Seafoodies

 

 

Keep Calm and Eat Fish Tacos

by Megan Callahan | Health | Leave a comment

There’s something wonderful about traveling and experiencing different foods and flavors. Two weeks ago, my family and I spent time in Florida, and one item that I noticed as a staple on every menu is fish tacos.

Mahi Mahi Tacos seem to be one of the most popular fish tacos in Florida. Not only are they delicious, but very nutritious. Mahi mahi is a complete protein, which means it contains all the essential amino acids your body needs for survival; it is also a source of heme iron, which is a type of iron that is more readily available for absorption in the body.

When making fish tacos at home, you can choose from a variety of fresh and Responsible Choice fish from your local Hy-Vee seafood counter. Some of my favorites are halibut, tilapia, shrimp and, of course, mahi mahi!

Blackened seasoning adds a lot of flavor to fish tacos. For a basic blackened seasoning, try mixing 1 teaspoon each of:

  • garlic powder
  • onion powder
  • chili powder
  • cayenne pepper
  • paprika
  • white pepper

Just stir the spices together and store in an air-tight container until ready to use. Pat or sprinkle the seasoning on the fresh fish of your choice, prior to baking, pan-frying or grilling.

One way to add delicious nutrition to your tacos is to add a fresh topping. Two of my favorites include mango salsa and avocado cream sauce.

Just one cup of mangoes provides you with 12 percent of your daily fiber needs which helps you feel full faster and may help support weight management. Mangoes also contain more than 20 different vitamins and minerals.

Avocados are an excellent source of potassium, vitamins C and A, and folic acid.

I’ve included my favorite fresh fish taco topping recipes below. Perhaps you and your family and friends can try a new spin on tacos.


Mango Salsa

Serves 8.

All you need:

  • 2 firm but ripe mangos, peeled, pitted and diced
  • 2 firm but ripe avocados, peeled, pitted and diced
  • 2 tbsp seeded and minced Serrano pepper
  • 1/4 cup diced red onion
  • 1/4 cup diced red bell pepper
  • 2 tbsp chopped fresh cilantro
  • Zest and juice of 1 lime
  • 1 tsp chili powder
  • 1 tbsp extra-virgin olive oil

All you do:

  1. Combine mangos, avocados, Serrano pepper, red onion, red bell pepper and cilantro. Whisk together lime zest and juice, chili powder and olive oil. Stir into mango mixture.
  2. Allow to sit at room temperature for 10 minutes before serving to allow flavors to blend.

Avocado Cream Sauce

All you need:

  • ½ cup 0% plain Greek yogurt
  • ½ avocado, peeled and pitted
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • 1/8 tsp salt

All you do:

  1. Pulse yogurt, avocado, lemon juice, garlic powder and salt in a food processor fitted with a metal blade until smooth.

Loving Lobster

by John Rohrs | Our Seafood | Leave a comment

Lobsters are arguably one of the most delicious seafood treats of the summer. The American lobster is the sweetest, most flavorful lobster around. Lobsters have been an integral part of the coastal region for generations.

When it comes to sourcing these delicious Responsible Choice lobsters, Hy-Vee looks no further than the coast of Maine. The strict management practices enforced there ensure that the lobsters will be around for future generations.

Lobsters are graded as soft-shell (new shell) or hard-shell (old shell). So what’s the difference?

Lobsters will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6 or 7 years old. After that, males shed every year and females shed every two years. When lobsters become very large, molting is less frequent. After they shed they have a paper-thin shell, which can take up to two months to harden, and are called soft-shell, new-shell or shedders. The debate goes on as to which is most tasty, though the soft-shell are definitely easier to crack! Either variety is welcome on our dinner table!

To make the more than 1,000-mile journey to the Midwest, Hy-Vee must source hard-shell lobsters. The more delicate soft-shell lobsters simply will not make the trip.

Upon arrival at our perishable warehouse in Ankeny, Iowa, the lobsters are counted and checked thoroughly before they are placed in our state-of-the-art lobster tank where they sit in holding for 24 hours before being shipped. This ensures that they are hearty and healthy enough to ship.

