Seafoodies

 

 

Recipe Spotlight: Tropical Curry Responsible Choice Skipjack Tuna Salad

by Jessica Dolson | Uncategorized | Leave a comment

Add a little tropical warmth to your meal through this Responsible Choice tuna dish, and feel good about your decision to use Hy-Vee Select Solid Light Skipjack Tuna. This canned tuna is part of Hy-Vee’s commitment to healthy oceans.


Tropical Curry Responsible Choice Skipjack Tuna Salad

Serves 4-6

All you need:

Tropical Curry Responsible Choice Skipjack Tuna Salad

  • 1 (4 oz.) container Hy-Vee plain Greek yogurt
  • 1-2 tbsp curry powder
  • ½ fresh lime, juiced
  • 2 (5 oz each) cans Hy-Vee Responsible Choice Solid Light Skipjack tuna, drained
  • 1 mango, cut in medium dice
  • ¼ red onion, minced
  • ½ red pepper, cut in small dice
  • 2 ribs celery, thinly sliced
  • ½ cup chopped Hy-Vee dried pineapple
  • Salt and black pepper, to taste
  • Mixed greens for serving, optional
  • ½ cup roasted and salted cashews
  • Lime wedges for serving, optional

All you do:

  1. In a small bowl, combine the Greek yogurt, curry powder and lime juice. Set aside.
  2. In another bowl, add the tuna, mango, red onion, red pepper, celery and dried pineapple. Mix with a fork to combine. Add the yogurt mixture and stir to combine. Season with salt and black pepper, to taste.
  3. To serve, make a bed of greens on each plate. Top with tuna salad. Garnish with cashews and lime wedges.

Hy-Vee Select Canned Tuna: A Responsible and Healthy Choice

by Kenan Judge | Our Seafood | Leave a comment

Canned tuna is one of the top three most-consumed seafood products in the United States. In fact, each American ate an average of 2.6 pounds of canned tuna in 2012, according to the National Oceanic and Atmospheric Association’s (NOAA) FishWatch.gov. Considering that tuna is a rich source of heart-healthy omega-3s, niacin and vitamins, it is not surprising that canned tuna is in such high demand.

However, its popularity has also led to the decline of many tuna stocks in the world’s oceans. Some fishing methods used for tuna can also have negative impacts on other species in the ocean, such as the unintentional capture of sea turtles, sharks and seabirds, or “bycatch” of non-target species. Given these concerns, Hy-Vee is pleased to offer two Responsible Choice canned tuna products.

Hy-Vee Select Solid Light Skipjack Tuna is caught using the pole and line catch method. This traditional type of tuna fishing is highly selective, catching one fish at a time and producing very little bycatch.

Hy-Vee Select Solid White Albacore Tuna is caught using pole and troll gear, considered to be among the most selective and ocean-friendly methods available for catching tuna. Pole-and-troll-caught fishing also targets younger tuna that have lower levels of mercury than older fish caught on longlines. Because of its environmental and health benefits, albacore from pole and troll fisheries is rated as a Super Green source of seafood by the Monterey Bay Aquarium’s Seafood Watch Program.

Our decision to develop these items is part of Hy-Vee’s commitment to healthy oceans, and we are pleased to offer a Responsible Choice for one of the most-consumed seafood products – canned tuna.

Source: FishWatch – The Top Ten List

Recipe Spotlight: Seared Responsible Choice Mt. Cook salmon with Tomato & Artichoke Broth

by Andrew Kintigh | Recipes | Leave a comment

This light recipe features Responsible Choice Mt. Cook salmon, while offering Italian flavors through the use of tomatoes and artichokes. Enjoy this dish for a quick and easy weeknight dinner.


