Posted 4 months ago

One of our best recipes to date for #FRD2014! Arctic Char with Squash & Apple Farro. For more recipes like this featuring sustainably harvested seafood, visit

Posted 5 months ago

This is a really great video that talks about why seafood traceability is important. The was put out by PBS Food as part of their Lexicon of Sustainability series and it’s 100% worth a watch.

We’d also love to know what your thoughts are on seafood traceability. Would you buy seafood more often if there was proof that you where getting what you were paying for? Let us know what think in the comment section below.

Posted 5 months ago

Barramundi & Broccolini

Barramundi are a delicious fish that’s starting to become a lot more popular and accessible. It’s also a GREAT source of sustainable seafood. They’re farmed in fully recirculating systems which means that there’s very little environmental impact due to farming. They’re also relatively low cost and pretty easy to work with.

This recipe is super flexible and could be done with any flakey white fish. You could also use the same technique with any vegetable that you wanted. For a VIDEO tutorial, click here to see a demonstration on YouTube!


2 fillets of barramundi, trimmed

1/2 pound of broccolini

1 potato, cut into 1/2” cubes

2 tablespoons sliced shallot

Zest of one orange

Dried chili flake

Olive Oil




1) Trim and season fish fillets with salt and set aside.

2) Add potato cubes to a pot of cold, salted water. Bring to a boil and cook until just BEFORE the potatoes become tender, drain and dry thoroughly.

3) Add broccolini to one half of a foil lined baking tray. Sprinkle with shallots, orange zest, and olive oil and season with salt and chili flakes. Toss to combine.

4) Add drained potatoes to the other side of the baking try. Drizzle with olive oil and season with salt. Add the baking tray with the broccolini to a 425 degree over and bake until the broccolini becomes tender and the potatoes are crispy and browned. The potatoes MAY require a slightly longer cooking time than the broccolini.

5) In a pan on medium high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When butter becomes white and frothy, add in fish fillets presentation side down and cook until 3/4’s of the way done. Flip and cook for another minute and remove from the pan.

6) To the butter mixture, add in two table spoons of capers and remove from heat.

7) Serve and enjoy!

Posted 5 months ago

Japan told to halt Antarctic whaling by international court

Posted 6 months ago

Trash to treasure: Stanford researcher tells a seafood story

Posted 6 months ago

Kara of Shedd Aquarium’s Right Bite Team demonstrates March’s Fish of the Month recipe for Clams with Spanish Chorizo in Saffron-Wine Broth. Get the recipe on our blog:


Posted 6 months ago

MSC Certified Chilean Seabass is no only a great sustainable seafood choice, but it’s also a great story! Chilean Seabass, otherwise known as Patagonian Toothfish, were once severely overfished, but due to increased management of the fisheries, their populations have now rebounded back to healthy levels! Watch as the Minnesota Zoo’s Sustainable Seafood Coordinator puts together this really easy, delicious dish that you can easily put together at home!

Visit us on Facebook:
Visit us on Twitter:

Don’t forget to subscribe!

Posted 6 months ago

Sustainable Seafood: One Fish, Two Fish, Red Fish, Green Fish

Sustainable Seafood is being pursued by major retailers and restaurants while global fisheries demand is on the rise.
Posted 6 months ago

Learn how to help protect fish and ocean animals by making good decisions when purchasing seafood. The decisions you make when choosing seafood at grocery stores and restaurants directly impact the health of our oceans.

Seafood Watch provides recommendations based on scientific research and strict fishing/farming sustainability criteria. You can use one of the many free tools (iPhone and Android apps and consumer guides) provided by Seafood Watch to start making a difference today! Get involved at

Special thanks to Simons Strategy & Communications and Evolve Media Production for their work in developing this video.

Posted 7 months ago

This is one GREAT reason why you should know where your shrimp is coming from and the impact it can have. Video courtesy of Sea Cern.

"Here is how 1/2-billion juvenile croaker, spot and weakfish(Gray Trout) are killed annually in NC as shrimp trawl bycatch. NC fishery rules allow trawling in our estuarine waters- waters that are critical habitat nursery areas for finfish and blue crabs. Weakfish stocks are listed as severely depleted. Croaker and spot harvests are down 90% and at historical lows. Blue crab harvest is at a historical low. Please write you NC representative, senator, Governor and leaders of the House and Senate. Change is needed at NCDENR and NCDMF to stop the absolute waste of our important coastal resources."