September: Family Meals Month

Researchers, health experts, popular media, and communities across America are joining the movement to commit to one more meal at home per week every September for #FamilyMealsMovement! Most compellingly, families like yours are joining in and seeing the benefits.  In fact, more than 8 in 10 of those seeing the National Family Meals Month™ campaign say that it is important and, better yet, are taking action to making family meals happen!

The data on why family meals matter is positively overwhelming.

Studies show again and again the significant, measurable scientific proof about the positive, lifelong benefits of family meals.  Family meals nourish the spirit, brain and health of all family members.

  • Regular family meals are linked to higher grades and self-esteem and delayed sexual activity.
  • Children who grow up sharing family meals are more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect.
  • With each additional family meal shared each week, adolescents are less likely to show symptoms of violence, depression and suicide, less likely to use or abuse drugs or run away, and less likely to engage in risky behavior or delinquent acts.
  • Adults and children who eat at home more regularly are less likely to suffer from obesity.
  • Increased family meals are associated with greater intake of fruits and vegetables.

We believe that seafood can be an excellent choice for you family meal. Here are a few of the benefits:

new faves and better grades from seafood for kids

 

 

 

 

 

 

 

Seafood gets straight As. Research shows that seafood nutrition benefits students of all ages. That’s why the Dietary Guidelines for Americans and American Academy of Pediatrics both say kids should eat fish at least twice a week.

 

A+ FOR NEEDED NUTRIENTS

Seafood is rich in nutrients needed for growth and development, including vitamins A and D, necessary for eye and bone development, and omega-3 fats (EPA and DHA), essential for growth and brain development. Many species contain high levels of vitamin D and calcium, and most shellfish pumps the iron.

A+ FOR KIDS IN THE CLASSROOM

Did you know kids who eat fish at least once per week may do better in school? Research shows an association between fish intake and better grades!

The benefits of seafood go beyond just grades.

  • Feed your brain: studies show fish eaters have bigger memory and learning centers.
  • Better your sight: along with supporting healthy eye development, omega-3s support our ability to detect light.
  • Have D for your bones: just one serving of salmon can provide 100% of the daily recommended value for vitamin D.

A+ FOR VERSATILITY

Contrary to popular opinion, many seafood varieties have mild flavor that suits a variety of your children’s favorite dishes. Shrimp and white fish such as cod, tilapia or Alaska pollock are great in tacos, quesadillas, pasta dishes and more.

There are so many types of seafood to choose from. Frozen and canned varieties are easy to prepare and serve.

And that’s just some of the reasons kids should eat fish! 

Stay Strong With Seafood And Family Meals

Magic happens during family mealtime when children and parents gather around the table and engage each other in conversation. Regular family meals are linked to the kinds of outcomes we all want for our children: higher grades and self-esteem, healthier eating habits and weight, and less risky behavior.

Making and eating dinner at home is one way families can stay connected and share their daily experiences while enjoying a nutritious meal. Getting kids involved in cooking makes them feel proud of helping and more likely to eat wholesome foods.

Fish and shellfish are good options for busy nights. Most seafood can be cooked in 15 minutes or less. Additionally, fish and shellfish are sources of lean protein, low in saturated fat and rich in vitamins and minerals, most notably the omega-3 fatty acids EPA and DHA. The Dietary Guidelines for Americans and American Academy of Pediatrics both recommend at least two servings of seafood per week to support heart and brain health.

 

 

 

 

 

 

 

Easy Seafood Cooking Tips for Busy Families

• Cook it from frozen: the
Alaska Seafood Marketing
Institute offers whole series
of tasty recipes called Cook It
Frozen!®. Most frozen seafood
can be prepared in as little as
15 minutes. You can also stock
up on frozen seafood when
it’s on sale.

• Stock up on canned seafood:
When you’re at the grocery
store, grab canned, tin or
pouch seafood (especially
when on sale). Canned seafood
often offers a more reasonably
priced alternative and can be
tossed into salads or pastas for
an easy meal.

