Wild Alaska Salmon Season

Hy-Vee Responsible Choice wild salmon, caught from Alaska’s Copper River, is arriving in Hy-Vee stores after the fresh wild season opened on May 14 in the midst of the COVID-19 pandemic.

The consumer demand for this product has grown each year with foodies who shop at Hy-Vee eagerly waiting for the first salmon to arrive in their local store. The pure, pristine environment of the Copper River helps 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 generated from this fat 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 1 mile wide and runs at 7 miles per hour. The Copper River is the 10th-largest river in the United States, and is home to some of the 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’s Responsible Choice Shrimp: Supporting Sustainable, Traceable Seafood

The average American ate almost 5 pounds of shrimp in 2018 alone. That’s almost twice as much as our next favorite seafood—salmon. It’s no wonder the U.S. created National Shrimp Day to celebrate one of our all-time favorite seafoods!

Unfortunately, imported shrimp has been linked to a number of harmful environmental and socially irresponsible farming practices that can happen when rules and regulations aren’t enforced well. The good news is Hy-Vee works behind the scenes with sustainable seafood consultant (FishWise) and our seafood suppliers to understand these risks first-hand and deter bad practices before they reach Hy-Vee’s supply chains.

One way to do this is through strict environmental sourcing criteria that ensures Hy-Vee only purchases shrimp (both wild and farmed) from reputable suppliers. Hy-Vee and FishWise work closely with seafood suppliers each year to collect data about where our seafood was caught or farmed to determine what can be labeled ‘Responsible Choice’. But the work doesn’t stop there!

Verification in Action

Hy-Vee is committed to procuring shrimp from legal, traceable sources which is why we do our due diligence to ensure our Responsible Choice shrimp is both sustainable and traceable from the farm to your plate.

Earlier this year, Hy-Vee partnered with Beaver Street Fisheries to dive deeper into a shrimp supply chain. By working collaboratively with seafood suppliers Hy-Vee is able to verify where, how, and by who shrimp was harvested, processed, and delivered.

Though the U.S. government has its own regulatory measures in place for deterring illegally imported products, such as the Seafood Import Monitoring Program (SIMP), by exercising our own due diligence, Hy-Vee ensures our suppliers are set up to meet these regulations and reduce risk of fraudulent activities along the supply chain.

What is SIMP?

The Seafood Import Monitoring Program (SIMP) is aimed at preventing illegally harvested products, including shrimp, from entering the U.S. SIMP requires importing companies to maintain traceability documentation from their supply chains beginning at the point of harvest. Companies with effective traceability and/or who regularly communicate with their supply chains are more likely to comply with SIMP.

Beaver Street Fisheries has industry leading sustainability practices and partnerships in place, which sets them up for success when it comes to meeting traceability requirements and expectations. Soon after kicking off our project, Beaver Street Fisheries was able to share complete traceability records documenting the journey one of Hy-Vee’s shrimp products took from a farm in India all the way to our distribution warehouse in Iowa. The paperwork Beaver Street Fisheries shared included critical information about when the shrimp was harvested, shrimp farm certifications, how and where the shrimp was processed, and transportation of the product. Every detail aligned with SIMP and Hy-Vee’s best-in-class Seafood Procurement Policy. Beaver Street Fisheries’ willingness to work together with Hy-Vee and FishWise on traceability and sustainability verification, and its ability to provide information efficiently makes Beaver Street Fisheries stand out from the crowd.

“Hy-Vee has always been a great partner to Beaver Street Fisheries, and our BSF team appreciates the opportunity to work with Hy-Vee and FishWise on this project, as we all share a common commitment to responsible sourcing and sustainable seafood. Traceability is the backbone for a controlled supply chain, and with today’s growing list of requirements at each step of the process, our BSF team takes great pride in collaborating with our supply chain partners to embrace these requirements, which support the ever-growing need for responsible seafood.” – Casey Marion, Beaver Street Fisheries

Fish Tacos with Mango-Avocado Salsa

Happy Cinco de Mayo!

These quick and easy 20-minute fish tacos are the perfect addition for your Taco Tuesday + Cinco de Mayo crossover event.

