Seafoodies

 

 

Dill Pickle Potato Chip Encrusted Responsible Choice Mt. Cook Salmon with Chunky Tzatziki

by Jessica Dolson | Recipes | Leave a comment

Every month, the store dietitians and I host a cooking class for kids. My 8 year old loves to come to our class every month. He is the type of kid who gets up on Saturday mornings and watches cooking shows instead of cartoons. One day, he told me he watched a chef bake a whole fish in a sea salt crust. The next time we were in the kitchen, we created this similar recipe together. Teaching my son about Responsible Choice Mt. Cook Alpine Salmon – where it comes from, how it’s raised and how healthy this salmon is – made him want to eat even more!


Dill Pickle Potato Chip Encrusted Responsible Choice Mt. Cook Salmon with Chunky Tzatziki

Serves 6 (5 oz. each).

All you need:
For the salmon:Dill Pickle Potato Chip Encrusted Responsible Choice Mt. Cook Salmon with Chunky Tzatziki

  • 1 (2 pound) fillet Mt. Cook Salmon, thawed
  • 3 tbsp Hy-Vee extra-virgin olive oil, divided
  • 2 tsp black pepper
  • 1 to 1 1/2 cups crushed Lay’s dill pickle potato chips
  • 2 lemons, sliced, for garnish
  • 2 sprigs dill, minced, for garnish

For the tzatziki sauce:

  • 2 cups Hy-Vee plain Greek yogurt
  • 3 tbsp fresh lemon juice
  • 1/2 English cucumber, seeded and diced
  • 2 tbsp minced fresh dill
  • 1 tbsp minced roasted garlic
  • Salt and black pepper, to taste

All you do:

  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Place salmon on top of parchment, skin side down. Drizzle with 2 tablespoons of olive oil. Season with black pepper.
  3. Carefully press crushed potato chips onto salmon in an even coating. Drizzle with remaining tablespoon of olive oil.
  4. Bake for 15 to 18 minutes, until fish flakes with a fork and top is lightly browned.
  5. While the fish is cooking, make the tzatziki sauce. In a medium bowl, mix yogurt, lemon juice, cucumber, dill and roasted garlic. Season with salt and pepper, to taste. Refrigerate until ready to use.
  6. Serve salmon and tzatziki sauce with lemon slices and garnish with fresh dill.

NOAA Fisheries’ Status of Stocks 2014 Report Finds Overfishing in the United States is at an All-Time Low

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

The Status of Stocks report is an annual assessment by the National Oceanic and Atmospheric Administration’s National Marine Fisheries Service that evaluates progress toward sustainable management of fish stocks in the United States. A stock is a part of a fish population, usually with a particular migration pattern and specific spawning grounds.

The study tracks whether stocks are on the overfished list or overfishing list. A stock is on the overfishing list when the annual catch rate is too high. A stock is on the overfished list when the population size of a stock is too low, whether because of fishing or oceanographic changes.

There were 469 stocks included in the assessment, and in 2014, the number of overfished stocks and stocks that were subject to overfishing was the lowest since NOAA began tracking stock status in 1997. In 2014, 26 stocks were on the overfishing list and 37 were on the overfished list.

These findings highlight the United States’ continued progress toward sustainably managing fish stocks. This progress is a result of the combined efforts of NOAA fisheries, the regional fishery management councils, the fishing industry and other partners.

The number of stocks on these lists has been steadily declining due to successful efforts to rebuild fisheries, which can be accomplished by establishing and enforcing catch limits, gear restrictions, minimum sizes, temporal area closures and other management tools. Six stocks —snowy grouper on the southern Atlantic coast, North Atlantic albacore, haddock in the Gulf of Maine, gag grouper in the South Atlantic, the Jacks complex in the Gulf of Mexico and Bluefin tuna in the western Atlantic — were removed from the overfishing list. Two stocks are no longer listed as overfished — gag grouper in the Gulf of Mexico and North Atlantic albacore — and were removed from both lists.

Hy-Vee customers can feel reassured that purchasing seafood caught in the U.S. is a good choice. The U.S. government is monitoring the health of its fisheries and ensuring that they are being fished sustainably, while fishermen in the U.S. are dedicated to following the laws governing fisheries management.

