Seafoodies

 

 

Hy-Vee Responsible Choice Rainbow Trout, A U.S. Commodity

by Kenan Judge | Our Efforts | Leave a comment

With global seafood consumption on the rise, it must be a priority for suppliers and retailers alike to be conscious of environmental impact, responsible sourcing and food safety implications of the seafood they produce and sell to consumers. That is why Hy-Vee began the Responsible Choice initiative. Through the program, Hy-Vee has established specific guidelines to offer high-quality seafood that is safe for consumption and harvested in a manner that provides for a sustainable future.

As of this January, 79 percent of Hy-Vee’s fresh and private label frozen seafood met the goal of being responsibly sourced and traceable or in a time-bound improvement process by year-end 2015. Rainbow trout is no exception.

A member of the salmon family, wild trout are anadromous, spending part of their life cycle in freshwater as rainbow trout and part in salt water as steelhead trout. Farmers in the United States began commercially raising rainbow trout during the 1960s.

The most common production system for U.S. farmed rainbow trout is called a “raceway” – where farmers divert water from natural waterways, such as rivers and streams, into a channel containing the trout. The water is then treated before being discharged back into the original waterway. U.S.-farmed trout are then fed using a formulation of relatively low levels of fishmeal and fish oil, reducing the impacts to wild fish populations.

Regulation of rainbow trout farms in the U.S. is considered effective, as best management practices have been shared and utilized on a nation-wide scale. Through a system of checks and balances, trout farmers are able to monitor the health of the trout and its safety for human consumption.

Rainbow trout farmed in the U.S. has been given a Green “Best Choice” rating by the Monterey Bay Aquarium’s Seafood Watch program due to the environmentally friendly production methods used, and the minimal impact to habitats or other wildlife.

Hy-Vee’s Responsible Choice rainbow trout is sourced in a region called the Magic Valley in Idaho by Clear Springs Foods, which upholds the high standards established through Hy-Vee’s Responsible Choice initiative. Hy-Vee continues to keep our consumers and the environment top of mind to ensure a safe, traceable and responsible selection of seafood is available to our customers.

A Spring-Fresh Recipe Spotlight: Responsible Choice Albacore Tuna Tacos

by Jessica Dolson | Recipes | Leave a comment

Albacore tuna shares the same nutritional values as other types of tuna. It’s a great source of protein, selenium and vitamin B-12. Also a source of heart-healthy omega-3 fatty acids and the only type of tuna that can be labeled as “white meat,” Hy-Vee’s Responsible Choice Albacore tuna is gaining popularity among consumers.

This protein-packed option contains the same amount of protein as meat and poultry, and as an added bonus, only half the calories.

Here is one of my spring favorites that provides a light option and is sure to keep your family satisfied.


Responsible Choice Albacore Tuna Taco with Strawberry and Orange Broccoli Slaw

Serves 3 or 4 (2 tacos each).

All you need:
For the slaw:Albacore Tuna Tacos

  • 1/2 (12 oz) bag broccoli slaw
  • 1/4 red onion, minced
  • 1/2 red pepper, diced
  • 1/2 pound strawberries, diced
  • 1 jalapeño, minced
  • 1 to 2 limes, juiced
  • 2 tbsp minced mint
  • 1 tbsp minced cilantro
  • Salt and black pepper, to taste

For the tacos:

  • about 1 tbsp extra-virgin olive oil
  • 4 (5 oz each) cans Hy-Vee Responsible Choice Albacore Tuna, drained and flaked
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • Salt and black pepper, to taste
  • 12 corn tortillas
  • 1 lime, cut into wedges, for serving
  • Prepared black beans and prepared cilantro rice, for serving

All you do:

  1. In a medium bowl, add the slaw, red onion, red pepper, strawberries and jalapeno. Toss to combine.
  2. Add the lime juice, mint and cilantro. Toss to combine. Season to taste with salt and black pepper. Refrigerate until tacos are ready.
  3. Warm a nonstick skillet over medium heat. Add about 1 tablespoon olive oil to the pan.
  4. Add the tuna. Season with cumin and cayenne pepper. Cook until heated through. Season with salt and pepper, to taste.
  5. Warm the tortillas over a gas flame or in a dry skillet.
  6. To serve, place 2 tortillas on a plate next to each other. Top each of the tortillas with another tortilla. Top with one-third the tuna and slaw. Prepare two other plates, using 4 tortillas, one-third the tuna and slaw on each.
  7. Serve with lime wedges, black beans and cilantro rice, if desired.

