Bairdi Snow Crab: “The Best Forgotten” Snow Crab

Hy-Vee Alaska Bairdi snow crab is considered among fisherman and crab lovers as some of the highest quality crab on the market. Its exceptional, sweet flavor and firm texture are easily distinguishable over its cousin, the Opilio snow crab.

For many years, the Bairdi snow crab numbers have been stale, while the Opilio snow crab dominated the markets. Thanks in part to improved management practices by the Alaska Fisheries, the 2013 to 2014 season posted the largest catch in more than 20 years.

Bairdi snow crab are found throughout the Bering Sea. They are 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 strict quota bases that are managed by the state of Alaska, the leaders in seafood sustainability.

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

Hy-Vee Celebrating First Seasonal Catch of Responsible Choice Wild Salmon in Stores

Copper River Salmon

Hy-Vee Responsible Choice wild salmon, caught from Alaska’s Copper River, are some of the very first salmon to arrive in stores when the fresh wild season opens in mid-May. This yearly event attracts media attention and draws foodies from around the globe. The celebration kicks off with the first fish arriving in Seattle aboard an Alaska Airlines Boeing jet, a plane that features a huge mural image of salmon along the entire length of the jet.

The consumer demand for this product has grown each year with foodies eagerly waiting for the first salmon to arrive in their local Hy-Vee. The pure, pristine environment of the Copper River helps to create an omega-3 powerhouse. Copper River salmon begin their journey 300 miles downstream at the mouth of the Copper River, then make the long trek up through fast currents and unspoiled glacial-fed waters to reach their spawning grounds. This trek requires the salmon to store extra energy in the form of fat. The one-of-a-kind flavor and texture generates from this fat and makes any seafood lover’s mouth water. It is truly some of the highest prized salmon in the world.

About the River

The Copper River takes its name from the rich copper deposits found along its banks. This massive body of water has 13 major tributaries, is one mile wide and runs at seven miles per hour. The Copper River is the 10th largest river in the United States, and is home to some of finest, well-managed salmon stocks in the world. Alaska’s successful management practices are considered a model of sustainability for the rest of the world. The Alaska Department of Fish and Game monitors fish populations at several points along the Copper River and counts salmon heading up the river to ensure that an adequate number migrate to spawning grounds to reproduce each year. Policies like this have helped Alaska maintain one of the world’s most abundant sources of delicious wild seafood for generations to come. This is why we proudly place our Hy-Vee Responsible Choice label on wild Alaska salmon.

Hy-Vee Introduces Responsible Choice Alaskan Pacific Halibut

With sizes more than 8 feet in length and weights surpassing the 500 pound mark, you can see why the largest of all flatfish is referred to by Alaska fisherman as “Barn Doors” for their massive size. Hy-Vee is pleased to introduce the availability of this popular fish, Alaskan Pacific halibut, to its meat counter.

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 for grilling at home during the summer. Alaskan Pacific halibut is a mild, delicate and sweet-tasting white fish. 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 BBQ.

Hy-Vee is pleased to label Alaskan Pacific halibut as a Responsible Choice seafood item this year. 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. The 2015 season got underway on March 14 and will run until November 7, or until the quota of 29,223,000 pounds is met.

This season, Hy-Vee got its first taste of fresh Pacific halibut the week of season open on March 16. This was possible as 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 Alaskan waters for only 48 hours. That is quite a feat, especially in the Midwest.

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. The United States and Canada coordinate management through a bilateral commission known as the International Pacific Halibut Commission. The National Oceanic and Atmospheric Administration (NOAA) Fisheries and the North Pacific and Pacific Fishery Management Councils are responsible for allocating allowable catch among users in the U.S. fisheries through the NOAA FishWatch.

Responsible Choice LabelAlthough 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 Alaskan 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 Alaskan Pacific halibut with our Responsible Choice logo of approval.