Seared Responsible Choice Mt. Cook salmon with Tomato & Artichoke Broth

Serves 4

All You Need:

  • 4 tbsp olive oil, divided
  • 2 shallots, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 (14 ounce) can artichoke hearts, drained
  • ½ cup white wine
  • 1 – 1 ½ cups low-sodium chicken broth
  • 1 (14.5 ounce) can Italian diced tomatoes, undrained
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • salt and pepper, to taste
  • 4 (6-ounce each) Responsible Choice Mt. Cook salmon fillets, skin removed
  • ½ cup shredded Parmesan cheese

All You Do:

  1. In a medium-sized pot, heat 3 tablespoons of olive oil over medium-high heat.
  2. Add the shallots and cook for 1 minute; then add the garlic and artichokes and cook until browned, about 5 minutes.
  3. Add the white wine and reduce 1 minute. Add 1 cup chicken broth, tomatoes and juice, Italian seasoning and red pepper flakes. Season with salt and pepper.
  4. Let sauce simmer for 10-12 minutes to let flavors combine. You may add more broth if desired.
  5. Season the salmon fillets with salt and pepper. Heat a sauté pan over medium-high heat and add 1 tablespoon olive oil. Cook the fish about 4-5 minutes per side, or until just cooked through.
  6. Serve the salmon fillets with the tomato-artichoke broth on top. Equally distribute Parmesan cheese on top of salmon and serve.

Responsible Choice New Zealand Farmed Salmon

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

For the first time, the Monterey Bay Aquarium’s Seafood Watch program has given salmon farmed in freshwater net pens a Green “Best Choice” rating. As a result, Hy-Vee is now featuring this delicious Responsible Choice New Zealand farmed salmon.

In New Zealand, salmon farms do not have the same environmental impacts as salmon farms in other regions of the world, such as British Columbia, Chile, Norway and Scotland. This is due to several factors including differences in chemical use, pollution and risk from escapes.

To date, New Zealand salmon farms have never experienced a disease outbreak and therefore have not required treatment with antibiotics, pesticides or other chemicals commonly used in other major salmon farming regions. In addition, pollution from salmon farms in New Zealand is minimal, partly due to the small scale of the industry. For example, salmon production in Norway is currently 100 times greater than current production in New Zealand.

Although the salmon are not native to New Zealand, they have been successfully established in the region as a result of government hatchery programs that release salmon into the wild to stock recreational fisheries.

Hy-Vee’s Mt. Cook Alpine salmon is farmed in a freshwater lake in the Southern New Zealand Alps. The farm uses no antibiotics, vaccines, growth hormones or any other chemicals. The farm maintains low stocking densities that keep pollution outflow to a minimum. The swiftly flowing water requires the salmon to swim constantly, producing rich flavor and high quality.

Next time you’re standing in front of your local Hy-Vee store’s seafood counter, look for fish labeled Responsible Choice New Zealand farmed salmon.

Recipe Spotlight: Responsible Choice Barramundi with Lemon Basil Sauce

by Stacey Wertzberger | Recipes | Leave a comment

This recipe features the favorite flavor combination of lemon and basil, with Responsible Choice barramundi as the headliner. It’s simple, refreshing and filling.


Responsible Choice Barramundi with Lemon-Basil Sauce

Serves 4
All you need:

  • 4 Responsible Choice barramundi fillets, skin on
  • 1 tsp lemon pepper
  • 1 tbsp olive oil
  • ½ cup salted butter
  • 2 cloves garlic, minced
  • 3 tbsp white flour
  • ¼ cup lemon juice
  • ¼ cup white wine
  • 2-3 tbsp thinly sliced fresh basil leaves
  • Kosher salt and pepper, to taste

All you do:

  1. Preheat oven to 375 degrees.
  2. Season fish with lemon pepper. In a large skillet over medium-high heat, cook fillets for 3-4 minutes with skin side up in olive oil. Flip over and cook for 2-3 minutes, depending on thickness, until flaky and opaque. Transfer the fish to each of 4 plates and keep warm. Return pan back to the stove.
  3. Place the butter and garlic in the pan and cook over medium heat for 1 to 2 minutes, until garlic is fragrant. Add flour; mix until all incorporated. Add lemon juice, white wine and basil and cook until slightly thickened. Salt and pepper to taste.
  4. Spoon lemon-basil sauce over fish and serve.

