By Jennifer Cheng, July 23, 2012
Hooked on the flavor of summer’s best salmon? Get ready for our one-day sale by learning about troll-caught fishing and catching some delicious recipe ideas!
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 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 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.
By Elizabeth Smith, May 5, 2012
I caught up with author, leader in the sustainable food movement and world-renowned Chef Michel Nischan and posed commonly asked questions to help you cook fish without fear. Here are his tips, tricks and contagious enthusiasm for cooking with seafood.
By Allison Burch, April 22, 2012
Today’s a big day for us.
By Elizabeth Smith, April 17, 2012
Learn how responsibly managed fisheries help ensure a good supply of seafood going forward. Your support could win you $50 for your next seafood supper.
By Elizabeth Smith, April 14, 2012
Choose wild-caught seafood that is relatively abundant and caught in environmentally friendly ways, and you’ll get delicious fish and will help ensure fish for future generations.
By Allison Kociuruba, April 8, 2012
Since some of her favorites were on the list of red-rated seafood, this recipe developer took on the challenge of recreating some of her favorite seafood suppers with different species.