Grilled Alaska Snow Crab Legs

Grilling season is here, and there’s nothing more delicious than fresh, Hy-Vee Responsible Choice seafood on the grill. This recipe is great for entertaining or enjoying time with family as you kick off the summer season.

Serves 2

All you need:

  • 1 1/4 pounds cooked, Responsible Choice Alaska Snow Crab Leg clusters (available at your Hy-Vee seafood counter)
  • 1 lemon, halved
  • 1/3 cup butter, melted

All you do:

  1. Set the grill for medium-high direct heat. It should be just hot enough to allow you to keep your hand above the grill grate for approximately 3 seconds.
  2. Arrange crab legs on the grill evenly, shut lid and cook for 4-5 minutes per side.
  3. Place lemons on grill, flesh side down and char for 3-4 minutes. Remove and set aside until serving.
  4. If you are grilling individual legs or clusters of legs, place the thicker portions near the center or hottest part of the grill. The crab legs are already cooked, so you are just warming them throughout.
  5. Serve crab legs with melted butter and grilled lemon halves.

Mango-Curry Responsible Choice Shrimp

All you need:

  • 2 ripe mangoes, diced
  • 1 can mangoes in light syrup, drained
  • 1/2 cup shredded coconut
  • 1 tbsp curry powder
  • 2 tbsp honey
  • 1 tbsp cinnamon
  • 1 1/2 tbsp ginger paste
  • 1 tbsp lemon juice
  • 1/4 cup orange juice
  • 4 tbsp + 3 tbsp butter
  • 2 tsp Sriracha sauce
  • Salt & pepper
  • 1 pound peeled and deveined Responsible Choice shrimp

All you do:

  1. In a food processor, add the diced mangos, canned mango, coconut, curry powder, honey, cinnamon, ginger paste, lemon juice, and orange juice. Blend until smooth.
  2. In a medium saucepan, melt 4 tablespoons butter and stir in the mango mix from the food processor. Bring mixture to a light simmer and add the Sriracha and salt & pepper to taste.
  3. In a sauté pan add 3 tablespoons butter; melt. Add shrimp and cook until done (about 5-6 minutes) then add mango sauce.
  4. Serve over rice or noodles.

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.

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 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.”

Alaska Pollock: The Forgotten Protein

When it comes to picking and choosing seafood, many customers look past this healthy, Responsible Choice protein. For many years, pollock was known as the cheapest option in seafood and was widely consumed by households, schools and local fish fries in the form of fish sticks and fried fish.

Alaska pollock is slowly gaining momentum and returning to the table in different forms. From surimi to trendy fish tacos, it is the most versatile of all whitefish varieties. Alaska pollock is easy to prepare, delivering a mild, appealing flavor with consistent snow-white flesh and a tender texture that has excellent flaking qualities, meeting the taste preferences of consumers who prefer more delicate fish. Alaska pollock is delicious poached, baked, broiled, steamed, sautéed or deep-fried, and can be paired with any number of flavors and ingredients.

Alaska’s most abundant seafood species, genuine Alaska pollock is a member of the cod family—not to be confused with Atlantic pollock, which is darker, oilier and ‘fishier’ tasting. The most versatile of the Alaska whitefish varieties, Alaska pollock holds its own in a variety of different preparations.

If you are looking for a low-cost, good-tasting, healthy protein, look no further than this Alaska species. Visit Hy-Vee today and select Alaska pollock and all the other ingredients you need for a delicious and healthy meal.

2017 North American Seafood Expo in Boston

The 2017 Seafood Expo North America was held March 19 – 21. Representatives from Hy-Vee, PDI and FishWise, Hy-Vee’s nonprofit sustainable seafood partner, made the trip to Boston to experience the second-largest seafood industry trade show in the world. This year’s show was the largest ever, with more than 1,300 companies ­– representing 53 countries – exhibiting. Companies presented their seafood products, services or processing equipment.

The Hy-Vee, PDI and FishWise teams had productive meetings with many of Hy-Vee’s current and potential new seafood suppliers, gathering information, exchanging updates and discussing plans for the future. The seafood team also met with a number of groups focused on expanding socially-responsible seafood, including Fair Trade USA and the International Pole and Line Foundation.

The conference featured more than 25 educational sessions presented by top seafood industry experts, covering the most important and timely issues relevant to today’s seafood business environment. One of the most notable of these sessions was titled “Navigating Seafood Trade and Legislation in 2017.” Moderated by FishWise, the session provided information to ensure that seafood companies are compliant with trade laws and legislation, specifically the Trade Facilitation and Trade Enforcement Act (H.R. 644) and the Trafficking Victims Protection Act (TVPA).