Then the lobsters make their way to our Hy-Vee stores, where they are often placed on display much to the delight of Seafoodies and children alike. If you have any questions about preparation or how to eat lobster, just visit with your local Hy-Vee seafood counter team. They’re happy to share their knowledge to allow you to enjoy fresh and delicious lobster right in your own home!

Ocean Vacations: Reduce Your Impact

by Kathleen Mullen-Ley | Our Efforts | Leave a comment

Hy-Vee customers from the Midwest often love to spend vacations by the ocean, relaxing and taking in the sights, smells and sounds. Even while on vacation, there are small steps travelers can take to reduce their impact on the ocean.

Reducing Impacts on Oceans

  1. Trash and Recycling: After spending a day outdoors, make sure to pack all trash before leaving the beach and dispose of it properly. Recycle any materials that you can, such as paper or beverage containers.
  2. Respect the Environment. Don’t touch or feed the ocean animals. Travelers may come across animals on the land and in the sea, but it’s best to leave them alone and simply observe, not interfere. Also, do not damage or remove any plants.
  3. Choose environmentally friendly transport. Perhaps you’ll stay oceanside, but if not, consider walking, biking or at least taking public transportation to get there. Be sure to stay on trails and public footpaths to respect the local environment.
  4. The Seafood Watch App: Download the Monterey Bay Aquarium’s free Seafood Watch app to your phone. Dining out while on vacation is always a highlight. Using the app, you’ll have instant access to find sustainable seafood options at restaurants and stores and more.

For more information, visit the Ocean Conservancy and Surfrider Foundation.

Copper River Salmon with Tomato-Cucumber Relish

by Reynolds Aultman | Recipes | Leave a comment

Serves 2.

All you need:

  • 2 Roma tomatoes, finely chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 small onion, finely chopped
  • Juice of 1 lemon
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp capers
  • 1 tsp balsamic vinegar
  • 1/4 tsp Worcestershire sauce
  • 2 (4 oz each) Copper River salmon filets

All you do:

  1. Combine tomatoes, cucumber, onion, lemon juice, garlic, thyme, capers, balsamic vinegar and Worcestershire sauce in a bowl and refrigerate for 30 minutes.
  2. Meanwhile, grill or roast Copper River salmon as desired.
  3. Divide the salmon between 2 plates and serve with Tomato-Cucumber Relish.

Hy-Vee Launches “How To” Cooking Videos For Seafood And More

by Jason Pride | Our Efforts | Leave a comment

Hy-Vee How-To Counter Signs

 

Hy-Vee is excited to announce the launch of a new series of “How To” videos, educating customers on quick and easy meal solutions. These YouTube videos focus on items from Hy-Vee’s full-service meat and seafood departments and can be accessed through a QR code that is placed on corresponding items purchased in the meat and seafood departments.

Stickers like the ones pictured below are placed on items, giving customers an easy way to access delicious recipes. Hy-Vee’s hope is that this will assist customers in new cooking techniques or encourage them to try a new product and prepare it with confidence.

Hy-Vee How-To stickers

Nearly 30 videos have already been launched, with dozens more in production. Many cuts of meat and seafood are featured. For Seafoodies, some video recipes you may enjoy are: Mahi Mahi Tacos, Simple Seasoned Shrimp, Grilled Salmon, Crab with Garlic Butter Sauce, Seared Tuna Steaks with Pineapple-Peach Salsa and Easy Baked Tilapia. The videos average about a minute in length, letting chefs enjoy a quick overview and then get to work. The video pages also have a link to the full recipe.

View the Mahi Mahi Tacos video here:
https://www.youtube.com/watch?v=QWFiMwxG21w&list=PLSpULMuslSprlZr2shIOZNkOh_zVzxq-2&index=21

Seafood You Can Trust

by John Rohrs | Our Efforts | Leave a comment

When it comes to quality and freshness, Hy-Vee always wants to be the best at it. That’s why Hy-Vee placed a full-time U.S.D.C. Lot Inspector onsite at PDI, our perishable distribution center in Ankeny, Iowa.

The inspector examines all of our fresh and frozen seafood to ensure that products meet all of Hy-Vee’s standards and specifications. This is a voluntary program that goes above standard government requirements for seafood.