Hy-Vee Responsible Choice Initiative Sets a High Bar for Seafood Traceability

Up to 32 percent of seafood imported to the United States is caught illegally, according to a study published in the peer-reviewed journal Marine Policy in April 2014. Illegally harvested seafood, along with its many implications – nutritional concern, sourcing methods and environmental impact – is one of the reasons Hy-Vee is working to ensure it is part of the solution when it comes to responsible seafood.

Hy-Vee holds itself to high standards through the Responsible Choice initiative, especially dealing with transparency and traceability. Illegally harvested seafood is currently entering the U.S. through legitimate market channels, making it essential that Hy-Vee and all retailers implement and follow strict traceability measures. That is why Hy-Vee has committed to having its seafood traceable back to the point of harvest, either the source vessel or farm, by the end of 2015. And our progress is encouraging. As of January 2015, 79 percent of Hy-Vee’s fresh and private label frozen seafood met the goal of being responsibly sourced and traceable.

Through the Responsible Choice initiative, Hy-Vee has established strict criteria when it comes to traceability. But what does this actually mean? Traceable seafood can be tracked through each link in the supply chain to its original source. It is crucial to ensure food safety, logistical efficiency, sustainability claims, legality of catch or farm, and proper labeling.

Hy-Vee is able to establish and enforce its responsible seafood efforts with the help of our non-governmental organization partner, FishWise. The organization works with companies throughout the seafood supply chain to support conservation through environmentally responsible business practices.

To this end, Hy-Vee has taken several steps to ensure traceability remains a high priority by regularly collecting information about the chain of custody and sustainability attributes of seafood products from our suppliers; periodically conducting desktop audits of seafood items to ensure they are traceable from a Hy-Vee store back to the point of harvest; and working with vendors to meet our commitment to responsible sourcing and traceability.

Additionally, Hy-Vee has supported federal legislation aimed at minimizing the amount of illegal seafood imported into the United States. Hy-Vee recently sent letters to members of Congress urging them to pass legislation that would close U.S. ports to vessels suspected of carrying illegally harvested fish.

Hy-Vee continues to keep our customers and the environment top of mind. It is our job, and the responsibility of retailers like us, to ensure only a safe, quality selection of seafood is provided to our customers. The Responsible Choice initiative lays the groundwork and sets a standard for us to follow. Traceability is a key component in providing an environmentally responsible and safe product for our customers, and a commitment we are proud to keep.

Sources:
Ganapathiraju Pramod, Katrina Nakamura, Tony J. Pitcher, Leslie Delagran. Estimates of illegal and unreported fish in seafood imports to the USA. Marine Policy, April 2014.

Hy-Vee Commits to Healthy Oceans by Refusing to Sell Chilean Sea Bass

Hy-Vee has pledged to not source Chilean sea bass from the Ross Sea in Antarctica. Chilean sea bass is the market name for two different species: Antarctic toothfish and Patagonian toothfish. However, the only fishery in the world for Antarctic toothfish is in the Ross Sea.

Hy-Vee is taking this action in order to follow through with our commitment to help support healthy oceans. Hy-Vee is proud to give our word that we won’t be part of the developing problem and that we are actually part of the solution.

Toothfish are found throughout large areas of the sub-Antarctic oceans, but primarily in the southern parts of the Atlantic and Indian oceans. Toothfish are large, slow-growing species that dwell in deeper water depths of 5,000 to 6,000 feet. They play a significant role in the oceans’ ecosystems as both prey and predator. Toothfish are important prey species for killer whales, sperm whales and Weddell seals.

For nearly two decades, toothfish have been overfished in some areas. Most toothfish are caught using bottom longline gear. “Bycatch,” or non-target species accidentally caught during fishing operations, vary widely in toothfish fisheries that use bottom longline. In the Ross Sea, threatened or vulnerable species such as skates, rays and grenadiers are often caught. However, bird bycatch has been steadily decreasing in certain areas due to a number of initiatives, including seabird avoidance gear.

