Starting on Earth Day, 4/22/12, Whole Foods Market will only sell sustainable fish at their stores across the United States. The kind of seafood they will no longer be selling is called red-rated. Basically, there are three levels to describe fish bought in a store as explained on the Whole Foods Market site:
- 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
This decision by Whole Foods Market
will help the ocean stay safer from harmful fishing methods and will help to keep the fish population thriving. There is an interesting local spin to this story, too. Chef Michel Nischan
of The Dressing Room
in Westport, Connecticut has partnered with Whole Foods Market
to make this Earth Day dream happen. His view on sustainable foods has changed the world already, and this added push will definitely keep the movement steamrolling. Check out his recipe for Seared Wild Salmon with Wilted Greens and Ancient Grains
and see how awesome fish can be. In fact, wouldn’t it be awesome to talk with Chef Nischan? Well, you’ll have your shot on April 26 at 7 p.m. EST! You’ll hear about what kinds of fish you can substitute red-rated species with and how to cook them. When you tweet, make sure to use #WFMFish and follow Chef Nischan
. Here are directions
for the chat.
So, although you will no longer be able to buy certain seafood such as turbot, yellowfin tuna, or octopus at Whole Foods Market
, there are still plenty of options open up to you. Check out their suggestions
, ask a Whole Foods Market
fishmonger for help, or take part in the Twitter chat with Chef Nischan.