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.”
Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.
Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.
From Dish on Fish:
Cooking Seafood in an Instant Pot: A Guide
We’ve been talking a lot about the Instant Pot, and for good reason! This handy culinary appliance is a great resource for simplifying your time in the kitchen.
Personally, we love it because it means there is a lot less hands-on cooking time, freeing you up to do something else like prep a side salad, help your kids with their homework, or, our personal favorite, treat yourself to a well-deserved glass of wine.
To help you get started with cooking seafood in your Instant Pot, here are a few of our best tip and tricks for working with the Instant Pot:
General starter tips:
- While the Instant Pot cooks about 30% faster than conventional cooking, it’s important to know that just because it’s called an Instant Pot does not mean your meal will cook instantly! Because of the heat-up time and the pressure-release time, the cooking time using an Instant Pot is different than its actual start-to-finish time. It took us a little while to realize that “Instant Pot” is more synonymous with “one pot” than with “instantly made.”
- For a more accurate start-to-finish time, allow at least 30 additional minutes beyond the recipe’s requirements – or even more, depending on the food being cooked and the volume of it.
- For recipe inspiration and troubleshooting questions, Facebook groups such as the Instant Pot Communityare great resources.
- When cooking seafood in the IP, the best cooking method is either steaming or stewing, ideally with the original juice being retained.
- When cooking fish or shellfish, it is helpful to manually release the vent to stop the cooking process, to ensure you don’t overcook.
- The Instant Pot can cook frozen seafood, which is helpful if you forget to defrost beforehand. When cooking seafood from frozen, add 2 minutes to the cook time. As with all cooking methods, check that the seafood is cooked thoroughly before eating.
- For a concise guide on seafood cooking times, check out the charts on the Instant Pot website.
Greenpeace recently released its 2018 Carting Away the Oceans (CATO) report, ranking Hy-Vee No. 2 out of the 22 largest supermarket chains in the U.S. for its sustainability efforts. Since 2008, Greenpeace has evaluated and ranked supermarkets in the CATO report based on their efforts to protect both the oceans and seafood industry workers.
Hy-Vee was listed as one of the top two retailers in the report, finishing in the “best” category and taking the lead in the “initiatives and transparency” categories. Hy-Vee was evaluated on the sustainability of its seafood in four key areas: policy, initiatives, labeling and transparency, and inventory. Greenpeace noted Hy-Vee’s “rapid ascent in rankings,” as this is only the third time Hy-Vee has been included in the CATO report.
Hy-Vee was praised by Greenpeace for its efforts to address illegal, unreported and unregulated fishing through political advocacy, and participation in industry and NGO-led conversations to identify solutions. Greenpeace also congratulated Hy-Vee on its Responsible Choice canned skipjack and albacore tuna products, which are produced exclusively with tuna caught using environmentally friendly methods.
“Hy-Vee has continued to make significant improvements in recent years on sustainable seafood,” said David Pinsky, senior oceans campaigner at Greenpeace USA. “From ensuring its own brand canned tuna products are more sustainably sourced to avoiding unsustainable seafood like Chilean sea bass and advocating for industry improvements, Hy-Vee sets a high bar for other retailers to follow.”
Hy-Vee’s decision to discontinue selling Chilean sea bass – due to concerns about overfishing and bycatch of threatened or endangered species – also helped improve its ranking, as it’s one of only three top retailers to do so. Hy-Vee’s stance against genetically modified fish was also highlighted as a notable achievement.
Since the report’s inception, many large retailers including Hy-Vee have developed stringent seafood policies. Many of Hy-Vee’s policies are developed in partnership with FishWise, a nonprofit sustainable seafood consultancy that promotes the health and recovery of ecosystems through environmentally and socially responsible business practices.
“Hy-Vee has always set a high bar for sustainable seafood,” said Kathleen Mullen-Ley, project director at FishWise. “Not only does Hy-Vee prioritize sourcing environmentally responsible seafood, but they are proactively tackling some of the toughest challenges in seafood supply chains.”
Greenpeace’s full Carting Away the Oceans report can be found at https://www.greenpeace.org/usa/wp-content/uploads/2018/08/Carting-Away-the-Oceans-10.pdf.
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.
Video credit: Copper River Marketing
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