Responsible Choice Copper River Wild Sockeye Salmon

It’s a new year, and many people are making resolutions committing to healthier lifestyles. At Hy-Vee, we make it easy to find delicious, quality wild salmon. We have a large amount of Copper River sockeye salmon for our frozen supply this year, allowing us to offer it to you all year long. These amazing fish have extremely high fat content, high heart-healthy omega-3 content, a rich flavor and a deep ruby-red color. Copper River sockeye have a higher than average oil content due to the swift, cold waters where they live and thrive.

These fish originate from the world-famous Copper River, known for the best salmon available anywhere. Copper River sockeye salmon is Responsible Choice and a testament to our commitment to responsibly source all fresh and Hy-Vee brand seafood. It can be argued that Alaska’s Copper River sockeye are the finest sockeye salmon in the world.

The Copper River or Ahtna River is a 300-mile river in south-central Alaska in the United States. It is known for its extensive delta ecosystem, as well as for its prolific runs of wild salmon, which are among the most highly prized stocks in the world. It is the 10th largest river in the United States, as ranked by average discharge volume at its mouth.

In Alaska, sustainability of the seafood industry is so important that it’s written into the state Constitution. Not only does Copper River wild sockeye salmon meet Hy-Vee’s high standards for freshness, but it’s also fish you can feel good about eating. With the Responsible Choice label comes the confidence in knowing the fishery or farm uses sustainable catch methods.

Hy-Vee Reaffirming Pledge to Not Source Genetically Engineered Seafood

Genetically engineered (GE) or genetically modified seafood is created by splicing the genes from one or multiple species into the DNA of a farmed fish species, such as salmon, tilapia or carp. According to the Center for Food Safety, there are at least 35 species of GE seafood in development around the world, including salmon, trout, catfish, striped bass, flounder and others. In a 2010 poll commissioned by Food and Water Watch, it found that 91% of Americans do not want the U.S. Food and Drug Administration (FDA) to allow GE fish and meat into the marketplace.1

A genetically engineered farmed Atlantic salmon currently pending approval by FDA contains DNA from two other fish species — Chinook salmon and an ocean pout — which enables it to grow at faster rates than traditional farmed salmon. Concerns around the AquAdvantage® Salmon product center on the risk to wild salmon populations. A recent study found that GE salmon can successfully breed with wild salmon species, creating hybrids capable of outcompeting native salmon for resources. Critics of GE seafood also argue that products are not sufficiently tested for safety, and carry allergy risks. More than 1.8 million people have submitted comments to the FDA opposing the approval of GE salmon during the last comment period.

It is Hy-Vee’s intent to sell high-quality seafood that not only is safe for consumption, but that also is harvested or raised in a manner that provides for its long-term sustainability while minimizing damage to the environment and other sea life. In order to protect marine resources and ensure future seafood supplies, we strongly believe that GE seafood has no place in our stores. Therefore, Hy-Vee will not purchase or sell genetically modified or genetically engineered seafood. We are confident this is the best decision for our customers as well as the environment.

Our commitment to not sell genetically engineered seafood is highlighted on the Friends of the Earth pledge website at www.foe.org/gefreeseafood.


1 Lake Research Partners, Commissioned by Food and Water Watch, 9/20/10. “Americans in near unanimity on their disapproval of genetically engineered fish and meat in the marketplace”’ – Retrieved from http://www.saynotogmos.org/ud2010/docs/fish_survey.pdf.

Responsible Choice Mahi Mahi from Ecuador

Mahi mahi has become a staple on restaurant menus and in grocery stores throughout the United States. Hy-Vee is excited to share this delicious fish with our customers by offering wild-caught Responsible Choice mahi mahi in our seafood cases daily. By selecting mahi mahi from Southstream Seafoods, Hy-Vee honors our Responsible Choice seafood initiative to provide a fresh and tasty product while also showing concern for food safety and the environment.

Hy-Vee’s mahi mahi is sourced from the coast of Ecuador using responsible catch methods essential to promoting environmental welfare. A special type of hook called a circle hook is used to catch the fish. Circle hooks, because of their shape, reduce the chance of catching non-target species like seabirds, sharks and sea turtles.

