Seafoodies

 

 

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.

Chef Recommendations for Pairing Cheese with Seafood

by Andrew Kintigh | Recipes | Leave a comment

Have you considered pairing cheese with your seafood? When pairing foods, it’s all about the taste experience and taking flavors to the next level.

Below I’ve outlined some ideas for you to try. Some of these suggestions may surprise you, but I think you’ll be amazed at how well the flavors come together.

    Responsible Choice Label

  • Sartori basil and olive oil cheese complements mild fish, such as tilapia. Coat tilapia with a breading using panko, Italian herbs and sun-dried tomatoes and top the fish with grated cheese before baking.
  • If you’re cooking a dense fish, such as Hy-Vee Responsible Choice tuna, salmon or mahi mahi, crumble lemon Stilton on the top as you let it rest after removing it from the grill or oven. Some of the cheese will melt, but the lemon bits will remain, just as if you had grated fresh lemon over it.
  • If blackening Hy-Vee Responsible Choice tuna, salmon or mahi mahi, top with some Maytag blue cheese crumbles and serve with a ramekin of mango chutney.
  • Try topping fresh halibut with goat cheese and herbs; the cheese has a unique favor that pairs perfectly with halibut.
  • Consider serving Sartori black pepper cheese with smoked Hy-Vee Responsible Choice salmon on an appetizer plate.
  • Make macaroni and cheese with gorgonzola, a veined Italian blue cheese, lobster and peas. You can also use Hy-Vee Responsible Choice shrimp, shredded tilapia or salmon in this recipe.
  • Shrimp, lobster and oysters (find an option with the Responsible Choice logo) pair well with baked brie, spinach and fresh herbs.
  • Try tilapia fish tacos with cojita cheese.
  • Steamed mussels pair nicely with bacon lardons and blue cheese.
  • Considering making Hy-Vee Responsible Choice shrimp pasta with pesto and Parmesan cheese.

My personal favorite recommendations are Havarti shrimp pasta or crab-crusted salmon with shiitake mushrooms. I’m excited to share the recipes for both of these dishes below. If you’re unsure, talk with your Hy-Vee store’s chef, cheese specialist or seafood team.


Crab-Crusted Salmon with Shiitake Mushrooms

All you need:

  • 1/2 cup panko breadcrumbs
  • 1 tbsp chopped fresh parsley
  • 4 (5 oz each) Responsible Choice Mt. Cook salmon portions, skin removed
  • 1/2 to 3/4 cup Hy-Vee imitation crab cheese ball mix (found in seafood dept.)
  • 2 to 3 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp minced shallot
  • 1 1/4 cups sliced shiitake mushrooms
  • 1 tsp minced fresh thyme
  • Salt and pepper, to taste

All you do:

  1. Preheat oven to 350 degrees. In a bowl, combine bread crumbs and parsley; set aside.
  2. Season salmon filets with salt and pepper and spread 2 to 3 tablespoons crab cheese ball evenly across fillet. Place fillet, cheese side down, in bread crumb mixture and pat to adhere.
  3. Heat sauté pan to medium-high heat and add the oil. Place bread crumb side salmon down in pan and cook until breading is golden; turn fillets and cook 3 to 4 minutes more. Place salmon in a baking dish crumb side up and finish baking until fish is cooked through, 8 to 10 minutes.
  4. Meanwhile, remove excess oil from sauté pan and wipe clean; heat to medium-high heat and add butter, shallots, mushrooms and thyme; season with salt and pepper and sauté until mushrooms are wilted.
  5. Place salmon on a serving platter; top with shiitake mushrooms before serving.

Havarti Shrimp and Pasta Sauté

All you need:

  • 1 pound linguini pasta
  • 1 tbsp olive oil
  • 2 to 3 strips bacon, finely chopped
  • 1 clove garlic, minced or pressed
  • 1 tbsp minced shallot
  • 1/2 pound Responsible Choice Hy-Vee natural raw, peeled and deveined shrimp
  • 1/4 cup white wine, optional
  • 1/2 cup heavy cream
  • 1/4 to 1/2 cup shredded Havarti cheese
  • Squeeze of fresh lemon
  • 2 tbsp chopped curly parsley
  • Sea salt and pepper, to taste

All you do:

  1. Bring a pot of salted water to a rolling boil; add linguini pasta and boil until cooked, 5 to 6 minutes. Drain pasta and set aside.
  2. In a large sauté pan, heat oil and fry bacon until crisp-tender. Add garlic and shallot, sauté until fragrant. Add shrimp and sauté for 1 minute.
  3. Add white wine and reduce by half. Add heavy cream, Havarti cheese, lemon juice, parsley, salt and pepper. Reduce for 3 to 5 minutes. Add pasta to the pan and toss until sauce coats all ingredients.