Hy-Vee Commits to Healthy Oceans by Refusing to Sell Chilean Sea Bass

by John Rohrs | Our Efforts | Leave a comment

Hy-Vee has pledged to not source Chilean sea bass from the Ross Sea in Antarctica. Chilean sea bass is the market name for two different species: Antarctic toothfish and Patagonian toothfish. However, the only fishery in the world for Antarctic toothfish is in the Ross Sea.

Hy-Vee is taking this action in order to follow through with our commitment to help support healthy oceans. Hy-Vee is proud to give our word that we won’t be part of the developing problem and that we are actually part of the solution.

Toothfish are found throughout large areas of the sub-Antarctic oceans, but primarily in the southern parts of the Atlantic and Indian oceans. Toothfish are large, slow-growing species that dwell in deeper water depths of 5,000 to 6,000 feet. They play a significant role in the oceans’ ecosystems as both prey and predator. Toothfish are important prey species for killer whales, sperm whales and Weddell seals.

For nearly two decades, toothfish have been overfished in some areas. Most toothfish are caught using bottom longline gear. “Bycatch,” or non-target species accidentally caught during fishing operations, vary widely in toothfish fisheries that use bottom longline. In the Ross Sea, threatened or vulnerable species such as skates, rays and grenadiers are often caught. However, bird bycatch has been steadily decreasing in certain areas due to a number of initiatives, including seabird avoidance gear.

Recipe Spotlight: Responsible Choice Alaska Crab Lettuce Wraps

by Andrew Kintigh | Recipes | Leave a comment

This recipe features Responsible Choice Alaska crab, while offering a light and refreshing option with bright flavors. It’s a perfect meal that will keep your 2015 resolutions on track.


Responsible Choice Alaska Crab Lettuce Wraps

All You Need:
Vinaigrette

  • ½ tbsp minced shallot
  • juice of ½ lemon
  • juice of ½ lime
  • 3 tbsp extra virgin olive oil
  • 2 tbsp chopped fresh cilantro
  • sea salt and black pepper, to taste

Salad

  • 1 pound cooked Responsible Choice Alaska crab meat, diced
  • 1 avocado, pitted, peeled and diced
  • 1 mango, peeled and diced
  • 2 ribs celery, diced
  • ¼ cup diced red bell pepper
  • 2 green onions, chopped
  • 1 head Bibb lettuce (whole leaves), rinsed and patted dry

All You Do:

  1. Whisk all vinaigrette ingredients together in a bowl.
  2. Combine crab, avocado, mango, celery, bell pepper and onions in a bowl.
  3. Pour just enough dressing over the salad to coat lightly. Toss gently.
  4. Place 2 tablespoons salad onto each lettuce leaf and roll into wraps.

One-Year Anniversary of Responsible Choice Labeling

by Kenan Judge | Our Efforts | Leave a comment
There is a growing concern among consumers about the safety, nutritional value and environmental friendliness of the food they purchase.

Responsible Choice Label In order to address those concerns at our Hy-Vee seafood counters, one year ago we began labeling seafood products that meet our strict environmental standards with the blue and green Responsible Choice label. The labeling program was designed and implemented in order to spread awareness of the importance of responsibly sourced seafood and to inform our customers about our leadership in protecting marine resources and ensuring future seafood supplies.

The Responsible Choice label identifies seafood products that come from well-managed sources that minimize the environmental impacts of harvesting or farming. Specifically, these products are rated either Green (Best Choice) or Yellow (Good Alternative) by the Monterey Bay Aquarium’s Seafood Watch program, or are certified to an equivalent environmental standard [for example, the Marine Stewardship Council (MSC) certification].