Over the past five years, management of the Ecuadorean mahi mahi fishery has improved significantly, adding measures such as size limits to prevent overfishing. Mahi mahi from Ecuador was recently upgraded from a Red “Avoid” to a Yellow “Good Alternative” according to the Monterey Bay Aquarium’s Seafood Watch program.

Once caught, the mahi mahi is frozen within hours to ensure quality texture and flavor. Each fillet is then hand-cut for portion and quality control. From there, the product is shipped to and packaged in Everett, Massachusetts, and Hy-Vee trucks transport the product to Des Moines, Iowa. The mahi mahi is carefully reviewed by our full-time U.S. Department of Commerce inspector to ensure all quality, wholesomeness and weight requirements are met.

Each delicious serving of mahi mahi is low in calories and saturated fat, with the majority of the calories coming from protein. Six ounces of the fish offers more than 30 grams of protein. As an added benefit, it is a good source of vitamins B-12 and B-6, phosphorus, potassium, niacin and selenium. Mahi mahi is known for its lean and large flakes, mild flavor and usage in fish tacos.

Hy-Vee: No Chilean Sea Bass from the Ross Sea

The Ross Sea in Antarctica is the least altered marine ecosystem on Earth, supporting exceptional abundances of organisms such as krill, penguins, fishes and marine mammals. It’s often referred to as the “Last Ocean” by scientists because of its remoteness and rich diversity of marine life.

This prolific ecosystem was essentially untouched by humans until 1996, when commercial fishing began for Antarctic toothfish, more commonly known as “Chilean sea bass.” The name “Chilean sea bass” is an acceptable market name for two different species: Patagonian toothfish and Antarctic toothfish. However, the only fishery for Antarctic toothfish is in the Ross Sea. Chilean sea bass are an important prey species for killer whales, sperm whales and Weddell seals.

Around 8% of the catch by weight in the Ross Sea Chilean sea bass fishery is “bycatch,” or non-target species accidentally caught during fishing operations. The bycatch often includes threatened or endangered species of grenadiers, skates and rays.

In support of the creation of a marine protected area in one of the world’s most isolated and pristine marine ecosystems, Hy-Vee pledged not to purchase Chilean sea bass from the Ross Sea. By signing the pledge, Hy-Vee supports creation of a Marine Protected Area to protect the area against commercial fishing and pollution. This initiative is broadly supported by governments, scientists, non-governmental organizations (NGOs) and the fishing industry.

Hy-Vee is proud to give our word that we won’t be part of that developing problem and are, in fact, part of the solution.

For customers looking for an alternative to Chilean sea bass, Hy-Vee offers an excellent sustainable substitute with Alaska sablefish.

Responsible Choice Walleye Available Seasonally at Hy-Vee

Walleye is a versatile, premium-quality, upscale delicacy and a Responsible Choice item for Hy-Vee customers. The fish has a lean, snowy white flesh, which flakes when cooked properly, and provides a sweet taste. We offer the fish in several different forms—fresh or frozen as a fillet or as a whole fish.

We source our walleye from La Nassa Foods, located in the heart of the Lake Erie fishing community in Kingsville, Ontario, Canada. La Nassa first opened nearly 30 years ago as a seafood retail store in downtown Windsor, Ontario. Today, La Nassa Foods is a leader in the processing and distribution of freshwater fish, processing the finest Lake Erie fish landed daily by its fishing fleet.

La Nassa delivers its products to True World Cold Storage, where Hy-Vee then picks up the products and brings the fish back to PDI in Ankeny, Iowa, for U.S. Department of Commerce (USDC) inspection and distribution. From the time it leaves La Nassa all the way to PDI and on to Hy-Vee stores, the walleye is temperature-controlled to provide the best possible quality.

Walleye is a seasonal item. The fish first becomes available in late May, but as the summer heat warms the lakes, the fish are driven down deeper to the cooler waters below. Walleye become available again in late September, October or even November, depending on temperatures and weather.

Responsible Choice walleye assures our customers that this choice is of the highest quality and that Hy-Vee and the companies we work with are committed to the global environment.