Dish on Fish: Seafood Information

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:

Even longtime seafood lovers may not realize how many different flavors of fish actually exist. The spectrum of tastes ranges from mild and flaky whitefish to bold, firm-textured tuna. If you’re on the hunt for a specific flavor or perhaps seeking out a substitute for another type of fish, we have you covered!

There are three main flavor profiles for fish: mild, medium and full. Here is a little bit more guidance regarding each profile.

  • Mild (cod, sole, Alaskan pollock)
    • Mild fish are essentially a blank slate and one of the easiest kinds of fish to try for the first time. Searching for a versatile fish that can take on whatever ingredients you throw together? White fish tend to have the mildest taste out of all species and will easily accept different flavors.
  • Medium (salmon, halibut, sea bass)
    • In the middle of the spectrum, fish like salmon and halibut are mild enough to please those trying seafood for the first time, yet they have flavors that may stand on their own. Fish that offer a medium taste often need just a touch of olive oil to highlight their natural flavor, plus salt and pepper for seasoning.
  • Full (tuna, mackerel)
    • Here’s where you get the boldest taste. Hearty varieties like tuna and mackerel, considered to be full-flavored types of fish, have a savory flavor profile and a texture that’s firmer than the milder, flakier options listed above.

Dish on Fish: Seafood Recipes For Your Family

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:

When it comes to cooking, it’s hard to beat one-pan meals, don’t you agree? We just can’t get enough of easy, breezy seafood dishes, so this month’s Dish on Fish Seafood Supper Club is a simply scrumptious Spicy Sheet-Pan Salmon that everyone is sure to enjoy! Besides being oh-so-simple to prepare, this salmon dish is ready in less than 30 minutes. There’s just no excuse not to have a delicious, healthy dinner when it’s this easy! You can enjoy this salmon straight off the pan, or take things a step further by topping a veggie-packed salad with your fillet. The possibilities are virtually limitless! Now, gather your salmon fillets, spices and sheet pan and let’s start cooking!

Spicy Sheet-Pan Salmon
Serves: 4

  • All you need:
  • 1 tsp olive oil
  • 1 pound salmon, cut into 4 fillets
  • 1 tbsp honey
  • 1-2 tbsp sriracha
  • 1 garlic clove, minced

All you do:

  1. Preheat oven to 425 degrees. Coat a baking sheet with ½ teaspoon of olive oil and place salmon fillets on the pan. Drizzle remaining ½ teasppon olive oil over the top of the salmon.
  2. In a small bowl, mix together the honey, sriracha and garlic.
  3. Pour evenly over top of the salmon fillets.
  4. Bake for 15 minutes, or until salmon is cooked through.

Dish on Fish: Seafood Recipes For Your Family

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 U.S. 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.

In honor of #HyVeeFamilyMeals and Family Meals Month, we encourage you to check out these excellent one-pan ideas for delicious seafood.

From Dish on Fish:

Sheet pan + seafood = easy, breezy and delicious mealtime! One-pan seafood recipes are always popular, and for good reason. Their preparation is quick and the kitchen cleanup is a snap. Plus, the cooking method makes it easy to customize your seafood meals. Mix and match your spices and try adding different varieties of veggies – you might be surprised by how many assorted combinations you can create! Here are a few recipes to get you started:

Easy One Pan Roasted Shrimp and Veggies

 

 

 

 

 

 

 

One-Pan Salmon with Asparagus

 

 

 

 

 

 

 

 

Sheet Pan Garlic Butter Tilapia

 

 

 

 

 

 

 

 

One Pan Roasted Mediterranean Cod

Hy-Vee Offers 100 Percent Responsibly Sourced Fresh and Frozen Seafood in All Stores

Hy-Vee announced in August that 100 percent of its national brand frozen seafood is now responsibly sourced in compliance with its Seafood Procurement Policy. Hy-Vee is the first Midwest retailer to guarantee that 100 percent of the fresh and frozen seafood sold in its 244 stores comes from environmentally responsible sources. This builds on Hy-Vee’s announcement in December 2015 that 100 percent of its private label fresh and frozen seafood is responsibly sourced.

Hy-Vee’s Seafood Procurement Policy was created with guidance from Hy-Vee’s partner FishWise, a nonprofit sustainable seafood consultancy that partnered with the retailer in 2011. The policy defines responsible seafood as coming from sources that are rated Green or Yellow by the Monterey Bay Aquarium’s Seafood Watch Program, certified to an environmental standard equivalent to these ratings, or sourced from credible, time-bound improvement projects. Since the policy’s inception in 2012, Hy-Vee has worked to transition more than
5 million pounds of seafood to environmentally responsible sources.

