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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

Christine H says …

Love the shrimp. I make a shrimp cake like the crab cake, but gluten free. Take Gluten free rice crispies and mash them like bread crumbs. Then you add, Old Bay seasoning, organic red peppers, 1/2 tsp mustard, egg, and shrimp peeled and cut really tiny. Mash into a ball and cook on lightly sprayed pan. Cook until pink. Delicious!

Chrisitna says …

Black Cod Packets with pesto & vegetables 2/3 cup pesto 2 tbls fresh lemon juice 1/4 tsp siracha or other hot sauce (optional - I leave out for my kids portion) 4 5-6 oz black cod fillets 16 asparagus spears 16 grape tomatoes halved sliced mushrooms (optional) Preheat oven to 350. Mix pesto, lemon juice & siracha. Arrange 4 pieces of foil & put fillet in center. Evenly distribute veggies on fish and spread pesto mixture on each. Fold sides over fish & veggies, covering completely & seal packets closed. Cook on rimmed baking sheet about 20 minutes. Simple & Quick!

Kari says …

Hard choice! I love seafood. Right now I will go with a thai shrimp dish I make with coconut curry and served over organic basmati rice. Yum!

Rachael A says …

It would have to be Wild caught salmon from Alaska. I love salmon. Since I wouldn't want to mess it up I would make it simple by rubbing it with olive oil, salt, and pepper and baking it. A squirt of lemon juice would finish it.

Deb says …

We love fresh salmon with a bit of lemon juice and seasoning cooked on the grill.

Jean says …

My husband loves black cod. We simply bake with fresh lemons and seasonings.

Renee Light says …

Easy Matzo-crusted wild salmon has my vote! I'm always up for wild salmaon from Alaska.

veronique says …

Really love the simple oven- grilled salmon. Just delicious on its own.

Jennifer S. says …

Using local Santa Barbara or Alaskan Cod; pan-sear the fillet on both sides in olive oil and garlic in an oven safe saute pan. Squeeze on Meyer Lemon juice, salt/pepper to taste. Cover fish with slices of Meyer Lemon and place under broiler on high with the rack placed on the second rung from the top of the oven. Broil for 5 to 10 minutes(depends on your oven) or until lemon is lightly browned. Drizzle with extra virgin olive oil before serving.

mary says …

I would simply saute a filet of Pacific Halibut in olive oil until lightly browned,then turn it over and continue sauteing until it is done. I'd then spash it with a bit of lemon juice. Simple ane perfect.

Elyse Sheppard says …

I would love some halibut, too! I will use my solar oven we just got!

Liz Minnich says …

I would love King Salmon or grilled Halibut with a salmonberry salsa. Yumm!

gdlemaire says …

I love Pacific Cod... I make a quick sauce; sliced Shallots (2 or 3 depending on size), a clove freshly chopped garlic into med skillet with 1/2 EVOO + 1/2 butter - 2 Tblspn EVOO, 1 generous pat butter for extra flavor. Veggies soften 3-5 min, add ¾-1 cup of dry white wine. Let the sauce cook until reduced by 1/2 (3-5 min); top sauce with 2 cod fillets seasoned with Salt/Pepper. Cover the pan - let a little steam spiral out; cook med heat - 5 minutes MAX... Open up the top and use a spatula to pick up each serving along with the shallots/garlic/wine sauce onto a warmed plate... Then drizzle any left over sauce on the side of the plate. Serve with tri-color orzo topped with shaved Parmesan and roasted aspargus. I have fresh parsley growing and I’d chop up some to garnish. In 20-25 minutes +/-, you'll have a delicious restaurant style meal on the table! Bon Appetite!

Sandy B. says …

I am a big fan of Mahi-Mahi. I'd season the fish (salt, pepper, whatever) and then sear it in a pan. Then I'd put a little water and lime juice to the pan and put a lid on it so that the fish steams the rest of the way. I would put the cooked Mahi-Mahi in a whole wheat tortilla and top it with some field greens and a nice fresh mango or pineapple salsa. A slpash of lime juice and I am good to go!!!

Michael-Jon says …

I would LOVE a nice fresh piece of Blackened Cajun or Easy Matzo-Crusted Wild Salmon from Alaska with a maple or balsamic glaze topped with asparagus !

Lois Griffiths says …

Grilled salmon with black bean sauce Black bean sauce: black beans with a pinch of cayenne, garlic & onion powder, and sazon. Pour sauce over grilled salmon on a bed of spring lettuce salad.

Julie Eshelman says …

Spicy Coconut Braised Cod with Veggies sounds wonderful!

Winchee Lin says …

Indian Fish Coconut Curry quick and easy, dinner is served in less than 30 minutes! http://steamykitchen.com/14700-indian-fish-coconut-curry.html

Blessing Ev says …

Broiled ahi tuna with miso on a bed of spinach, with strawberries, candied almonds.

Leah says …

Our favorite wild salmon recipe: salmon marintede in lemon juice and olive oil then broiled, then a raita sauce added at the last minute to top it off.

Tiffany says …

http://www.wholefoodsmarket.com/recipes/1506. The halibut with roasted peppers sounds amazing totally trying it out!!

Carole McDonnell says …

Jamaican Pepper Jack fritters Curry, hot pepper flakes, sea salt, rice flour and make a batter to taste 1/8 lb Dry Pollock or dry cod broiled to remove the saltiness. Break softened pollock apart and mix with batter Fry lightly with oil for light fritters or deep fried for heartier dumplings -- depending on your taste.

nichole says …

Black cod sounds so good i would love to make the Spicy Coconut Braised Black Cod with some brown rice and asparagus. Making myself hungry just thinking about it

nancy says …

I love poached Wild Salmon covered in a tangy lime/cilantro green sauce. Yum!

