Grilling With Salmon This Memorial Day Weekend

Memorial Day weekend will soon be upon us and that means it’s time to dust off the grill and officially welcome the (unofficial) beginning of summer. Just because you’re deciding to cook out doesn’t mean you need to sacrifice a health-conscious menu. Ditch the burgers and hot dogs and switch them out for something you’ll be thanking yourself for later: seafood.

Seafood makes a wonderful main dish that works great with fresh ingredients like corn, tomatoes and grilled vegetables. Salmon particularly is great for grilling. The natural oils in salmon keep it moist but also create a slight crispiness on the outside. Salmon has a mild and refreshing taste that is different from the regular fishy taste you may find in other seafood. It also has impressive health benefits and has been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease.

Still not convinced you want salmon as the main attraction at your grill out? Salmon is an excellent source of lean protein. The proteins found in salmon and other fish are easily digestible and absorbed in the body and they do not contain carcinogenic compounds like some other meats do. Stop by your local Hy-Vee seafood department for your salmon and try this healthy recipe to start the warm summer months off right.


Hearty Salmon Skewers over Brown Rice

Seafood Nutrition Partnership
Serves: 4

All you need:

1 pound salmon, cut into ½ inch cubes
Kosher salt, freshly ground pepper, and paprika (to taste)
¼ cup cherry tomatoes, halved
1 cup pineapple, cubed
1 lemon
2 cups cooked brown rice
8 skewers

All you do:

  1. Coat salmon with topping of kosher salt, freshly ground pepper, paprika or any desired spice.
  2. Slide piece of salmon onto skewer, then tomato, then pineapple. Repeat 3 times on each skewer (or until skewer is full).
  3. Heat grill to medium-high heat. Grill the skewers, turning occasionally and carefully. Squeeze lemon on skewers as they are cooking. Take skewers off when salmon is browned and cooked through.
  4. To serve, place ½ cup rice on plates with 2 skewers on top. Squeeze a bit of lemon, if desired.

Wild Alaska Salmon Season

Hy-Vee Responsible Choice wild salmon, caught from Alaska’s Copper River, will be some of the very first salmon to arrive in stores when the fresh wild season opens this week. The first 24-hour opener is set to open on May 17.  This yearly event attracts media attention and draws foodies from around the globe. The celebration kicks off with the first fish arriving in Seattle aboard an Alaska Airlines Boeing jet, a plane that features a huge mural image of salmon along the entire length of the jet.

The consumer demand for this product has grown each year with foodies who shop at Hy-Vee eagerly waiting for the first salmon to arrive in their local store. The pure, pristine environment of the Copper River helps create an omega-3 powerhouse. Copper River salmon begin their journey 300 miles downstream at the mouth of the Copper River, then make the long trek up through fast currents and unspoiled glacial-fed waters to reach their spawning grounds. This trek requires the salmon to store extra energy in the form of fat. The one-of-a-kind flavor and texture generated from this fat makes any seafood lover’s mouth water. It is truly some of the highest prized salmon in the world.

The Copper River takes its name from the rich copper deposits found along its banks. This massive body of water has 13 major tributaries, is 1 mile wide and runs at 7 miles per hour. The Copper River is the 10th-largest river in the United States, and is home to some of the finest, well-managed salmon stocks in the world. Alaska’s successful management practices are considered a model of sustainability for the rest of the world. The Alaska Department of Fish and Game monitors fish populations at several points along the Copper River and counts salmon heading up the river to ensure that an adequate number migrate to spawning grounds to reproduce each year. Policies like this have helped Alaska maintain one of the world’s most abundant sources of delicious wild seafood for generations to come. This is why we proudly place our Hy-Vee Responsible Choice label on wild Alaska salmon.

Hy-Vee Offers Wildfish Fair Trade Certified Salmon in All Stores

Today Hy-Vee, Inc. announces it is launching Fair Trade CertifiedTM Wildfish Salmon in all 245 of its stores this week, making it the first Midwest retailer to do so. The salmon hails from the pristine waters of Bristol Bay, Alaska, and will be available starting this month. Hy-Vee also offers Fair Trade Certified tuna and scallops.

For more than 1,000 years, the people of remote Alaskan fishing communities like Dillingham, Manokotak and Ekuk, have sustainably harvested their catch from the abundance the Nushagak River in Bristol Bay provides. Salmon fishing continues to be a vital part of their livelihoods and culture. Though economic opportunities in the villages are often limited, the associated premium from the sale of Fair Trade Certified salmon has the potential to create significant impact in these communities.