 

 

ingredients

1 mango, peeled, pitted, and cubed
1 avocado, firm-ripe , peeled, pitted, and cubed
¼ c. red onion, finely chopped
2 tbsp. fresh cilantro, chopped
2 tbsp. fresh lime juice
1 tsp. Hy-Vee kosher sea salt, divided
1 lbs. tilapia fillets
½ tsp. Hy-Vee garlic powder
½ tsp. Hy-Vee ground cumin
½ tsp. Hy-Vee cayenne pepper
1 tbsp. Gustare Vita olive oil
4 (8-inch each) Hy-Vee flour tortillas

Directions

  1. Place mango, avocado, onion, cilantro, lime juice, and 1/2 teaspoon salt in a medium bowl; toss gently. Cover and refrigerate.

  2. Pat fish dry with paper towels. Combine remaining 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper; rub mixture on fish.

  3. Heat oil in a large skillet over medium heat. Cook fish in hot oil for 5 minutes or until fish easily flakes with a fork (145 degrees), turning once.

  4. Fill tortillas with fish and salsa.

Dish On Fish: Maple Walnut-Crusted Halibut

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish On Fish:

While we are always interested in eating a delicious seafood dinner, spending a lot of time in the kitchen cooking and cleaning is not always appealing. That’s why this Maple Walnut-Crusted Sheet Pan Halibut is a seafood mealtime must—it takes just minutes to make and cooks in one pan!

Halibut is a “meaty” white fish that can handle some heat! Whether grilling it or popping it in the oven (at 400 degrees for this recipe), you’ll love how well this sumptuous fish holds up to the heat. In this recipe, the crunch of the walnuts pairs deliciously with a little sweetness (thanks to maple syrup), which is why we absolutely love this dish. If you’ve eaten halibut in a restaurant but have yet to try it at home, we’re challenging you to add this amazing recipe to your repertoire—it’s a great fish dish to start with!

The first order of business is selecting the halibut. Ask your fishmonger for the freshest pieces or opt for frozen and defrost in your fridge. Frozen halibut is a great option to have on hand when it comes to weekly menu planning and meal prepping.

Not only is halibut delicious, it provides a boatload of healthful nutrients, like muscle-building protein, immune-boosting selenium and heart-healthy omega-3s. Eating fish regularly has been shown to help improve cholesterol, manage weight and boost brain and heart health.

This recipe is one of our personal favorites, as the combination of sweet maple syrup and walnut crunch adds a flavorful texture to this nutrient-filled dish.

Maple Walnut-Crusted Sheet Pan Halibut

Ingredients
  • 1 lb halibut skin removed
  • 1 1/2 cups walnuts finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp maple syrup
  • 1 tsp dried dill
  • 1/4 cup Dijon mustard
  • 2 cups sweet potatoes thinly sliced
  • 1 bunch asparagus spears 6 – 8 spears per serving, ends trimmed
  • 1 tbsp olive oil extra virgin
  • 2 lemons sliced
Instructions

1. Heat oven to 400°F.Line a sheet pan with foil and either spray it lightly with cooking spray or brush with olive oil.
2. Trim tough ends from asparagus. Toss with a teaspoon of olive oil.
3. Peel and slice sweet potatoes very thinly (1/8th inch). Toss with 2 tsp. olive oil. Sprinkle with salt and pepper.
4. Chop walnuts, transfer to a small bowl and combine with lemon zest, maple syrup and dill.
5. Remove skin from halibut pieces, spread opposite sides of each with 1 tablespoon Dijon mustard. Press walnut mixture on top.
6. Arrange asparagus and sweet potatoes on baking sheet and top with halibut.
7. Bake at 400°F for 10 minutes. Let stand for 5-7 minutes. Serve.

Sheet Pan Tilapia

Dinner is served… on one sheet pan, that is. Place seasoned tilapia fillets on a sheet pan and surround with fresh green beans and cherry tomatoes for a meal that is ready in under 30 minutes. This recipe takes a total of 30 minutes and serves 3.

