By Molly Siegler, February 19, 2013
Whether you’re serving fish on Fridays or any day of the week, these recipes will keep you serving up dinner swimmingly.
By Allison Burch, February 13, 2013
The marriage of meat and seafood is a match made in heaven. Whether you want to highlight one or both on your plate, our meat and seafood departments have the best ingredients you need to make a spectacular dinner for your sweetheart.
By David Pilat, December 16, 2012
Christmas Eve means a lot of things to different people, but to those of us who celebrate the Feast of the Seven Fishes (festa dei sette pesci), it’s always meant fresh, delicious seafood (and maybe an early present or two). The Seven Fishes is an Italian tradition of serving seven courses (or more!) of fish and seafood on Christmas Eve.
By Jennifer Cheng, November 1, 2012
Did you know that the pilgrims ate shrimp and other seafood at the first Thanksgiving?
By Elizabeth Leader Smith, August 12, 2012
Is there that one thing you reach for when you need a quick-fix dinner? Of course there’s the basic boneless, skinless chicken breast and the ever-present pasta. And while these are fine choices, have you ever tried tilapia? It’s mild, delicate flavor and cooking versatility makes it a family favorite in my house. Take a look at my previous post for some tasty tilapia recipes.
By Elizabeth Leader Smith, August 7, 2012
Grilled. Baked. Broiled. Poached. There’s nearly no wrong way to prepare tilapia. Plus, our farmed tilapia is available year-round, so there’s no wrong time to prepare it either.
By Megan Myers, July 18, 2012
Swordfish is not like other fishes – rich and meaty, it’s almost hard to believe you’re eating seafood! I had only ever tried swordfish in restaurants, thinking that it would be much too difficult to prepare at home. Luckily, I was wrong! Swordfish cooked at home can be on the table in only a few minutes. Summer is the best time to catch swordfish at its freshest. For a few short weeks harpoon-caught swordfish comes to us from a Nova Scotia fishery certified sustainable by the Marine Stewardship Council.
By Alice K. Thompson, July 10, 2012
Get it while it’s here! Nova Scotia’s harpoon fleet was the first swordfish fishery to be certified sustainable by the Marine Stewardship Council. Harpooners bring us fresh swordfish for just a few weeks each summer, so now is the time to get cooking with this legendary fish. Want to learn more?
By Allison Burch, June 27, 2012
By Elizabeth Leader Smith, June 3, 2012
After weeks of fierce regional competitions among top fishmongers at Whole Foods Market stores across the country, eleven finalists in our first-ever national Fishmonger Face-Off will go head-to-tail for the golden trident trophy.