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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

sharon says …

Wild salmon pan fried in a little truffle oil, served with a chocolate balsamic reduction and maple glazed carrots. Ultra yum!

Linda S says …

I love salmon with fresh lemon juice. Yum!

John B says …

I love seafood and can't wait to try the Thai red curry coconut recipes!!

Maka says …

I love grilled salmon with lemon and broccoli !

Carolyn Harrod says …

I love salmon but it's always so expensive!

Jessica says …

I love using pink shrimp in a stir fry with red and yellow bell peppers, broccoli, carrots and spinach with the San-J gluten-free Thai peanut sauce. It's simple, nutritious and delicious!

Bridget says …

Salmon pan fried with a little olive oil and black pepper! Always a staple in our house. Another is flaked salmon mixed in with basmati rice, cut asparagus and sprinkled with black pepper!

Carmen says …

Salmon with orange sauce.In a saucepan, place salmon filet (one per person), salt and pepper saute with olive oil. Once salmon is cooked, grated one orange peel and add to salmon with the juice of this orange. Heat flavors together for 5 minutes and add fresh parsley to serve. You can serve with wild rice or vegetable! Enjoy!

Kimberly C says …

I would love some Eastern Oysters! Mmm, raw oysters are one of my favorite appetizers.

John W says …

You know they all sound great, but to be honest the Roasted Halibut with Piquillo Peppers recipe is probably where I would start, although the Yellow perch in this Thai-inspired coconut red curry sauce would be right up there as well.

kathleen chowanec says …

Grill the wild salmon with some ev olive oil & a few herbs, nothing like it , pair it with a nice SILVER OAK cab!

Debbie Chioffe says …

I am a big advocate of taking small steps towards large solutions. One small "Green Cooking" step that I take is setting aside several special days a week in order to conserve energy and/or eat in an environmental manner. I have one "no-cook" day where I don't fire up the stove, oven, microwave, toaster, bbq..nothing. We either eat a Raw Diet or eat room temperature food and salads, or sometimes leftovers or sandwiches. We change it up. I also have a favorite "BBQ" day in which we simply grill(using no gas or electric)..in order to save energy. This day regularly includes grilling Wild,specially caught, sustainable, green-rated Fish. A favorite is a simply grilled Wild Salmon with fresh Garlic and Cilantro, perhaps marinated first. Served with lots of sliced fresh mushrooms that have been grilled and some other veggies. I love asparagus. On these days, and most others we also dine in the starlight or with candles.We make this lifestyle challenge fun!

Alice C. says …

Bluepoint oysters, freshly shucked with just a drizzle of lemon!

Mary A says …

Grilled Salmon is the best! I honestly don't need any sauce...just bit of butter, salt and pepper and it's yummy to me!

Jane says …

I love the simplicity of this sardines dish: 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!

Xiaoming Wang says …

I would like WH have more choices of high-quality seafood.

Deb says …

We absolutely love the Halibut baked with a Moroccan charmoula sauce. We place the fish on a bed of red peppers, carrots, potatoes, and top with tomatoes, green olives and preserved lemon (and of course, add extra sauce) then bake for 40 minutes. Makes you feel like you are on vacation!

Karen Mizener says …

Wild salmon...it's the best!! What a delicious way to get your omega fish oils.

Tim Regan says …

Chop tuna into bite sized pieces. Sprinkle with garlic powder and pepper. A little splash of avocado oil and eat raw

Samar says …

Old fashioned fish and chips! Cod, very lightly battered, quickly fried, with some french fries on the side. Delicious!

Gabby says …

The pink shrimp would be delicious in a Thai curry!

cleo says …

I love the halibut. I pan-sear it and serve it with vegetable curry and jasmine rice.

kathleen craft says …

Really enjoy grilled salmon lightly coated with olive oil and sprinkled with fresh rosemary.

Stew says …

put a couple of pieces on the barbeque with a little of local asparagus..baste both in lemon juice fresh from the tree!

