Seafoodies

 

 

Remembering A Trip To The Gulf

by Dennis Frauenholz | Our Seafood | Leave a comment

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In December of 2012, I was lucky enough to go on a tour of Paul Piazza’s shrimp operation in Louisiana. It was a trip that opened my eyes to the wonders of Gulf shrimp.

Most of what I knew about shrimping in the Gulf, I learned from Forrest Gump. I was about to get a real education on the workings of a real shrimp boat. We had the opportunity to go out on a shrimping vessel and experience a small sample of a day’s work on a shrimp boat. It’s hard enough to just find and catch shrimp, but the work has only just begun after the catch.

The nets full of shrimp are dumped on the deck and the deckhands squat a position much like a baseball catcher for hours, picking and sorting the shrimp into sizes. They are quickly flash frozen right on the boat to preserve freshness and quality.

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When the boat is full, the shrimp are taken to the docks where they are quickly transported to the nearby Paul Piazza processing plants. There they are sized, sorted and packed. They have numerous quality check points throughout the automated process to make sure only the best shrimp make it to Hy-Vee.

I used to think that shrimp for the most part were all the same. I was wrong. I mean really wrong. The Paul Piazza plant owner himself cooked fresh Gulf shrimp for us. I was blown away. The flavor and texture of Gulf shrimp was like nothing I had ever had. The flavor was sweet and delicious. I was hooked.

From that day on, I told my customers that the Gulf shrimp at Hy-Vee was the best shrimp you could ever eat. Paul Piazza knows our standards are the highest in the industry and sends us only the best quality shrimp. We also carry all-natural Gulf shrimp in our service seafood cases – it has no additives or preservatives. Shrimp can spoil very quickly, so most shrimp boats treat their shrimp right away with preservatives. It is actually very rare in the shrimping industry to refrain from adding preservatives to shrimp, because it requires a higher level of care when handling the shrimp.

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Paul Piazza has several dedicated shrimp captains who catch shrimp to our expectations without using chemicals. Why do we go the extra mile to require our shrimp not be treated? For one, the shrimp taste better without the preservatives. Also, some customers can be allergic to the preservatives used on shrimp. So when you choose Gulf shrimp out of the Hy-Vee seafood case, you can be sure it’s pure, natural Gulf shrimp!

Classic Salmon Burgers with Asian Slaw

by Andrew Kintigh | Recipes | Leave a comment

Serves 4.

All you need:

    salmon burger with asian slaw

  • 1 small bag coleslaw blend
  • 1 green onion, sliced on the bias
  • ½ red pepper, julienned
  • 2 tbsp chopped fresh cilantro
  • 2 ½ tbsp rice wine vinegar
  • 2 ½ tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 ½ tbsp brown sugar
  • 1 tbsp grated fresh ginger root
  • 1½ tsp sesame seeds
  • 1 clove garlic, minced
  • 2 tbsp peanut or almond butter, optional
  • Butter or oil, as needed
  • 4 Chef Kim-inspired classic salmon burgers, available in the Hy-Vee meat case
  • 4 hamburger buns or ciabatta rolls

All you do:

  1. In bowl, combine coleslaw blend, green onion, red pepper and cilantro. In separate bowl, mix vinegar, vegetable oil, soy sauce, brown sugar, ginger root, sesame seeds, garlic and peanut butter. Do not combine until ready to serve. Refrigerate.
  2. Heat butter or oil in a large nonstick skillet over medium-high heat until very hot. Cook patties 6 to 8 minutes, turning once. Alternately, grill patties for 6 to 8 minutes, carefully turning once.
  3. To serve, combine cabbage mixture and dressing. Place each salmon patty on a bun or ciabatta roll and top with Asian slaw.

Bairdi: The Other Snow Crab

by John Rohrs | Our Seafood | Leave a comment

Hy-Vee Responsible Choice Alaska Bairdi Snow Crab are considered by fisherman and crab lovers as the best crab on the market. Bairdi’s exceptional sweet flavor and firm texture is easily noticeable over its cousin, the Opilio Snow Crab.

Just how good are the Bairdi? We asked an Alaska Bairdi crab fisherman his opinion.

“I pull out the king crab for guests. I keep the Bairdi for myself!” said Jake Jacobsen, captain of the Polar Sea and Ocean Hunter. Jacobsen has worked for Alaska and West Coast fisheries since 1968 and has operated many vessels. He is currently executive director of Inter-Cooperative Exchange, a crab harvesting cooperative that typically harvests about 70 percent of the Bering Sea crab quota.

Bairdi Snow Crab are found throughout the Bering Sea and 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 a strict quota basis that is managed by the State of Alaska, the leader in seafood sustainability.