Ingredients
Quantity Ingredient
3 tilapia fillets, thawed if frozen
1 tbsp. Hy-Vee unsalted butter, melted
1 tbsp. fresh lemon juice
1 tsp. Tone’s cilantro lime seasoning
2 c. fresh green beans, trimmed
1 c. yellow and red cherry tomatoes, halved
1 lemon, sliced
1 tbsp. Gustare Vita olive oil
Hy-Vee salt
Hy-Vee ground black pepper

 

Directions

  1. Preheat oven to 400 degrees. Spray a foil-lined baking sheet with nonstick cooking spray; set aside.

  2. Pat tilapia dry with paper towels. In a small bowl, mix together butter, lemon juice, and cilantro lime seasoning; brush onto fish.

  3. In a medium bowl, combine green beans, tomatoes, lemon slices, olive oil, salt, and pepper; toss to coat. Place coated vegetables around fish on baking sheet.

  4. Bake for 10 to 12 minutes or until fish easily flakes with a fork (145 degrees) and vegetables are crisp-tender. Serve immediately.

Tips For Little Seafoodies (And Their Caregivers)

HEALTH GOODIES FOR LITTLE SEAFOODIES

When kids eat at least two servings of seafood each week, the benefits are big. Fish and shellfish supply the nutrients, vitamins and omega-3s essential for strong bones, brain development, and a healthy heart and immune system.

  • Big Yums + Big Brains
    Fish makes your brain bigger, literallyYour brain is nearly 60% fat, and omega-3 fatty acids found in seafood are among the most crucial molecules that determine your brain’s ability to perform.
  • New Faves + Better Grades
    Kids who eat fish at least once per week may do better in school. Seafood’s omega-3s help kids’ brains develop, leading to higher IQs and improved reading and spelling skills. Plus, children who consume more seafood have less anxiety and better focus.
  • Clean Plates + Healthy Eyes
    Nearly half of our eyes’ light-detecting cell structure is made up of omega-3s.
fish

SUSTAINABLE SEAFOOD IS A WIN-WIN:
HEALTHY FOR YOUR KIDS, HEALTHY FOR THE PLANET.

You have two basic choices for sustainable seafood: wild-caught from well-managed fisheries or raised from farms that adhere to responsible practices. Today, it’s easier than ever to find either option.

  • Buy certified.
    Several certification programs work with fisheries, farms and companies to ensure sustainability.
    Look for logos such as these:
  • Shop at a reputable store.
    100 percent of Hy-Vee’s fresh and frozen seafood comes from responsible sources.
  • Ask questions.
    Your store can tell you where it gets its seafood and if it was responsibly raised or caught. Just ask your Hy-Vee seafood department for more information.
  • Use the web.
    Consult sites like SeafoodWatch.org and FishWatch.gov to find great sustainable seafood choices.
  • Choose American.
    The U.S. is the global leader in sustainable seafood.

Rainforest Tilapia

Hy-Vee – ranked 2nd by Greenpeace – only works with top seafood suppliers. In April, Hy-Vee is featuring Rainforest Tilapia.

Rainforest Tilapia boasts some of the best tilapia stock in the world. Costa Rica’s immaculate natural environment combined with Oreochromis Niloticus, a choice Tilapia breed, creates a mild, pure flavor and thick, hearty fillets that stand fins and tails above the rest. Before each pond harvest, the fish are analyzed and taste-tested to assure the characteristic flavor clarity that makes Rainforest tilapia so exemplary, and thanks to our Genetic Improvement Program, only the best broodstock of Oreochromis are selected from each generation to breed, meaning the highest quality fish will always be sent to you.

Rainforest Tilapia can trace the entire life history of each fish in their care from farm, to processing plant, to market — seven generations back! Rainforest is unique amongst tilapia productions in that they own every step and stage of the production cycle. That means total quality control at every stage of a fish’s life, or “Total Traceability,” from farm to plate. Cook easy, knowing that each Rainforest fish is of the highest quality.

Rainforest Tilapia’s water source is at Lake Arenal, an eco-rich volcanic reservoir fed by natural water tributaries along Costa Rica’s tropical Atlantic Coast. By harnessing the power of Costa Rica’s moving falls, rivers, and streams, they raise tilapia in constantly flowing water, a unique breeding environment that gives their fish a rainforest-clean taste that must be experienced to believed.