The Hy-Vee seafood team enjoyed having the opportunity to thank its seafood suppliers in person for doing their part to ensure continued compliance with Hy-Vee’s lofty Responsible Choice standards. We’re excited to work with the new vendors we met and to offer new information and new products to Hy-Vee’s customers.

To find out more about the show, visit the Seafood Expo website: http://www.seafoodexpo.com/north-america/conference

Responsible Choice Alaska Halibut

March typically kicks off spring and warmer grilling weather, but in
Alaska, this marks the opening season for harvesting Pacific halibut. Braving the elements of Mother Nature, Alaska halibut long-liners make their way out in the rough waters in hopes of landing this first-of-the-season catch.

Considered the “steak of seafood,” Alaska halibut has earned its reputation as the world’s premium whitefish for its firm white, flaky texture and sweet delicate flavor. Halibut is considered one the most versatile fish, and the thick, meaty texture can hold up to a number of cooking methods and sauces. When the season opens in March, seafoodies around the country look forward to adding this prized fish to their menus, fresh seafood counters and dinner tables.

When it comes to managing fisheries, no one does it better than the state of Alaska. Many years ago, the halibut season consisted of derby-style fishing methods, meaning there were predetermined, very competitive fishing periods that were 24 to 48 hours in length, sometimes in dangerous weather conditions. Now, the International Pacific Halibut Commission meets every year to examine scientific data in an effort to ensure that this fishery can maintain a healthy stock for future generations to enjoy. Due to these tight management practices, quotas and strict harvesting method, you find Hy-Vee’s Responsible Choice logo displayed on all of our fresh Alaska halibut.

Our Responsible Choice halibut is some of the freshest you can get in the Midwest.  All of our Alaska halibut is flown in overnight from Alaska to Des Moines International Airport, where it is then delivered to Hy-Vee’s PDI Distribution center in Ankeny, Iowa. The halibut then goes through our strict USDC Inspection Program before it is ready to be shipped out to stores that very day. Depending on your store’s delivery schedule, the halibut on your plate may be less than 72 hours from being out of the water. Now that is fresh!

Ginger-Orange Responsible Choice Shrimp

Serves 4

All you need:

    • 1 pound Responsible Choice Shrimp, peeled and deveined
    • 2 tsp Tony Chachere seasoning
    • 1 tbsp butter
      1 tbsp olive oil
      3 tsp peeled and minced ginger
    •  2 tbsp brown sugar
      1 tsp dry mustard
    • 1 cup orange juice
      2 tsp finely grated orange zest
    • 2 tbsp thinly sliced green onion
      salt and pepper to taste

All you do:

  1. Season the shrimp with Tony Chachere seasoning set aside in a bowl.
  2. In a sauté pan, melt butter. Add olive oil and ginger and mix while on the heat for about 1 minute.
  3. Add brown sugar and dry mustard; stir and blend well. Add orange juice and zest bring to a simmer.
  4. Add green onion and shrimp and cook till done, about 5 minutes. Serve over cooked rice or noodles.

Think Healthy, Think Local

Nestled in America’s Heartland – an area typically known for its endless rows of corn fields – lies one of the largest state-of-the-art aquaculture farms of its kind. VeroBlue Farms in Blairsburg, Iowa, raises one of the healthiest seafood species available today: “America’s Sea Bass” or barramundi.

When it comes to a farmed species, barramundi is just about perfect. VeroBlue’s proprietary aquaculture system creates a self-contained, nourishing environment where the fish grow firm and meaty for remarkably great taste, with no impact on the environment or disruption of nature. Using the natural elements of air, water and care, VeroBlue can replicate perfect growing conditions, allowing the fish to thrive. This provides seafood that’s delicious, healthy and extraordinarily sustainable. Because the fish are raised in VeroBlue’s ultramodern self-contained environment, they have no environmental impacts and receive Hy-Vee’s Responsible Choice logo of approval.

VeroBlue Farms’ land-based, farm-raised barramundi deliver a one-of-a-kind flavor that has quickly become a favorite of many fish lovers. Similar to wild-caught coho salmon, barramundi is also a natural source of beneficial heart and brain-healthy omega-3 fatty acids, making it one of the healthiest proteins to eat.

From the beginning, Hy-Vee has helped and supported this Iowa-based company by offering its sustainable barramundi to consumers. Consumers today want local, fresh and sustainable seafood options. VeroBlue’s facilities are less than 90 miles away from Hy-Vee’s fresh distribution center in Ankeny, Iowa.

Not only can you find this fresh, delicious fish behind the Hy-Vee seafood counter, but you can also find it featured on Hy-Vee’s Market Grille seasonal menu.

To learn more about VeroBlue Farms, click here to visit their website.