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

Blue Moon Glazed Responsible Choice Shrimp

by Stacey Wertzberger | Recipes | Leave a comment

All you need:

  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz Blue Moon beer
  • 2 tbsp honey
  • 1 tsp sriracha
  • Juice of ½ lemon
  • 8 oz raw Responsible Choice shrimp, peeled and deveined
  • Steamed rice or quinoa, for serving

All you do:

  1. Sauté garlic in olive oil until fragrant, about 2 minutes.
  2. Add beer and simmer for about 2 minutes.
  3. Add honey, sriracha and lemon juice and simmer until thickened, 2 to 3 minutes.
  4. Add the shrimp, and cook 1 to 2 minutes on each side. Serve over rice or quinoa, if desired.

Note: If the sauce is not thick enough when the shrimp are cooked, remove the shrimp and simmer the liquid until it coats the back side of a spoon.

Guardian + FishWise Interactive Article

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

FishwiseFishWise is a nonprofit sustainable seafood consultancy that works with Hy-Vee and other major U.S. retailers to promote the health and recovery of ocean ecosystems through environmentally responsible business practices. We partnered with Hy-Vee in 2011, and since then, we have worked together determined to transform Hy-Vee’s seafood department into a top destination for sustainable seafood.

Recently, FishWise partnered with the Guardian to create an interactive article to raise awareness of seafood sustainability issues and progress, highlight key FishWise business partners as part of the larger sustainable seafood movement, and encourage consumers to choose seafood with a better understanding of sustainability. The article shines a spotlight on Hy-Vee’s Responsible Choice labeling program as a model for promoting customer education and awareness of sustainable seafood at the seafood counter.

From the article: “One way that Hy-Vee ensures supplier accountability is by performing traceability audits on high-risk seafood products – tracking shipments from Hy-Vee stores back through the supply chain to the source, like a vessel or a farm, with FishWise’s help.”

Read the entire interactive Guardian piece featuring Hy-Vee, other retailers, restaurants and suppliers here:
http://www.theguardian.com/sustainable-seafood/ng-interactive/2016/mar/29/fish-supermarkets-albertsons-suppliers-tuna-fishwise-educate

Mt. Cook Alpine Salmon

by Dennis Frauenholz | Our Seafood | Leave a comment

Salmon CanalsOur favorite fish returns in May when the Alaskan season kicks off and eventually ends in September. But there are only so many fish that can be caught – a sustainability model that Alaska has perfected in order to allow us to have the best fish in the world year after year. So what do we do when we can’t get our favorite fresh wild fish? We have to turn to aquaculture to feed our need for salmon. However, not all aquaculture is created equal. There are some folks in New Zealand who are doing things in a different way, and it’s for the better.

Mt. Cook Alpine Salmon is as unique as the country it hails from. Nestled in the shadow of New Zealand’s Southern Alps, is a fish farming operation like no other. With King salmon bloodstock taken from descendants of the California King salmon, it starts with the best salmon available. From there Mt. Cook uses glacier water that is both cold and pristine to fill canals that house the salmon stock. The swift water simulates a river environment and keeps the fish fit and healthy. The operation hand feeds them a diet of fishmeal that is non-GMO and sustainable. It doesn’t rely on antibiotics and chemicals, and it doesn’t overstuff their pens with salmon so they can be kept happy and healthy.

What does that mean for us? It means we get the best alternative to fresh wild salmon without harmful side effects to the environment. And, of course, these fish taste really good.

Mt. Cook lpine SalmonI find the flavor to be a bit milder compared to its wild cousin. You can easily substitute this salmon in any wild salmon recipe you have and you will be delighted. One of the great attributes of King salmon is its size. It’s the biggest salmon available and we get some nice thick fillets from Mt. Cook salmon. It has a really rich oil content, which I think makes it the best salmon to smoke. When smoked, it comes out very moist and tender with a wonderful flavor.

This fish never touches salt water like its fresh counterparts. They spend their whole life cycle in fresh water, and that in itself gives them a unique flavor all their own. Most salmon is raised in pens in the ocean without the fast-moving fresh water that these King salmon enjoy. You can see why they are so unique and so good: the best water, the best food, the best stock, the best care and the best processes available.

I think Mt. Cook salmon in a way is much like Hy-Vee. When you take ownership of your product, you produce the best product. These people care about their fish and it shows in the final product and that’s why they are a great partner for Hy-Vee. If you have never tried it, you really should. Mt. Cook is a salmon that I am proud to sell, and I think you will be more than satisfied and maybe a bit surprised when you take it home!

