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.

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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.

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.

Social Responsibility Deep Dive Survey Project

Have you ever caught yourself eating a perfectly seared tuna steak or a handful of pineapple-coconut shrimp skewers and wondered about the fishermen who caught them or the farmer who raised them? If so, you’re not alone.

At Hy-Vee, we believe our success is grounded in the principle of always doing the right thing when it comes to our customers, our employees, our suppliers and our communities. That’s why we’re committed to having a comprehensive seafood program focused on both environmental sustainability and human and labor rights – exemplified through our Seafood Procurement Policy. We also believe that strong, trusted supplier partnerships built on a model of continuous improvement and collaboration are key to sustained, long-term success.

A New Project:

Together with our sustainable seafood consultant, FishWise, Hy-Vee took a detailed look at the human and labor rights protections that three of our most valued private label seafood suppliers —Mazzetta Company, LLC., Eastern Fish Co., and Beaver Street Fisheries — have embedded into their operations. Our goals were to 1) reinforce Hy-Vee’s commitment to worker protections and best practices, 2) collect data on current policies, practices, and/or procedures in place at each company, and 3) identify future actions that could be taken to support social responsibility improvements.

When describing why Hy-Vee invested in this project, Jason Pride, vice president of meat and seafood operations, said:

“It’s important to have partnerships that are built on trust, transparency, reliability, and data. Our suppliers know we’re committed to meeting customer demand for sustainably and responsibly caught seafood. We are always looking for opportunities to support continuous improvement efforts.” 

The Process:

The 25 question survey was developed in consultation with publicly available guidance and best practices from human and labor rights organizations from around the world (to learn more visit RISE – the Roadmap for Improving Seafood Ethics). Each supplier completed the survey on time, and the results were analyzed by FishWise and shared directly with the team at Hy-Vee. We then held hour-long phone calls with each supplier to go over the results and highlight their strengths, opportunities for improvement, and some specific resources and tools to support them in those efforts.

We were encouraged by our supplier’s responses and by the policies and practices they already have in place to protect workers, such as strong human and labor rights codes of conduct, regular human rights risk assessments and social audits, and worker grievance mechanisms.

Moving forward we will continue to support these suppliers in their efforts and will look for opportunities to conduct similar projects in the future. Hy-Vee’s aim is to ensure our supplier partners share our commitment to do the right thing and that our customers can be proud of the seafood they purchase. We believe that the best way to do that is to invest in moving the industry forward – together.

Summertime Salmon Burgers

Grilling season is in full swing. Pick up some delicious salmon burgers at your local Hy-Vee seafood counter!

Grill burgers for 10 to 12 minutes or until internal temperature of burgers reaches 145 degrees, turning once halfway through.

Pair your burgers with bakery-fresh buns and serve with fresh toppings such as tomato, lettuce, onion or salsa. Enjoy!

 

Dish On Fish: Smoked Trout Dip

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:

Need a nosh to get you through to dinnertime? Or an impressive snack to show off during the Zoom Happy Hour? You’ll flip for our new Smoked Trout Dip, a simple, savory, and satisfying treat that is also good for you. Easy to make, easy to store and easy to eat – think of this trout dip recipe as snack time made simple!

Seafood dips go perfectly with raw veggies, crackers, or pita. We’ve tested this theory with our other original dips – the salmon dipshrimp dip, and crab dip. All tasty ways to get your seafood servings in, especially if you’re looking for some healthy snacks.

So, let’s talk about smoked trout for a moment because it might not be on your standard grocery list. You may be surprised to discover that trout is in the salmon family, can be freshwater or saltwater, and has been cured. The result is a buttery, smoky, flaky product. It will come in a tin, pouch, or vacuum packed, making it another pantry- or fridge-stable seafood product that’s great to have on hand to top a salad or use in a dip.

A serving of smoked trout (about 4 oz.) provides a healthy dose of protein and vitamin D in a 100-calorie package. Plus, it is a tasty way to get part of your It’s a great way to boost protein at snack time. And, it’s a tasty way to get part of your 2-3 weekly servings of the Dietary Guidelines for Americans seafood recommendation.

One last thought – if there is any schmear leftover – treat yourself to Smoked Trout Dip on a bagel/toast tomorrow morning. Game changer! Enjoy!