Arbi says …

I start my Pacific Halibut with lemons, olives, rosemary, walnut oil, salt, pepper, sicilian seasoning in the pan for 2 min on each side, then i stick the pan in the oven to broil for another 5-10 min (depending on the temperature of the oven).

steve d. says …

pole caught albacore tuna cut into half inch wide by six inch long strips and marinated in olive oil, dry basil, turmeric, garlic, black pepper, and hickory smoked sea salt. flash sear on the grill and put in tacos with finely shredded cabbage, diced jalapenos, pico de gallo, and top with hot sauce or your favorite aioli.

g.kramer regan says …

My husband fishes for halibut while he is working in Alaska so one quick way is to put it on the BBQ with lemon, garlic, sesame oil and soy sauce. Yummo

Bonnie says …

Fresh off the grill with seasonal vegetables is best!

Janis S says …

I love trout. It doesn't need much seasoning. I use a little lemon juice, water, seasoned salt and poach it in a pan. YUM!

Luana says …

I love to make any white flaky fish pan fried but it usually taste much better with either tilapia or sole. Just sprint some salt, garlic powder and black pepper. Then top with a fresh diced tomato, diced cucumber and small dice shallot mixed with olive oil, half lime, salt and pepper and some brown rice. Healthy, easy, green and very quick to make.

Karen Lucas says …

I'm not much of a chef so I really appreciate Whole Foods recipes and suggestions for seafood, meats, salads and others.

Dana G says …

wild caught salmon grilled on a cedar plank!

Barbara Bibel says …

Marinating pole-caught tuna or cod in olive oil and lemon juice, then rolling it in za'atar and grilling it is easy and delicious.

Anita Jo Harder says …

My favorite recipe for seafood? See food, eat it! (I have several family members and friends who cook this better than I, so I prefer to allow them to do what they do well. It is my job to ENJOY!)

Ann E says …

I pour some olive oil, soy sauce, and maple syrup in a oven-safe pan and swirl it around to mix it together. Preheat the oven to 350. Place salmon, flesh-side down, in the pan and sear on the stove top on high heat for about 30 seconds to a minute. Flip it over, skin-side down, place in the oven for about 10 minutes. We serve it up with rice and veggies. We also like to save the skin and broil it for about 8-10 minutes. Crispy and yummy!!

Loretta says …

Shrimp, wonderful shrimp. Marinate the shrimp with garlic and a combination of butter and olive oil. Wrap the shrimp with a slice of fresh jalepeno, wrap in bacon and grill.

Fiona says …

My favorite type of fish to eat is salmon. I love it when my sister cooks in the oven. I want my fish to have some type of spicy taste to it and i want it to have a lot of spices to give it flavor. YuMMy

NJ says …

Gotta say I'm partial to oysters any way you serve 'em! Migionette sauce, smoked or just with a bit of hot sauce. Yum! Aaaaand then the shrimp. Also yummy in any way!

Gail says …

Make the fish go as far as possible just like portions of meat one doesn't need a Hugh piece...flake your cod, haddock etc on brown rice with a little salt and pepper delicious!

Celine Cheung says …

Fish is a wonderful food that doesn't make you fat even if you eat a lot of it. I love to savor the taste of the fish, so you don't want to overwhelm it with too much sauce. To cook striped bass, simply marinate it on both sides with a sprinkle of salt and white pepper for about 10 minutes. Cut few slices of garlic, ginger and scallion and put them aside. After 10 minutes, pour about 2 tbsp of sweet soy sauce onto the fish. Then place the garlic, ginger and scallion on top of the fish like it is for garnish. Put it in the steamer for about 8-10 minutes. Then it's done! It's simple and easy to do. You can pair that with some brown rice!

Christian Ina says …

Roast wild-caught salmon from Alaska w/ fingerling potatoes, two eggs (in shell), haricots vert, and olives in foil over hot grill for a perfect picnic Nicoise salad - just add a simple lemon/garlic vinaigrette & salad greens & of course a crusty French baguette & rose wine!

Stacey Gurian-Sherman says …

This is great for salmon, halibut, sea bass or similar fish. Marinate in 1 part each olive oil, rice wine vinegar, soy sauce and as you like lemon juice, wine , or a bit of sesame seed oil. Marinate on all sides. Sear in a fry pan for 1 minute on each side. Then, bake 10 to 15 minutes in 325 to 350 oven depending on thickness. Now, here's the best part. Make an herb mayo - tofu mayo or low- fat works fine - with 1/2 cup fresh chopped basil, and 1/4 cup each chopped dill and tarragon. Add 1/2 shallot, juice of a lemon, kosher salt, fresh ground pepper, 1 T olive oil and 1 cup mayo. Blend it up. Refrigerate at least several hours. Serve with fish a room temp or even cold. Great stuff!