Hy-Vee’s Private Label Canned Tuna Among Top Five Responsibly Sourced Brands

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

Recently, Hy-Vee’s private label canned tuna ranked fifth in Greenpeace USA’s Tuna Shopping Guide, which analyzed 14 widely available canned tuna brands across the United States. Greenpeace scored brands in categories including traceability, fishing methods used, product labeling and consumer education, and support for marine reserves and promoting industry change. Through this scoring process, it found that only 20 percent of the canned tuna sold in the United States comes from sources that engage in responsible and nondestructive fishing practices.

Hy-Vee Select Responsible Choice skipjack and albacore tuna were recognized as ocean-safe products because of their pole-and-line or pole-and-troll fishing methods, which have minimal impact on other species. Greenpeace also noted Hy-Vee’s recent strides with its Seafood Procurement Policy and the availability of information on the company’s responsible seafood efforts.

Hy-Vee’s Seafood Procurement Policy includes the Responsible Choice labeling initiative, which informs customers about the company’s efforts to provide seafood from environmentally responsible sources. The policy was created to help Hy-Vee sell seafood that is not only safe for consumption, but that is also harvested or raised in a manner providing for its long-term viability while minimizing damage to the environment and other sea life.

Hy-Vee is dedicated to delivering a high-quality seafood selection to Midwest customers. To accomplish this, the company knows it must also play an integral role in keeping our oceans healthy. We congratulate Hy-Vee on this recent recognition and look forward to helping the company continue to improve its responsible seafood efforts.

Recipe Spotlight: Hy-Vee’s Responsible Choice Mt. Cook Farmed Salmon Offers a Healthy, Protein-Packed Option for Spring

by Andrew Kintigh | Recipes | Leave a comment

Spring is almost here, which means lighter, healthier meal choices for many. A great option this season is Hy-Vee’s Responsible Choice Mt. Cook farmed salmon.

Sourced from Mt. Cook Alpine salmon, Hy-Vee’s Mt. Cook farmed salmon is procured from farms rated as a Green “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch program, which is the highest rating farmed salmon has ever received. As an added bonus, the farm-raised salmon is pack with omega-3s, vitamins and protein to sustain your appetite.

Consider one of my most popular Responsible Choice recipes this season.


Orange Hoisin-Glazed Responsible Choice Salmon

Serves 4.

All you need:

  • 2 (6 oz each) Responsible Choice salmon fillets, skin removed
  • 1 culinary parchment cooking bag
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp frozen orange juice concentrate, thawed
  • 1/2 tbsp grated fresh ginger
  • 1 green onion, sliced
  • 1/4 tsp sesame seeds
  • 2 lemon wedges

All you do:

  1. Preheat oven to 400 degrees.
  2. Place salmon in an even layer in parchment bag on rimmed baking sheet.
  3. Combine hoisin and soy sauces, orange juice, ginger, green onion and sesame seeds; spoon evenly over salmon.
  4. Fold over open edge twice and crimp well.
  5. Bake 15 to 20 minutes.
  6. Open bag and let stand a few minutes.
  7. Serve with lemon wedges.

Hy-Vee Customers Can Support the Responsible Choice Initiative and Help Save the Oceans in Four Simple Ways

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

Today’s consumers are not only interested in where their food comes from, but also the implications associated with how it was harvested. Through the Responsible Choice initiative, Hy-Vee has established specific guidelines to offer high-quality seafood that is not only safe for consumption but also is harvested in a manner that provides for its long-term viability — all while minimizing damage to the environment and other sea life.