Seafood is a global industry, which requires Hy-Vee to source responsible seafood from all over the world. Having a full-time government inspector in our warehouse every day, inspecting the products we bring in, helps us to ensure that we are truly sending our stores and customers the freshest, highest quality responsibly sourced seafood in the Midwest.

I have worked with Bryan Sauve, our inspector, for several years now. He is one of the most thorough and knowledgeable people I have ever met in the industry. He takes pride and ownership in what he does. We are very thankful to have him onsite and as a part of our seafood program. He has helped Hy-Vee create one of the best seafood programs in the country.

Our customers can buy Hy-Vee seafood with confidence, knowing that they are bringing home some of the best seafood available.

Grilled Red Snapper with Fresh Avocado, Tomato And Corn Salsa

by Andrew Kintigh | Recipes | Leave a comment

Serves 4.

All you need:

  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • ½ tsp paprika
  • ¾ tsp salt
  • 4 red snapper fillets, thawed
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, diced
  • ½ cup fresh or frozen sweet corn
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • dash of hot sauce or cayenne pepper
  • salt and pepper, to taste

All you do:

  1. Prepare grill for medium-high heat grilling.
  2. Combine cumin, cayenne, paprika and salt. Season fish with spice mixture and place flesh side down on a well-oiled grill. Grill 4 to 5 minutes per side or until fish flakes easily.
  3. Meanwhile in a bowl, combine avocado, tomato, corn, cilantro, red onion, lime juice and hot sauce; season with salt and pepper.
  4. Serve warm fish with chilled salsa on top.

Wild about Alaskan Salmon

by Dennis Frauenholz | Our Seafood | Leave a comment

Alaskan Salmon

World Oceans Day is on June 8, and the theme is “Healthy Oceans, Healthy Planet.” The United States does an excellent job at managing its fishery resources, and among the coastal states, Alaska stands tall.

Abundant – that’s the word I would choose to describe Alaskan salmon.

How can such a popular fish be called abundant when so many other fish in the world have been overfished? Alaska has conservation embedded in its state laws and everyone involved understands the importance of protecting its natural resources. Salmon return to Alaska every year to spawn and keep the sustainability of the stocks intact. No one is allowed to fish until enough fish have traveled up the rivers to ensure an equal return of salmon years later. The availability of salmon can vary from year to year. Some years are great and others the returning stocks are small and very little is allowed to be harvested. Lots of factors affect the salmon stocks, and Alaska uses scientific data to determine how much salmon can be harvested. It is a model that I believe all other fisheries should look up to.

Alaska is home to five commercially important species of salmon. King salmon is the largest and least abundant of the group. It is highly prized and will cost you the most at the Hy-Vee fish market, but it is definitely worth it! The thick fillets are perfect for the grill and the high oil content makes it as tasty as it is healthy. Sockeye is the second-most abundant of the salmon, but is also one of the smallest salmons. It has a bright red flesh and is usually one of the more reasonably priced of the Alaskan salmon. Coho is the second-largest of the salmon and has more of an orange flesh. These fillets make great grilling as well and are usually moderately priced. Their season tends to come later in the summer and into the fall. Keta salmon has the firmest flesh of all the Alaskan salmon and is usually much less expensive than the first three salmon. You will find Keta salmon to be very abundant in the freezer section at Hy-Vee. Last, but not least, is the Pink salmon. It is the most abundant of all the salmon and is the least expensive of all of the salmon. You will find a lot of Pink salmon in the canned fish section of Hy-Vee.

Customers ask me what is my favorite. I tell them that they call it King salmon for a reason. It is simply the best. I found this out firsthand last summer. I was very fortunate to take a fishing trip to Alaska with one of Hy-Vee’s suppliers, Trident seafood. Trident is the largest crab, pollock and salmon processor in Alaska. They treated us aboard their vessel the Annandale. I saw firsthand the true abundance of Alaskan salmon. Looking over the side of our fishing boat, it was not uncommon to see massive schools of Coho and Pink salmon rushing by! Catching my first Alaskan King salmon was a dream come true.

hy-veealaskantrip

Sport fishing in Alaska is just as regulated as commercial fishing is. We were only allowed one King salmon each day! This helps ensure that neither fishery causes a depletion of the natural resource.

