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Seafood Documentaries You May Want To See

by Kathleen Mullen-Ley | Videos | Leave a comment

As a reader of Seafoodies, we know you care about responsibly sourced seafood. Hy-Vee works with FishWise to ensure that all efforts are supporting conservation through environmentally responsible business practices. Education is a large piece of our efforts. Hy-Vee strives to educate their employees and customers about seafood quality, safety and sustainability.

When you have time to enjoy a documentary, we recommend the following to expand your knowledge about the problems and challenges of our beautiful ocean ecosystems.

  1. Empty Oceans, Empty Nets
    According to pbs.org, Empty Oceans, Empty Nets explores the marine fisheries crisis and the pioneering efforts of fishermen, scientists and communities to sustain and restore these fisheries and our oceans. An ongoing international debate surrounds the complex problems and how best to solve them. Understanding why some fisheries are thriving while some are in most serious decline may be the key to averting an impending food crisis.

  2. The Last Ocean
    This film received many accolades throughout the industry. The film’s synopsis from the website: “The Ross Sea, Antarctica is the most pristine stretch of ocean on Earth. A vast, frozen landscape that teems with life – whales, seals and penguins carving out a place on the very edge of existence. Californian ecologist David Ainley has been traveling to the Ross Sea to study this unique ecosystem for more than 30 years. He has written scientific papers describing it as a “living laboratory.” Largely untouched by humans, it is one of the last places where the delicate balance of nature prevails. But an international fishing fleet has recently found its way to the Ross Sea and is targeting Antarctic toothfish, sold as Chilean sea bass in restaurants around the world.

    Please read about Hy-Vee’s Ross Sea pledge and decision to discontinue Chilean sea bass.

  3. The Breach
    The website says, “When fishing guide and filmmaker Mark Titus learns why wild salmon populations plummeted in his native Pacific Northwest, he embarks on a journey to discover where the fish have gone and what might bring them back. Along the way, Titus unravels a trail of human hubris, historical amnesia and potential tragedy looming in Alaska – all conspiring to end the most sustainable wild food left on the planet.”

Recipe Spotlight: Responsible Choice Shrimp Pesto Pasta

by Stacey Wertzberger | Recipes | Leave a comment

All you need:

  • 1 (19 oz) pkg frozen cheese tortellini
  • 1 tbsp olive oil
  • 1 pound peeled and deveined raw Responsible Choice shrimp
  • 1/4 cup prepared pesto
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups baby spinach

All you do:

  1. Prepare tortellini pasta according to package directions.
  2. In a large skillet over medium-high heat, add olive oil and Responsible Choice shrimp. Cook for 2 minutes, and flip shrimp over.
  3. Stir in pesto, red peppers and baby spinach and cook 1 to 2 minutes until spinach has wilted and shrimp is cooked thoroughly.
  4. Toss with prepared pasta and serve warm or cold.

Hy-Vee’s Responsible Choice Initiative Praised by Greenpeace; Ranked Among the Best in the US

by Kenan Judge | Our Efforts | Leave a comment

Greenpeace released its 2015 Carting Away the Oceans (CATO) report on July 14, ranking Hy-Vee at third out of the 25 largest supermarket chains in the U.S. Greenpeace evaluates and ranks supermarkets in the CATO report based on their efforts to protect both the oceans and seafood industry workers since 2008.

Hy-Vee moved up to the top three this year, finishing in the “good” category and scoring above a 7 out of 10 for the first time. Hy-Vee was evaluated on the sustainability of its seafood in four key areas: policy, initiatives, labeling and transparency and Red List inventory. This is only the second year Hy-Vee has been included in the report.

Hy-Vee was praised by Greenpeace for its efforts to address illegal, unreported and unregulated fishing through political advocacy and participation in industry and NGO-led conversations to identify solutions.

Greenpeace congratulated Hy-Vee on its Responsible Choice canned skipjack and albacore tuna products, which are produced exclusively with tuna caught using environmentally friendly methods. You can read more about Hy-Vee’s canned tuna in this Seafoodies post.

Hy-Vee’s decision to discontinue Chilean sea bass – due to concerns about overfishing and bycatch of threatened or endangered species – also helped improve its ranking, as it’s the only of the top retailers to do so. Hy-Vee’s stance against genetically modified fish was also highlighted as a notable achievement.

Greenpeace writes: “After its ‘Carting Away the Oceans‘ debut last year, Hy-Vee doubled down on its strong performance, coming in third place overall and entering the good category for the first time. Hy-Vee means business about sustainable seafood. … Hy-Vee dropped Chilean sea bass, issued a strong public statement against GMO seafood, is on track to hit its 2015 sustainability goals and twice weighed in at key moments to address Illegal, Unreported and Unregulated fishing in the industry by sending letters to Congress.”

Whole Foods ranked first in the report, while Wegmans came in at second. Since the report’s inception, many large retailers including Hy-Vee have developed robust seafood policies. In the CATO Report’s ninth edition, 80 percent of the retailers profiled received at least a passing score of 4 out of 10.