Recipe Spotlight: Bairdi Crab Gnocchi

by Stacey Wertzberger | Recipes | Leave a comment

Bairdi Crab Gnocchi

All you need:

  • 2 (16 oz each) pkg gnocchi
  • 1 pound fresh bairdi crab meat, picked
  • 4 tbsp butter, divided
  • 2 tbsp flour
  • 1 tbsp lemon zest
  • 2 cloves garlic, chopped
  • 2 cups whole milk
  • 4 oz Gruyere cheese, shredded
  • 4 oz Havarti cheese, shredded
  • 1/2 cup chopped fresh parsley, divided
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups panko breadcrumbs

All you do:

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil over medium-high heat. Cook gnocchi according to package instructions. Drain and place in a sprayed 9-by-13-inch baking pan.
  3. Stir the crab meat into the gnocchi.
  4. In a large saucepan, melt 2 tablespoons butter over medium-high heat, and whisk in flour. Whisk in lemon zest, garlic and milk until smooth and warmed through.
  5. Stirring constantly, stir in the Gruyere cheese, Havarti Cheese, 1/4 cup parsley, nutmeg, salt and pepper until smooth. Pour over the gnocchi and crab; mix until well incorporated.
  6. Melt remaining 2 tablespoons butter and toss with the breadcrumbs. Sprinkle over gnocchi.
  7. Bake for 20 to 30 minutes or until edges are bubbly. Garnish with remaining parsley before serving.

Bairdi Snow Crab: “The Best Forgotten” Snow Crab

by John Rohrs | Our Seafood | Leave a comment

Hy-Vee Alaska Bairdi snow crab is considered among fisherman and crab lovers as some of the highest quality crab on the market. Its exceptional, sweet flavor and firm texture are easily distinguishable over its cousin, the Opilio snow crab.

For many years, the Bairdi snow crab numbers have been stale, while the Opilio snow crab dominated the markets. Thanks in part to improved management practices by the Alaska Fisheries, the 2013 to 2014 season posted the largest catch in more than 20 years.

Bairdi snow crab are found throughout the Bering Sea. They are typically caught through the use of crab pots similar to those used to catch the larger king crab. The pots are placed at depths ranging from 114 to 1,100 feet. The season opens in January and typically runs through March or April. The catch is all based on strict quota bases that are managed by the state of Alaska, the leaders in seafood sustainability.

Crab lovers will have their opportunity to try some of this delicious crab throughout June at their local Hy-Vee seafood market.

Recipe Spotlight: Responsible Choice Belize Shrimp Roll with Fresh Pineapple & Avocado

by Andrew Kintigh | Recipes | Leave a comment

Responsible Choice Belize Shrimp Roll with Fresh Pineapple & Avocado

All you need:

  • Belize Shrimp Roll1/2 cup mayonnaise
  • 1 tsp stone ground Dijon mustard
  • Squeeze of fresh lemon
  • 1 1/2 tbsp minced fresh cilantro
  • 1 green onion, sliced on the bias
  • 1 stalk celery, small diced
  • 1/4 cup small diced red pepper
  • 1/2 cup small diced fresh pineapple
  • 1 avocado, peeled, seeded and chopped
  • 1/2 fresh jalapeno pepper, finely minced
  • Salt and pepper, to taste
  • 1 pound fully cooked, tail removed Responsible Choice Belize shrimp
  • 4 crusty hard rolls, sliced in the center to create a pocket

All you do:

  1. Combine mayonnaise, mustard, lemon juice, cilantro, green onion, celery, red pepper, pineapple, avocado and jalapeno. Season to taste with salt and pepper.
  2. Stir in shrimp and season again if necessary.
  3. Refrigerate until chilled and serve in crusty rolls. Serve immediately.

Seven Foundations of Hy-Vee’s Seafood Procurement Policy

by Kenan Judge | Our Efforts | Leave a comment

Hy-Vee’s Seafood Procurement Policy guides our efforts to improve our seafood departments. It states that it is Hy-Vee’s intent to sell seafood that is not only safe for consumption but also is harvested or raised in a manner that provides for its long-term sustainability while minimizing damage to the environment and other sea life.

There are seven foundations of Hy-Vee’s Seafood Procurement Policy:

  1. Safety, Quality and Freshness. Our procurement practices are designed to ensure safety, quality and freshness are of the highest priority.
  2. Legal Compliance. Hy-Vee will never knowingly buy or sell seafood that has been harvested, transported or otherwise handled in an illegal manner.
  3. Supplier Integrity. We will only do business with suppliers of high ethical standards with a proven commitment to the quality, safety and sustainability of their seafood products.
  4. Quality Information. The concept of seafood sustainability is complex. Decisions on what constitutes sustainable seafood will be made based on fundamentally sound, high-quality data, science and research from a variety of credible sources.
  5. Education and Communication. Hy-Vee will keep our customers, employees and stakeholders informed about our efforts to improve the sustainability and overall quality of our seafood supply.
  6. Transparency. Information on our seafood supply will be transparent, traceable and readily available to our customers.
  7. Partnership. Hy-Vee will work in partnership with our customers, suppliers, other retailers and interested stakeholders to continuously improve the sustainability of the seafood supply chain.

To ensure consistency with these seven foundations, Hy-Vee works with employees, suppliers, regulatory agencies and others to guarantee seafood quality, safety and sustainability.

