Tuna Advocacy: Hy-Vee Dives Deeper

Tuna is the second most popular seafood in the United States, right up there with shrimp and salmon. Given how many different delicious ways there are to serve it up, it’s no wonder we love it so much!

Hy-Vee is proud of its industry leading sourcing guidelines and continued efforts to offer Responsible Choice and Fair Trade tuna products. We also understand the importance of advocating for better policy and management of fisheries far before that seafood begins its journey through the supply chain to your plate.

Providing responsibly sourced seafood to our customers requires a multi-faceted approach that has Hy-Vee working behind the scenes to support strong policy and management of global fisheries. Sometimes, that means going to bat for fisheries reform. Many of the world’s tuna fisheries are experiencing pressure from overfishing, lack great monitoring, and require cooperation from multiple countries to adopt sustainable, and ethical, management practices. What fisheries managers can’t monitor or track on the water creates risks to fish stocks, the ocean and to the seafood companies that purchase tuna.

This year, Hy-Vee was one of 143 companies to sign on to a Global Tuna Sustainability Appeal letter to the world’s Regional Fisheries Management Organizations (RFMOs) advocating for better tuna management. RFMOs are in charge of implementing and enforcing tuna harvest strategies on the high seas. RFMOs have the power to reduce risks of illegal fishing practices by requiring 100% observer coverage to improve transparency and stronger guidelines for tuna fishing fleets. Retailer and industry participation in advocacy issues, such as these, sends a message that demand for responsible tuna is strong and encourages RFMOs to adopt better practices.

You can find additional information on our advocacy commitments in the Seafood Procurement Policy and on our Responsible Choice webpage under Conservation Initiatives.

Hy-Vee Mealtime Seafood Steamers

Hy-Vee Mealtime Seafood Steamers recently debuted in Hy-Vee stores. The easy-to-prepare kits include a vast array of flavors that are aimed at pleasing every palate from sweet to spicy.

The kits include Responsible Choice seafood – either shrimp, cod or salmon – and a side item. Pre-mixed seasonings and recipe directions are also included, making these Hy-Vee Mealtime Seafood Steamer kits a quick and simple meal option. This is an excellent way to add more seafood to your diet!

 

 

 

 

 

 

 

 

Flavors include:

Chipotle Shrimp with Stir Fry Medley
Chipotle Shrimp with Wild Rice Pilaf
Citrus Grill Cod with Squash Medallions
Citrus Grill Cod with Wild Rice Pilaf
Citrus Grill Salmon with Asparagus
Citrus Grill Salmon with Wild Rice Pilaf
Citrus Grill Shrimp with Stir Fry Medley
Citrus Grill Shrimp with Wild Rice Pilaf
Sweet Bourbon Cod with Squash Medallions
Sweet Bourbon Cod with Wild Rice Pilaf
Sweet Bourbon Salmon with Asparagus
Sweet Bourbon Salmon with Wild Rice Pilaf

 

Stop at your local Hy-Vee and ask your seafood team about our delicious Hy-Vee Mealtime Seafood Steamers.

Shrimp + Broccoli Frittata

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:

Did someone say seafood for breakfast? Sign us up! Whether you’re whipping up a quick bite before work, prepping a hearty meal ahead of a busy week or putting together an impressive dish for your next brunch, seafood is the perfect addition to your morning menu. That’s why we’re sharing a favorite breakfast frittata recipe: shrimp and broccoli!

Kick-start your day with a sweet and savory combination of tender shrimp layered in fluffy eggs, fresh vegetables and melty cheese. This super nutritious dish is packed with heart-healthy protein, B vitamins, essential omega- 3s and a whole lot of flavor. Eating seafood for breakfast multiple times a week is a routine we can definitely get used to.

What’s even better? This fancy seafood breakfast frittata recipe leaves practically no mess, is prepped in 10 minutes and the oven does the work!

Frittatas are extremely versatile and easy; when it comes to making your own variations you can add any of your favorite ingredients—the more seafood the merrier! Plus, we’ll let you in on a little secret: eggs aren’t only for breakfast. These frittata leftovers make a great lunch, dinner or afternoon snack.

