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.

Take Charge of Your Health, Don’t Leave it to Salmon Else!

Looking for a healthier alternative to burgers and brats at your next summer barbecue? Bring a seasoned salmon filet or a salmon burger to throw on the grill and tell all your friends about the health benefits of seafood!

Salmon is one of the most praised fish of the sea because of its amazing nutritional content. A salmon filet is lower in calories, higher in protein and omega 3s, and lower in mercury compared to other fish of similar composition. (1)

The American Heart Association recommends consuming at least two 3.5-ounce servings of fatty fish per week because of the health benefits to the heart. These benefits include decreased risk of arrhythmia (which can lead to sudden death), decreased triglyceride levels and perhaps a slightly lower blood pressure.  This remarkable fish promotes good heart health by decreasing the risk of cardiovascular disease. (2)

Salmon is so versatile that anyone from beginner cooks to experienced chefs can learn to prepare it. Just starting out? Try picking up a frozen, seasoned salmon filet and just follow the directions on the package to throw it in the oven or on the grill and you’re done! Want something a little more decadent? Use smoked salmon to create a savory cream cheese and salmon pizza!

Your local Hy-Vee is here for any of your salmon recipe ingredient needs! We offer a wide selection of salmon, including fresh filets, breaded and seasoned filets, smoked salmon, salmon patties and frozen filets.

  1. United States Department of Agriculture, Agricultural Research Service. Basic Report: 15076, fish, salmon, Atlantic, wild, raw. National Nutrient Database for Standard Reference Release. https://ndb.nal.usda.gov/ndb/foods/show/4558?manu=&fgcd. Updated May 2016.
  2. American Heart Association. Fish and omega-3 fatty acids. http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/HealthyDietGoals/Fish-and-Omega-3-Fatty-Acids_UCM_303248_Article.jsp#.V73B3ybQCUl. Updated June 15, 2015

 

Responsible Choice Salmon Burger

It’s time to fire up the grill! Everyone enjoys a great burger, and this recipe features Responsible Choice salmon transformed into a summertime favorite.

Yield 4 burgers

All you need:

  • 1 pound Responsible Choice skinless salmon fillets, cut into 2-inch cubes
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh cilantro
  • 1 tsp blackened seasoning
  • ½ cup breadcrumbs

All you do:

  1. In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackened seasoning and breadcrumbs until salmon is finely chopped. Remove and form into four burger patties.
  2. Heat grill to medium-high heat and cook for about 5 to 7 minutes on each side.
  3. Serve on a bakery fresh bun with your favorite toppings. Chef favorites include avocado, tomato and red onion.

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.

Respecting the World’s Oceans

Hy-Vee is a partner of Fair Trade USA, a nonprofit organization and the leading certifier of Fair Trade products in North America. Recently, Hy-Vee successfully transitioned 100 percent of its service case tuna to Fair Trade Certified™ in all Hy-Vee stores. 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.

 

Grilled Spicy Blackened Shrimp Skewers

If you’re gathering with family in honor of Father’s Day, consider this flavorful, easy-to-prepare recipe made using Hy-Vee Responsible Choice shrimp. It’s sure to impress!

Serves 2

All you need:

  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano leaf
  • 1/2 tsp dried thyme leaf
  • 1 pound (16-20ct) raw Responsible Choice shrimp, peeled
  • 2 tbsp olive oil
  • 2 lemons, sliced thinly crosswise

All you do:

  1. Preheat grill to medium-high.
  2. In a small bowl, combine salt, cayenne, paprika, garlic powder, onion powder, oregano leaf and thyme leaf; stir until evenly combined.
  3. In a medium bowl, toss shrimp with olive oil. Add spice mix and toss until evenly coated.
  4. Alternately thread 4 shrimp with 3 lemon slices (folded in half) onto 4 metal skewers (or wooden skewers that have been soaked in water for 20 minutes).
  5. Grill skewers until shrimp is opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

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.