The holidays are upon us and Seafood Nutrition Partnership (SNP) is here to remind and inspire you about the importance of eating #Seafood2xWk.
Seafood provides unique health benefits as a lean protein and is the best source for omega-3 fatty acids, which are healthy fats essential to human health and development. However, only 1 in 10 Americans follow the recommendation from the Dietary Guidelines to eat seafood at least twice a week.
The Christmastime tradition of Feast of the Seven Fishes is a delicious and nutritious way to celebrate the holiday season. Whether for Thanksgiving, Hanukkah, Christmas or Kwanzaa, try adding more seafood to your celebrations – not only will you enjoy a delicious meal, but you’ll also reel in the amazing benefits of seafood.
SNP has shared seven brand new recipes created by their team of chef ambassadors for you to try this year:
- Blackened Swordfish with Fresh Corn and Tomato Relish
- Potato Crusted Trout with Green Beans, Cherry Tomatoes and Garden Herbs
- Scallop Ceviche with Sweet & Spicy Peppers
- Sardines Simmered with Roma Tomatoes
- Loaded Baked Potatoes with Little Neck Clams
- Crab Cakes with Homemade Remoulade
- Cedar Plank Roasted Fish
Don’t forget to share your creations on social media with the hashtag #Seafood2xWk.
The weather is getting cooler — even downright cold in some spots. This oyster soup is the perfect dinner to help you and your family stay warm.
Tip: Oysters are in the Hy-Vee ad this week!
|¼ c.||Hy-Vee unsalted butter|
|1 stalk(s)||celery, minced|
|2 clove(s)||garlic, minced|
|4 c.||Hy-Vee heavy whipping cream, or Hy-Vee whole milk|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||celery salt|
|½ tsp.||Hy-Vee ground black pepper|
|1 pt.||oysters, shucked|
|1||green onion, plus additional green onion for garnish, sliced|
|Hy-Vee crushed red pepper, for garnish|
|Hy-Vee oyster crackers, for garnish|
Melt butter in a large saucepan over medium heat. Add shallot, celery, and garlic. Cook until softened, about 3 to 5 minutes.
Stir in cream, salt, celery salt, and pepper. Bring to a simmer; add oysters with their liquid to saucepan. Stirring continuously, cook oysters until they begin to curl; turn off heat. Stir 1 sliced green onion.
Serve stew immediately and garnish with additional sliced green onion, crushed red pepper, or crackers, if desired.
Hy-Vee is constantly striving to do business in a manner that promotes the well-being of our customers, employees, communities, and the global environment. That’s why we offer Responsible Choice seafood at our Hy-Vee Seafood counters.
Our partners at J.P.’s Shellfish source Prince Edward Island (PEI) Mussels, which are rope-grown and farmed by dedicated mussel farmers who love what they do. Like any farmer, PEI Mussel farmers are the caretakers of their surrounding natural elements that provide them the opportunity to produce safe and healthy food.
Farming mussels is a detailed process that requires year-round commitment, knowledge, and patience. The farmers collect mussel seeds in the wild, sort them, grade them, place them into socks, and then bring the mussels back to the water. Farmers maintain their mussels for over a year or so until they’ve grown to market size. Once harvested, they are stripped from their socks, de-clumped, cleaned, have their beards removed, and are visually inspected. All of this is done very gently to protect this live seafood.
For more in-depth information about PEI’s rope grown blue mussels, click here.
Learn more about how to select mussels at your local Hy-Vee:
In a world where year-round demand for America’s favorite seafood drives global markets, who is working to ensure products are legally harvested? Fishers? Governments? NGOs? Yes, but that’s not the whole story. Businesses buying and selling these products play a critical role in combating illegal fishing and have the buying power to create real change throughout the seafood industry.
Hy-Vee was ranked No. 2 among the nation’s largest supermarket chains for its progressive sustainability efforts in Greenpeace’s 2018 Carting Away the Oceans (CATO) report. That achievement was in part due to the work that Hy-Vee does to support efforts to combat illegal, unreported and unregulated fishing and ensure that its products are sourced legally and sustainably. However, Hy-Vee recognizes that it cannot reach this goal alone.
Why Hy-Vee Works With Suppliers to Fight Illegal Fishing
A seafood product’s journey from the water to the supermarket can be complex, involving several businesses along the way. This creates opportunities for illegal practices to potentially occur, but retailers alone cannot address these risks. Therefore, every business involved in bringing seafood to the consumer needs to be dedicated to ensuring that their business and the ones that they work with are committed to using sustainable and legal practices.
This year, Hy-Vee has partnered with two of its seafood suppliers and the nonprofit sustainable seafood consultancy FishWise to ensure that legal fishing best practices are in place for some of its popular seafood products. One of these suppliers, Orca Bay Foods, LLC., sells a variety of seafood products, including mahi-mahi, to Hy-Vee. Orca Bay Foods, LLC. sources this mahi from a fishery improvement project (FIP), and supports the FIP in reaching its goals around improved sustainability and traceability.
Hy-Vee Partners with Orca Bay Foods, LLC. to Create Improvements
Hy-Vee, Orca Bay Foods, LLC., and FishWise worked together to take an in-depth look at this product to ensure that its harvest and journey to Hy-Vee’s shelves were in compliance with fishing and importing laws and regulations. A large part of verifying that a product is legal and sustainable is having the data to know where it comes from. They also worked with Orca Bay Foods, LLC. to ensure that the company has procedures in place that allow it to monitor potential illegal fishing risks within its supply chains, and maintain frequent communication with the companies that it does business with. As a business striving to support traceable and legal seafood, Orca Bay Foods, LLC. was an ideal partner to work with Hy-Vee on this effort.