Throughout the past year, we have been steadily adding labels to seafood items that have been transitioned to responsible sources, increasing the number of items our customers can feel good about purchasing. For example, you may have noticed that more and more shrimp items display the Responsible Choice label. That’s because we have been hard at work behind the scenes collaborating with our nonprofit partner FishWise to encourage more of our farmed shrimp suppliers to become certified to the rigorous Global Aquaculture Alliance’s Best Aquaculture Practices standard.

As a large retailer, Hy-Vee has an important role to play in marine conservation. Through our buying power and marketing of responsibly sourced seafood, we are creating positive change. You can read more details about the Responsible Choice label and our conservation initiatives on our recently updated Responsible Choice Seafood website.

Recipe Spotlight: Responsible Choice Baked Barramundi with Tomato-Olive Relish

by Stacey Wertzberger | Recipes | Leave a comment

Responsible Choice Baked Barramundi with Tomato-Olive Relish

All you need:

  • 4 (6 oz each) barramundi filets
  • 1 tsp kosher salt, divided
  • ½ tsp cracked black pepper, divided
  • 2 tbsp olive oil, divided
  • 1 cup quartered cherry tomatoes
  • ¾ cup roughly chopped pitted Kalamata olives
  • ¼ cup finely diced shallots
  • ¼ cup finely diced Italian parsley
  • 2 tbsp capers, drained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp red wine vinegar

All you do:

  1. Preheat oven to 350 degrees. Line a cooking sheet with aluminum. Season the barramundi filets with ½ teaspoon salt and ¼ teaspoon pepper. Drizzle with 1 tablespoon olive oil, reserving the rest for the relish.
  2. Bake the barramundi in the oven for 15-18 minutes until opaque and flaky. A thermometer should register at 145 degrees when the fish is done.
  3. In a medium bowl combine the tomatoes, Kalamata olives, shallots, parsley, capers, oregano, basil, red wine vinegar and 1 tablespoon olive oil. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper, or to taste. Set aside.
  4. Garnish each barramundi filet with ½ cup of the tomato-olive relish. Serve and enjoy.

Aquaculture in Central Iowa

by John Rohrs | Our Seafood | Leave a comment

Barramundi FarmVeroBlue Farms is working to become North America’s largest land-based, indoor aquaculture company. Through its Iowa’s First Hub located in Webster City, Iowa, VeroBlue Farms is expanding its production of the barramundi fish species through a new urban farm with approximately 7.2 million pounds of production per year.

Barramundi is a freshwater fish species found in tropical and semi-tropical regions ranging from the Persian Gulf to China. It can be found as far south as Australia, and as far north as India. Barramundi scored extremely high on the NuVal scoring system (mid-80s or higher), and was rated as a Green “Best Choice” for sustainability by the Monterey Bay Aquarium’s Seafood Watch program.

Barramundi is known for its firm, white and succulent flesh. It has a moist, fine-grained texture and mild flavor. This nutritious fish is low in fat and high in protein. One barramundi fillet provides the same omega-3 content as approximately 17 steaks, making this fish one of the best sources to improve heart health.Barramundi Fish

Iowa’s First Hub is a family-run operation working to provide a fresh, sustainable product from America’s heartland. Using a recirculating system from VeroBlue Farms, referred to as opposing flows technology, the system utilizes air to circulate the water in the culture tank. The system is designed to create two opposing flows of water that create compressed air being introduced on each side of the tank. Check out this YouTube video for a virtual walk-through of the farm. For anyone interested in sustainable aquaculture and seafood, it gives a great perspective of the operation.

At Hy-Vee, we are proud to support one of Iowa’s aquaculture leaders providing farm-to-table seafood. It is exciting that the operation is located in one of our very own Hy-Vee communities, right in the heart of our home state. The fish are grown in an environmentally friendly and sustainable setting which allows us to consistently offer our customers a high-quality and fresh product year-round.