Customers can assist in the effort to help save sea life and provide for a sustainable future in the following ways:

  • Purchase seafood with Hy-Vee’s Responsible Choice label. The Responsible Choice label is backed by rigorous science and is Hy-Vee’s guarantee that the seafood you’re buying is not causing harm to the environment. To make responsible seafood recommendations, Hy-Vee draws from a variety of science-based sources such as peer-reviewed research, third-party certifications and color rankings generated by industry-leading non-profit organizations. Hy-Vee consistently works to improve transparency in seafood supply chains by ensuring products are traceable back to the point of harvest. Remember, choosing seafood that is responsibly sourced helps reduce pressure on global fish populations, and in turn ensures long-term viability of the seafood you love to eat.
  • Do your part by doing your own research. In order to protect marine resources and ensure future seafood supplies, Hy-Vee has committed to selling responsibly sourced fresh and frozen seafood that is rated as a Green “Best Choice” or a Yellow “Good Alternative” by the Monterey Bay Aquarium’s Seafood Watch program, certified to an environmental standard equivalent to these ratings, or sourced from credible, time-bound improvement projects. You can help too by educating yourself on the issue. Visit the Monterey Bay Aquarium’s Seafood Watch website at seafoodwatch.com or download the Seafood Watch app on your smartphone to learn more about the impacts fishing and aquaculture have on the environment.
  • Ask for more information. Whether you are at a restaurant or grocery store, ask questions. Information is power. Asking a simple question, such as “Where does this fish come from?,” alerts businesses that customers want sustainable seafood and expect businesses which are selling the product to be informed. To take it a step further, you may ask if the seafood is responsibly sourced, and support restaurants and businesses that offer ocean-friendly seafood. Encourage your friends and family to do the same, and buy local when possible.
  • “Reuse, Reduce, Recycle.” Now is the time to put this well-known slogan into action. Plastic pollution negatively affects the ocean, so it’s important to make sure waste is disposed of properly to prevent it from ending up in our waterways. Today, nearly 80 percent of plastic materials in the ocean originate on land — that’s a staggering amount of pollution that affects ocean habitats and entangles sea life. You can help to reduce the amount of plastic pollution by utilizing a reusable water bottle rather than buying single-use water bottles; bringing a reusable bag to the grocery store instead of using plastic bags; participating in a river clean-up to prevent trash from flowing into the ocean; and recycling whenever possible.

Remember, you too can be a leader in ocean preservation by encouraging responsible seafood options, supporting responsible businesses and doing your part to minimize pollution. One person can make a difference, and we encourage all customers to take part in Hy-Vee’s Responsible Choice initiative.

Recipe Spotlight: A Tangy Twist on Responsible Choice Belize Shrimp

by Stacey Wertzberger | Recipes | Leave a comment

We don’t typically think about seafood as a source of antioxidants, but shrimp features two unique antioxidants in its nutrient composition. The first, astaxanthin, is receiving attention in the latest health research for its anti-inflammatory and antioxidant properties. The second is the mineral selenium, which is known to aid in minimizing risks associated with heart failure, forms of cardiovascular disease, type 2 diabetes and depression.

Packed with protein and low in calories, Hy-Vee’s Responsible Choice Belize shrimp is sourced from Royal Mayan Shrimp Farms and is certified by the Global Aquaculture Alliance’s Best Aquaculture Practices (BAP) standard to a 3 Star level, providing assurance that the shrimp was produced responsibly.


Check out my tangy twist on Responsible Choice Belize Shrimp, and add a healthy dish to your meal line-up this week.

Chipotle Lime Responsible Choice Shrimp

Serves 4
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All you need:

  • 1 pound raw Responsible Choice shrimp, peeled, deveined
  • 1/4 cup diced chipotle peppers in adobo sauce
  • 2 tsp lime zest
  • 2 tsp fresh lime juice
  • 1/2 tbsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp minced fresh cilantro
  • Hot cooked rice, for serving

All you do:

  1. In a medium bowl, combine the shrimp, chipotle pepper, lime zest, lime juice, cumin, salt and black pepper.
  2. Heat the olive oil in a large saucepan over medium-high heat.
  3. Add the shrimp to the hot oil. Cook shrimp for 2 minutes; flip them over and cook for another 1 to 2 minutes until pink and opaque.
  4. Garnish with cilantro and serve over rice.