• Cook it once, eat it twice: Try
doubling recipes to get ahead
on cooking and have a dinner
or lunch ready for later in the
week. Recipes that freeze well,
such as stews and casseroles,
are great to double. Also,
consider cooking an extra
piece of fish to use on a salad
or in a sandwich the next day.

• Grab-and-go options: the
easiest cooking tip of all is to
grab pre-prepped seafood
from your local grocery store
to just bring home and heat!

Three Kinds of Seasonal Salmon and Why We Love Them So Much

You may have heard of Copper River wild salmon; after all, many consider it the best. Copper River salmon include coho, sockeye, and king—all of which pack on sufficient fat reserves to make an epic journey through the waters of south-central Alaska’s Copper River. Learn the difference among these mighty fish and get cooking with our Best Salmon Recipes.

In September, our country celebrates National Family Meals Month™ — a nationwide event designed to support families in enjoying more meals together using items purchased at the grocery store and, as a result, reap the many health and social benefits of doing so.

Salmon is a wonderful main dish to gather the family around. Stop at your local Hy-Vee seafood counter to learn even more about salmon and how to prepare it in a way your family is sure to love.

 

  1. Copper River King Salmon: Prized for its high oil content and rich flavor, King salmon (also called Chinook) will literally melt in your mouth. It’s the largest of the three species and typically runs May and June.
  2. Copper River Sockeye Salmon: Known for its natural deep red flesh, sockeye (also known as Red salmon) has a robust flavor and firm texture, making it suitable for a variety of cooking methods. Sockeye salmon are typically caught May through July.
  3. Copper River Coho Salmon: Coho salmon, sometimes called Silvers, are the last to return to the Copper River. They’re known for a mild but delicate texture that goes well on top of salad greens or rice. Look for this late-season wild salmon in August and September.

Doing Our Due Diligence To Support Transparent Seafood Supply Chains

Hy-Vee prides itself in providing customers with healthy, responsibly sourced seafood. Since 2012, Hy-Vee has worked tirelessly to build a best-in-class Responsible Choice Seafood Program and continues to raise the bar with its expectations for transparent, socially responsible seafood supply chains.

Transparent supply chains are essential for ensuring that seafood is harvested sustainably, legally, and under fair labor conditions. But global seafood supply chains are complex and don’t always have adequate transparency. Hy-Vee takes a proactive approach to confronting the uncertainty about the journey a fillet of fish takes from a fishing boat to the dinner table.

With the help of our sustainable seafood consultant, FishWise, Hy-Vee created a due diligence plan for improving social responsibility and traceability, and to counter illegal fishing within Hy-Vee’s seafood supply chains. The due diligence plan, now in its third year, includes seven iterative steps aimed at increasing visibility into seafood supply chains and reducing risks related to illegal and unethical fishing practices.

Each year Hy-Vee tackles new activities within its due diligence plan. Over the past twelve months, Hy-Vee traced a shrimp product and a tuna product back to where they were harvested, took a deep dive into private label suppliers’ social responsibility policies and practices, advocated for better tuna fisheries management, and more.

Through its due diligence practices, Hy-Vee is contributing to more transparent seafood supply chains, greater accountability, and a healthier ocean for fish and people. Look for the Responsible Choice logo on seafood products and feel good about what you’re feeding your family.

HyVee_DueDiligence_Graphic_2020

Honey-Sriracha Sockeye Salmon

There’s just something about the sweet and spicy pairing of honey and sriracha that we just love on top sockeye salmon.

 

 

 

 

 

 

 

 

Ingredients (Serves 4):

1 pound fresh sockeye salmon fillet (1/2 to 3/4 inch thick)
Hy-Vee salt
Hy-Vee pepper
1 1/2 tsp Hy-Vee salted butter
1 tbsp honey
1 tbsp Hy-Vee Sriracha
1 1/2 tsp fresh lime juice
1 1/2 tsp Hy-Vee less sodium soy sauce
1 clove garlic, minced
lime slices and cilantro leaves, for garnish

Directions:

  1. Preheat oven to 450 degrees. Lind a large rimmed baking pan with foil. Spray foil with nonstick cooking spray.
  2. Pat salmon dry with paper towels. Place salmon, skin side down, on prepared pan. Season with salt and pepper. Set aside.
  3. Melt butter in small saucepan. Stir in honey, Sriracha, lime juice, soy sauce and garlic. Bring mixture to a boil; reduce heat. Cook for 2 to 3 minutes or until slightly thickened.
  4. Brush glaze on salmon. Bake 5 to 10 minutes or until fish flakes with a fork (145 degrees). Garnish with lime slices and cilantro, if desired.

