Whole Foods Market, the nation's leading natural and organic supermarket chain, has announced effective Earth Day (April 22), the retailer will be the first national grocer to no longer offer its customers any seafood carrying a "red rating," which the Blue Ocean Institute and the Monterey Bay Aquarium use to identify species that are either being overfished or employ methods used in catch that put ecosystems and other marine life at risk.

Target, the nation's second largest retailer, has recently announced plans to begin selling only sustainable and traceably sourced fish by 2015 in all of its 1,762 stores in a partnership with the nonprofit marine conservation group FishWise designed to help the retailer achieve its sustainability goals.

He’s an actor, singer, songwriter and former model, but cuisine is the only area in which L.A. native Tyrese Gibson is a lightweight.

Having appeared earlier this year in Legion, the hunky action star is now filming Transformers 3, which will arrive in theaters next year.

Gibson’s sleek physique reflects a 50-pound weight loss—physical baggage he had piled on several years ago after letting himself go.

Now a gym rat at 31, he has traded burgers for sustainable seafood options like striped bass.

Photo: (CC) Randy Stewart, blog.stewtopia.com

The Washington Post says environmentalists and culinary enthusiasts agree: we should chow down on lionfish. It tastes good and we need to get rid of it, for the sake of coral reefs. The invasive species was moved from the western Pacific Ocean to the Atlantic near Florida in the 1980s, where it became a top predator, feeding on Grouper and Snapper. Lionfish populations in the south Atlantic grew by 700% from 2004 to 2008, and it looks like it's going to spread, destroying ecosystems in the Gulf of Mexico (if the oil spill doesn't beat it to the punch).

So what's the only predator higher on the food chain than this venomous fish? Homo Sapiens, of course. But just because you're saving the environment doesn't mean your food can't taste great! Seafood distributer Sean Dimin says "this fish is delicious." Chef Teddy Diggs sauteed lionfish in brown butter, drizzled it with vinegar, and served it over greens.

If you can, get in on this trend and help out the Atlantic ecosystems (Fish2Fork has other tips on eating sustainable seafood). It can be a healthy move, too: fish are high in healthy omega 3 fatty acids. Bon appetit!

Cultivated by sailors for almost 900 years, mussels are an eco-friendly, sustainable seafood choice.

“They are rich in nutrients and ideal for entertaining and sharing with the whole family,” says Linda Duncan, executive director of the Mussel Industry Council of North America, based in Prince Edward Island, Canada.

Indeed, mussels are low in fat and high in omega-3 fatty acids, protein, zinc, vitamin C and iron. An average serving contains only 90 calories.

Available year-round, mussels are a versatile addition to appetizers, soups, salads, pasta and rice dishes, and entrees. When shopping for them, follow this important advice from the Environmental Defense Fund:

“Cultivated mussels are thin, with light black-to-brown shells; they have higher meat content than wild mussels. Be sure that shells are closed, which indicates that the animal is still alive. Cook live shells, and only eat the ones that open during cooking.”

Add some “mussel” to your culinary repertoire with these recipes:

1. Mussel-Stuffed Mushroom Caps
2. Creamy Mussel Chowder with Sorrel
3. Cape Mussel and Clam Gazpacho
4. Pumpkin Lasagna with Mussels
5. Mussels in Fresh Lime

Mussels FAQ 

1. Buying Mussels
2. Storing Mussels
3. How to Cook Mussels
4. Your Organic Diet: Improve Heart Health with Omega-3 Fatty Acids

Calling All Crafters!

Kids and adults can decorate leftover mussel shells. For springtime place cards or centerpieces, add some bling with pastel-colored paints, colorful ribbons and faux gems.

Photo: Bendini/Flickr | Creative Commons

The Monterey Bay Aquarium has launched a national campaign that asks top U.S. chefs and well-known foodies to take a Save Our Seafood pledge.

In signing the pledge, chefs agree to stop using fish and seafood on the aquarium’s Seafood Watch “Avoid” list.

Let’s support restaurants whose chefs have signed on, including:

• Rick Bayless (Frontera Grill and Topolobampo, Chicago)
• Susan Spicer (Bayona, New Orleans)
• Rick Moonen (rm seafood, Las Vegas)
• Michelle Bernstein (Michy’s, Miami)
• Suzanne Goin (Lucques, Los Angeles)
• Mary Sue Milliken and Susan Feniger (Border Grill and Ciudad, Los Angeles)
• Michel Nischan (The Dressing Room, Westport, CT)

For a full list of chefs and foodies who have signed the pledge, click here.

Chefs who are interested in signing on can call (877) 229-9990 (toll-free) or e-mail the aquarium.

Suggested Reading

• Good News About Our Sustainable Seafood Supply
• Which Fish Is Fit to Eat?
• Border Grill and Ciudad: Serving It Up Bold, Spicy and Organic