This Giveaway is closed. The winner will be announce later today. Thanks for stopping by and participating.
Another year. More resolutions, or remedies, or goals, or whatever you focus on to better your life at the beginning of each year.
Does one of your 2014 goals have anything to do with eating more fresh, sustainable seafood?
I’m thinking it does.
To help you eat more seafood in 2014, I partnered with Whole Foods Market (WFM) to offer you a chance to win a WFM fifty dollar certificate, plus I developed four easy-to-prepare recipes to give you a few ideas.
How does that sound?
Think king crab, shrimp, cod, grouper, mahi, trout, shrimp, oysters, snow crab, salmon and more. You decide. WFM offers a variety of seafood and fifty dollars can buy a lot of seafood.
Here a few seafood buying tips:
- Buy four to five ounces of seafood per person.
- Ask WFM to remove the skin and portion the fish for you. They’ll even shuck your oysters, or marinate your fish while you shop.
- Bring an insulated bag and ask for a small bag of ice for transport.
And of course having fifty dollars isn’t enough. Making the right choice to buy sustainable seafood can be daunting, I know.
To cut through the noise, WFM offers Marine Stewardship Council (MSC) seafood.
Look for this label:
WFM makes it easy to buy seafood with its strict Seafood Quality Standards, too.
What that means to you is its staff is responsible, committed, and knowledgeable about the seafood it buys giving you the best choices for fresh, quality seafood. Also, WFM uses a color-coded system to make buying seafood easy following Seafood Watch and Blue Ocean Institute’s rating systems with green (best) and yellow (good) codes. As of 2012, WFM no longer carries red-rated seafood in its cases.
This is fantastic news.
WFM’s farmed seafood standards are highest in the industry, and its wild-caught seafood rating program offers you the story about the species in its cases.
Here are the recipes I developed using fresh seafood from Whole Foods Market based on four different regions of the US.
- Mid-West: Pan Seared Mahi-Mahi with Pesto
- South: Pecan & Rosemary Crusted Speckled Trout
- East Coast: Steam-Braised Striped Bass with Coriander & Honey-Chile-Ponzu Glaze
- West Coast: Alaska Smoked Salmon, Capers & Egg Salad on Sour Dough
So what are you waiting for?
How To Win a Whole Foods Market Fifty Dollar Gift Certificate:
I hope you enjoy reading Seafood Lady and find my recipes easy to make and delicious.
Do you love to eat fresh, sustain-ably sourced seafood? Did you learn something practical about buying fresh, sustainable seafood or about Whole Foods Market? Then all you have to do is comment on this blog post about something you learned on this post. I’ll draw one winner at random (using random dot org) after midnight January 20, 2014.
Good luck.
(This is a promotional, paid blog post.) Check back for the above recipes in full, or better sign up and have my blog posts delivered to your inbox. Make your 2014 sustainable-seafood-friendly with my weekly news and recipes. Thanks for stopping by, good luck, and Happy New Year.
I like that they have color-coded to help make it easier. I had suggested to the Whole Foods nearest me that I would love a class on their sea food ratings – I hope they do it, as I’d like to become much more knowledgeable about the sea food choices. I love that Whole Foods takes the guess work out of it, and no longer sells red rated fish. Also, I think it is great that you can ask a team member to remove the skin and portion the fish, or shuck oysters, or marinate fish while I’m shopping, and also give me ice for keeping it pristine fresh and cold!
Yes, WFM is amazing! Color-codes do indeed make buying seafood easy. Thanks for stopping by and good luck!
So glad to learn more about the MSC. We have access to so much amazing fish and seafood now that we are in the Bay Area, but I’m still trying to learn more about the best choices regarding sustainability. I use the Seafood Watch often, but those labels are so helpful when shopping. And I never would have thought to put egg salad with smoked salmon, but it sounds amazing!