Hy-Vee labels Responsible Choice seafood, so keep an eye out for seafood caught in the United States, such as king crab, wild Alaskan salmon, Pacific halibut, Pacific cod, U.S. Alaska pollock and sablefish/black cod.

Recipe Spotlight: Steamed Responsible Choice Mussels with White Wine & Herbs

by Andrew Kintigh | Recipes | Leave a comment

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


Steamed Responsible Choice Mussels with White Wine & Herbs

All you need:

    Steamed Mussels with White Wine & Herbs

  • 1 1/2 to 2 pounds live mussels, cleaned
  • 2 tbsp unsalted butter
  • 2 tbsp good olive oil
  • 1/2 cup chopped shallots
  • 1 tbsp minced garlic
  • 1/4 cup chopped flat-leaf parsley
  • 2 tbsp mixed Italian herbs, such as fresh thyme and oregano
  • sea salt and black pepper, to taste
  • 1 cup good white wine
  • 2 tbsp butter, softened
  • 1 cup halved cherry tomatoes
  • 1 loaf crusty baguette bread

All you do:

  1. To clean the mussels, scrub with a brush to remove any excess sand or debris; remove the “beard” from each with your fingers. Discard any mussels whose shells aren’t tightly shut.
  2. In a large non-aluminum stockpot or sauté pan, heat the butter and olive oil over medium heat. Add the shallots and garlic and sauté for 4 to 5 minutes, or until the shallots are translucent.
  3. Add the mussels, parsley, Italian herbs, salt and pepper and toss. Deglaze the pan with wine and cover with a lid; cook over medium heat for 4 to 6 minutes, until all the mussels are opened. Discard any that do not open.
  4. Once mussels have opened, add the remaining 2 tablespoons of butter and cherry tomatoes; toss to coat and season to taste with salt and pepper. Pour the mussels and the sauce into a large bowl and serve hot with crusty baguette bread to dip in the sauce.

Hy-Vee Celebrating First Seasonal Catch of Responsible Choice Wild Salmon in Stores

by John Rohrs | Our Seafood | Leave a comment

Copper River Salmon

Hy-Vee Responsible Choice wild salmon, caught from Alaska’s Copper River, are some of the very first salmon to arrive in stores when the fresh wild season opens in mid-May. This yearly event attracts media attention and draws foodies from around the globe. The celebration kicks off with the first fish arriving in Seattle aboard an Alaska Airlines Boeing jet, a plane that features a huge mural image of salmon along the entire length of the jet.

The consumer demand for this product has grown each year with foodies eagerly waiting for the first salmon to arrive in their local Hy-Vee. The pure, pristine environment of the Copper River helps to create an omega-3 powerhouse. Copper River salmon begin their journey 300 miles downstream at the mouth of the Copper River, then make the long trek up through fast currents and unspoiled glacial-fed waters to reach their spawning grounds. This trek requires the salmon to store extra energy in the form of fat. The one-of-a-kind flavor and texture generates from this fat and makes any seafood lover’s mouth water. It is truly some of the highest prized salmon in the world.

About the River

The Copper River takes its name from the rich copper deposits found along its banks. This massive body of water has 13 major tributaries, is one mile wide and runs at seven miles per hour. The Copper River is the 10th largest river in the United States, and is home to some of finest, well-managed salmon stocks in the world. Alaska’s successful management practices are considered a model of sustainability for the rest of the world. The Alaska Department of Fish and Game monitors fish populations at several points along the Copper River and counts salmon heading up the river to ensure that an adequate number migrate to spawning grounds to reproduce each year. Policies like this have helped Alaska maintain one of the world’s most abundant sources of delicious wild seafood for generations to come. This is why we proudly place our Hy-Vee Responsible Choice label on wild Alaska salmon.

Recipe Spotlight: Grilled Responsible Choice Salmon with Corn and Blueberry Relish

by Stacey Wertzberger | Recipes | Leave a comment

As the grills make their summer debut, enjoy this grilled Responsible Choice Salmon with two fabulous flavors of summer: sweet corn and juicy blueberries.