“At Hy-Vee, we take pride in our dedication to high-quality, environmentally and socially responsible seafood, and we are thrilled to be the first Midwest retailer to make this kind of commitment,” said Brett Bremser, executive vice president of perishables at Hy-Vee. “This achievement fulfills our promise to our customers to do the right thing, and we will keep working hard with our suppliers and partners to maintain this level of excellence moving forward.”

Hy-Vee and FishWise worked with suppliers of non-compliant national brand seafood products to implement sourcing improvement recommendations. In June 2017, the Global Aquaculture Alliance (GAA) and Seafood Watch announced that two-, three-, and four-star Best Aquaculture Practices (BAP)-certified tilapia is at least equivalent to a Seafood Watch Yellow rating, bringing tilapia products previously unrated by Seafood Watch into compliance with Hy-Vee’s policy. The announcement was a result of a lengthy multi-stakeholder effort, in which Hy-Vee and FishWise participated, to strengthen the BAP tilapia standards.

“We are thrilled at Hy-Vee’s latest 100 percent achievement, and deeply appreciative of the hard work by Seafood Watch, GAA and other stakeholders to elevate BAP-certified tilapia to a level that meets Hy-Vee and other retailers’ responsible sourcing policies,” said Kathleen Mullen-Ley, project director at FishWise. “Hy-Vee continues to lead by example in sourcing responsibly, training seafood staff to be sustainability experts and educating customers on the environmental and social benefits of responsible seafood.”

Hy-Vee will continue to work with FishWise to monitor changes in sustainability ratings and certifications of its seafood products to ensure Hy-Vee maintains 100 percent compliance with its policy moving forward. In addition, Hy-Vee and FishWise are also working together to improve the environmental and social responsibility of the company’s shelf-stable tuna products.

Hy-Vee Featured On SeafoodSource.com

Hy-Vee was recently featured on the popular seafood website SeafoodSource.com after Brett Bremser, executive vice president of perishables at Hy-Vee, spoke about the company’s sustainability efforts at the SeaWeb Seafood Summit earlier this month.

The website article references Midwesterners and their growing interest, knowledge and love for seafood. It also discusses Hy-Vee’s efforts to provide high-quality, sustainable seafood to customers in the heartland.

Read the article here or in its entirety below.

Midwestern consumers embrace Hy-Vee’s sustainable seafood offerings
By Brian Hagenbuch
Published on June 9, 2017

 

 

 

 

 

Despite living in the heart of red meat country, consumers in the Midwest United States are embracing a sustainable seafood campaign at Hy-Vee grocery stores, a chain with more than 240 employee-owned supermarkets throughout the Midwestern United States. 

Speaking at a session on business models that support small-scale fishing on Wednesday, 7 June at the SeaWeb Seafood Summit in Seattle, Washington, Brett Bremser, Hy-Vee’s executive vice president of perishables, said the supermarket chain started working with Fishwise in 2012 on a sustainable seafood procurement policy. But he said the real eye-opener came last year when Hy-Vee rolled out a multi-pronged marketing campaign for Fair Trade tuna.  

Bremser said the campaign was a success out of the gates, with Hy-Vee using its monthly magazine and Facebook page as well as a strong point-of-sale element to reach around three million customers and educate them on its sustainable seafood policy. 

“It’s hard to quantify what caused them to make their purchasing decision. Whether it was increased awareness through the point-of-sale and all the marketing, or whether it was all the messaging we did that resonated well with customers, but it was well over a double-digit sales increase in year one over what we were doing before,” said Bremser, adding that the uptick in sales easily justified increased costs.  

Bremser said there is a common misconception that consumer interest in traceability and sustainability is confined to the urban centers on the East and West Coasts of the United States.

“I think a lot of times people look at the Midwest and they think folks there really don’t care. That’s not true at all. They ask us a lot of questions about the sources because having more of an agricultural base, they understand animal welfare. They understand social welfare. I don’t think there’s probably anyone who is better aligned with that than Midwestern folks,” he said.

There have been challenges. Bremser said consumers get “scared” of seafood because it is more expensive than beef and pork and they do not know how to prepare it. To that end, Hy-Vee uses it’s some 400 staff chefs – the chain has in-store restaurants – to give seafood cooking classes. 

