Monterey Bay Aquarium Seafood Watch

Great news for sustainable seafood, MSC Certification for West coast Rockfish!

Monterey Bay Aquarium Seafood Watch Business E-Newsletter

Monterey Bay Aquarium Seafood Watch


Six west coast rockfish species added to Seafood Watch “Good Alternative” list

Consumers, chefs and suppliers now have additional sustainable seafood options to choose from on the west coast! The Marine Stewardship Council (MSC) announced its certification of 13 species caught by the west coast groundfish trawl fishery in the waters off of Washington, Oregon, and California. Since the MSC eco-certification label benchmarked as equivalent to at least a Seafood Watch “Good Alternative,” the 13 newly MSC-certified groundfish species caught in the west coast fishery now also carry our “Good Alternative” (yellow) rating.

This means that several species we previously listed as “Avoid” are now available to consumers as a sustainable option, including several species of rockfish: Chilipepper rockfish, longspine thornyhead, shortspine thornyhead, splitnose rockfish, widow rockfish and yellowtail rockfish.

We encourage everyone to buy rockfish species certified by the MSC or certain species caught with handlines in the Pacific, California, Oregon and Washington.

Previously, in alignment with our seafood sustainability guidelines, LifeSource was only able to offer Rockfish that complied with Seafood Watch’s “Good Alternative” recommendations. This narrowed our choices to hook and line Rockfish and restricted us to only certain species. The Monterrey Bay Aquarium now recognizes the Marine Stewardship Council sustainability certification as equivalent to their own “Good Alternative” categorization. Recently, the MSC evaluated the Washington, Oregon, and California fisheries for several species of Rockfish and found them meeting or exceeding MSC standards for sustainability. Because the industry has taken the steps to ensure sustainability, LifeSource can now offer these species for sale in our fresh fish department. The cooperation among fishing vessels,  government regulators, and the Marine Stewardship Council, indicates the growing interest among consumers,  fishing industry and retailers for a scientifically managed, sustainable supply of seafood for the future. It is clear that our choices as consumers significantly encourage sustainability in this industry.


Catch of the Day: White Chinook Salmon



White Chinook Salmon: the prime rib of the sea. One of the most rare and sought after wild salmon. Delicate and buttery in both taste and texture. And now available here at LifeSource.

Only 1% of the salmon population has this white flesh variation. Caught in the cold Pacific waters that produce their beautiful, firm flesh. These pale salmon are higher in Omega-3s than their red-fleshed counterparts and when cooked right, they just melt in your mouth. Stop by LifeSource and pick some up before it’s gone! Grill some of this mouthwatering delicacy and top it with your own homemade white peach marmalade from juicy, in-season, organic white peaches available in our produce department!

Grilled Chinook Salmon with White Peach Marmalade

Serves 4

This is a foil barbecue method, but the salmon is also great baked or pan seared.

4 6-oz filets of salmon, or one side
1/2 cup white wine
Salt and pepper to taste
1 cup White Peach Marmalade

White Peach Marmalade
2 tbsp ginger, minced
1 cup sugar
1 lemon zested and juiced
3 each white peaches, pitted and chopped
1 tbsp cornstarch
2 tbsp cold water
1/2 bunch mint, chopped

Place ginger, sugar, lemon zest and juice in a medium sauce pot.
Cook on medium heat for 6 minutes or until sugar starts to bubble slightly.
Add the peaches and cook for an additional 3 minutes.
Mix the cold water with the cornstarch and add to the mixture.
Let cook on low for 3 minutes.

Place in a dish and stir in the mint. Place in refrigerator to cool.

Heat your barbecue to high.
Make a big enough piece of foil to hold the salmon and wrap it over one more time.
Create pocket or gully in foil and place white wine in it.
Season salmon on both sides with salt and pepper, then place in the foil.
Wrap tight.
Place on barbecue and then turn it down to medium heat.
Close the lid and cook for 11 minutes.
Depending on the thickness of the salmon, check the middle to make sure desired temperature is achieved.
Open up salmon and cover with White Peach Marmalade.


