Seafoodies

 

 

Recipe Spotlight: Bloody Marys with Responsible Choice Shrimp

by Stacey Wertzberger | Recipes | Leave a comment

Shrimp are a popular item among Hy-Vee customers, but many of them haven’t thought to use shrimp in a delicious beverage. It’s the season of football and fall, and this recipe is the perfect addition to your tailgating parties. Impress the visitors to your tailgate and be sure to let them know you used Responsible Choice 100% Natural Farm Raised Belize EZ-Peel Shrimp.


Bloody Mary Mix featuring Responsible Choice 100% Natural EZ-Peel Shrimp

Bloody MaryAll you need:

  • 1 (46 oz) can Hy-Vee vegetable juice
  • 2 oz olive juice
  • 4 oz Worcestershire sauce
  • 1 tbsp sriracha
  • 1 ½ oz lemon juice
  • ¾ tsp black pepper
  • 3 tbsp steak sauce
  • 1 ½ tsp celery salt

All you do:

  1. Whisk all ingredients together in a large bowl. Add vodka if you would like to make an alcoholic beverage.

For the shrimp:

Fill a large pot with enough water to cover the shrimp completely. Bring to a boil on high heat, then add the shrimp. Let the shrimp cook for about 3-5 minutes until they turn pink. Take off heat and run shrimp under cold water. When cooled, peel the shrimp and skewer 5-6 of them on a kabob stick to enjoy with your Bloody Mary.

Note: The shrimp can also be served by itself with the non-alcoholic Bloody Mary mix for the dipping sauce.

Lessons Learned from the Global Outlook on Aquaculture Leadership (GOAL) Conference

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

I recently had the pleasure of participating in a retail panel discussion at the Global Aquaculture Alliance’s annual Global Outlook on Aquaculture Leadership (GOAL) conference in Ho Chi Minh City, Vietnam.

This year’s overarching theme was “Celebrating Leadership” in acknowledgement of the challenges of responsible aquaculture and the need for collaboration to overcome those challenges. Being relatively new to the field of responsible aquaculture, I took full advantage of the opportunity to learn from the industry experts, retailer and foodservice buyers, investors, and academic researchers in attendance.

In my opinion, there are four main takeaways from the conference:

  1. Early mortality syndrome (EMS) in farmed shrimp is still a major problem and seafood buyers should diversify their sources to minimize risk
  2. Zone management of farm clusters is a potential solution to the looming dilemma of how to develop the aquaculture industry responsibly
  3. Responsible feed production will require a shift from wild fish protein to alternative protein sources
  4. There is widespread acknowledgement that human rights abuses in the aquaculture industry are real and need to be addressed but there is uncertainty around how

The first two takeaways are closely linked. Zone management was touted as an effective solution to fight EMS and prevent future aquaculture epidemics. Showing strong support for this view, the Global Aquaculture Alliance (GAA) announced the development of a fifth star in the Best Aquaculture Practices (BAP) certification scheme for zone management. GAA was vague on the details of the standard, but seemed confident that it will be able to address a wide range of aquaculture challenges, including disease management and engaging small-scale farmers.

The topic of responsible feed was the most divisive. Alternatives to wild fish protein are severely lacking. Soybeans, rendered animal products and insects were discussed as alternatives, but none struck me as being both viable and responsible in the short term. The path forward appears to be a two-pronged approach of improving the fisheries involved in fishmeal and fish oil production through improvement projects and continuing to research and develop alternatives.

The issue of human rights was clearly the newest and the most uncomfortable for conference attendees to discuss. Everyone passionately agreed that something must be done, but what and how? Fortunately, FishWise has been tracking the issue of human rights abuses in seafood supply chains for some time now and so I was able to make a contribution to this area of discussion during the retail panel.

Despite the numerous challenges facing aquaculture, the tone of the conference was optimistic. Everyone agrees that growing the aquaculture industry in an environmentally and socially responsible way is critical and that collaboration between different links in the supply chain is necessary to achieve this goal.

Recipe Spotlight: Autumn “Cioppino”

by Andrew Kintigh | Recipes | Leave a comment

Cioppino is a fish stew originating in San Francisco, California. It is a rich, hearty, Italian broth-based stew that features seafood—in this case, clams, mussels, crabmeat shrimp, salmon and Responsible Choice mahi mahi,. For this recipe, I adapted the cioppino to fit the autumn season by adding several seasonal root vegetables. Enjoy this dish with family and friends, as it’s perfect for a cool fall night and pairs wonderfully with the crusty artisan breads available in our Hy-Vee bakery.


