Mt. Cook Salmon

With sustainable practices and traceable fishing methods, Mt. Cook’s approach to environmental care makes it an industry leader. And then, of course, there’s the quality of the fish. The company’s experts prefer to feed the salmon by hand. This allows them to observe the health and well-being of each fish, and ensures the fish are fed at the correct nutritional levels. As a result, the salmon are fit and health0y, have the perfect amount of fat and a delicate texture and clean taste.

Alaskan Fisherman

Meet Captain Darin Gilman, who fishes aboard the FV Redline. He was born and raised in Cordova, Alaska, and is a third-generation Alaskan fisherman. He is one of the fisherman who catches Hy-Vee’s Alaska Halibut, Copper River and Prince William Sound salmon and other species.

Video credit: Copper River Marketing

Meet a Fisherman

Meet Captain Darin Gilman, one of the fishermen who catches Hy-Vee’s halibut, which is available in-store now. He fishes for Alaska Halibut, Copper River and Prince William Sound salmon, among other species. He is a year-round Alaska resident, born and raised in Cordova. He is a third-generation Alaska fisherman.

Photo credit: Copper River Prince William Sound Marketing Association

Pacific Halibut

Pacific halibut is often considered America’s favorite white fish. You can find halibut on restaurant menus and in fresh seafood cases across the country. Alaska Pacific halibut is a mild, delicate and sweet-tasting white fish and is great for grilling at home during the summer. Uncooked, the meat should be almost translucent — not dull, yellowish or dry. When cooked, the snowy-white meat loses its glossy appearance and flakes at the touch of a fork. As an added bonus, its versatility in the kitchen is almost limitless. The thick, meaty flesh holds up well to a number of cooking methods and sauces, and it’s an ideal item to skewer for a summer barbecue.

Hy-Vee is pleased to label Alaska Pacific halibut as a Responsible Choice seafood item. Today, the only legal fishing method for commercial Pacific halibut fishermen is longline gear, aimed at the typical market size for this year’s catch of 10- to 15-pound halibut, which is much smaller than the 500-pound giants these flatfish can sometimes become.

Hy-Vee got its first taste of fresh Pacific halibut the week of opening season on March 26. All of our fish from Alaska are flown via Fed-Ex® overnight from Alaska to the Des Moines International Airport. After going through our U.S. Department of Commerce Inspection process at Perishable Distributors of Iowa (PDI), Hy-Vee stores have the opportunity to receive fresh halibut that has been out of Alaska waters for only 48 hours. That is quite a feat, especially in the Midwest.

Hy-Vee’s halibut is offloaded in Alaska. Photo courtesy of Copper River Seafood.

In general, the Alaska Pacific halibut commercial fisheries, including Hy-Vee’s primary vendor, Copper River Seafoods, are selective in the fish they catch because of the size of the hook needed to harvest such a large fish. Using a large hook generally reduces bycatch of smaller fish. Fishermen use circle hooks to increase catch rates and to improve the survival of any undersized halibut caught and released during commercial fishing. To reduce bycatch of other ground fish, regulations prohibit commercial Pacific halibut fisheries in specific depths and areas off the West Coast.

Although the Alaska Pacific halibut commercial fishery industry has changed substantially over the years, the science-based management of the fisheries has remained constant, sustaining this industry for nearly 100 years. This is another testament to the Alaska fisheries being some the best-managed sustainable fishery industries in the world. Because of its well-managed fisheries and practices, Hy-Vee is proud to label Alaska Pacific halibut with our Responsible Choice logo of approval.

Video credit: Chad Walling-Alaska Fisherman

Clam Chowder Day Recipe

Serves 8

All you need:

  • 15 raw clams (2 to 2-1/2 pounds) or 6 oz canned clams
  • add 5 (8 oz each) bottles clam juice
  • add 10 slices Hy-Vee bacon, chopped
  • add 1/2 Vidalia onion, chopped
  • add 4 tbsp Hy-Vee butter
  • add 1 c. Hy-Vee flour
  • add 5 medium Hy-Vee russet potatoes, peeled and diced
  • add 1/2 c. Hy-Vee skim milk
  • add 1/2 c. Hy-Vee half-and-half
  • add 1 tsp Hy-Vee salt
  • add Hy-Vee ground black pepper, to taste