Stop in your Hy-Vee seafood department today to pick up this delicious tilapia option.

To learn more about Rainforest Tilapia, visit https://www.tilapia.com/our-ethics .

Dish On Fish: Simple Tuna Croquettes

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish On Fish:

Bonjour, seafoodies!

Hailing from France, croquettes may sound fancy, but our Tuna Croquettes come together in just over 30 minutes! Full of healthy tuna and loaded with flavor, these patties are great for a snack, light meal or even a party.

We love tuna because it is convenient and full of essential nutrients, like protein, B vitamins, selenium and, of course, omega-3s. Omega-3 fatty acids like DHA and EPA lower chronic inflammation in the body, which helps to boost immunity and heart and brain health. In order to meet omega-3 needs, the Dietary Guidelines for Americans recommends eating seafood 2-3 times each week.

Keep some pantry-perfect tuna (either pouched or canned) on hand to whip these up anytime. We added a lemon-pepper dipping sauce for a fresh zing to accompany this tuna recipe. So, let’s make some delicious tuna croquettes. Ooh-la-la!

Tip: Our Tuna Croquettes can be made ahead and kept in the fridge for up to 3 hours before cooking.

Tuna Croquettes with Lemon-Caper Sauce

Prep time: 10 minutes
Refrigeration time: 15 minutes
Cook time: 10 minutes
Total time: 35 minutes

Servings: 4

Suggested cooking tools: parchment paper, foil, plate or baking pan, sauté pan, 1 medium mixing bowl, 2 small mixing bowls, whisk, cutting board, knife, spatula

Ingredients – Tuna Croquettes

  • ½ cup whole-wheat or all-purpose flour (use gluten-free flour to make GF croquettes)
  • 1 cup panko, divided in half (use gluten-free panko to make GF croquettes)
  • 1 tsp Old Bay seasoning or paprika
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 large eggs, beaten
  • 2-3 tsp lemon juice, freshly squeezed
  • 2 tsp Dijon mustard
  • 2 (5-oz) pouches or cans albacore tuna, drained well and flaked with a fork
  • 2 green onions or scallions, finely chopped
  • Optional: ¼ cup frozen sweet peas, thawed

Ingredients – Lemon-Caper Sauce

  • ½ cup plain nonfat Greek yogurt
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • 3-4 tsp. capers, drained
  • 2 garlic cloves, minced
  • 1-2 Tbsp. olive oil

Instructions

  1. In medium bowl, mix the first 8 ingredients listed (flour through mustard, including ½ cup of the panko). Add tuna, green onions and sweet peas (if using); mix well to combine. Divide mixture into 8 oval or round croquette patties and set on plate (or baking pan) lined with parchment paper. Cover plate with foil and refrigerate for at least 15 minutes. Note: can make patties ahead of time and refrigerate them for up to 3 hours.
  2. While croquette patties chill in the fridge, make lemon-caper sauce by mixing remaining ingredients yogurt through garlic – but not the olive oil – in a small bowl; whisk until combined. If sauce needs thinning, add more lemon juice.
  3. Remove croquette patties from fridge. Heat olive oil in sauté pan over medium heat. While oil is heating, put remaining ½ cup panko into a small mixing bowl and coat all sides of each croquette with the panko.
  4. Place croquette patties in sauté pan and cook 3-4 minutes per side, or until golden brown. (Can cook the patties in batches, if necessary.) Allow croquettes to cool for 2-3 minutes before serving. Top with the lemon-caper sauce.

Suggested accompaniments: mixed greens or baby arugula plus halved cherry tomatoes.

Shrimp & Broccoli Pasta

This one’s for our Little Seafoodies. Pasta is comfort food, and shells with creamy Alfredo sauce is kinda like mac and cheese. A study showed that tweaking a familiar food—in this case, adding shrimp—may get kids to try something new.