To view the full report, Carting Away the Oceans 9, click here.

Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

by Andrew Kintigh | Recipes | Leave a comment

All you need:
Quinoa SaladGrilled Salmon Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

Hy-Vee’s King of Farmed Salmon

by John Rohrs | Our Seafood | Leave a comment

Hy-Vee is excited to offer Mt. Cook salmon as a Responsible Choice for our customers.

This item has been four years in the making. Hy-Vee partnered with Mt. Cook/National Fish in 2010. Hy-Vee was in search of a premium farmed salmon that would meet or exceed our Seafood Procurement Policy. Although it took several years to reach this achievement, it has now paid off. In the past year, the Monterey Bay Aquarium Seafood Watch has labeled Mt. Cook Alpine Salmon as a “Best Choice” pick for farmed salmon. With this achievement, we are now proudly able to label our Mt. Cook King Salmon with our Responsible Choice tag. Hy-Vee customers can feel good knowing that the farmed salmon they are purchasing is one the most environmentally responsible farmed salmon operations in the world. And don’t forget the addition benefits of enjoying delicious seafood that is loaded in Omega-3 and protein.

Hy-Vee’s Responsible Choice Mt. Cook King Salmon comes from New Zealand. Cradled in the wild landscape of the Southern Alps of New Zealand lies one particular part of the canal with Hy-Vee’s name on it. This canal is part of one of the most unique salmon farms in the world. The salmon are fresh water salmon, raised in the swift, cold currents of New Zealand’s Southern Alps, where the water is not only fresh and highly oxygenated, but it flows constantly, which allows the fish to be healthy and lean. The result is a salmon that is moist and delicate to the pallet. Its flavor is mild compared to other salmon flavor profiles, which allows it to attract more consumers looking to add salmon to their meal plans that otherwise are hesitant. Be sure to talk to your Hy-Vee Seafood Specialist today about our Responsible Choice Mt. Cook salmon.

Responsible Choice Sea Scallop and Grilled Peach Salad with Lemon Basil Vinaigrette

by Jessica Dolson | Recipes | Leave a comment

Serves 4 (2 cups salad and 4 scallops each).

All you need:Scallop And Grilled Peach Salad
For the vinaigrette:

  • 1/4 cup tarragon vinegar
  • 1/4 cup fresh lemon juice
  • 1 tbsp granulated sugar
  • 1 tbsp Hy-Vee Dijon mustard
  • 3/4 cup Hy-Vee extra-virgin olive oil
  • 2 tbsp basil chiffonade
  • Salt and black pepper, to taste

For the salad:

  • 4 peaches, halved and pitted
  • 16 sea scallops, patted dry
  • Salt and black pepper, to taste
  • 8 cups mixed greens, such as torn kale, Bibb lettuce, romaine or spinach
  • 2 carrots, shredded
  • Fresh basil, for garnish, optional

All you do:
For the vinaigrette:

  1. In a small bowl, whisk together vinegar, lemon juice, sugar and mustard.
  2. Drizzle in olive oil while whisking to combine. Mix in basil and salt and black pepper, to taste. Set aside until ready to use.

For the salad:

  1. On a preheated grill, grill peaches 3 to 4 minutes or until slightly soft and grill marks appear.
  2. Season scallops with salt and pepper and grill about 2 minutes per side.
  3. Slice the peaches while the scallops cook.
  4. To serve the salad, toss greens and carrots together and place on a serving platter.
  5. Top with a little of the vinaigrette, grilled sea scallops and peaches.
  6. Drizzle with more vinaigrette and garnish with fresh basil, if desired.

**Chef’s note: Chiffonade means to shred or finely cut vegetables or herbs. To chiffonade, stack the basil leaves and tightly roll into a cylinder. Make thin slices to create ribbons. Don’t cut the basil too far ahead or it will blacken. This technique can be used for mint or any other leafy herb.

**Wine and beer pairing: I suggest a chilled Rose, such as Elk Creek Pinot Noir Dry Rose from California. I also suggest a Saison, such as Tank 7 Farmhouse Ale, made by Boulevard.

Sharks in the News

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

Sharks have been in the news lately, causing fear among many people. But the reality is that just as sharks seem dangerous to us, they are in danger themselves. Sharks are crucial to healthy ocean ecosystems but many species are now endangered as a result of overfishing. In an effort to support healthy oceans, Hy-Vee has committed to not sell shark meat to its customers.

Sharks have been on Earth for at least 400 million years (Worm et al 2013). In general, sharks grow slowly, mature late and produce few young over a long lifespan. These biological characteristics make them especially vulnerable to fishing pressure.

Every year approximately 100 million sharks are killed in commercial fisheries. There is increasing global demand for shark fins, endangering certain species like scalloped hammerheads.

Even when consumers make the choice to not eat shark, it’s important to ensure they are choosing to eat responsibly caught fish. More than half of the sharks caught each year are caught as bycatch in non-directed fisheries where they are not the species being targeted.