They have also ramped up their investment in educating counter personnel, going so far as to send associates to get a firsthand view of fishing operations on shrimpers in the Gulf of Mexico or salmon boats in Alaska.

“You can’t imagine how impactful that is, when the seafood manager comes back and says, I got to go to Alaska, I got to fish for that, and it was amazing and this is how it’s handled,” Bremser said.

Socially Responsible Seafood

Hy-Vee has officially committed to the United Nations’ Sustainable Development Goals, a set of 17 targets that aim to eliminate poverty, protect the environment, and promote global peace and prosperity.

Our involvement centers on a group commitment created by Conservation International and supported by our partner FishWise: Committing to Social Responsibility in Global Fisheries and Aquaculture. Our pledge addresses human rights in seafood supply chains and aligns with one of the 17 overall goals, Goal 14: Life Below Water.

As the first retailer to sign on, we are committing to best practices in social responsibility in the seafood sector, including adopting Fair Trade-certified seafood, practicing due diligence to combat possible human rights risks in our seafood supply chains, and annually reporting on progress against these targets.

Fisheries and aquaculture employ millions and are an important food source for billions of people. Significant resources have been invested in transitioning fisheries toward environmental sustainability, and more recently, human rights abuses in fisheries have placed social issues at the forefront. This voluntary commitment will create change through the backing of a global partnership including businesses, governments, intergovernmental organizations and NGO partners, that are collectively committing to drive improvements in social responsibility in the industry.

Be sure to check back periodically for updates on this goal and Hy-Vee’s milestones in social responsibility.

Hy-Vee Nori Sushi Now 100 Percent Responsibly Sourced

Hy-Vee has successfully transitioned 100 percent of its sushi to responsible sources. We guarantee that all sushi prepared and sold in our 244 Midwestern stores, including Hy-Vee Market Grille restaurants, will now contain seafood that is caught in an environmentally and socially responsible manner.

According to Hy-Vee’s recently updated Seafood Procurement Policy, we are committed to sourcing seafood in its fresh-made Nori Sushi bars and Hy-Vee Market Grille restaurants that is rated “green” or “yellow” by the Monterey Bay Aquarium’s Seafood Watch program, certified to an environmental standard equivalent to these ratings, or in a time-bound improvement process.

Hy-Vee’s goal is to offer the art of sushi to its customers while maintaining a solid commitment to responsible menu choices. Hy-Vee’s sushi options include a variety of the freshest seafood selections, all of which are responsibly sourced.

The ahi tuna used in Hy-Vee’s Nori Sushi is made with Seafood Watch green-rated, Fair Trade-certified yellowfin tuna. The tempura and ebi shrimp are from BAP 3 Star- and BAP 4 Star-certified sources. The salmon is Seafood Watch yellow-rated Verlasso salmon from Chile. Hy-Vee’s surimi is from the Marine Stewardship Council-certified U.S. Alaska pollock fishery.

Hy-Vee Canned Tuna Ranked in Top Five by Greenpeace USA

Hy-Vee’s private label canned tuna recently ranked fifth in Greenpeace USA’s 2017 Tuna Shopping Guide, which evaluated 20 well-known brands of canned tuna throughout the United States. In the guide released April 18, Greenpeace scored brands based on how sustainable, ethical and fair the tuna products are for the world’s oceans. Factors include traceability of product, fishing methods used, product labeling and consumer education, and promoting industry change.

Hy-Vee Select Responsible Choice skipjack and albacore tuna are recognized as ocean-safe products because of their pole-and-line or pole-and-troll fishing methods, which are highly selective and have minimal impact on other species. Greenpeace also noted Hy-Vee’s progress in its Seafood Procurement Policy and recently released Shelf-Stable Tuna Policy. Greenpeace applauded Hy-Vee’s efforts in providing information on the company’s website and Seafoodies blog, informing customers about seafood sustainability.

The Greenpeace report states: “Ocean lovers rejoice: this retailer is serious about sustainable seafood. It even has a blog featuring seafood sustainability. Hy-Vee will likely move into the green category as it implements its sustainable tuna commitments and addresses key social responsibility issues that protect worker’s rights. Based on its leadership thus far, expect big changes ahead.”