Shrimp & Broccoli Pasta

Total Time: 25 minutes
Serves 4

½ (16-oz.) box Hy-Vee dry small shell macaroni
1 (0.5-lb.) container Hy-Vee Short Cuts broccoli florets, cut into bite-size pieces
1 Tbsp. Gustare Vita olive oil
2 cloves garlic, minced
12 oz. Hy-Vee EZ Peel frozen raw shrimp (51-60 ct.), thawed and shelled Hy-Vee salt and black pepper
1 (12.5-oz.) jar Gustare Vita Alfredo sauce
¼ cup Hy-Vee grated Parmesan cheese
1 cup Hy-Vee sweet grape tomatoes, halved
Lemon wedges, for serving

1. COOK pasta according to package directions, adding broccoli during the last 5 minutes of cooking time. Drain, reserving pasta water. Cover pasta and broccoli and keep warm.
2. HEAT oil in a 10-in. skillet over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add shrimp; sprinkle with salt and pepper. Cook for 5 minutes or until shrimp are opaque.
3. STIR in Alfredo sauce and ¼ cup Parmesan cheese. Add pasta-broccoli mixture and cherry tomatoes. Cook until mixture is heated through and tomatoes have softened. Thin sauce with reserved pasta water, if desired. Serve with lemon wedges.

Per serving: 630 calories, 21 g fat, 3 g saturated fat, 0 g trans fat, 180 mg cholesterol, 580 mg sodium, 54 g carbohydrates, 4 g fiber, 10 g sugar (0 g added sugar), 29 g protein. Daily Values: Vitamin D 0%, Calcium 15%, Iron 30%, Potassium 8%

 

Trust But Verify: Hy-Vee Deepens Relationships with Suppliers on Sustainable Tuna Commitments

Providing customers with sustainable seafood has long been a priority of Hy-Vee, rooted in a commitment to protect ocean resources. Our Seafood Procurement Policy goes beyond the traditional idea of environmental sustainability, including commitments aimed at improving traceability and social responsibility in seafood supply chains. Most recently, we expanded our policy to include best practices for at-sea transshipment of tuna.

Since adding at-sea transshipment, Hy-Vee has been hard at work putting the policy into practice. First, we expanded our annual vendor survey, from where our seafoods are harvested, to include questions about the occurrence of at-sea transshipment in tuna supply chains. After understanding where transshipment is taking place, Hy-Vee takes a deeper dive into a tuna supply chain to confirm the accuracy of reported seafood data and to ensure compliance with our Seafood Procurement Policy.

To put this verification into practice, Hy-Vee partnered with Chicken of the Sea and sustainability advisor FishWise, to track a canned tuna product from harvest to Hy-Vee’s shelves. To better understand Chicken of the Sea’s efforts and ability to meet our at-sea transshipment policy, we looked at the supply chain documentation available for key topics:

  • Electronic monitoring and observer coverage
  • Legality of at-sea transshipment events via supporting documentation referencing authorization to transship in high seas waters
  • Worker protections, including vessel and crew safety, on vessels associated with transshipment events

Best practices for monitoring at-sea transshipment, and reducing its associated risks, include understanding where it happens, how it is reported, and who observes the event. Chicken of the Sea provided detailed harvest-level information demonstrating that they prioritize purchasing tuna from fishing vessels with legal government registrations and electronic reporting procedures. Catch documentation also shows observer coverage for all transshipment events and include information about when and where the activity was taking place, adding confidence around the legality of the transshipment event.

Thai Union, owner and operator of Chicken of the Sea, provides publicly available information regarding its vessel code of conduct in support of human rights and worker protections. Through this deep dive, Chicken of the Sea shared additional assurance that the company purchased tuna from fishing vessels that adhere to those standards – specifically regarding worker time spent at sea – through records of fishing trip dates.

Hy-Vee has strong relationships with its seafood suppliers grounded in collaboration and trust. Relationships that are made stronger by working together to ensure sustainable, transparent supply chains. Chicken of the Sea’s dedication to support traceable and legal seafood through its numerous tuna policies and commitments made them an ideal supplier to work with. Chicken of the Sea’s ability to meet the best practices laid out in Hy-Vee’s policy demonstrates the progress that’s been made on tuna sustainability and sets a precedent for other tuna suppliers to follow suit.