Erin B says …

Love love halibut. really great seasoned and grilled or simply marinated in olive oil and garlic and baked with lemon. yum.

Cindy Ivanovich says …

shrimp is our favorite - butter and garlic is a quick delicious dinner

michael sallustio says …

San Diego Style Fish Tacos This is one of my favorite summertime meals. It is wonderful combination of cooked and raw, hot and cold, and it’s fairly easy to make. What makes this “San Diego-style” is the tangy, spicy sauce and the slaw. They also typically beer batter and fry the fish in San Diego, but we’re gonna marinate it and grill it ;-) I recommend serving this dish with a glass of white wine or some homemade limeade to give true Summer flare. Serves 4 people. Ingredients 1 ½ lbsFresh, wild caught, Pacific Halibut ½ pound fresh corn or flour tortillas Sauce 1 cupGreek or Sheep yogurt (sheep yogurt is best here because of its tangy flavor) 1 lime, cut if half ½ tspcumin ½ tspground coriander ½ tspdried dill weed ½ tsporegano ¼ tspground chipotle or Mexican-style chili powder ½ tspcapers, minced 1 hot pepper of your choice, seeded and minced (jalapenos or cherry bombs are best) 1 Tbspfresh cilantro, chopped Toppings 1/2 headcabbage or dry slaw, shredded 1 fresh avocado, peeled and sliced or mashed with lime juice and sea salt for guacamole option Preparation Sauce Prepare sauce while fish is marinating. In a small bowl, whisk the sour cream and/or yogurt until well blended. Squeeze the juice from one lime half into the mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add more sour cream or yogurt. Add all the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly. Cover the bowl with wrap and refrigerate for 60 minutes. Fish Prepare the fish by dousing with white vinegar and quickly rinsing with filtered water. This will help to hold moisture during cooking. After rinsing, pat dry with paper towel and rub in extra virgin olive oil, squeeze fresh lemon or lime juice over top and rub in some sea salt and favorite spices (I use a tequila lime blend for this recipe). Place in a glass container, cover and place in refrigerator for 30-60 minutes to marinade. After marinating, grill the fish on medium heat for 10-12 minutes or until cooked; be careful not to overcook. Serve After cooking the fish, sliced into pieces small enough to fit into soft taco shells. If you mashed the avocado, spread that onto the warmed tortilla shell first, followed by the fish, slaw, left over fresh cilantro if you have any, and sauce. Serve with rice and beans or a quinoa pilaf and a mixed green salad. *If you are gluten sensitive or don’t want the extra carbs from the corn tortillas, just throw the fish and some sauce in a salad or in a bowl with some rice and beans. Pura Vida!!

Mrs Rachel Raven says …

I really enjoy Perch. I like to take sunflower seeds and marinate them in wheat free tamari shredded ginger,fresh garlic,olive oil ,finely minced parsley......after an hour or so I pour the mixture over the perch filets and bake in the oven at 380 until golden brown on top and flaky fish on the bottom.Serve with Jasmine rice and simple spinach salad. I call it SUNFLOWER FISH!

JOHN CHOWANEC says …

Love the shrimp can't get enough!

Monica says …

Make a sauce with olive oil, garlic, white wine, canned tomatoes, capers, a little crushed red pepper, your favorite herb (parsley, oregano, thyme or basil). After cooking the sauce down a little, pour it over cod, put in the oven until done. Right before serving sprinkle with chopped black olives such as Kalamata.

Sharon R says …

For black cod, I squeeze lemon or lime on it first. I saute some butter and chopped garlic, then add in some bread crumbs in a skillet. Season the fish with a little bit of salt and pepper and then add the bread crumb topping and bake. Very easy but always delicious!

stella says …

We love a filet of wild-caught salmon simply glazed with a citrus-honey mixture roasted in a 400 degree oven for 10-15 min with the skin side down and served with whatever vegetables are in season (our favorite is asparagus drizzled with olive oil roasted at the same time to save energy).

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