Eat Seafood, America!

EAT SEAFOOD, AMERICA, TO HELP SAVE AN INDUSTRY THAT EMPLOYS 2 MILLION AMERICANS.

The coronavirus poses a significant threat to the U.S. seafood economy. Support our fishing communities by eating delicious seafood.

 

EAT SEAFOOD, AMERICA, TO HELP YOUR IMMUNE SYSTEM AND STAY HEALTHY.

Seafood’s omega-3s reduce inflammation, support your immune health and can even help reduce stress and anxiety — all things we need right now during these times.

 

EAT SEAFOOD, AMERICA, TO SUPPORT LOCAL BUSINESSES THROUGH THESE UNPRECEDENTED TIMES.

Purchase seafood from Hy-Vee to cook at home, or order from your favorite restaurants for delivery or pick-up.

Many fishermen and distributors have shifted to online deliveries to help get healthy seafood to Americans. Help support these local businesses.

 

EAT SEAFOOD, AMERICA, TO TAKE YOUR TASTEBUDS ON VACATION.

Need an escape from your house?  Seafood can transport you to your favorite vacation memories!  Step 1: Make a festive meal, like fish tacos or crab cakes.   Step 2: Set the scene on the big screen – YouTube tranquil beach.  Step 3:  Pull up the coffee table and dig in!

 

Join the #EatSeafoodAmerica Movement.

Know Your Bristol Bay Fisherman: Reba Temple

Delicious wild-caught Bristol Bay sockeye salmon is caught with care by Alaska fishermen from the largest wild salmon fishery in the world. 

Catch it at participating Hy-Vee stores this month! 

Reba comes from a family of fishermen. She is the captain of the F/V Cloud 9 and is going on her 14th year of fishing in Bristol Bay.

It feels great knowing we have partners like Hy-Vee who care about this place as much as we do,” Temple said. “Thanks to Hy-Vee, people living in the middle of the U.S. get to enjoy this incredible fish as fast as we can catch it! This fish deserves to be cherished all over the world.”

WHOM DO YOU TYPICALLY FISH WITH? TELL US ABOUT YOUR CREW.

Growing up, I always fished with different variations of my family – my Dad was the captain and then some combination of my mom, sister, brother, sister-in-law and I were crew. Spending time with family on our little boat in Bristol Bay is one of the things that made me love the fishery so much. Now that I have my own boat, my crew has been a mix of my family and friends from home. Last summer I convinced my mom to come out of retirement to fish with me and that was really awesome having her back out in the Bay rocking it on the back deck.

WHAT’S IT LIKE COMMERCIAL FISHING IN BRISTOL BAY?

The Bristol Bay fishery is wild in every sense of the word. The fishermen pour into the region with a crazy intensity. Everyone is rushing to get their boats ready and in the water. Once you’re in the water, it’s wild because fishermen are setting their nets in front of each other as fast as they can and jockeying for the best set. But, the true wild part is that wall of fish that comes into the district in June or July. There’s nothing quite like seeing jumpers as far as the eye can see, all swimming back to the rivers they were born in.

HOW DID YOU GET INTO FISHING?

Growing up, my parents fished halibut, cod, herring, and salmon. When I got old enough, I started fishing salmon with them. I couldn’t ask for a better place to have spent my summers growing up. So many of my favorite memories are from those summers spent fishing with my family and friends. There’s nothing that I’d like more than to raise my future children fishing and really hope that the waters of Bristol Bay stay pristine so this salmon run continues for many more years.