Autumn “Cioppino”

Serves 4

All You Need:

  • 3 tbsp olive oil
  • 1 large fennel bulb, thinly sliced
  • 2 cups diced butternut squash
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • Salt and black pepper, to taste
  • 4 large garlic cloves, finely chopped
  • ¾ tsp dried crushed red pepper flakes, plus more to taste
  • ¼ cup tomato paste
  • 1 (28-ounce) can fire-roasted diced tomatoes in juice
  • 1 ½ cups dry white wine
  • 3 cups fish stock
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 thyme sprig
  • 1 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 ½ cups crabmeat
  • 1 pound uncooked 16- to 20-ct. wild Gulf shrimp, peeled and deveined
  • ½ pound fresh farmed raised Scottish salmon filets, cut into 2-inch chunks
  • ½ pound Responsible Choice previously frozen mahi mahi filets, cut into 2-inch chunks

All You Do:

  1. Heat the olive oil in a very large pot over medium heat. Add the fennel, butternut squash, carrot, celery, onion and shallots and sauté until the onion is translucent, about 10 minutes; season with salt and pepper. Add the garlic and ¾ teaspoon red pepper flakes and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, vegetable stock, bay leaf and thyme sprig. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and squash is tender, about 30 minutes.
  2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the crab, shrimp, salmon and mahi mahi. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and black pepper. Remove the bay leaf.
  3. Ladle the soup into bowls and serve with crusty artisan baguette bread.

Responsible Choice Walleye Available Seasonally at Hy-Vee

by John Rohrs | Our Seafood | Leave a comment

Walleye is a versatile, premium-quality, upscale delicacy and a Responsible Choice item for Hy-Vee customers. The fish has a lean, snowy white flesh, which flakes when cooked properly, and provides a sweet taste. We offer the fish in several different forms—fresh or frozen as a fillet or as a whole fish.

We source our walleye from La Nassa Foods, located in the heart of the Lake Erie fishing community in Kingsville, Ontario, Canada. La Nassa first opened nearly 30 years ago as a seafood retail store in downtown Windsor, Ontario. Today, La Nassa Foods is a leader in the processing and distribution of freshwater fish, processing the finest Lake Erie fish landed daily by its fishing fleet.

La Nassa delivers its products to True World Cold Storage, where Hy-Vee then picks up the products and brings the fish back to PDI in Ankeny, Iowa, for U.S. Department of Commerce (USDC) inspection and distribution. From the time it leaves La Nassa all the way to PDI and on to Hy-Vee stores, the walleye is temperature-controlled to provide the best possible quality.

Walleye is a seasonal item. The fish first becomes available in late May, but as the summer heat warms the lakes, the fish are driven down deeper to the cooler waters below. Walleye become available again in late September, October or even November, depending on temperatures and weather.

Responsible Choice walleye assures our customers that this choice is of the highest quality and that Hy-Vee and the companies we work with are committed to the global environment.

Recipe Spotlight: Belize Shrimp Tapa with Plantain, Guacamole and Tropical Salsa

by Jessica Dolson | Recipes | Leave a comment

As the weather is getting cooler, try warming up with this Caribbean-inspired tapa! The naturally sweet flavor of these Responsible Choice shrimp from Belize don’t need a lot of flavors added. This recipe brings out the natural flavor of the shrimp by using regional flavors of the Caribbean—“What grows together, goes together.”

A 6-ounce portion of shrimp is a great source of high-quality, lean protein and is low-calorie. Shrimp provides 39 grams of protein and contains all of the amino acids that your cells can’t synthesize on their own. By adding shrimp to your diet, you boost your intake of zinc and selenium, which activates the enzymes to help fight cancer growth.

Avocado has great health benefits, too. Half of an avocado contains 7 grams of monounsaturated fat and 1.5 grams of polyunsaturated fat, which are heart-healthy omega-3 fatty acids. Avocados also contain fiber, vitamin C, vitamin K, vitamin B6, folate and potassium.

Plantains are related to a banana, but are a vegetable and should never be eaten raw. Plantains contain fiber, beta-carotene, calcium and vitamin k.

Try Modelo Especial from Mexico or a nice crisp Albarino from Spain, to enjoy alongside of this tapa.


