Responsible Sourcing: It’s About Doing the Right Thing

Boat on Alaskan waters

At Hy-Vee, we’ve made a commitment to consumers and to the industry to responsibly source all of our fresh and Hy-Vee brand frozen seafood by the end of 2015. In the long-run, our sourcing standards mean healthier oceans and better seafood.

We think this commitment to sustainable seafood is both a corporate responsibility and a continuation of Hy-Vee’s policy to respond to consumer demand. Our job is to do the right thing. It’s part of our mantra and our brand to do the right thing for the environment and sea life. We think that’s important, and it’s becoming more and more evident that our customers are concerned with where their food comes from, how it’s raised and how it’s caught.

Customers will be able to see our commitment through our Responsible Choice labeling, shelf strips and other signage in the fresh seafood case and on our frozen Hy-Vee brand fish.

When I talk to customers about sourcing sustainable seafood or, as we call it, responsible choice seafood, they usually have three questions:

  1. What does responsible sourcing mean?
    It means purchasing seafood from fisheries and fish farms that minimize damage to the environment and other sea life, so we can ensure it will be around for future generations to enjoy.
  2. Why is Hy-Vee doing this?
    It’s simple. Hy-Vee is committed to doing the right thing. It’s the right thing for the people who work in the seafood industry and it’s the right thing for the environment. It’s a good thing for Hy-Vee, it’s a good thing for the customers and it’s a good thing for the people we do business with.
  3. If it doesn’t have Responsible Choice on the label, is it OK to eat?
    Absolutely. We’re working with our vendors to make positive changes to improve the sustainability of fisheries and farms that do not yet meet our responsible sourcing commitment. However, It’s important to not to confuse this with quality. We’ve always stood for quality and we are always going to have great quality seafood.

This is more about taking care of the environment and protecting the long-term viability of seafood species, and to make sure that happens – at least on our watch.

Recipe Spotlight: Chef Mike Zoeller’s Crab with Avocado

Dungeness Crab with Avocado

Serves: 6 (1/2 cup each)
Source: adapted from Hy-Vee Seasons Holiday 2011

All you need:

  • 2 avocados
  • 1 clove garlic, minced
  • 2 tbsp Hy-Vee lemon juice
  • 1/8 tsp paprika
  • Hy-Vee salt and freshly ground black pepper, optional
  • 12 oz lump crab meat
  • 2 green onions

All you do:

  1. Halve avocados. With a paring knife, cut avocado meat into 1/4-inch squares and scoop out into a bowl.
  2. Mix garlic, lemon juice, paprika, salt and black pepper in a small bowl. Toss with crab and avocado.
  3. Garnish with green onions and chill.

Daily nutritional values:
4% vitamin A
20% vitamin C
4% calcium
4% iron
Nutrition information per serving:
Calories: 170
Carbohydrate: 7g
Cholesterol: 45mg
Dietary Fiber: 5g
Fat: 11g
Protein: 14g
Saturated Fat: 1.5g
Sodium: 220mg
Sugar: 1g
Trans fats: 0g

Recipe Spotlight: Crab Poppers

Crab Poppers

Serves: 16
Prep time: 15 minutes
Cook time: 30 minutes
Source: Hy-Vee ad from December 8, 2013

All you need:

  • 1 pound lump crab meat
  • 2 cups crushed Ritz crackers, divided
  • 2 tbsp Hy-Vee unsalted butter
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup Hy-Vee evaporated milk
  • 2 tbsp Hy-Vee Dijon mustard
  • 2 tbsp Hy-Vee Worcestershire sauce
  • Hy-Vee salt and Hy-Vee black pepper, to taste
  • 1/2 cup Hy-Vee skim milk
  • 1 Hy-Vee large egg
  • Hy-Vee vegetable oil

All you do:

  1. In a large bowl, combine crab meat and 1 cup cracker crumbs.
  2. In a large skillet, melt butter over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt and pepper. Cover and refrigerate for 1 to 6 hours.
  3. Form crab mixture into 16 (approximately 1-1/2-inch diameter) balls. In a medium bowl, whisk milk and egg together. In a separate medium bowl, place remaining 1 cup cracker crumbs. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
  4. In a large stock pot, heat 2 inches oil to 350 degrees. Working in batches and turning occasionally, fry crab poppers until golden brown, 4 to 6 minutes per batch. Transfer to paper towels.