“We’re incredibly pleased with Orca Bay Foods, LLC.’s collaboration on this project and efforts to strengthen the legal fishing practices for this mahi product,” said Nate Stewart, executive vice president of perishables at Hy-Vee. “Hy-Vee is dedicated to being a leader in sustainability, and we hope to set an example with this effort that other companies will follow.”
FishWise reviewed this product’s documentation from its harvest to Hy-Vee’s stores to ensure that the vessel catching it was permitted to fish, the vessel and its captain had never been cited for illegal fishing, and all import documentation was properly filled in, among many other legal fishing best practices.
Some of these best practices include:
- Improving product data collection
- Advocating for regional and international regulations to combat illegal fishing in this fishery
- Improving communication around legal fishing expectations between Hy-Vee, Orca Bay Foods, LLC., and the companies they do business with
Improving Seafood Sustainability Through Collaboration
While tackling an issue such as illegal fishing can seem overwhelming, every effort counts and progress can be accelerated through collaboration. John Steinmetz, vice president of business development at Orca Bay Foods, LLC., said, “This project gave us valuable insight and provided us with recommendations and actions that will help ensure we can source this product sustainably for years to come.”
“It’s exciting to see a Midwest-based store like Hy-Vee make the effort to take a deep look into the origin of their seafood products,” said Traci Linder, senior project manager at FishWise. “This sends a message to the seafood industry that companies of any size, from the vessel owner to the retailer, can identify areas for improvement and work with its business partners toward achieving their goals. Proactive and collaborative efforts like these have benefits that cascade beyond Hy-Vee and its customers – ultimately helping improve the health of our oceans.”
October is National Seafood Month and we are celebrating all month long! There’s no better time than now to #CelebrateSeafood. In fact, most people feel good about seafood – yet only one in 10 people meet the goal of having seafood two times per week. Here are the top three reasons you should step up your seafood game:
- Live longer: Eating fish literally saves lives – eating seafood two to three times per week reduces the risk of death from any health-related cause. Plus, seafood has essential omega-3s.
- Seafood is a protein with benefits: It’s among the highest-quality proteins and offers many additional health benefits. It can reduce your risk of heart disease, improve how you feel during pregnancy, help your child develop a healthy brain and eyes, and improve memory and sharpness in older adults.
- Seafood is delicious, versatile, budget-friendly and fast: From delicate, mild flounder to flavorful salmon, seafood can please any palate. Fresh, seasonal catches are easy on the wallet as are frozen and canned options. From start to finish, you can get fish or shellfish on the dinner table in 15 minutes or less.
Not sure where to start? This easy one pan fish dish can be used with any white fish, such as snapper, grouper, flounder, or barramundi. Plus, it’s ready in 30 minutes.
One Pan Fish Dish
Prep Time: 10 mins
Cook Time: 20 mins
All you need:
1 lb white fish such as snapper, grouper, flounder, barramundi
¼ cup cherry tomatoes, halved
1 medium onion, cut into quarters
2 cups broccoli florets
1 lemon, half sliced and half juiced
⅛ cup canola oil
4 tbsp olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
Fresh rosemary sprigs or other herbs, if desired
All you do:
- Heat pan with canola oil on medium temperature for about one minute.
- Place all vegetables in pan and cook for 5 minutes, uncovered.
- Drizzle lemon juice all over and season with salt and pepper.
- Place fish on top of vegetables in center and place 2 lemon slices on top of fish.
- Sprinkle with salt and pepper.
- Cover the pan and cook on medium for 10-12 minutes, depending on thickness of fish.
- Finish with a drizzle of olive oil all over and top with rosemary.
Hungry for more? Take the pledge to eat #Seafood2xWk and follow us on social media for tips, tricks, recipes and more!
Back-to-school season is a great time to start new habits, like eating seafood twice a week! Fish and shellfish help kids grow by supplying nutrients such as vitamins B and D, choline and essential omega-3 fatty acids, which are all needed for strong bones, brain development, healthy immune systems and cardiovascular systems.
With a new routine in place, it can sometimes be hard for parents to keep up, but with fast-cooking seafood like thin fish fillets and shrimp, a healthy dinner can be ready in minutes.
To get started, try these kid-friendly seafood recipes:
Linda Cornish, president of the Seafood Nutrition Partnership, joins Amanda Buckle and Lorin Castiglione on the latest installment of the Seafood News Podcast. Linda breaks down why it’s so important for kids to eat seafood, tips for parents with picky eaters, and much more.
Swordfish, also named as the “Gladiator” because of its sharp bill, is a highly migratory large fish that is found in tropical and temperate waters across the globe. Swordfish are known to use their sharp “sword” to hunt and feed on other offshore species like squid and octopus.
Anova swordfish is responsibly sourced from the warm, clear waters of the Western Central Pacific Ocean (FAO Fishing Area 71). Our swordfish is sustainably harvested by artisanal, hand line fisherman in Vietnam. The one man / one fish hand line method is the most responsible way to fish as it has very little impact on the environment and no by-catch of other species.
The Vietnam, hand-line swordfish fishery is rated GREEN – “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch program and is a Hy-Vee – Responsible Choice.
In addition, this fishery is participating in a public and credible fishery improvement project with the goal of becoming MSC certified by the end of 2019.