Hy-Vee Responsible Choice Initiative Sets a High Bar for Seafood Traceability

by John Rohrs | Our Efforts | Leave a comment

Up to 32 percent of seafood imported to the United States is caught illegally, according to a study published in the peer-reviewed journal Marine Policy in April 2014. Illegally harvested seafood, along with its many implications – nutritional concern, sourcing methods and environmental impact – is one of the reasons Hy-Vee is working to ensure it is part of the solution when it comes to responsible seafood.

Hy-Vee holds itself to high standards through the Responsible Choice initiative, especially dealing with transparency and traceability. Illegally harvested seafood is currently entering the U.S. through legitimate market channels, making it essential that Hy-Vee and all retailers implement and follow strict traceability measures. That is why Hy-Vee has committed to having its seafood traceable back to the point of harvest, either the source vessel or farm, by the end of 2015. And our progress is encouraging. As of January 2015, 79 percent of Hy-Vee’s fresh and private label frozen seafood met the goal of being responsibly sourced and traceable.

Through the Responsible Choice initiative, Hy-Vee has established strict criteria when it comes to traceability. But what does this actually mean? Traceable seafood can be tracked through each link in the supply chain to its original source. It is crucial to ensure food safety, logistical efficiency, sustainability claims, legality of catch or farm, and proper labeling.

Hy-Vee is able to establish and enforce its responsible seafood efforts with the help of our non-governmental organization partner, FishWise. The organization works with companies throughout the seafood supply chain to support conservation through environmentally responsible business practices.

To this end, Hy-Vee has taken several steps to ensure traceability remains a high priority by regularly collecting information about the chain of custody and sustainability attributes of seafood products from our suppliers; periodically conducting desktop audits of seafood items to ensure they are traceable from a Hy-Vee store back to the point of harvest; and working with vendors to meet our commitment to responsible sourcing and traceability.

Additionally, Hy-Vee has supported federal legislation aimed at minimizing the amount of illegal seafood imported into the United States. Hy-Vee recently sent letters to members of Congress urging them to pass legislation that would close U.S. ports to vessels suspected of carrying illegally harvested fish.

Hy-Vee continues to keep our customers and the environment top of mind. It is our job, and the responsibility of retailers like us, to ensure only a safe, quality selection of seafood is provided to our customers. The Responsible Choice initiative lays the groundwork and sets a standard for us to follow. Traceability is a key component in providing an environmentally responsible and safe product for our customers, and a commitment we are proud to keep.

Sources:
Ganapathiraju Pramod, Katrina Nakamura, Tony J. Pitcher, Leslie Delagran. Estimates of illegal and unreported fish in seafood imports to the USA. Marine Policy, April 2014.

Recipe Spotlight: Hy-Vee’s Responsible Choice Mt. Cook Farmed Salmon Stars in Peach and Arugula Dish

by Andrew Kintigh | Recipes | Leave a comment

A heart-healthy and tasty option this season, Hy-Vee’s Responsible Choice Mt. Cook farmed salmon is packed with omega-3 fatty acids; vitamins A, B, D and E; and plenty of protein power. Sourced from Mt. Cook Alpine salmon, the salmon is from farms rated as a Green “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch program, which is the highest rating farmed salmon has ever received. The seafood is farmed in a freshwater lake in southern New Zealand, and the farm uses no antibiotics, growth hormones or chemicals to bring the fish to market.


Highly versatile, healthy and filling, this salmon stars in one of my favorite Responsible Choice Mt. Cook farmed salmon recipes. This is one your family will look forward to all week:

Responsible Choice Mt. Cook Farmed Salmon with Grilled Peach and Arugula Salad

Serves 4

All you need:Salmon with Grilled Peach & Arugula

  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp fresh thyme leaves
  • 3 tbsps olive oil, divided
  • Sea salt and fresh cracked black pepper, to taste
  • 2 medium red onions, sliced in 1/4-inch-thick rings
  • 3 peaches, halved, pit removed
  • 4 (4 to 5 oz each) Responsible Choice skin-on salmon portions
  • Mrs. Dash garlic and herb seasoning, to taste
  • 1 (5 oz) container clamshell baby arugula
  • 1/2 cup diced roasted red pepper