All you do:

  1. If using raw clams, soak in fresh water for 20 minutes. Scrub shells. In a stock pot with lid, bring 1 cup water to boiling. Add clams and steam for 10 to 15 minutes, removing the clams as they open. Discard any that do not open. Remove clams from shells, chop and set aside; discard shells.
  2. Heat clam juice in a large saucepan on medium heat.
  3. Fry bacon in a large skillet until crispy. Remove and crumble bacon, reserving drippings. Add onions to skillet. Cook over medium heat until translucent. Add butter, bacon and flour to onions and cook, stirring continuously, for 5 minutes.
  4. Increase heat on clam juice to medium-high. Add onion mixture to saucepan while whisking continuously. Continue stirring to ensure no lumps form. Add clams and stir. Add potatoes, milk, half-and-half and salt.
  5. Reduce heat to medium-low and simmer for 35 minutes, stirring frequently.
  6. Season to taste with black pepper.

Hy-Vee EZ-Peel Shrimp Skewers

EZ Cajun Shrimp
Serves 4

All you need:

  • 1 pound Hy-Vee EZ peel shrimp
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning

All you do:

  1. Preheat the oven to 350 degrees.
  2. Peel shrimp leaving tail attached and toss with olive oil and Cajun seasoning. Skewer shrimp and place on prepared baking sheet.
  3. Roast for 6-8 minutes, flipping once, cook until the shrimp are pink and just cooked through.

 

EZ Lemon Shrimp
Serves 4

All you need:

  • 1 pound Hy-Vee EZ peel shrimp
  • 1 tbsp canola oil
  • 1 tbsp lemon juice
  • 1 tbsp Lemon Pepper seasoning
  • 1 tbsp dried parsley

All you do:

  1. Preheat the oven to 350 degrees.
  2. Peel shrimp leaving tail attached and toss with oil, lemon juice, lemon pepper and parsley. Skewer shrimp and place on prepared baking sheet.
  3. Roast for 6-8 minutes, flipping once, cook until the shrimp are pink and just cooked through.

 

EZ Sesame Shrimp
Serves 4

All you need:

  • 1 pound Hy-Vee EZ peel shrimp
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp sesame seeds, divided
  • Black pepper, to taste

All you do:

  1. Preheat the oven to 350 degrees.
  2. Peel shrimp leaving tail attached and toss with oil and soy sauce. Skewer shrimp and place on prepared baking sheet. Sprinkle with 1 tablespoon sesame seeds.
  3. Roast for 6-8 minutes, flipping once and sprinkling with remaining sesame seeds, cook until the shrimp are pink and just cooked through. Season with black pepper if desired.

 

 

 

Fair Trade Scallops

Hy-Vee announced plans to offer Fair Trade Certified™ fresh and frozen scallops in all 244 of its stores, making it the first Midwest retailer to do so. The world’s first domestically-sourced Fair Trade seafood will begin hitting Hy-Vee shelves this month. Hy-Vee plans to convert all of its scallop offerings to Fair Trade as additional supply becomes available.

Caught in the cold waters off the coast of New England, the scallops are world-renowned for their texture, color and flavor, and offer shoppers a unique opportunity to support American fishing communities and Fair Trade practices in a single purchase.

Hy-Vee is partnering with Fair Trade USA, a nonprofit organization and the leading certifier of Fair Trade products in North America, to expand its Fair Trade seafood offerings. The Fair Trade Certified™ seal recognizes best-in-class seafood companies for their commitment to sourcing ethical seafood. As part of Hy-Vee’s partnership with Fair Trade USA, it is working to build more resilient livelihoods in fishing communities, improved working and living conditions, increased supply and demand for responsibly sourced seafood, and enhanced environmental stewardship and ecosystem protection.

“Fair Trade is all about empowering the people behind our favorite products,” said Julie Kuchepatov, director of seafood at Fair Trade USA. “Thanks to Hy-Vee’s scallop offerings, Hy-Vee customers can extend these benefits to U.S. fishermen every time they shop.”

Fair Trade USA’s seafood program is 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.