Belize Shrimp with Plantain, Guacamole and Tropical Salsa

All you need:

  • Olive oil, as needed
  • 3 plantains, sliced into 1-inch rounds (about 20 pieces)
  • Salt, to taste
  • 1 pound raw, E-Z peel Belize shrimp, shells removed
  • Prepared Guacamole, recipe follows
  • Prepared Tropical Salsa, recipe follows

All you do:

  1. In a sauté pan, heat a little olive oil over medium-high heat. Place the cut plantains in the hot oil and brown on both sides. This should take about 4 minutes, but you might have to do this in batches. Remove plantains to a cutting board and cover with parchment or waxed paper.
  2. With a heavy pan, carefully mash the plantains to flatten them slightly. Return to pan and cook again until crisp. Remove from pan and season with a little salt. Keep warm in low oven.

For the shrimp:

  1. In the same pan, add a little olive oil and sauté the shrimp in batches. They will turn bright pink. It should only take about 2 minutes; don’t overcook or the shrimp will be rubbery.

To assemble to tapa:

  1. Spread a thin layer of the guacamole on the plantain, top with one shrimp and garnish with the Tropical Salsa.

Chef Jess’s Guacamole

All you need:

  • ¼ cup small-diced red onions
  • 4 large Roma tomatoes, seeded and cut in small dice (use more if tomatoes are small)
  • 2 tbsp minced cilantro
  • 1 fresh lime, juiced
  • 1 tbsp chopped garlic
  • 2 tsp kosher salt
  • 2 avocados, cut in small dice

All you do:

  1. In a large bowl, add the chopped onion, tomatoes, cilantro, lime juice, garlic and salt. Fold in the avocado. Mash to the consistency that you like.

Tropical Salsa

All you need:

  • 1 cup diced fresh pineapple
  • 2 mangos, diced
  • Half a red bell pepper, cut in small dice
  • Half a small red onion, cut in small dice
  • 3 tbsp chopped cilantro leaves
  • 3 tbsp chopped fresh mint
  • 1-2 jalapenos, or to taste, chopped
  • 1 to 2 limes, juiced
  • 1-2 tsp cumin (optional)
  • 1-2 tsp cayenne pepper (optional)
  • Kosher salt and freshly ground black pepper, to taste

All you do:

  1. Add pineapple, mango, red pepper, red onion, cilantro and mint to a bowl. Squeeze the lime juice on top; stir. Season with the cumin, cayenne, salt and pepper to taste; mix in.

Belize Shrimp is Not Your Ordinary Farmed Shrimp

by Kenan Judge | Our Seafood | Leave a comment

Responsible Choice Belize shrimp are produced from one of the most environmentally advanced eco-aquaculture systems in the world. As the name suggests, the farms are located in Belize and the physical location and the production method provide the ideal environment for shrimp farming – perfect weather, nutritious water and farmers who care for the product.

The ponds in which these shrimp are raised contain ocean seawater which is pumped directly from the Caribbean Sea. Belize Aquaculture has a “Best Aquaculture Practices” or “BAP” 3 star rating, which is one step from the highest rating. This has been achieved in part thanks to advanced education and training, and has helped to raise industry standards in minimizing the impact on coastal waters and wildlife.

The shrimp have a sweet and succulent taste unique to only them, a characteristic resulting from their diet. They have are no additives or preservatives, including no added water. These shrimp are just how they should be—“fresh out of the water.” In addition, the processing facility is only 10 minutes away from the farm, which is much closer than the industry standard of four to 12 hours. The combination of the production and processing standards means that you won’t find anything more natural or fresh than this shrimp.

Belize shrimp cook in half the time as typical shrimp (only one to two minutes) due to the nature of their freshly harvested properties. When cooked, they turn a vibrant red color, darker than others you may have seen. Simply use your favorite recipe and enjoy some of the best-tasting shrimp in the world, easily purchased at your local Hy-Vee store. As a part of Hy-Vee’s commitment to sustainable seafood and our Responsible Choice initiative, we are excited to introduce Belize shrimp to our customers and into our seafood cases.

I have tried several different kinds of shrimp of the years. This is truly the best shrimp I have ever had. It is like eating candy, only better!

Belize Shrimp

Recipe Spotlight: Mt. Cook Alpine King Salmon Fillets

by Andrew Kintigh | Recipes | Leave a comment

As the nights become cooler, many people look for comfort foods to enjoy. This recipe not only provides delicious comfort food, but it’s rich and hearty. Although simple to prepare, the combination of ingredients will impress your guests.

My store’s dietitian agrees that this recipe is heart-healthy because of the salmon, white beans and kale. Mt. Cook salmon itself is incredibly healthy. The omega-3 fatty acids in this fish are comparable to wild-caught salmon, and have three times the amount of omega-3 oils as Atlantic salmon and in comparison, has very low intramuscular fat.

