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 and Whole Foods Market proudly present our Fish of the Month initiative.
Each month Shedd and Whole Foods Market 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?
January - Stone Crab
Learn why we chose stone crab
Stone Crab and Kale Breakfast Bowls
Download recipe card
December - Oregon Pink Shrimp
Learn why we chose Oregon pink shrimp
Pink Shrimp and Orzo Salad
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November - Rainbow Trout
Learn why we chose rainbow trout
Smoked Rainbow Trout Hash with Poached Eggs
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October - Lake Whitefish (trap-net)
Learn why we chose Lake Whitefish (trap-net)
Lake Whitefish with Ginger-Garlic Cream
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September - U.S.-farmed barramundi
Learn why we chose U.S.-farmed barramundi
Barramundi with Spiced Carrots and Mint Yogurt
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August - U.S.-farmed catfish
Learn why we chose U.S.-farmed catfish
Crispy Catfish with Apple-Beet Slaw
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July - Wild Alaska salmon
Learn why we chose wild Alaska salmon
Grilled Salmon Burgers with Chipotle Mayonnaise
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June - U.S. Pacific sardines
Learn why we chose U.S. Pacific sardines
Sardine Crostini
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May - Pacific halibut
Learn why we chose Pacific halibut
Baked Halibut with Orange-Cranberry Chutney
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April - Pacific cod
Learn why we chose Pacific cod
Poached Pacific Cod with Fava Beans
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March - 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 - 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 - Dungeness crab
Learn why we chose Dungeness crab
Tomato-basil crab bisque
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November - Farmed oysters
Learn why we chose farmed oysters
Easy Oysters Rockefeller
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October - 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 - Domestic farmed catfish
Learn why we chose domestic farmed catfish
Cornmeal-Crusted Catfish with Pecan Butter Sauce
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August - Bay scallops
Learn why we chose bay scallops
Easy broiled scallops
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July - Farmed rainbow trout
Learn why we chose farmed rainbow trout
Farmed Rainbow Trout with Sesame, Garlic and Ginger
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June - 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 - Lake whitefish
Learn why we chose lake whitefish
Great Lakes whitefish with tomato basil compote
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April - Wild Pacific halibut
Learn why we chose wild Pacific halibut
Pan-Seared Halibut with fresh pineapple salsa
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March - Farmed arctic char
Learn why we chose farmed arctic char
Seared arctic char with almond-lemon sauce recipe
February - 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.
