Seafood: “Coming Attractions”

Spring is a great time for seafood! March means that many favorite seafood items are right around the corner. There is a lot to look forward to!

February/March usually brings the peak of crawfish season in the Bayou, providing the best, most tasty crawfish of the year. March also brings us the beginning of the fresh Alaska Halibut season. Fresh Alaska halibut is one of the best fish you can eat all year long. Ask your Hy-Vee fishmonger when he or she expects to get the first fresh Alaska halibut of the season.

March will bring Bairdi crab, which has had a “boom or bust” history. Last year was a bust and the fishery was closed. This year, however, the fishery opened up in late 2017 and we are just now getting product into the stores. If you have never had Bairdi crab, I would encourage you to give it try. It is related to the snow crab, however it tends to be bigger and sweeter in flavor. In fact, many crab-lovers prefer the Bairdi crab to any other crab. You should see this item in-store now.

April brings us 100 percent Natural Wild Gulf Shrimp season, providing us with the best-tasting shrimp anywhere! May means that Wild Alaskan salmon season is just around the corner! It begins with the Copper River fishery opening and the rush of fresh wild Alaskan Sockeye and King salmon.

Spring is in the air and it can only mean that your local Hy-Vee fishmonger will have plenty of in-season seafood options for you to choose from. See you soon!

Author: Dennis Frauenholz

I’m Dennis Frauenholz, seafood manager at the Iowa City No. 1 Hy-Vee store. I’ve worked for Hy-Vee for 25 years, specializing in seafood for 20 years. I have a passion for seafood that goes beyond the checkout lane. I have visited Louisiana, Washington and Alaska to experience the seafood industry firsthand. Seafood is it is constantly changing; each day brings a new species, new sustainability issues, new culinary inspirations and new customers to the seafood counter. I am proud to work for Hy-Vee, a leader in the seafood industry, and glad I’m able to share knowledge about seafood with customers.