depending on the size. I could enjoy by itself or eat it Japanese style with a little fresh grated daikon and soy or tamari sauce, hot Japanese rice and crispy nori. Of course a bowl of miso soup with lots of greens to go with it. My dream breakfast.

Marie says …

My favorite shrimp burrito place has closed, so I'll have to make them myself if I want to see them on the dinner plate! Wish I knew the secret flavor ingredient!

Ross says …

I love black cod the way my mom cook it. Boil cod, save the bouillon. Chop hard boiled egg, add some bouillon and butter. Serve the cod with this sauce.

Sarah Johnson says …

Our favorite is seared Ahi Tuna. We take fresh ground pepper and toast it in a little butter and olive oil. While it is toasting we sprinkle a little bit cayenne pepper, minced garlic, and fresh parsley on the tuna fillets. We add the fillets to the pan with the pepper and sear each side for about six minutes. The result is delicious! I have converted my whole family to eating it on a regular basis.

Alice says …

Any of the white fish variety, halibut, cod baked or even tilapia sauteed in a little olive oil and served with a bit of Tastefully Simple Spinach and Herb seasoning on top. A perfect match of subtle spices that allows one to still enjoy the fish.

Maria says …

I love cod cooked in a little water (just so it not burned), seasoned with Whole Pantry Munchi Curry. When ready, squeeze litte lemon and add couple drops of garlic olive oil.

Judith Wink says …

I LOVE salmon omlets. Fry the salmon. Cook the eggs. Add the salmon and cream cheese and Bay Seafood seasoning. It can be further enhanced with capers or avocado or whatever else your mood inspires. Once the cream cheese has melted, time to enjoy! DEEEEEEEEE- LISH!

Lynne says …

My favorite pole caught tuna recipe is a coconut curry with asian eggplant, nappa cabbage, peppers and tuna all simmered together. Serve with your favorite rice. A great creamy dairy free dinner!

Nadezda says …

great news! My family loves CEBICHE! We'll be happy to buy our seafood responsibly at whole foods)

Ali M says …

Sardines! I've never had them, yet see them in all the sustainable articles. As I read more about other cultures and favorite foods, this is one I'd like to try and will put on my list soon. I'm thinking it will be great in a Greek salad!

Matt R. Lohr says …

Go Salmon!!! Salmon, like most fine meats and fish, is best prepared with minimal garnish and preparation. The wild caught Pacific salmon found in your fish counter has worked for me many times prepared grilled with a marinade of simple olive oil and cracked black pepper, or if I'm feeling "fancy", I make a special sauce made with dill, cucumbers and Greek yogurt.

Lorie says …

I love salmon with a mustard, dill, garlic sauce - baked then broiled, skin side up, to get the skin a little crispy. I also love salmon croquette (salmon cake). Something I grew up on.

Connie O. says …

I can't wait to try the summer perch. We love love perch in this family. Steamed with some ginger, scallion with a lite soy or pan seared with a lemon buerre blanc or fried like fish and chips. It's all good to us.

brook weber says …

We love to grill salmon. The flavor is amazing and we use whatever herbs and seasonings that we have on hand. Always good and healthy.

melanie says …

My daughter loves baked black cod with a crumbly topping that includes gluten-free bread crumbs, shredded coconut, lemon, garlic, and sea salt. Thanks!

terri weber says …

We take a fresh, sustainable white fish, put mayo and some lemon pepper or any seasoning that you like on it. Bake until it flakes easily and enjoy. Easy, simple, and delicious. Cod, tilpia, grouper, or even salmon will turn out beautifully.

Annie says …

Great marinade that you can use on any fish. I think it came from some cooking show. 2 tbsp dijon, 3 tbsp soy sauce, 6 tbsp olive oil, and 1/2 tsp minced garlic. Whip this up and marinade for 1/2 -1 hour, then grill or blacken in frying pan and bake in over for 5-10 minutes. It's outta this world yummy!

Jessica C says …

I would make salmon crusted halibut with steamed asparagus. mmmmmmm!!!!!! Thanks!

Andrea says …

My favorite fish dish is definitely FISH TACOS!!! I mix the green-rated PACIFIC HALIBUT with some POLE- OR TROLL-CAUGHT MAHI MAHI (also green-rated) and add some garlic, chili powder, jalepenos, lemon and lime juice, tomatoes, onions, and my secret ingredient - a little tequila :) - all wrapped in a warm soft tortilla and topped with some fresh avocado!!! Yum, yum, D-LISH!!!! You can also add a little drizzle of honey on top for a totally different taste that is a little softer on the spice factor... All of this deliciousness and still environmentally cautious... umm YES PLEASE!!! Thanks Whole Foods for making an effort to conserve our oceans!

Juliann Goldman says …

I like to mix a can of salmon with half a block of cream cheese to make a quick salmon spread. Add liquid smoke and onions/scallions and herbs to taste (dill, tumeric, garlic). Serve with fresh hot bagels!

Carol says …

I like to coat wild salmon fillets with a little honey-mustard and top them with crushes tortilla chips and bake. Nice crunch and flavor. Mustard keeps salmon from drying out.

TXEdie says …

Roasted halibut -- a sprinkle of lemon, garlic salt and butter before roasting in a 400 degree oven for 12-15 minutes yields a glistening, tender halibut entree. So simple -- so healthy -- so delicious!

Katy says …

I love a canned wild sockeye salmon salad for lunch made with a dab of mayo, capers, salt, pepper, and oregano.

Dale says …

I totally believe in Whole Foods description of Green, Yellow and Red wild caught fish. I have the Monterey Bay App on my phone and always consult with the fish dept. when purchasing fish. I only buy my fish from whole foods. Wild caught is not always the best as you have to know where it comes from as well as farm raised. Trust Whole Foods.

Denise Burns says …

We love grilling whole foods green certified swordfish after marinating it in a puree of fresh lemon juice and zest, olive oil, fresh parsley and arugula. Outstanding!

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