“Hy-Vee continues to work hard to provide our customers with the best-quality seafood that comes from excellent sources,” said Nate Stewart, Hy-Vee’s executive vice president of perishables. “Sourcing Wildfish Salmon on Fair Trade terms gives our customers confidence that the salmon they enjoy from Hy-Vee is sourced responsibly, improving lives and protecting the environment.”

The 2018 season has the largest-ever forecasted return of 20 million Sockeye to the Nushagak along with a strong Coho run that starts in late July and runs into September. Currently 110 fishers from the area will catch all species of wild salmon either by set-net or drift net.

“Fair Trade is all about empowering the people behind our favorite products,” said Julie Kuchepatov, director of seafood at Fair Trade USA. “Hy-Vee’s commitment to increasing its Fair Trade Certified product options shows that Hy-Vee is giving its customers the best available options while benefitting U.S. fishermen and their communities.”

Fair Trade USA’s seafood program is the first of its kind to address both social and environmental challenges in the seafood sector. Standards for marine resources ensure that fisheries are managed legally and responsibly, preventing further overfishing. At the same time, social and human rights standards prohibit forced labor and empower fishermen with better working conditions, improved terms of trade and additional income to invest in their businesses and communities.

USA Gulf Shrimp Etoufee

National Shrimp Day is May 10. Celebrate by enjoying classic Creole Etouffee made with the highest-quality Wild USA Gulf Shrimp available at your local Hy-Vee seafood counter.

Wild USA Gulf Shrimp Etouffee      

Serves 6

All you need:

½ cup butter
1½ cups chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
½ cup flour
3 tbsp tomato paste
¼ tsp Tony Chachere’s Creole seasoning
2 cups seafood stock
3 pounds Wild USA Gulf shrimp, peeled and deveined
3 cloves garlic, minced
½ cup chopped green onion
2 tbsp chopped parsley
1/4 tsp black pepper
1 tsp salt
¼ tsp cayenne pepper
½ tsp hot sauce
3 cups cooked rice

All you do:

  1. Melt butter in a large pot, such as a Dutch oven. Add onion, celery and bell pepper. Sauté until vegetables are soft.
  2. Add flour. Stir often and cook for 8 to 10 minutes.
  3. Add tomato paste and Tony Chachere’s seasoning; cook for 10 more minutes stirring often.
  4. Add stock and bring to a boil. Add shrimp, garlic, green onion, parsley, black pepper, salt, cayenne pepper and hot sauce. Turn down heat and simmer for 10 minutes until shrimp are done. Remove from heat and let stand for 10 minutes.
  5. Serve over cooked rice. Enjoy!

Meet a Fisherman

Meet Captain Darin Gilman, one of the fishermen who catches Hy-Vee’s halibut, which is available in-store now. He fishes for Alaska Halibut, Copper River and Prince William Sound salmon, among other species. He is a year-round Alaska resident, born and raised in Cordova. He is a third-generation Alaska fisherman.

Photo credit: Copper River Prince William Sound Marketing Association

Seafood Sustainability 101

April is Earth Month, which means we should be thinking a little bit more about the world around us. Let’s take a deep dive into seafood sustainability and how you can play your part in supporting your health, by eating #Seafood2xWk, and the health of the environment, by eating sustainable #Seafood2xWk.

What is Sustainable Seafood?

Sustainable seafood means that it has been caught or farmed with minimal impact to the wild population or the environment. To be responsible stewards of the ocean, we need to make sure we are harvesting what we need today but that it will also be available in the future. It’s important to know where seafood comes from – whether from a wild fishery or farm – and it should only be coming from those that are utilizing thoughtful, science-based approaches to their management practices.

What Can You Do?

Try something new to help alleviate the potential of overfishing. Shrimp, salmon and tuna make up more than 50 percent of what we eat in America, but there are hundreds of other species commercially available.

Wild vs. Farmed

Americans would be in better health if we ate more seafood, but the only way to achieve that is through a combination of the wild population and farmed fish (also referred to as aquaculture). Sustainable seafood relies on both types.

There are good wild and farmed sustainable seafood options, and many benefits to farmed fish beyond just providing a healthy meal. Farmed fish can help with the recovery of natural fish populations, improve indigenous food supplies, increase the diversity of available seafood products, and provide a healthier alternative to land-based animal protein.

In the U.S., some of our favorite and most popular seafood options are farmed, such as oysters, clams, mussels, shrimp, catfish, trout, salmon and black sea bass. Farming fish, shellfish and even seaweed helps produce food while restoring habitats, replenishing wild stocks, and rebuilding populations of threatened and endangered species. Wild fish can also be sustainable, as long as they are not overfished.

What Can You Do?

There are many excellent seafood guides available (see here for a list of SNP’s partner organizations). A place to start is NOAA’s FishWatch.gov, where there is good information and resources for consumers on its website to learn about different species – both wild and farmed.