Lori-the sustainable fish movement wouldn’t be where it is without the efforts of conservation and MSC, an early pioneer of the movement. The egg salad and smoked salmon recipe idea was a spin off from a brunch menu at Proof on Main in Louisville. I went the day after Christams, so I can’t take the creidt for the combo, but it was amazing. I will post each recipe idea with a lede w/i the month. Thanks for stopping by and good luck.
I learned how to make awesome seafood using items I may not have thought of!
Thanks, Maureen
Fantastic Anne. Which items specifically? Thanks for stopping by my favorite fan! and good luck.
Well, for one, a Salmon Sandwich with capers and egg salad.
I love that combo! Thanks. Cut in small bite-sized pieces, this one could be your next go-to canape for a party.
Thank you so much for the recipes. We love fish but haven’t rely explored too much!
Debra-It’s much easier than you think. You might enjoy my post “A Beginner’s Guide to Cooking Seafood.” Thanks for stopping by and good luck!
I learned about the Blue Ocean Institute’s rating systems, thanks for sharing!
You’re welcome. BOI is a valuable resource for sustainable seafood and ocean issues.
Interesting to learn about aquaculture. It’s important for people to know that not all fish farming is alike and there are definitely some fish which take better to farming than others in terms of taste and effects on the environment.
Evan-You are so right! Thanks for highlighting the aquaculture angle of sustainable seafood. It is an essential resource for the future of feeding our growing global population.
I had no idea that WFM will marinate your fish while you shop. That is awesome!
Ashley-WFM is truly an awesome seafood market. Thanks for stopping by. Good luck!
I’ve been using the Seafood Watch app for several years (a little card in my wallet before the actual app) and I love it. Incredibly useful, especially for a sushi lover like me.
Until I read these recipes I’d never have thought of pairing rosemary with fish. It made me realize I stick to a very limited set of seasonings with my fish.
Hi Fiona, Seafood Watch cards are the bomb!
I use rosemary quite often with seafood-its lemony-pine flavor complements salmon well, too. Chop a few needles and stir with eggs the next time you bake a smoked salmon tart. 🙂
I learned that WFM uses a color-coded system to make buying seafood easy following Seafood Watch and Blue Ocean Institute’s rating systems with green (best) and yellow (good) codes.
Hi Elena-the color-coding labels make all the difference!
I learned that As of 2012, WFM no longer carries red-rated seafood in its cases.
I love that little lesson-so important. Thanks for stopping by and good luck!
I did not know that I could ask whole foods to take off skin and portion fish for me. Good to know.
I didn’t know that Whole Foods will remove the skin and portion the fish for you!
I didn’t know they had such strict seafood standards. That’s awesome!
I never dreamed Whole Foods would shuck your oysters – something I could never begin to do myself. And the seafood labels are very important to me. A new WFM is opening down the street and I’m excited to finally have one nearby!
Had know idea that Whole Foods will marinate my seafood. I really liked the seasoning I sampled on the fresh tuna.
I knew quite a bit about Whole Foods Market’s seafood standards already, which is why it is one of the few places that I buy seafood. I didn’t know that, “As of 2012, WFM no longer carries red-rated seafood in its cases.” That’s more good news. It’s amazing to see a company that chooses to do the right thing wherever it can. I happen to LOVE the skin on most seafood. Is that weird or bad for me? Anyhow, I’m anxious to try some of the recipes, especially Alaska Smoked Salmon, Capers & Egg Salad on Sour Dough…everything I love in one recipe. PS-Pick me. Lol!
Ha ha. Thanks for stopping by Lauressa. Re: the skin, no not weird or bad. It’s a personal preference, and depending on the species, the skin is not always edible. That smoked salmon and capers-egg salad is the BOMB! Good luck!
that whole foods offer msc seafood which is better for us and our environment!
I was just sitting here trying to think of something interesting to take to Bunco night at Lindas’. This would be perfect. Thanks!
I learned that Whole Foods gets their seafood right near me in Gloucester, MA. It’s one of four places!
I learned you should buy four to five ounces of seafood per person.