Conservation
Fish of the Month
Calling all seafoodies!
Choosing sustainable seafood – fish that are abundant, well managed, and caught or farmed in environmentally friendly ways – is one of the easiest and most delicious actions you can take to protect the health of our waters worldwide. That’s why Shedd proudly presents our Fish of the Month initiative.
Each month Shedd will select a new sustainable seafood to highlight. You’ll find information about that fish and recipes that you can try at home. You can also experience the Fish of the Month firsthand at Shedd by attending on-site cooking demonstrations, or by enjoying the Fish of the Month lunch special in Soundings Café.
Ready to start protecting our oceans one yummy bite at a time?
Recipes
May 2013 - U.S. Pacific halibut
Learn why we chose U.S. Pacific halibut
Pan-seared halibut with mushrooms and pea shoots
April 2013 - U.S. Pacific cod
Learn why we chose U.S. Pacific cod
Crispy cod tacos
March 2013 - Oregon pink shrimp
Learn why we chose Oregon pink shrimp
Oregon pink shrimp crostini
February 2013 - U.S.-farmed mussels
Learn why we chose US.-farmed mussels
Farmed mussels in spicy vodka sauce
December 2012 - Farmed scallops
Learn why we chose farmed scallops
Seared scallops with braised fennel, apple and leeks
November 2012 - Yellow perch
Learn why we chose yellow perch
Yellow perch chowder
October, 2012- U.S.-farmed talapia
Learn why we chose U.S.-farmed talapia
Pan seared tilapia with Cleetus Heatus peach salsa
September, 2012- Lake whitefish, trapnet caught
Learn why we chose lake whitefish, trapnet caught
Smoked Lake Whitefish Roll
August, 2012- MSC-certified sablefish
Learn why we chose MSC-certified sablefish
Sablefish Skewers with Basil-Chili Marinade
July, 2012- US-Farmed Crawfish
Learn why we chose US-farmed crawfish
Farmed Crawfish Po' Boy
Crawfish Etouffee
June, 2012- MSC-certified Pacific Halibut
Learn why we chose MSC-certified Halibut
Pan-seared Pacific Halibut with Sweet Corn Gazpacho
May, 2012- Farmed Arctic Char
Learn why we chose farmed arctic char
Spring Salad with Miso-Maple Arctic Char
April, 2012- Pacific Cod
Learn why we chose Pacific cod
Pan-fried Cod with Creamy Asparagus Ragout
March, 2012- Farmed Clams
Learn why we chose farmed clams
Mushroom Pappardelle with Clams
February, 2012- Mackerel
Learn why we chose mackerel
Roasted Mackerel with Rutabega-Pesto Stuffing
January, 2012- Stone Crab
Learn why we chose stone crab
Stone Crab and Kale Breakfast Bowls
Download recipe card
December, 2011- Oregon Pink Shrimp
Learn why we chose Oregon pink shrimp
Pink Shrimp and Orzo Salad
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November, 2011- Rainbow Trout
Learn why we chose rainbow trout
Smoked Rainbow Trout Hash with Poached Eggs
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October, 2011- Lake Whitefish (trap-net)
Learn why we chose Lake Whitefish (trap-net)
Lake Whitefish with Ginger-Garlic Cream
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September, 2011- U.S.-farmed barramundi
Learn why we chose U.S.-farmed barramundi
Barramundi with Spiced Carrots and Mint Yogurt
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August, 2011- U.S.-farmed catfish
Learn why we chose U.S.-farmed catfish
Crispy Catfish with Apple-Beet Slaw
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July, 2011- Wild Alaska salmon
Learn why we chose wild Alaska salmon
Grilled Salmon Burgers with Chipotle Mayonnaise
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June, 2011- U.S. Pacific sardines
Learn why we chose U.S. Pacific sardines
Sardine Crostini
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May, 2011- Pacific halibut
Learn why we chose Pacific halibut
Baked Halibut with Orange-Cranberry Chutney
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April, 2011- Pacific cod
Learn why we chose Pacific cod
Poached Pacific Cod with Fava Beans
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March, 2011- Domestic, pole caught albacore tuna
Learn why we chose domestic, pole caught albacore tuna
Lemony Risotto with Herbed Tuna
Tuna Salad and Cucumber Canoes
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February, 2011- Atlantic red crab
Learn why we chose Atlantic red crab
Atlantic red crab with aioli and citrus fennel salad
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January, 2011- Farmed mussels
Learn why we chose farmed mussels
Curried carrot mussels
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December, 2010- Dungeness crab
Learn why we chose Dungeness crab
Tomato-basil crab bisque
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November, 2010 - Farmed oysters
Learn why we chose farmed oysters
Easy Oysters Rockefeller
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October, 2010 - Marine Stewardship Council-certified Chilean sea bass
Learn why we chose MSC certified Chilean Sea Bass
Pan-Roasted Chilean Sea Bass with Chimichurri Sauce
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Download Whole Foods Market coupon
September, 2010 - Domestic farmed catfish
Learn why we chose domestic farmed catfish
Cornmeal-Crusted Catfish with Pecan Butter Sauce
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August, 2010 - Bay scallops
Learn why we chose bay scallops
Easy broiled scallops
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July, 2010 - Farmed rainbow trout
Learn why we chose farmed rainbow trout
Farmed Rainbow Trout with Sesame, Garlic and Ginger
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June, 2010 - Wild salmon from Alaska
Learn why we chose wild salmon from Alaska
Wild Alaska Salmon with Garlic Spinach and Orange Balsamic Sauce
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May, 2010 - Lake whitefish
Learn why we chose lake whitefish
Great Lakes whitefish with tomato basil compote
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April, 2010 - Wild Pacific halibut
Learn why we chose wild Pacific halibut
Pan-Seared Halibut with fresh pineapple salsa
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March, 2010 - Farmed arctic char
Learn why we chose farmed arctic char
Seared arctic char with almond-lemon sauce recipe
February, 2010 - Farmed mussels
Learn why we chose farmed mussels
Easy diavola mussels recipe
Mussels in curry sauce recipe
Why we promote sustainable seafood
Find out why with this blog post by Shedd's sustainable seafood educator.
Seafood recipes
Check out Shedd's collection of sustainable seafood recipes.