One of the best options in the Hy-Vee seafood case is Mt. Cook Alpine salmon.


Roasted Mt. Cook King Salmon with White Bean Ragout

Serves 4

All You Need:

  • 4 (6 oz each) Mt. Cook king salmon fillets, skin removed
  • salt and pepper, to taste
  • 2 tbsp olive oil, divided
  • 2 tbsp chopped shallots
  • 1 clove garlic, chopped
  • 2 leaves kale, stem removed and roughly chopped
  • 1 cup thinly sliced portobello mushrooms
  • 2 (15 oz each) cans cannellini beans, drained and rinsed
  • 1 cup chicken stock, divided, as needed
  • 1/4 cup shredded Parmesan cheese
  • 1 tbsp butter

All You Do:

  1. Preheat oven to 375 degrees. Season both sides of the salmon fillets with salt and pepper and place in a greased baking dish. Place in oven and roast for 10-12 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a large sauté pan, over medium heat, add 1 tablespoon oil. Add the shallots, garlic, kale and mushrooms; season with salt and pepper. Cook until the mushrooms and kale start to wilt, about 3 to 4 minutes.
  3. Add the white beans and ¾ cup chicken stock; season again with salt and pepper. Bring to a simmer and cook for 5-6 minutes until slightly thickened, but beans still retain their shape (can add more or less stock to achieve desired consistency). Stir in the Parmesan cheese and butter.
  4. To serve, place equal amounts of the bean ragout on each of four plates and top with the salmon fillets; serve immediately.

Hy-Vee Now Offers “Harmoniously Raised” Verlasso Salmon to Customers

by John Rohrs | Our Seafood | Leave a comment

salmon netting

Salmon, widely considered a “superfood” based on its abundant health benefits, is a popular item among customers. Hy-Vee now offers Verlasso salmon, an ocean-farmed, eco-friendly fish that is raised to promote balance between our nutritional needs and our obligation to the environment.

Raised in the Chilean ocean waters off the coast of Patagonia, Verlasso is considered a premium salmon, abundant in taste and nutrients. Salmon get omega-3s from their diets. In the wild, these omega-3s come from small oily fish like herring and anchovies. Verlasso’s sustainably farmed salmon are fed a diet in which omega-3s come from yeast, which reduces dependence on forage fish—and helps preserve their wild populations.

Verlasso Salmon

Verlasso Salmon

The company’s unique model of aquaculture, which includes fewer fish per pen, and thus a reduced impact on water quality and sediment, emphasizes balance with nature. In 2013, the Monterey Bay Aquarium’s Seafood Watch program rated Verlasso salmon as a “Good Alternative,” which is the first and only time an ocean-farmed salmon has been named to this list. Because of this classification, this item qualifies as a Hy-Vee Responsible Choice item. Currently this is the only farm-raised salmon that we purchase that can receive this logo.

“Harmoniously raised” is Verlasso’s approach to sustainable salmon farming. The goal is to maintain harmony and balance with nature, which means keeping the demand for salmon in line with more environmentally conscious fish farming techniques. The intention is to reduce depletion of precious resources, protect local biodiversity and ensure the prime health of Verlasso farmed salmon.

Verlasso is a brand and trademark of AquaChile. AquaChile and DuPont formed a collaboration that combines the expertise of the companies to identify how to raise fish sustainably to provide nutritious protein for a growing population.

Recipe Spotlight: Hy-Vee’s Alaskan Snow Crab adds Elegance, Protein to a Fall Favorite

by Stacey Wertzberger | Recipes | Leave a comment

Whether you’re looking for an upscale appetizer or comfort food to cheer on your favorite team this fall, Alaskan snow crab offers widespread appeal. One of our most popular shellfish, snow crab provides a delicate flavor to satisfy the experienced palate and the protein power to get you through the day.

Sourced from Trident Seafoods in Seattle, Washington, Alaskan snow crab is purchased in sections or clusters, each packed at the point of harvest in Alaska. The company upholds Hy-Vee’s deep regard for sustainability, and we are proud to market our snow crab with the Responsible Choice label.