That’s why Hy-Vee has great partnerships in place with the best Alaskan salmon producers to ensure an abundant amount of quality Alaskan salmon all summer long. You don’t have to travel thousands of miles to get excellent, fresh Alaskan salmon, just go down the street to your local Hy-Vee fish market.

Salmon season is in full swing, so take the time to try several of the species and learn which one you like best. But don’t wait too long, as the season is short and the fish are at their peak right now.

Responsible Choice Salmon with Hoisin Glaze

by Reynolds Aultman | Recipes | Leave a comment

I enjoy using our famous Copper River Salmon filets for this recipe, and pairing it with a quick vegetable stir-fry. This glaze is versatile, so you may cook the fish to your preference.

All you need:

  • 3 tbsp rice vinegar
  • ¼ tsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 tsp minced ginger
  • 3 green onions, thinly sliced
  • ½ cup chicken broth
  • 1 tsp corn starch
  • ¼ tsp sriracha hot sauce
  • Responsible Choice salmon filets

All you do:

  1. Mix rice vinegar, sesame oil, hoisin sauce, ginger and green onions in a bowl.
  2. In a small saucepan, bring chicken broth to a simmer; whisk in hoisin sauce mixture and bring to a boil.
  3. Whisk in corn starch and continue to whisk until it starts to thicken. Add sriracha and cool.
  4. Serve over cooked Responsible Choice salmon.
  5. To bake salmon, bake salmon at 350 degrees for 15 to 20 minutes or until the internal temperature is 145 degrees. To grill salmon, season the salmon with salt and pepper and brush with olive oil. Sear the salmon, flesh side down, over high heat and flip over onto the medium-heat side of the grill to finish cooking. Figure about six minutes per inch of filet or until the internal temperature reaches 145 degrees.

Remembering A Trip To The Gulf

by Dennis Frauenholz | Our Seafood | Leave a comment

paulpiazzalogo

In December of 2012, I was lucky enough to go on a tour of Paul Piazza’s shrimp operation in Louisiana. It was a trip that opened my eyes to the wonders of Gulf shrimp.

Most of what I knew about shrimping in the Gulf, I learned from Forrest Gump. I was about to get a real education on the workings of a real shrimp boat. We had the opportunity to go out on a shrimping vessel and experience a small sample of a day’s work on a shrimp boat. It’s hard enough to just find and catch shrimp, but the work has only just begun after the catch.

The nets full of shrimp are dumped on the deck and the deckhands squat a position much like a baseball catcher for hours, picking and sorting the shrimp into sizes. They are quickly flash frozen right on the boat to preserve freshness and quality.

shrimpingcollage

When the boat is full, the shrimp are taken to the docks where they are quickly transported to the nearby Paul Piazza processing plants. There they are sized, sorted and packed. They have numerous quality check points throughout the automated process to make sure only the best shrimp make it to Hy-Vee.

I used to think that shrimp for the most part were all the same. I was wrong. I mean really wrong. The Paul Piazza plant owner himself cooked fresh Gulf shrimp for us. I was blown away. The flavor and texture of Gulf shrimp was like nothing I had ever had. The flavor was sweet and delicious. I was hooked.

From that day on, I told my customers that the Gulf shrimp at Hy-Vee was the best shrimp you could ever eat. Paul Piazza knows our standards are the highest in the industry and sends us only the best quality shrimp. We also carry all-natural Gulf shrimp in our service seafood cases – it has no additives or preservatives. Shrimp can spoil very quickly, so most shrimp boats treat their shrimp right away with preservatives. It is actually very rare in the shrimping industry to refrain from adding preservatives to shrimp, because it requires a higher level of care when handling the shrimp.

dock

Paul Piazza has several dedicated shrimp captains who catch shrimp to our expectations without using chemicals. Why do we go the extra mile to require our shrimp not be treated? For one, the shrimp taste better without the preservatives. Also, some customers can be allergic to the preservatives used on shrimp. So when you choose Gulf shrimp out of the Hy-Vee seafood case, you can be sure it’s pure, natural Gulf shrimp!

1 2 3 4 5 6 7 8 9 10 ... 22 23   Next »