Declines in shark populations contributes to changes in abundance of their prey and can upset the balance of ocean ecosystems. Sharks are key predators and therefore have an important role in healthy ocean ecosystems, according to the NOAA.

The Discovery Channel’s annual “Shark Week” began Sunday, July 5. For more information, including ways in which you can help save sharks, visit http://www.discovery.com/tv-shows/shark-week.

Recipe Spotlight: Bairdi Snow Crab Salad

by Andrew Kintigh | Recipes | Leave a comment

Bairdi Snow Crab Salad

Serves 12 (1/4 cup each).

All you need:

  • 14 oz cooked crabmeat, roughly chopped
  • 1 (6 oz) container Hy-Vee non-fat plain Greek yogurt
  • 1/2 cup shredded carrot
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red pepper
  • 3 green onions, sliced on the bias
  • Squeeze of fresh lemon
  • 1/2 tsp sriracha
  • 1/4 tsp celery salt
  • 1/8 tsp black pepper
  • Kashi Original 7-Grain Crackers, for serving

All you do:

  1. Combine crabmeat, Greek yogurt, carrot, celery, red pepper, green onions, lemon juice, sriracha, celery salt and black pepper in a bowl and refrigerate for 30 minutes.
  2. Serve with Kashi Original 7-Grain Crackers.

Learn More About Hy-Vee’s Yellowfin Tuna Supplier, Anova

by John Rohrs | Our Seafood | Leave a comment

Anova Food is now one of Hy-Vee’s yellowfin tuna suppliers. Environmental and social responsibility are core values to Anova and the company has made many positive accomplishments with all of its key supply tuna fisheries.

As part of Hy-Vee’s Responsible Sourcing Commitment, Anova supplies our stores and consumers with handline caught, yellowfin tuna from both Indonesia and Vietnam that is currently rated as a yellow ‘Good Alternative’ by Monterey Bay Aquarium’s Seafood Watch program. Both of these fisheries have completed Marine Stewardship Council pre-assessments and are participating in public and credible fishery improvement projects working toward MSC certification in the near future.

In addition to fishery improvement work, Anova organized a Fishing & Living initiative in 2012 to improve the environmental and social aspects of tuna fisheries, focused on improving fishing practices, improved fishery management, improved fishermen welfare and support of community development in Indonesia.

Much like Hy-Vee’s Responsible Choice initiative, Fishing & Living is an industry-led initiative launching from Anova Food’s commitment to source tuna from responsible fisheries that support thriving fishing communities. The Fishing & Living initiative is made possible through collaborations with international and local non-governmental organizations, governments at all levels from local through national, a host of other entities and individuals on-site and working in the communities, and the fishermen themselves.

Since 2012, Fishing & Living has been promoting and leading improvements in the Indonesia handline yellowfin tuna fishery. Given the scattered nature of the fishery, improvements are being implemented in several locations across eastern Indonesia. These include setting up data collection programs at landing sites, Fair Trade programs for wild capture fisheries, fishermen centers in the fishing communities and awareness campaigns on responsible fisheries. All activities are conducted with a multi-stakeholder approach working with local and national fisheries managers, fish traders and the fishermen directly.

For more information about Anova’s Fishing & Living project and for biographies of the fisherman, visit http://fishing-living.org.

Grilled Responsible Belize Shrimp Pizza

by Jessica Dolson | Recipes | Leave a comment

Serves 4

All you need:

  • Belize Shrimp Pizza2 packages whole wheat naan bread (4 pieces)
  • 1 cup Hy-Vee roasted garlic Alfredo sauce, divided
  • 1 cup shredded Asiago cheese, divided
  • 1 cup roasted red pepper strips, diced, divided
  • 24 Responsible Choice Belize shrimp, shells removed and cut in half down the center
  • 1 lemon, cut in half, plus some for serving, optional
  • 2 tbsp prepared pesto sauce
  • 1 cup fresh basil leaves, torn
  • 3 radishes, thinly sliced for garnish, optional

All you do:

  1. Preheat grill or grill pan.
  2. Place the naan on a baking sheet. Spread 1/4 cup Alfredo sauce on each naan and top each with 1/4 of the Asiago cheese and 1/4 cup roasted pepper. Place 12 halves of Responsible Choice Belize Shrimp on each pizza.
  3. Grill, uncovered, over medium heat for about 4 minutes, turning as needed.
  4. While pizza is cooking, place lemons on grill and cook just until slightly charred.
  5. After the bottom of the pizza is slightly charred, turn the grill off and close the lid just long enough to melt the cheese and finish cooking the shrimp, about 2 minutes.
  6. To garnish each pizza, top with a drizzle of the grilled lemon and pesto, fresh basil and radish. Serve with extra lemon, if desired.

Chef’s Note: Responsible Choice Belize Shrimp cook very quickly. As soon as they turn pink, they are done. Don’t overcook, or they will be rubbery. To keep the radishes crisp, keep in cold water until ready to use.

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