Hy-Vee is dedicated to delivering a high-quality and responsibly sourced seafood selection to our customers. To accomplish this, our company continues to expand its role in keeping our oceans healthy,” said Brett Bremser, Hy-Vee’s executive vice president of perishables. “We appreciate the recognition from Greenpeace and will continue to improve and expand our responsible seafood efforts.”

Fair Trade Tuna Announcement

Hy-Vee officially announced this week that it has successfully transitioned 100 percent of its service case tuna to Fair Trade Certified™ in all 244 of its stores. Hy-Vee guarantees that all tuna on ice at its seafood counters is caught in a way that supports fishing communities and does not harm the oceans or jeopardize tuna populations.

“Hy-Vee works hard to provide the very best in seafood for our customers,” said Brett Bremser, executive vice president of perishables. “We put a lot of effort into finding top-quality, fresh seafood and ensuring it is responsibly sourced and available at a fair price.”

Hy-Vee is partnering with Fair Trade USA, a nonprofit organization and the leading certifier of Fair Trade products in North America, in the effort. 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’s 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.

According to Fair Trade USA, Hy-Vee is the only retailer currently putting forth an effort of this magnitude.
Tuna sold in the fresh case at Hy-Vee is caught with hand-held fishing lines, minimizing the odds of accidentally harming other marine life and ensuring the long-term sustainability of tuna and other sea life. While tuna stocks need to be sustained, so do the people who fish for tuna. Many fishermen are financially insecure and vulnerable. Hy-Vee is committed to sourcing only from Fair Trade tuna purveyors for its tuna in the fresh case.

“The most powerful part of Fair Trade is that it allows shoppers to cast a vote for healthy oceans, worker empowerment and responsible business with every purchase,” said Jenna Larson, senior communications manager at Fair Trade USA.

The news follows Hy-Vee’s announcement of its expanded Seafood Procurement Policy, which now includes shelf-stable tuna. The policy was 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.

“FishWise applauds Hy-Vee’s recent advance in Fair Trade Certified™ tuna,” said Kathleen Mullen-Ley, project director at FishWise. “This milestone is important in assuring responsibly sourced seafood that also promotes the well-being of fishers who rely on healthy fish stocks, and it sets a noteworthy precedent for the industry.

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.

Verlasso Salmon: Responsibly Sourced

Verlasso

At Hy-Vee, we value excellence in our suppliers. Verlasso offers a more consciously-farmed, premium salmon that meets our high standards of taste and quality.

Verlasso puts the health of its salmon first. The Verlasso crew raises their salmon in the beautiful, pristine waters of Patagonia, Chile. There’s very little industrial development in Patagonia, so the water is free of pollutants. This area is in the lowest region of Chile, away from industrialized farms, creating the perfect environment for fish.

The salmon also have lots of room to swim and to grow. Verlasso’s ocean pens are spacious, with fewer than four salmon, which surpasses other producer standards. The pens are widely spaced, and after each harvest period, Verlasso leaves them empty for a period of 3 to 6 months so the water can rejuvenate. The ocean waters are 60 to 80 meters deep, with a strong tidal flow for optimal salmon growth. Verlasso doesn’t use hormones and allows its fish to grow to harvest size over a period of two years.

Verlasso has also reduced the number of wild-caught feeder fish it uses. The quantity of small fish like sardines, anchovies and mackerel has been reduced by 66 percent to reduce the depletion of oceanic resources.

The company’s salmon are raised and harvested entirely on site, where the company takes pride in being able to track every moment of their lives. Verlasso can trace its fish back seven generations. Once harvested, a gill tag is put on every fillet and whole fish so that customers can learn about the region the fish come from and learn more about the farm.

Verlasso’s goal is to minimize stress in their fishes’ lives up to and including harvest, so they are as healthy as possible. The company’s harvest approach is to minimize trauma—and preserve quality. The mission at Verlasso is adaptation; its employees are committed to continuous improvement in an effort to make the harvesting of fish more sustainable for the long term.

Verlasso salmon has a bright and delicate flavor. With slightly more fat content than wild salmon and a higher moisture content, the result is a buttery yet firm texture. This extra moisture also makes it delightful to cook. Verlasso’s levels of omega-3 are ideal for a heart-healthy diet.

Verlasso is the first Atlantic salmon to receive a Good Buy Alternative “Yellow Rating” from the Monterey Bay Aquarium® Seafood Watch®. Stop in at your local Hy-Vee and talk with the seafood experts about the quality of Verlasso salmon and try some of this delicious fish!