Light, low-fat and protein-packed, snow crab can be prepared in a variety of ways. From cocktail claws and clusters to appetizers and surf-and-turf pairings, snow crab is a versatile protein. Here is one of my favorite snow crab options for fall:

Crab, Spinach and Artichoke Dip

Serves 10 to 12 (appetizer)

All You Need:

  • 4 tbsp butter, divided
  • 1 tbsp minced garlic, or about 6 cloves
  • 1 (14 oz) can artichoke hearts
  • 1 (6 oz) bag fresh baby spinach
  • 2 tbsp flour
  • 1 ½ cups whole milk
  • 1 (8 oz) package cream cheese, softened
  • ½ cup crumbled feta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated pepper jack cheese
  • ¼ tsp cayenne pepper
  • 1 pound fresh crab meat, picked

All You Do:

  1. Melt 2 tbsp. butter in a large skillet with the garlic and artichoke hearts on medium heat for 5-8 minutes until garlic and artichokes are fragrant.
  2. Add the spinach. Cook until the spinach wilts, about 3-4 minutes.
  3. Remove the spinach and artichoke mixture to separate bowl and set aside.
  4. In the same skillet add 2 tbsp. butter. Whisk in the flour to make a paste and cook on low heat for 1 minute.
  5. Add the milk until sauce starts to thicken.
  6. Add the cream cheese, feta, Parmesan, pepper jack and cayenne pepper. Stir until smooth.
  7. Add the crab meat.
  8. Chop the spinach and artichokes and add to the dip.
  9. Transfer to a slow cooker to stay warm. Serve with pita chips or crackers.

Hy-Vee Supports Fishery Improvements in the Gulf of Mexico and Indonesia, Honors Commitment to Responsible Choice Initiative

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

In a market where consumers are concerned about their food supply – where their food is sourced, the environmental impact and overall quality – Hy-Vee has taken significant strides to improve upon each aspect. As part of Hy-Vee’s Responsible Choice seafood initiative, Hy-Vee is supporting various fishery improvement projects (FIPs) to improve management practices, sustainability and traceability efforts.

What is a FIP? Let’s take a closer look. As defined by the Conservation Alliance for Seafood Solutions, a network of organizations to which my organization FishWise belongs, a FIP is a multi-stakeholder effort to improve a fishery that draws upon market forces. Other components for a successful FIP include a work plan and budget, buy-in from stakeholders to make changes and provide funding, and a system in place to monitor progress. Several goals may be established as part of the improvement project. From funding for improved, sustainable gear to increased data collection and certification, retailers can support FIPs in different ways.

Ultimately, Hy-Vee’s goal in supporting FIPs is to ensure each fishery utilizes environmentally friendly practices and provides a safe, quality product for its customers. Hy-Vee wants to be proactive in raising the performance of all the fisheries they source from to meet their Responsible Choice standard for seafood.

Gulf of Mexico Shrimp FIPs
With ninety percent of Gulf shrimp consumed in the United States, the U.S. shrimp industry in the Gulf of Mexico initiated FIPs to ensure it minimized its impact on the environment. Currently, two FIPs are underway in U.S. waters off the coast of Texas and Louisiana for wild-caught brown and white shrimp. Both at Stage 5, creating improvements on the water, each FIP has separate goals.

The Texas Shrimp FIP has two goals: one, to reduce bycatch of non-target species, which can be very high in wild shrimp fisheries; and two, to enforce regulations mandating the use of turtle excluder devices on shrimp trawls. Each goal focuses on improvements for an environmentally conscious catch.

Goals of the Louisiana Shrimp FIP are to create a state Fishery Management Plan and publicize data on bycatch from shrimp trawls and regulations compliance. This type of transparency and responsible management is exactly what Hy-Vee is looking for when considering a supplier.

As part of its commitment to responsibly sourced seafood, Hy-Vee is supporting the improvement projects and sending a strong message to consumers by only purchasing Gulf of Mexico shrimp from supplier Paul Piazza, one of the companies leading FIP activities in both Texas and Louisiana.

Indonesia Snapper and Grouper FIP
Located in the Arafura, Aru and Timor Seas in Indonesia, the Snapper and Grouper FIP is a Stage 3, encouraging improvements in the fishery. The project has three main goals, including support of research to define stock status of Indonesian snapper and promote availability of accurate data; promote traceability to ensure knowledge of origin; and improve overall management of the fishery to encourage sustainable snapper and grouper fishing.

The group of seafood companies executing the FIP recently updated the work plan to indicate progress toward improving the understanding of the species being fished, and promoting legal and responsible fishing methods. This type of commitment and progress is essential for Hy-Vee to continue toward a sustainable future.

As part of the Responsible Choice seafood initiative, Hy-Vee is supporting the Indonesian Snapper and Grouper FIP by only purchasing Malabar snapper from North Atlantic, a supplier heavily involved in the improvement project.

By showing support of suppliers actively participating in FIPs, Hy-Vee is acknowledging and rewarding these organizations for their continuous improvements in sustainability, traceability and environmental stewardship. 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.

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