All you do:

  1. Heat grill to medium-high heat. In a small bowl, combine the vinegar, ginger, thyme and 2 tablespoons olive oil; season with salt and black pepper. Set aside.
  2. Place red onion and peaches on a plate and drizzle remaining tablespoon olive oil over top; season with salt and black pepper.
  3. Place peaches and red onion on grill and cook until tender, 3 to 4 minutes per side; set aside.
  4. Season salmon with Mrs. Dash garlic and herb seasoning.
  5. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness;
    set aside.
  6. In a large bowl, lightly toss the baby arugula with grilled red onions, grilled peaches, roasted red peppers and enough vinaigrette to lightly coat.
  7. Divide salad evenly among 4 plates and top each with a piece of salmon; can drizzle extra vinaigrette over salmon if desired.

Hy-Vee Defines Six Fields of Sustainability, Upholds Commitment to Responsible Choice Initiative

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

Today’s consumers are interested in and concerned about their food supply. From nutritional value and quality to sourcing and environmental impact, customers are asking for transparency. Through Hy-Vee’s Responsible Choice seafood initiative, the company has taken it upon itself to provide a new level of consumer confidence.

Hy-Vee takes its commitment to responsible seafood seriously, which is why the company requires a thorough assessment before a seafood offering may be deemed a Responsible Choice item. As part of Hy-Vee’s Seafood Procurement Policy, vendors are required to provide comprehensive information on six fields of sustainability for the shipment to be labeled “Responsible Choice.” These six fields ensure best practices are being met and vendors are accountable for their products. It also ensures products can be traced back to their origin.

The six fields include:

  1. The seafood’s generic, market name. This field lists the generic, market name most commonly used in the store, and the name most customers would recognize. For this example, we will use Alaska pollock. The market name for this seafood is Alaska pollock.
  2. Scientific species name. The species name discloses the seafood’s full scientific name, which is often in Latin or Greek. The Latin name for Alaska pollock is Theragra chalcogramma.
  3. Country of catch or production. This field notes the country in which the product was caught or farmed and ensures the first degree of traceability is met. The Alaska pollock was caught in the United States.
  4. Region of catch or production. The region field describes specifically the ocean, lake or location of the farm in which the product was caught. This also aids in traceability efforts and holds vendors accountable for their catch. Alaska was the region of catch for the Alaska pollock.
  5. Gear type/production method. This field names the method used to catch or farm the product, which ensures seafood vendors are utilizing responsible fishing practices as approved by the Responsible Choice program. This means the seafood was harvested in a way that provides for its long-term viability and also minimizes damage to the environment and other sea life. The gear type for Alaska pollock is midwater trawl.
  6. Sustainability eco-certification (if applicable). The final field requires the vendor to provide the name of the organization(s) from which it obtained certification. Hy-Vee and the seafood industry trust accredited third-party resources to ensure the vendor meets industry standards and follows best practices. An example is a certification or accreditation from the Marine Stewardship Council (MSC).

Based on this information, Hy-Vee and FishWise then determine if the product should receive Hy-Vee’s Responsible Choice label, which indicates that the product meets Hy-Vee’s standard for responsibly sourced seafood. Hy-Vee defines “responsibly sourced” as seafood that is Green or Yellow rated by Monterey Bay Aquarium’s Seafood Watch program or is certified to an environmental standard equivalent to these thorough ratings (e.g. MSC certified).

Ultimately, Hy-Vee’s goal in assessing each vendor according to these six sustainability fields is to ensure each utilizes environmentally-friendly practices, is transparent regarding where the product was caught or raised, and provides a safe, quality product for their customers. Each of these six fields is listed on the product’s master case label and is available to customers upon request.

Hy-Vee’s Responsible Choice seafood initiative is more than an idea, it is a promise to customers. Hy-Vee’s commitment is executed through each purchasing decision and reflects the standards set within the Responsible Choice initiative.

Recipe Spotlight: Tropical Curry Responsible Choice Skipjack Tuna Salad

by Jessica Dolson | Recipes | 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 to 6.

All you need:

Tropical Curry Responsible Choice Skipjack Tuna Salad

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