All you need:

2 tbsp olive oil
4 whole eggs
32 ounces egg whites
7-10 oz fresh broccoli florets
2 tomatoes, quartered
6 oz provolone cheese
1/2 pound fresh shrimp
1/2 tsp ground pepper
1/2 tsp Himalayan salt
Fresh cilantro, optional

All you do:

  1. Preheat oven to 425 degrees. Grease skillet with olive oil. Set aside.
  2. In a large mixing bowl, add whole eggs and egg whites. Whisk to combine the eggs.
  3. Place the mixture in a skillet and arrange the broccoli, tomatoes followed by the cheese and shrimp. Add the salt and black pepper.
  4. Bake in your preheated oven for 25-30 minutes. Sprinkle some cilantro if desired and serve while it is still hot with whole grain bread.

 

 

Dish On Fish: Gluten-Free Crab-Stuffed Acorn Squash

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:

Fall harvest time is here, which means we’ll start seeing more winter squash and other tasty fall ingredients at our local farmer’s markets and grocery stores. The combination of sweet acorn squash and seafood is a match made in taste bud heaven. We love acorn squash’s buttery taste almost as much as we love savory seafood.

What’s even better? Seafoodies in need of a gluten-free dinner idea can enjoy this easy and filling meal with no worries!

Acorn Squash and Seafood

In honor of National Acorn Squash Day earlier this week, we’re sharing the perfect seasonal seafood combination: Acorn Squash & Crab. We combined tender and juicy crab meat with fresh, oven roasted acorn squash for a healthy blend of flavor and texture.

This dish is equal parts comforting, nutritious and delicious. Plus, these two starring ingredients provide important nutrients for the coming cold and flu season. Seafood, like crab, is rich in the antioxidant selenium, while acorn squash is rich in the antioxidants vitamin C and beta-carotene. All of these nutrients help to boost our immune system.

It’s also the perfect choice for anyone following a gluten-free diet. Seafood caters to a variety of dietary restrictions, making it a great addition to holiday menus.

This yummy roasted acorn squash and seafood pairing is also perfect for meal prepping ahead of busy weeknights or wowing significant others on date night. Plus, you won’t believe how easy this gluten-free dish is to make.

What are you waiting for? Let’s get roasting!

Acorn Squash & Crab

Suggested cooking toolsGlass baking dish, sauté pan

Ingredients:

  • 2 acorn squash, halved lengthwise and seeds scooped out (leaving a “bowl” in acorn squash)
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tsp. dried parsley
  • 2 tsp. Old Bay seasoning
  • 1 lb. lump crab meat, drained
  • ¼ cup cream cheese, softened
  • ¼ cup Parmesan cheese, shredded
  • ¼ cup gluten-free panko crumbs or crushed gluten-free rice cereal (like Rice Chex)
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400 degrees F. Place acorn squash halves cut side in a glass baking dish; set aside.
  2. Heat olive oil over medium heat; sauté garlic and celery until tender, about 2-3 minutes. Add parsley and Old Bay seasoning. Remove from heat.
  3. In a medium bowl, combine crab, cream cheese and cooked vegetables. Mix to combine all ingredients; add salt and pepper to taste.
  4. Using a spoon, scoop mixture into squash “bowls.” Divide mixture between squash bowls. (It is okay to over-stuff “bowls.”) Top with Parmesan cheese and panko or cereal. Cover with foil; cook for 45 minutes.
  5. Remove foil and cook for an additional 15 minutes, or until stuffing is browned and squash is tender. Makes 4 servings.

 

Small Seafood, Big Impact

Behind every seafood product we offer is a dedicated and skilled worker. Whether on a fishing boat, at an aquaculture farm, or in a processing facility, their hard work enables us to provide the most responsible seafood to our customers.

At Hy-Vee, we believe that we have an important role to play in safeguarding both the health of our oceans and the well-being of workers in our seafood supply chains. That’s why we set high standards through our Seafood Procurement Policy which helps ensure that the suppliers we partner with share our commitment to sourcing environmentally sustainable seafood and using socially responsible practices.

On a recent trip to Thailand, our non-profit partner FishWise learned more about the ways one of our shrimp suppliers is investing in worker well-being and sustainability.

Seafresh can be found tucked away in a lush, tropical paradise bordering the picturesque Gulf of Thailand. Their operation is significant, employing more than 2,500 people at the farm and the processing facility, many of whom come from the neighboring countries of Myanmar, Laos, and Cambodia. To provide the best possible working environment, Seafresh has committed to globally recognized best practices in the responsible recruitment of workers – a crucial factor in preventing human trafficking and forced labor. They’ve installed grievance systems so that all workers, regardless of job title, are able to report issues directly to management, as well as created worker welfare committees and an employee care team, which engage workers in the problem solving process with management. Seafresh also partners with a local human rights non-profit to educate workers on their rights, train them on how to use the grievance mechanism tools, and conduct regular interviews to monitor workplace satisfaction.

