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 opens in a new tab (MSC) is the top choice for sustainability and we offer the widest selection available. We also display the color-coded sustainability status ratings opens in a new tab 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 opens in a new tab. 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 opens in a new tab featuring tender grilled tuna.Wild-caught salmon from Alaska: Easy Matzo-Crusted Wild Salmon opens in a new tab 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 opens in a new tab. The perfect trio.Black cod from Alaska and Canadian Pacific: Make Spicy Coconut Braised Black Cod with Colorful Vegetables opens in a new tab 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 opens in a new tab.
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 opens in a new tab 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 opens in a new tab served over fresh corn polenta for a delicious dish.
Troll- or pole-caughtmahi mahi: The colorful Roasted Mahi-Mahi and Shrimp with Garlic opens in a new tab 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 opens in a new tab? 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.
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.