Recipe Spotlight: Lemon-Crab Linguine

Lemon-Crab Linguine

Serves: 8
Source: Hy-Vee ad from December 8, 2013

All you need:

  • 1 (16 oz) package Hy-Vee linguine
  • 1 tbsp Hy-Vee Select olive oil
  • 1 pound lump crabmeat
  • 1/4 cup white wine
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup Hy-Vee shredded Parmesan cheese
  • Hy-Vee salt and Hy-Vee black pepper, to taste
  • Chopped fresh parsley, optional

All you do:

  1. Prepare pasta according to package directions, reserving 1/2 cup pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add crab and heat through. Stir in wine and bring just to a boil. Reduce heat to low and stir in lemon juice. Add cooked pasta and Parmesan, tossing to coat well. If pasta needs more liquid, stir in reserved pasta water. Season with salt and black pepper. Top with parsley, if desired.

Daily nutritional values:
0% vitamin A
10% vitamin C
6% calcium
10% iron
Nutrition information per serving:
Calories: 300
Carbohydrate: 44g
Cholesterol: 40mg
Dietary Fiber: 2g
Fat: 4g
Protein: 20g
Saturated Fat: 0.5g
Sodium: 250mg
Sugar: 4g
Trans fats: 0g

Recipe Spotlight: Corn-Crab Cakes with Chipotle Cream

Corn Crab Cakes with Chipotle Cream

Serves: 8 (1 jumbo corn-crab cake or 2 mini corn-crab cakes each)
Source: adapted from Hy-Vee Seasons Summer 2010

All you need:

  • 1 cup Hy-Vee mayonnaise, divided
  • 1/2 cup Hy-Vee sour cream
  • 1 to 2 canned chipotle peppers in adobo sauce, finely chopped
  • 1 tbsp Hy-Vee lemon juice
  • 1/8 tsp Hy-Vee salt
  • 4 fresh ears of corn or 2 cups Hy-Vee frozen whole kernel corn, thawed
  • 3 tbsp Hy-Vee butter, divided
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 2 Hy-Vee large eggs, beaten
  • 1 tbsp stone-ground mustard
  • 1 tsp Hy-Vee Worcestershire sauce
  • 1/4 to 1/2 tsp cayenne pepper
  • 1 1/3 cups Hy-Vee plain bread crumbs, divided
  • 12 oz lump crab meat
  • 1/4 cup cornmeal

All you do:

  1. For chipotle cream, stir together 1/2 cup mayonnaise, sour cream, chipotle peppers, lemon juice and salt in a small bowl. Cover and chill until ready to serve.
  2. If using fresh corn, cut the kernels off the cobs. Melt 1 tablespoon butter in a skillet. Add corn, onion and bell pepper. Cook about 5 minutes or until onions and peppers are soft. Cool 10 minutes.
  3. Stir together eggs, remaining 1/2 cup mayonnaise, mustard, Worcestershire sauce and cayenne pepper in a large bowl. Stir in cooled corn, onion and peppers. Gently fold in 2/3 cup bread crumbs and crab meat. Chill mixture in the freezer for 10 minutes.
  4. To make jumbo corn-crab cakes, using a 1/2-cup measuring cup, shape crab meat mixture into 8 (1/2-inch-thick) patties. To make mini corn-crab cakes, using a 1/4-cup measuring cup, shape crab meat mixture into 16 (1/2-inch-thick) patties. Place on baking sheet and chill patties 10 minutes for easier handling.
  5. Stir together remaining 2/3 cup bread crumbs and cornmeal in a 9-inch pie plate. Dip patties into crumb mixture, turning to coat.
  6. Melt 1 tablespoon butter in a large skillet over medium heat. Add patties and cook until golden brown, about 4 to 5 minutes per side for jumbo cakes and 3 to 4 minutes for mini cakes. Repeat using remaining tablespoon butter and remaining patties. Serve with chipotle cream.

Daily nutritional values:
8% vitamin A
10% vitamin C
8% calcium
10% iron
Nutrition information per serving:
Calories: 450
Carbohydrate: 29g
Cholesterol: 110mg
Dietary Fiber: 2g
Fat: 32g
Protein: 13g
Saturated Fat: 8g
Sodium: 640mg
Sugar: 4g
Trans fats: 0g