“It is important that our employees come to work each day feeling that this is a safe and fair place to work, where they are valued for more than just the amount of shrimp produced. We want them to feel empowered here and that this is a place where dedication pays off,” said Dominique Gautier, Director of Sustainability at Seafresh Group.

In addition to understanding the importance of protecting and empowering workers, Seafresh also understands the necessity of protecting and maintaining the environments our seafood relies on. Which is why every shrimp Seafresh exports to the U.S. meet Hy-Vee’s Seafood Procurement Policy, and is either Aquaculture Stewardship Council or Best Aquaculture Practices certified. Additionally, they have set aside land on-site for a worker-led community garden and are partnering with the local government to restore more than 38 hectares of mangrove forest.

“Seafresh is dedicated to sustainable and socially responsible practices, which we value and seek in our suppliers,” said Jason Pride, vice president of meat and seafood operations at Hy-Vee.

 

 

Last Great Salmon Of The Season

Rising out of the Copper Glacier and untouched wilderness of southcentral Alaska, the Copper River is one of the last untouched watersheds in the world. The Copper River is the birthplace of three wild Alaskan salmon species. These salmon live as adults in the Gulf of Alaska and the Pacific Ocean eating small crustaceans and zooplankton. In late May, the Alaska Salmon season begins with the opening of the Sockeye and King runs at the Copper River. The season comes to an end in September with Coho Salmon. Every year Coho return to the Copper River to make the arduous 300-mile migration up the turbulent waters in order to spawn.  Because the Copper River is so long and steep (gains an average elevation of 12 feet per mile), these fish must pack on sufficient fat reserves to fuel their epic journey–resulting in salmon that is rich in heart healthy omega-3 fatty acids and flavorful oils. The fish’s distinct regional DNA and lifecycle yield the world’s finest salmon.

Wild Copper River Coho salmon are harvested by a small fleet of independent fishermen on one and two-man boats called bowpickers. This artisan craft has been handed down for generations. All Copper River salmon are caught by drift gillnets which extend 150 fathoms from the bow of the boat and hang vertically in the water.

Copper River Coho salmon are handled with extreme care on their journey from net to plate. From the moment they are individually hand-harvested out of the net by fishermen, they are bled. Bleeding the fish helps maintain the pure taste wild Alaskan salmon is known for. Immediately after the fish are bled they are chilled in fish holds. The most popular method of chilling is known as “slush icing” which is a mixture of flaked ice and sea water that allows the fish to float so as to reduce bruising. These fleet-wide standards ensure consistent quality throughout the season.

Coho Salmon have a mild flavor and delicate texture offer that is appealing to any palate. These large fish, sometimes called Silvers, are the last to return to the Copper and have become a fall favorite that pairs well when baked with seasonal root vegetables and mushrooms.

Family-Style Dishes For Late Summer Gatherings

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:

Have Seafood, Will Travel!

We love sharing scrumptious seafood dishes with friends and family. Whether you’re attending a late summer soiree or hosting your own Labor Day barbecue, portable seafood apps and dishes are guaranteed to be a hit at any outdoor gathering.

If you’re hitting the road with simple-to-make seafood dishes, here are few tips to help keep your precious cargo safe when traveling. Plan ahead the night before by making sure you have plenty of ice, freezer packs or frozen gel packs on hand. It’s best to pack your dish in an airtight container—to help keep food fresh and avoid any spills or leaks in the car.

For short trips, a cooler is your best bet for chilled seafood. Keep in mind, full coolers stay colder longer than partially filled ones, so pack the empty space with additional ice or freezer packs. Remember that cold air escapes every time the cooler is opened, so try to keep the lid on as much as possible and open only when necessary.

An insulated bag will also do the trick. If you don’t have one, here’s a hack: Line a box with several layers of towels, packing them close around your seafood dish. Layers of crumbled newspaper also provides insulation.

For hot or room temp dishes, you want to avoid trapping the steam. Keep your seafood dish in a serving tray or container with a vented lid. No lid? No problem. Cover the dish with a plate and wrap it tightly with some towels. The towels help absorb the escaping steam while providing insulation to keep your dish warm until it’s party time.

Warning: when you show up to an end-of-summer gathering with crowd-pleasing seafood yummies, we guarantee you’ll come home with empty containers. There’ll be no leftovers in sight.

Now go enjoy and get your (seafood) party on!