Feeling inspired?

Try this mussels recipe. It’s easy, tasty, affordable and, most importantly, sustainable. Enjoy!

 

Mussels In Garlic Broth

From: Seafood Nutrition Partnership’s Eating Heart Healthy Nutrition Program
Created By: Chef Kelly Armetta, Hyatt Regency Boston

Serves: 4

All you need:

  • 1 tsp olive oil
  • 4 garlic, cloves sliced
  • 2 tbsp onions, white or yellow, chopped
  • 2 pounds mussels, cleaned
  • 1/2 lemon, juiced
  • 1/2 tsp basil, dried
  • 1/2 tsp thyme, dried
  • 1/4 cup clam juice (optional)
  • 2 14.5-oz canned tomatoes, chopped
  • 2 tbsp butter, unsalted
  • salt & pepper, to taste

All you do:

  1. Heat large pot with olive oil and sliced garlic and onions.
  2. When aroma is released, add mussels.
  3. Add lemon juice, herbs and clam juice (optional). Gently toss.
  4. Add tomatoes. Cover and simmer over medium heat until mussels are steamed open, generally 3 to 6 minutes.
  5. Remove pot from heat. Discard unopened mussels.
  6. To finish mussels, add butter and swirl to make broth thicker. Season with salt and pepper if desired.
  7. Optional: Serve with crusty bread for dipping in broth.

Pacific Halibut

Pacific halibut is often considered America’s favorite white fish. You can find halibut on restaurant menus and in fresh seafood cases across the country. Alaska Pacific halibut is a mild, delicate and sweet-tasting white fish and is great for grilling at home during the summer. Uncooked, the meat should be almost translucent — not dull, yellowish or dry. When cooked, the snowy-white meat loses its glossy appearance and flakes at the touch of a fork. As an added bonus, its versatility in the kitchen is almost limitless. The thick, meaty flesh holds up well to a number of cooking methods and sauces, and it’s an ideal item to skewer for a summer barbecue.

Hy-Vee is pleased to label Alaska Pacific halibut as a Responsible Choice seafood item. Today, the only legal fishing method for commercial Pacific halibut fishermen is longline gear, aimed at the typical market size for this year’s catch of 10- to 15-pound halibut, which is much smaller than the 500-pound giants these flatfish can sometimes become.

Hy-Vee got its first taste of fresh Pacific halibut the week of opening season on March 26. All of our fish from Alaska are flown via Fed-Ex® overnight from Alaska to the Des Moines International Airport. After going through our U.S. Department of Commerce Inspection process at Perishable Distributors of Iowa (PDI), Hy-Vee stores have the opportunity to receive fresh halibut that has been out of Alaska waters for only 48 hours. That is quite a feat, especially in the Midwest.

Hy-Vee’s halibut is offloaded in Alaska. Photo courtesy of Copper River Seafood.

In general, the Alaska Pacific halibut commercial fisheries, including Hy-Vee’s primary vendor, Copper River Seafoods, are selective in the fish they catch because of the size of the hook needed to harvest such a large fish. Using a large hook generally reduces bycatch of smaller fish. Fishermen use circle hooks to increase catch rates and to improve the survival of any undersized halibut caught and released during commercial fishing. To reduce bycatch of other ground fish, regulations prohibit commercial Pacific halibut fisheries in specific depths and areas off the West Coast.

Although the Alaska Pacific halibut commercial fishery industry has changed substantially over the years, the science-based management of the fisheries has remained constant, sustaining this industry for nearly 100 years. This is another testament to the Alaska fisheries being some the best-managed sustainable fishery industries in the world. Because of its well-managed fisheries and practices, Hy-Vee is proud to label Alaska Pacific halibut with our Responsible Choice logo of approval.

Video credit: Chad Walling-Alaska Fisherman

Mt. Cook Salmon

With sustainable practices and traceable fishing methods, Mt. Cook’s approach to environmental care makes it an industry leader. And then, of course, there’s the quality of the fish. The company’s experts prefer to feed the salmon by hand. This allows them to observe the health and well-being of each fish, and ensures the fish are fed at the correct nutritional levels. As a result, the salmon are fit and health0y, have the perfect amount of fat and a delicate texture and clean taste.

Eat Smart And Add Seafood To Your Cart

People feel good about seafood — they agree it’s good for their health, it’s a perfect choice when they want something special or they love how it tastes. In fact, Americans are eating more seafood as they discover its great taste and healthy benefits. In 2017, a third of consumers reported they increased their fish consumption at home in the past year. Follow this link to find out why.

To learn more, visit seafoodnutrition.org.