WHAT MAKES YOU RETURN TO BRISTOL BAY EACH FISHING SEASON?

The fish and the people are what keep me coming back. The people I’ve met in Bristol Bay are some of the best people I’ve ever gotten to know. Every year when I fly out there it’s like a big family reunion. And then of course the salmon keep me coming back. There’s nothing quite like seeing that first jumper or the first fish hit your net. It really is the best thing in the world.

WHAT’S SPECIAL ABOUT BRISTOL BAY SALMON?

One of the things that I think is so amazing about Bristol Bay is that it’s completely wild. No hatcheries – just pristine environment and good management. The amount of fish that find their way back each year continues to blow me away. And largely, the fishermen catching those fish have so much pride in what they do and respect for the resource. I feel really proud to be part of this fishery.

DO YOU HAVE ANY UNIQUE FISHING TRADITIONS THAT YOU DO DURING THE SEASON?

We kiss the first fish we catch and throw it back.

WHEN YOU CLOSE YOUR EYES AND THINK ABOUT BEING ON THE WATER IN BRISTOL BAY, WHAT DO YOU SEE?

When I close my eyes I am flooded with memories: I see the crew members before me that taught me how to pick, how to drive, how to be a good fisherman. I see the net reeling off the back deck. I see walrus bobbing behind the boat. I see stormy seas and a hundred shades of Ugashik gray. I see boats squatting on the way to the tender. I see my family laughing and working hard. I see my future and what I want to do for the rest of my life.

WHAT IS YOUR FAVORITE WAY TO PREPARE BRISTOL BAY SOCKEYE SALMON?

It’s a tie between making salmon poke and having salmon in sushi rolls.

Riverence Steelhead Trout

There’s more to Riverence Steelhead than great taste and texture. Rated as a Monterey Bay Seafood Watch “Best Choice” green option, these fish are respectfully raised from their own eggs alongside Idaho’s Snake River. Riverence is focused on protecting wild salmon and trout through responsible aquaculture, and being good stewards of the environment.

From the Riverence site: “Riverence steelhead are fed a diet that’s full of antioxidants that make the fish stronger, while providing a myriad of positive effects to humans that consume them. Astaxanthin is a natural micronutrient found in wild salmon and trout diets that supports mental function, improves eyesight, skin health, and heart health, and is believed to increase lifespan. And because fish are healthier on an Astaxanthin-rich diet, our steelhead survive and thrive, delivering a consistent product for you 365 days a year.”

Learn more about Riverence Steelhead Trout, straight from Rocky Mountain spring water that flows into the Idaho Spring River. Available at your local Hy-Vee.

Seasons Magazine: Maple-Scotch Salmon

Check out this delicious grilled salmon recipe from Hy-Vee’s most recent issue of Seasons magazine. Check out the latest issue online here or pick up a free copy at your local Hy-Vee store.

Maple-Scotch Salmon

Hands On: 30 minutes
Total Time: 50 minutes
Serves: 4

1 (15×5-in) cedar grilling plank
1 (1-to 1 1/2 pound) wild skin-on salmon fillet, 1/3 to 3/4 inch thick
1 tbsp McCormick Grill Mates Maple BBQ rub
1/4 cup smoky Scotch whisky, such as Lagavulin single-malt scotch
1 tbsp packed Hy-Vee dark brown sugar
1 tbsp Hy-Vee salted butter, melted
Fresh chives, for garnish
Lemon wedges, for garnish

  1. Soak cedar plank in water for 30 minutes. Meanwhile, pat salmon dry with paper towels. Sprinkle salmon with maple BBQ rub; slightly pat into surface of salmon. Cover and refrigerate for 15 minutes.
  2. For sauce, combine syrup, whisky, brown sugar and butter; reserve half of sauce for serving.
  3. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Toast plank on grill for 2 to 4 minutes or until slightly charred, turning once.
  4. Place salmon, skin side down, on cedar plank. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees F), brushing with remaining half of the sauce after 10 minutes of grilling. Remove from grill. Brush or drizzle with reserved sauce. Garnish with chives and lemon wedges, if desired.