Don’t Be A Chicken About Seafood!

by Megan Callahan | Health | Leave a comment

There’s no need to be afraid when it comes to cooking and eating seafood. If you select the right seafood, and choose simple cooking methods, you can rest assured your dish will not only please your family’s taste buds, but also put them on the path to a healthy future.

Why is seafood the superhero of the kitchen? Eating seafood two to three times per week may reduce your risk of heart disease and can help maintain brain health. Seafood contains several healthy nutrients, such as omega-3 fatty acids, iron, and vitamins like A, E, D and C, and it doesn’t have all the saturated fat as the same serving of other protein choices.

Here’s even more good news— anyone can cook seafood! The key to whipping up a spectacular fish-based dish that satisfies the entire family is to make the right selections: the right type of fish, the right cooking methods and the right recipes.

If you think you don’t like fish, remember that the flavor of these foods is considered to be the most variable among our basic foods. Different types of fish have completely different flavors and textures —“fishy” does not describe the majority of fish. Explore the sea and you’ll soon see the deliciousness it has to offer.

Fish cook differently than meat; they are more delicate and cook at a faster rate. The best tool that any chef or home cook has in cooking fish is an instant-read thermometer, because fish can quickly go from being undone to overdone in a matter of minutes. Periodically check the temperature with a thermometer so you know when the final cooking point is nearing. Fish should be cooked to 145 degrees Fahrenheit, or until flesh is opaque and flakes with a fork.

If you are dealing with picky eaters, try incorporating fish into recipes that are familiar—such as tacos or burgers. The familiarity of those foods may make it easier for fish “newbies” to try (and hopefully enjoy) eating fish. Also, be sure to choose fresh, Responsible Choice fish from your Hy-Vee Seafood department. Fresh fish should never smell “fishy;” instead they should smell like saltwater and the sea coast or have a very faint (not strong) fish odor.

Your local Hy-Vee seafood department is here for all your seafood needs. Our commitment to protect the ocean resources through our Responsible Choice program is an integral part of our sustainability mission to do business in a manner that promotes the well-being of our customers, employees, communities and the global environment. It’s just one reason why I’m so proud to be a part of the Hy-Vee team! Look for Responsible Choice seafood at your Hy-Vee today.

World’s Premium Whitefish

by John Rohrs | Our Seafood | Leave a comment

Responsible Choice Alaska halibut’s eye-catching pearl white flesh and mild, slightly sweet flavor is sure to satisfy any seafoodie’s appetite. Many consider it to be the “steak” of seafood due to its versatility in the kitchen for many signature dishes. The largest of all flatfish, Alaska halibut can grow well over 300 pounds and are referred to by many fisherman as “barn boards” because of their impressive size.

Commercial halibut fishing began more than a century ago in the 1890s. Company-owned steamers carried several small dories or two-man rowboats. It was quite different compared to today’s modern-day halibut boats, which are much larger and versatile for use in all types of Alaska species fisheries.

Each year the International Pacific Halibut Commission (IPHC) uses scientific data to manage and establish the season and determine catch limits. The North Pacific Fishery Management Council in Alaska is responsible for allocating the catch limits among users and user groups fishing off Alaska and developing regulations for the fishery, in line with commission recommendations.

The commercial halibut fishery is very selective in the fish catches, and the bycatch is minimal. This is due to the extremely large circle hooks used when setting longlines. The circle hooks also increase the catch rates and improve the survival rate of undersized halibut that are caught and released. Other regulations, devices and gear restrictions are enforced to also help reduce bycatch and minimize habitat damage.

Because of these excellent management practices, Hy-Vee proudly places the Hy-Vee Responsible Choice logo on Alaska halibut throughout Hy-Vee’s seafood departments.

Hy-Vee customers can stop in now and try the fish to see why they are called the “world’s premium whitefish.” Have your choice between a nice thick fresh halibut steak or premium trimmed boneless halibut portion.

Introducing Fair Trade Certified™ Tuna: Q&A with Fair Trade USA

by Hy-Vee | Our Seafood | Leave a comment

By Ashley Apel

Hy-Vee is transitioning 100% of its private-label fresh and frozen tuna to Fair Trade Certified™. To help celebrate this monumental commitment, we asked Ashley Apel, Seafood Program Senior Manager at Fair Trade USA, to share her thoughts on the importance of responsibly sourced seafood.

Fair Trade Certified Tuna

  1. What is Fair Trade?

    Fair Trade is all about taking care of people and our planet. When you purchase products with the Fair Trade Certified™ logo, you’re not only getting a high-quality product, you’re supporting a system in which farmers, workers and fishermen are fairly compensated, fragile ecosystems are protected, and communities are empowered to build sustainable businesses. It’s a win-win.