Grilled Responsible Choice Salmon with Corn and Blueberry Relish

Serves 4

All you need:

  • 2 ears sweet corn or 1 1/2 cups frozen corn
  • 1/2 medium red onion, diced
  • 1 cup fresh blueberries
  • 1 medium jalapeño pepper, seeded and diced finely
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1/2 tsp cumin
  • 4 (5 oz each) salmon filets
  • Sea salt and cracked black pepper, to taste

All you do:

  1. To cook the corn, boil for 5 to 7 minutes. Cool and cut the kernels from the cob.
  2. To prepare the relish, add the red onion, blueberries and jalapeño to the corn.
  3. Combine the vinegar, lemon juice, honey and cumin in a jar with a tightly fitting lid and shake.
    Stir into the relish.
  4. To grill the salmon, heat grill to high. Season salmon with salt and pepper. Grill the salmon, skin-side-down, covered, until golden brown and a crust has formed, 3 to 4 minutes. Turn the salmon over and grill for 3 to 4 minutes for medium doneness.
  5. Transfer salmon to plates and serve each one with 1/4 of the corn and blueberry relish.

Hy-Vee features Responsible Choice Mt. Cook farmed salmon

by Kenan Judge | Our Seafood | 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.

Recipe Spotlight: Peach and Seared Responsible Choice Scallop Salad

by Stacey Wertzberger | Recipes | Leave a comment

This recipe produces delicious food without feeling any tinges of guilt. Fresh, nutritious peaches and Responsible Choice North Atlantic sea scallops allow you to enjoy a delicious mix of flavors.


Peach and Seared Scallop Salad

Serves 4.

All you need:Peach and Seared Scallop Salad

  • 3 tbsp butter, divided
  • 1 peach, pitted and thinly sliced
  • 2 tbsp brown sugar
  • 1 pound Responsible Choice North Atlantic sea scallops (10 to 20), thawed
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 4 cups arugula
  • 1/2 cup balsamic vinaigrette
  • 1/2 cup sliced red onion, separated into rings
  • 1/4 cup chopped pecans
  • 1/2 cup crumbled feta cheese

All you do:

  1. In a small skillet, melt 1 tablespoon butter over medium-high heat. Add sliced peaches and cook for 2 minutes. Stir in brown sugar and cook for 2 to 3 minutes until peaches begin to caramelize and the sauce thickens. Set aside.
  2. In a medium skillet over medium-high heat, melt the remaining 2 tablespoons of butter. On a separate plate, season scallops with salt and pepper. Add scallops to the skillet and sear for 1 1/2 to 2 minutes until golden brown. Turn scallops and brown for another 1 1/2 to 2 minutes. The scallops will still be translucent in the center. Set aside.
  3. For salad assembly, divide equally onto 4 plates the arugula, peaches, balsamic vinaigrette, red onion rings, pecans and feta cheese. Top each salad with scallops and enjoy!

Key takeaways from the Seafood Expo North America conference in Boston

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

The 2015 Seafood Expo North America was held March 6 to 8. The conference featured more than 20 educational sessions presented by top seafood industry experts, covering the most important and timely issues relevant to today’s seafood business environment.

The hottest topic at the show this year was seafood traceability and efforts to address illegal, unregulated and unreported (IUU) fishing. The Presidential Task Force on IUU and Seafood Fraud unveiled its action plan to implement the Task Force’s 15 recommendations, while three other conference panels and sessions were focused on traceability and IUU. This reinforces that Hy-Vee’s Seafood Procurement Policy is on the leading edge of efforts by retailers to improve traceability in their seafood supply chains.

Another topic that generated much discussion was the future of retailer seafood commitments. Many retailers, including Hy-Vee, have responsible seafood commitments with a goal of year-end 2015. Once that deadline has been met, future areas of retailer commitments may include responsible commitments for all shelf stable seafood, pet food, fish oil supplements, delis, sushi counters and more.

We foresee that future commitments may also include more vigorous actions to protect human rights. Recent articles have shown that human rights violations are an ongoing problem in the seafood industry, which is exacerbated by a lack of traceability in seafood supply chains.

The 2015 Seafood Expo North America was the largest ever with more than 200,000 square feet of exhibition space. The Hy-Vee, PDI and FishWise team had productive meetings with many of Hy-Vee’s seafood suppliers, discussing everything from shrimp to lutefisk.

For more information, visit the Seafood Expo website: http://www.seafoodexpo.com/north-america/conference.