(Recipe and picture courtesy of


Ling Cod in Tomato Sauce with Fresh Herbs

Ling Cod in Tomato Sauce with Fresh Herbs

  • 1 to 1 1/2 lb Ling Cod or True Cod steaks
  • Sea salt
  • Gluten-free flour for dusting
  • 16 oz can of crushed tomatoes
  • 1 chopped medium onion
  • 3 T. olive oil
  • 1 finely chopped garlic clove
  • 1 T. ground cumin
  • 2 T. fresh chopped dill, or basil
  • 3 T. olive oil, for sauteing the fish

Make the Sauce:

  1. Add three tablespoons of olive oil to a pan and heat it over high heat for a minute or two. Add the chopped onion and saute over medium-high heat until translucent, about 3 minutes.
  2. Add the garlic clove and saute for another minute or two. Add the tomatoes and cumin and stir to combine. Test for salt, and add some if needed.
  3. Bring the sauce to a simmer and let it boil down for 10-15 minutes; you want a thick sauce and you’ll need to evaporate a lot of water.
  4. Once the sauce is done, turn off the heat and set aside.
  5. In another pan, heat 3 more tablespoons of olive oil over high heat.

Prepare the Fish:   

  1. Dust your Ling Cod steaks in flour and tap off excess.
  2. Turn the heat down to medium and saute your fish, skin side down if there is skin on them. Cook this way for 5-10 minutes, or until you see the cooked portion of the fish reach about halfway up the sides. Don’t let it cook too fast or you will burn the surface. Take your time.
  3. Flip the fish and cook the other side until lightly browned, about 4-5 minutes.
  4. To serve, spread some tomato sauce on the plate and top with the fish. Sprinkle fresh dill on top as a garnish.
Baked Cod

Parmesan Baked Cod

Alaskan fishing boat captains and crew battle blizzards and sub-zero temperatures to catch the freshest True Cod available. Now is the best time to enjoy this premium mild-flavored white-flesh fish. LifeSource will have a steady supply of True Cod for the next few months, so here is an easy way to enjoy this fish. Baked Cod








  • 3 tbsp Gluten-Free flour
  • 3 tbsp cornmeal
  • 1/4 tsp sea sal
  • t1/8 tsp pepper
  • 2 tbsp butter or margarine
  • 1 lb fresh Alaskan Cod fillets
  • 1/4 cup grated parmesan cheese
  • 1 lemon and a sprig of parsley for garnish

Combine flour, cornmeal and seasonings. Melt butter in shallow bakng dish. Dredge cod in flour mixture, place in dish. Turn cod to coat with butter; sprinkle with parmesan cheese. Bake at 450 F 8 to 10 minutes or until cod flakes easily with a fork. Garnish with parsley and a wedge of lemon.
Makes 4 servings

Pomfret Fish

The Pomfret is a Hawaiian deepwater fish with a white to pinkish flesh. Known as Mong Chong in Hawaii, it is usually only found in restaurants, but we have a special delivery of a few pounds for LifeSource customers. Pomfret is an excellent source of lean protein, and is rich in niacin, vitamin B6, vitamin B12, phosphorus, and selenium. Pomfret has about 350 mg. of Omega 3’s per four ounce serving. Its high oil content makes it ideal for grilling, broiling, baking or in tempura. Try a little Hawaiian treat, fresh Mong Chong!

Celebrate! October is National Seafood Month!

We strive to bring you quality seafood from wild, sustainably managed fisheries.

To guide our selections, we rely on the Seafood Watch program of the Monterey Bay Aquarium. From their website:

 “Seafood Watch defines ‘sustainable seafood’ as seafood from sources, whether fished or farmed, that can maintain or increase production without jeopardizing the structure and function of affected ecosystems.”

LifeSource chooses to carry only wild species native to the Pacific Ocean. When seasonally available, we carry mostly Oregon native species like Halibut, Chinook Salmon, Sole, and Albacore Tuna, and occasionally including wild Hawaiian, Californian, and Alaskan species for variety.

As part of our buying practices, we ask our seafood suppliers questions regarding fishing methods, where the fish were caught and their perceptions of the health of the local stocks. Our efforts help assure we are able to enjoy plenty of wild fish in the future.