Our Seafood Procurement Policy outlines our long-term mission to improve our seafood. We are currently focusing on improving our fresh and private label frozen seafood, but we are also looking ahead to identify other areas where we can transition more of our seafood items to be sourced from environmentally responsible partners.

Recipe Spotlight: Responsible Choice Spicy Tuna Wrap

by Stacey Wertzberger | Recipes | Leave a comment

For a quick lunch or dinner filled with delicious nutrition, try my Responsible Choice Spicy Tuna Wrap.

Hy-Vee Select Solid Light Skipjack Tuna is caught using the pole and line catch method and 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.

Responsible Choice Spicy Tuna Wrap

Serves 4.
Spicy Tuna Wrap
All you need:

  • 2 tbsp mayonnaise
  • 2 tsp sriracha
  • 1/2 tsp lemon juice
  • 2 (5 oz each) cans Hy-Vee Select Solid Light Skipjack Tuna or Solid White Albacore Tuna, drained
  • 4 (6 inch) flour tortillas
  • 4 lettuce leaves, divided
  • 4 slices pepper jack cheese, divided
  • 1 cup thinly sliced red pepper, divided
  • 1 cup thinly sliced cucumbers, divided

All you do:

  1. In a small bowl, combine mayonnaise, sriracha, lemon juice and drained until incorporated.
  2. To assemble the wraps, top each flour tortilla with a piece of lettuce, a slice of cheese, 1/2 cup tuna salad, 1/4 cup red peppers and 1/4 cup cucumbers.
  3. Fold tortillas over.

What Does Dolphin-Safe mean?

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

When purchasing canned tuna, you may have seen “dolphin-safe” label on the can. But what exactly does that mean?

In the U.S., the dolphin-safe label is focused on the relationship between yellowfin tuna and herds of dolphins in the eastern tropical Pacific Ocean. In this area of the ocean, large mature yellowfin tuna swim under certain species of dolphins for reasons that are not fully known by scientists. Due to the area’s unique oceanographic characteristics, the grouping of yellowfin tuna and dolphins rarely occurs in other areas of the ocean.

A fishery in the area uses dolphins to locate tuna by chasing them and encircling the dolphins with the tuna in a huge net called a purse seine. In the 1960s and 1970s, hundreds of thousands of dolphins were killed by the fishery. Public concern over the impact to dolphin populations in this area led to the development of the dolphin-safe label as a way for consumers to ensure that no dolphins were harmed to make their canned tuna.

In the 1980s, a campaign was launched to encourage Americans to boycott canned tuna. In response to the boycott, the three major canned tuna companies, Bumble Bee, Starkist and Chicken of the Sea, pledged to only purchase tuna caught without chasing and encircling dolphins in purse seine nets. To advertise this to consumers, they placed a blue label on the can, which effectively closed the U.S. market to purse seine vessels fishing in the eastern tropical Pacific Ocean. Rather than guaranteeing that no dolphins were killed in the fishing process, the label signifies that in tuna items sourced from the eastern tropical Pacific Ocean, dolphins were not chased and encircled to capture the tuna.

Soon after the tuna companies created the label, the U.S. government adopted the labeling procedures into law with the Dolphin Protection Consumer Information Act of 1987.

Hy-Vee customers can enjoy any brand of canned tuna they choose, as every type Hy-Vee offers carries the dolphin-safe label. Customers can be assured that the canned tuna they buy at Hy-Vee did not come from vessels that chase and encircle herds of dolphins. In addition, Responsible Choice Hy-Vee Select canned skipjack and albacore tuna are caught with methods that are both dolphin-safe and environmentally friendly. You can read more about the items in a previous blog post.

Recipe Spotlight: Plank Potlatch Responsible Choice Mt. Cook Salmon

by Andrew Kintigh | Recipes | Leave a comment

Enjoy this delicious grilled salmon recipe all summer long. For more seafood grilling tips, check out our previous post.


Plank Potlatch Responsible Choice Mt. Cook Salmon

All you need:

    Plank Potlatch Salmon

  • 1 cedar plank
  • 4 tsp kosher salt
  • 3 tsp chili powder
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1 tsp brown sugar
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried leaf oregano
  • 1/4 cup olive oil, divided
  • 1 (3 pound) skin-on Responsible Choice Mt. Cook salmon fillet
  • Fresh lemon wedges, optional

All you do:

  1. Soak a cedar plank at least one hour or overnight. Preheat grill to high heat.
  2. In a small bowl, mix together salt, chili powder, black pepper, garlic powder, onion powder, mustard, brown sugar, red pepper flakes and oregano. Set aside.
  3. Place cedar plank on hot grill, smooth-side-down, for 10 minutes, being careful not to burn the plank.
  4. Carefully flip plank over and brush smooth side of the plank with olive oil. Brush salmon with remaining olive oil. Season top of salmon liberally with desired amount of seasoning mixture. Place salmon, skin side down, on smooth side of the cedar plank.
  5. Grill, covered, for 25 to 30 minutes or until fish flakes easily with a fork.
  6. Serve with fresh lemon wedges if desired.
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