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

February 2014 - 
Dungeness crab
Learn why we chose Dungeness crab
Fire-Roasted Red Pepper Soup with Dungeness Crab

January 2014 - farmed rainbow trout
Learn why we chose farmed rainbow trout
Smoked Rainbow Trout Fritatta

December 2013 - U.S.-farmed catfish
Learn why we chose U.S.-farmed catfish
Pecan Crusted Catfish with Cranberry Apple Quinoa

November 2013 - Bay scallops
Learn why we chose bay scallops
Creamy Farmed Bay Scallop Chowder

October 2013 - Wild Alaskan MSC-certified salmon
Learn why we chose wild Alaskan MSC-certified salmon
Grilled Alaskan Salmon with Grapefruit and Avocado Salsa

September 2013 - Striped bass
Learn why we chose striped bass
Striped bass with Roasted Tomatoes and Olive Tapenade

August 2013 - Arctic char
Learn why we chose Arctic char
Grilled Arctic Char with Eggplant and Tomato Salad

July 2013 - Abacore tuna
Learn why we chose albacore tuna
Albacore Tuna and Soba Noodle Salad

June 2013 - U.S. Atlantic mahi mahi
Learn why we chose U.S. Atlantic mahi mahi
Grilled mahi mahi with pineapple salsa

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
Download recipe card

November, 2011- Rainbow Trout
Learn why we chose rainbow trout
Smoked Rainbow Trout Hash with Poached Eggs
Download recipe card

October, 2011- Lake Whitefish (trap-net)
Learn why we chose Lake Whitefish (trap-net)
Lake Whitefish with Ginger-Garlic Cream
Download recipe card

September, 2011- U.S.-farmed barramundi
Learn why we chose U.S.-farmed barramundi
Barramundi with Spiced Carrots and Mint Yogurt
Download recipe card

August, 2011- U.S.-farmed catfish
Learn why we chose U.S.-farmed catfish
Crispy Catfish with Apple-Beet Slaw
Download recipe card

July, 2011- Wild Alaska salmon
Learn why we chose wild Alaska salmon
Grilled Salmon Burgers with Chipotle Mayonnaise
Download recipe card

June, 2011-
U.S. Pacific sardines
Learn why we chose U.S. Pacific sardines
Sardine Crostini
Download recipe card

May, 2011- Pacific halibut
Learn why we chose Pacific halibut
Baked Halibut with Orange-Cranberry Chutney
Download recipe card

April, 2011- Pacific cod
Learn why we chose Pacific cod
Poached Pacific Cod with Fava Beans
Download recipe card

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
Download recipe card

February, 2011- Atlantic red crab
Learn why we chose Atlantic red crab
Atlantic red crab with aioli and citrus fennel salad
Dowload recipe card

January, 2011- Farmed mussels
Learn why we chose farmed mussels
Curried carrot mussels
Download recipe card

December, 2010- Dungeness crab
Learn why we chose Dungeness crab
Tomato-basil crab bisque
Download recipe card

November, 2010 - Farmed oysters
Learn why we chose farmed oysters
Easy Oysters Rockefeller
Download recipe card

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
Download recipe card
Download Whole Foods Market coupon

September, 2010 - Domestic farmed catfish
Learn why we chose domestic farmed catfish
Cornmeal-Crusted Catfish with Pecan Butter Sauce
Download recipe card

August, 2010 - Bay scallops
Learn why we chose bay scallops
Easy broiled scallops
Download recipe card

July, 2010 - Farmed rainbow trout
Learn why we chose farmed rainbow trout
Farmed Rainbow Trout with Sesame, Garlic and Ginger
Download recipe card

June, 2010 - Wild salmon from Alaska
Learn why we chose wild salmon from Alaska
Wild Alaska Salmon with Garlic Spinach and Orange Balsamic Sauce
Download recipe card

May, 2010 - Lake whitefish
Learn why we chose lake whitefish
Great Lakes whitefish with tomato basil compote
Download recipe card


April, 2010 - Wild Pacific halibut
Learn why we chose wild Pacific halibut
Pan-Seared Halibut with fresh pineapple salsa
Download recipe card


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.

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