    There are two important mechanisms that bring Fair Trade to life. The first is the Fair Trade Standard. To earn certification, each fishery must meet a set of rigorous, independently audited criteria that work to protect fundamental human rights of fishermen, enable transparent supply chains and protect the environment. The second important thing to remember is the Community Development Premium. For every pound of tuna sold, fishermen earn an additional amount of money that is earmarked for critical community projects, as identified by the fishermen themselves. This allows fishing communities to invest in the causes that matter the most to them, like education and health care.

  2. What products does Fair Trade USA certify?

    Fair Trade USA certifies more than 30 different categories, from tea, coconut and spices to grain, sugar and produce to even apparel and home goods. You can now find Fair Trade Certified™ products in nearly every aisle of the grocery store.

  3. Why does Fair Trade matter so much in seafood?

    Recent investigations have exposed a number of environmental and social abuses in the seafood industry. Roughly 30% of the world’s fisheries are overfished, according to FAO. If unchecked, many varieties of seafood we’ve come to know and love may go extinct. Human trafficking and forced labor are also major issues in parts of the industry. An increasing number of reports show that individuals, particularly in Southeast Asia, are lured onto fishing vessels with promises of steady jobs and higher pay, only to find themselves working around the clock in dangerous conditions, often without pay. Some have even lost their lives.

    Fair Trade Certified TunaFair Trade USA’s seafood program is really the first of its kind to address both social and environmental challenges in the seafood sector. Standards for marine resources ensure that fisheries are managed legally and responsibly, preventing further overfishing. At the same time, social and human rights standards prohibit forced labor and empower fishermen with better working conditions, improved terms of trade, and additional income to invest in their businesses and communities.

    Fair Trade Community Development Premiums can also help foster collaboration among previously isolated groups of fisherman. Premiums encourage fishermen to work together to identify and execute projects like health clinics or schoolhouses. This cultivates a sense of community that in turn makes fishermen less vulnerable to exploitation by outside parties.

  4. What does Fair Trade aim to do in fishing communities?

    The goal of the Fair Trade seafood program is to build more resilient livelihoods in fishing communities. It’s about improved working conditions and wages for fishermen so they can better care for themselves and their families. It’s also about helping fishermen gain greater access to capital in the form of Community Development Premiums, as investments made with this extra income can improve community welfare.

    Finally, Fair Trade focuses on environmental stewardship in fishing communities. Our NGO partners and field staff on the ground work with fishermen to improve their fishing practices and preserve marine ecosystems, ensuring that fishing remains a viable profession for generations to come.

  5. What do you want shoppers to know when they see tuna with the Fair Trade Certified™ label?

    Every dollar we spend is a vote for the kind of world we want to live in. When you purchase Fair Trade Certified™ tuna, you’re voting for sustainable livelihoods, thriving fishing communities, and healthy marine populations. You’re voting for safe working conditions, equal rights for women, and prohibitions of both slavery and child labor. Most people want to make a positive difference in the world, and with Fair Trade it’s easy. Fair Trade Certified™ tuna empowers shoppers to turn the tides for fishermen, one purchase at a time.

Hy-Vee’s takeaways from the Seafood Expo North America conference

by Jason Pride | Our Efforts | Leave a comment

The 2016 Seafood Expo North America was held March 6-8. Hy-Vee seafood experts made the trip to Boston to experience the second-largest seafood industry trade show in the world.

The Hy-Vee and PDI teams had productive meetings with many of Hy-Vee’s current and potential new seafood suppliers, gathering information and establishing relationships for the future.

There were thousands of suppliers available for conversation, which was an excellent opportunity for Hy-Vee to make connections. 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.

One of the most notable breakout sessions was titled, “New Tools for Seafood Businesses to Understand Human Rights Risk and Improve Social Compliance.” Moderated by FishWise, Hy-Vee’s nonprofit partner in sustainable seafood, the session addressed human rights and labor violations – globally and domestically – and the challenges the seafood industry faces. Human trafficking and forced labor in seafood production are increasingly reported despite the development of ethical standards, audits and certifications. Hy-Vee and other attendees heard from a diverse panel of industry and human rights experts working to address social issues in the seafood sector.

The Hy-Vee seafood team enjoyed the time in Boston and had the opportunity to thank our seafood suppliers – in person – for their help with reaching our Responsible Choice commitment. Our team looks forward to working with the new vendors we met and offering new information and potentially new products to our customers.

To find out more about the show, visit the Seafood Expo website: http://www.seafoodexpo.com/north-america/conference

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