Linda says …

Start with wild salmon (from Monterey Bay) placed on a very hot stove-top grill. Cook until that side is done. Flip and spread a light layer of Dijon mustard mixed with a garlic-infused olive oil onto the salmon. Cook until just right!

Mitch says …

Salmon in a ginger miso sauce

Dawn Scire says …

Pink shrimp lightly stir fried (in olive oil) with asparagus, onions and garlic; served over quinoa; lime juice for seasoning. Yum.

Lynne Dardanell says …

My family enjoys white fish so the perch or tilapia recipes sound divine! We also prepare yummy crusted/breaded fish using Ritz crackers, grated lemon zest, grated parm, and freshly ground pepper - Yum!

Marilyn says …

Hi...simple pan seared tuna on a bed of fresh arugula lightly dressed with balsamic vinaigrette. Dust the tuna fillet (1 inch thick) lightly in flour seasoned with salt and pepper (I put flour in a bag, toss in the fillet, then shake off the flour). Heat small amount of extra virgin olive oil in cast iron skillet til oil ripples. Lay fish in pan, sear for about 2 min until it loosens, flip and sear second side, turn down heat, cook no more than 3 minutes more on each side. While it is cooking, pile arugula on a plate, lightly drizzle balsamic vinaigrette, then place fish on top. Garnish with lemon wedges and enjoy!

silvana Barbieri says …

I'm Peruvian. The striped bass is perfect for a ceviche during all year long. I love it.

Andria says …

That grilled tuna nicoise salad looks simple and wonderful. Sounds like a nice light lunch, especially since the weather has been warmer than usual!

Yvon says …

Wild caught Alaskan Salmon Sesame Roasted Salmon with Wasabi Mayonnaise Wasabi Mayonnaise: 1/3 cup mayonnaise 2 tbsp fresh lemon juice 2 tsp wasabi paste (more if you like it quite hot) Salmon: 2 tbsp butter 3 tbsp sesame oil, divided 1 (2-3 pound) salmon fillet, skin on or off, thawed if frozen salt and pepper to taste 2 tbsp sesame seeds, toasted 4 scallions, white and light green parts only, chopped For the wasabi mayonnaise, whisk together all ingredients in a small bowl and set aside. For the salmon, preheat oven to 475F. Melt butter and 2 tbsp sesame oil in large glass baking dish inside oven as it warms. Place salmon in butter/oil mixture, skin-side down if skin is on. Brush fillet with remaining 1 tbsp of sesame oil. Roast for 6-12 minutes depending on the thickness of the fillet. Salmon will be opaque and flake easily with a fork when done. Be sure to watch carefully to avoid overcooking it. Sprinkle salmon with salt and pepper, toasted sesame seeds and scallions. Place a dollop of wasabi mayonnaise on each serving of fish and serve immediately. Pass around any remaining mayonnaise at the table. Serves 4-8.

Sandy says …

Simple recipes best! Crisp salad greens with red onion and kirby cucumber make sardines a light satisfying meal! Halibut steamed with potato, onion, and whatever veg on hand is perfect hot or cold.

Barbara says …

The Peruvian Ceviche looks great, and Hubert Keller has a great chiche reicpe that includes scallops as well.

Galina says …

I would go with the ,,grouper fish,,season with garlic and olive oil and bake with vwggie and serve with couscous...yummy.

Bitsa Burger says …

Your Roasted Halibut with Piquillo Peppers recipe is excellent! And nice too that it's gluten & dairy & soy free. Thanks!

roman santillan says …

I love Roasted Mahi-Mahi and Shrimp with Garlic

Timothy Campbell says …

Wild-caught Alaskan salmon baked with a bit of olive oil and lemon slices on top and served with red quinoa and steamed asparagus.

Lauren G says …

The Matzoh crusted salmon sounds tasty and a great way to use leftover matzoh.

Sharon says …

My favorite -- Pacific halibut, coated in honey mustard and panko bread crumbs -- baked until cooked through, 15 to 20 minutes. I could eat the whole fish!

Christy George says …

Troll- or pole-caught mahi mahi - would love to try the sweetness of this pair with fresh vegetables!

Kathleen says …

Crab meat would be great! Crabbies 1 stick butter, unsalted 1 jar Old English cheese spread 1/2 teaspoon mayonnaise 1/2 teaspoon garlic salt 1/2 teaspoon seasoned salt 5-6 ounces crab meat 6 english muffins Let butter and cheese spread soften to room temperature. Mix together with the next three ingredients. Add crabmeat. Spread on split english muffins. Freeze at least 10 minutes if for immediate use. You can freeze (recommended) or refrigerate the crabbies until ready to cook. Place under broiler and cook until bubbly crisp (about 2 - 3 minutes). Cut and serve.

Tiffany says …

Easy Matzo-Crusted Wild Salmon

Kim says …

Shrimp lettuce wraps and spring rolls, please.

Cassandra Chmielecki says …

I like the roasted mahi-mahi and shrimp w garlic!

samantha says …

Grilled Salmon with peach salsa on top.. Yummy Yummmy

AB Smith says …

salmon with asparagus!

Karen Hartzler says …

I would chargrill some Eastern Oysters, with a little olive oil, garlic and lemon juice, and enjoy on the patio with a loaf of rustic Italian bread, and a nice white wine!

Alan Ward says …

Shrimp, grilled with fresh veggies.

Chris says …

My favorite is Shrimp creole with bell peppers, celery, onions and tomatoes served over rice! Just the best1

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