Recipe Spotlight: Thai Curry Responsible Choice Salmon with Banana, Asparagus and Coconut Ginger Rice

by Jessica Dolson | Recipes | Leave a comment

The inspiration for this recipe came while enjoying a recent trip to Napa Valley. I was at the Culinary Institute of America for the National Pork Summit and decided to venture out and have dinner at Morimoto Napa. I enjoyed a dish similar to this recipe, but when I returned home I created this shortcut version using Responsible Choice salmon that can be made at home.


Thai Curry Responsible Choice Salmon with Banana, Asparagus and Coconut Ginger Rice

Serves 4 to 6.
Thai Curry Salmon
All you need:

  • 1 (7 oz) box A Taste of Thai coconut and ginger rice
  • 1 bunch asparagus, trimmed, cut into thirds
  • 4 (5 oz each) Responsible Choice Salmon portions
  • Salt and black pepper, to taste
  • Hy-Vee Select extra-virgin olive oil, as needed
  • 1 (11.09 fl oz) bottle Thai Kitchen Yellow Curry Simmer Sauce
  • 2 firm bananas, cut into 16 (1/2-inch) slices on bias
  • 1/2 small red pepper, seeded and diced
  • 2 to 4 serrano peppers, sliced thinly
  • 3 green onions, cut thinly on a bias, for garnish
  • 1 lime, cut into wedges, garnish

All you do:

  1. Prepare rice according to package directions. Set aside and keep warm.
  2. Simmer asparagus 3 to 4 minutes or until bright green but still crisp. Immediately plunge into a bowl of ice water to stop the cooking. Drain and set aside.
  3. In a large sauté pan, heat olive oil over medium high heat. Season salmon with salt and pepper. Place salmon skin side up in the pan and sauté for 3 minutes or until cooked halfway through.
  4. Turn salmon over, add curry simmer sauce and cook until salmon is cooked to medium, about 3 minutes more. Remove from skillet; set aside and keep warm.
  5. In a medium skillet, add olive oil and sauté banana slices 2 minutes per side or until browned on both sides. Add the asparagus, red pepper and serrano peppers. Cook for an additional minute.
  6. To plate, spoon some of the curry sauce on the center of each plate. Place salmon on the sauce. Arrange 1/4 of the rice, 4 banana slices and 1/4 of the asparagus and pepper mixture around the salmon. Garnish with green onions and lime wedge.

Earth Day: How Does Responsible Seafood Fit into the Larger Environmental Conservation Picture?

by Kenan Judge | Our Efforts | Leave a comment

Happy Earth Day. For 45 years, Earth Day has been a celebration of environmental conservation in the United States. The earth is facing a lot of environmental stresses, including overfishing, climate change, air and water pollution and a growing human population. Earth Day is part of a global effort to protect the planet and secure a sustainable future.

Earth Day activities aim to raise awareness on many topics, such as climate change, organic agriculture, clean air and water, clean energy, reducing consumption, recycling, endangered species, healthy oceans and more.

How does sourcing seafood responsibly fit into the larger picture?

The health of our oceans is vital to the environment. The main focus of Hy-Vee’s Responsible Choice program is to stop global overfishing. The ocean faces many “health problems” like ocean acidification, offshore drilling and pollution. When the pressure on the oceans from overfishing is reduced, the overall health of the oceans improves. It’s important to reduce habitat damage caused by harmful fishing practices, which also helps reduce the threat to a sustainable ocean future.

Buying Responsible Choice seafood is a way for Hy-Vee customers to contribute to the global Earth Day effort to secure a sustainable future. When customers demand responsibly sourced seafood at grocery stores and restaurants, companies translate that demand up the supply chain and motivate producers to minimize the environmental impact of their operations.

Customers can commit to purchasing seafood caught in U.S. waters, which has well-managed fisheries with enforcement of environmental laws. Shoppers may also consider adding local produce to meals to cut down on fossil fuels used in the transportation of fruits and vegetables.

Consumers can treat every day like Earth Day by using reusable products like bags and water bottles to cut down on waste and reduce energy use. Educating themselves about environmental issues is the first step people can take to learn how to improve their habits to be less harmful to the environment. If everyone makes individual efforts to minimize their impact, together we’ll take a large step forward to protect the planet and secure a sustainable future.

Hy-Vee is striving to be a leader in conservation efforts for the betterment of our environment and our customers. You can read more details at hy-vee360.com and on our recently updated Responsible Choice Seafood website.

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