Businesses for Bristol Bay

Hy-Vee understands that some of the biggest threats to the ocean and coastal communities can start on land.

In October 2017, Hy-Vee joined the Businesses for Bristol Bay coalition to advocate for the protection of Bristol Bay, the most pristine and productive wild salmon habitat in the world, from potentially devastating impacts from the proposed Pebble Mine project. If developed, toxic runoff from the Pebble Mine would contaminate nearby Bristol Bay, where Hy-Vee sources much of our wild salmon. An environmental disaster would jeopardize thousands of independent businesses, tens of thousands of jobs, and an economic engine that sustains Alaska’s economy. As part of this effort, Hy-Vee signed on to a letter to President Trump and U.S. EPA Administrator advocating for the protection of Bristol Bay.

 

Little Seafoodies

The benefits of seafood for kids are big! Fish and shellfish supply the nutrients, vitamins and omega-3s essential for strong bones, brain development, and healthy heart and immune system. So how do moms get their kids to eat more of this delicious, nutritious food?

Seafood Nutrition Partnership talked to hundreds of moms and asked top nutrition experts and chefs for their input — all parents with tested-true tips.

The Perfect Shrimp. The Perfect Partner.

When the PDI Seafood Buying Team is sourcing seafood for Hy-Vee, quality comes first. The team demands perfection when looking for a supplier. And that’s what the team found in Paul Piazza and Son and Hy-Vee’s Responsible Choice wild shrimp program: the perfect shrimp with the perfect supplier.

Since Paul Piazza began selling fresh seafood from New Orleans’ famous French Market 120 years ago, the fourth-generation family-owned and operated business has been driven by passion and commitment to supplying the country with the freshest, best-tasting and highest quality Wild Caught Gulf Shrimp that the nutrient-rich in-shore waters of Louisiana and the Gulf of Mexico have to offer.

Paul Piazza and Son is headquartered in New Orleans, Louisiana. Premium Gulf of Mexico Domestic Shrimp is its only business. It is one of the largest processors in the domestic industry and has the capacity to offer over 25 million pounds of Gulf Domestic Shrimp from its state-of-the-art USDC plants in Louisiana and Texas.

Renewed Standard of Excellence

Like much of the New Orleans region, Paul Piazza and Son’s business was devastated by Hurricane Katrina. Owners and managers looked at the situation as an opportunity to not only rebuild, but also reinvent their company, increase their capabilities and achieve their goal of becoming the source for premium Wild Caught Gulf Shrimp.

Re-energized, they opened a state-of-the-art processing facility in Delcambre, Louisiana, and modernized their New Orleans plant using cutting edge technology. They also expanded their distribution and product mix.

This expansion and innovation has helped Paul Piazza and Son become the shrimp sourcing, processing and national distribution powerhouse that it is today.

Premium Process

Paul Piazza and Son’s vertically integrated shrimp processing business keeps it as close to its products as possible and allows it total quality control — from the moment the shrimp is harvested from the nutrient-rich waters of the Gulf until it’s delivered to your Hy-Vee store.

Paul Piazza and Son contracts the Gulf’s top shrimp boat captains to work exclusively with its company. The committed boats then unload their catch of wild-caught white and brown shrimp in the company’s state-of-the-art processing facilities. The product is next sorted and packed to Hy-Vee specifications and then delivered to the PDI warehouse where it is ready to ship to your Hy-Vee store.

Paul Piazza and Son and Hy-Vee/PDI have plans to grow our partnership and look forward to expanding the Responsible Choice wild shrimp program in Hy-Vee stores, making it readily available for Hy-Vee customers’ dinner tables.

Dish On Fish: Perfect Seafood Recipes For Lunches

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:

We get it. Time is short, deadlines are looming and hunger has officially struck. If you don’t have time for a leisurely lunch during the day—but don’t want a boring brown bag (who does?)—try our easy and delicious seafood lunches that you can prep and pack in minutes.

Seafood for lunch? You bet. Not only is it an easy way to get in one of your 2-3 seafood meals each week, but seafood is loaded with healthy fats like omega-3s and protein. The omega-3s in seafood—DHA, and EPA—are important for many reasons, including boosting brain health and focus. Plus, seafood is a complete protein, to help keep your energy up throughout the day and prevent that post-lunch slump.

These lunches are packed with heart-healthy omega-3s and protein, which will help keep your energy up and prevent that post-lunch slump. In fact, these lunches are so delectable that you’ll be watching the clock all morning.

We are going to share an a-mazing Avocado Tuna Salad plus some other fun variations on seafood lunches.  These lunches are so delectable that you’ll be watching the clock all morning, eagerly awaiting your lunch break. Between the blend of flavors and fish options, you’ll never be bored with your brown bag lunch again. These dishes will also help you reach your goal of two seafood servings a week, to meet seafood recommendations.

Blackened Shrimp

Nothing compliments the taste of fresh shrimp, like mixing flavorful spices and herbs (to give it a real kick). This blackened shrimp is not only a great option for lunch, you’ll also turn to it all year as an easy (multi-day) meal prep option. Blackened shrimp is perfectly incorporated into a variety of different dishes throughout the week—like shrimp tacos! Get the recipe here.

 

Avocado Tuna Salad

No to-go lunch list is complete without tuna salad. However, this twist on the traditional dish is both tasty and creamy, you’ll be wondering how you ever made it any other way. Get the recipe here.

 

 

Easy Egg Crab Muffins

Egg bites have become the latest brunch craze, perhaps thanks to their flavor and the easy-to-eat shape. Unlike the ones you may have seen before, we promise you won’t find these egg crab muffin bites at any corner shop! Get the recipe here.

 

 

 

Dish On Fish: Tips For Cooking With A Cast Iron Skillet

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:

Tips for Cooking with a Cast Iron Skillet

Pro Tip: Cooking with a cast iron skillet is not only for professional chefs. That’s right, rumors about the difficulties of cooking with cast iron are not true! We actually LOVE cooking seafood in a skillet because it brings out the savory flavor of seafood, while adding some extra nutrients. That’s why we’re sharing six easy cast iron skillet tips with you to make your experience a breeze.

The key to cooking with a cast iron skillet is to do some research and get cooking! Cast iron pans and seafood pair perfectly. In fact, this versatile cooking method makes it super-easy to eat seafood 2-3 times per week.

You’ll be surprised to find how simple it is to incorporate cast iron skillet cooking into your kitchen! If you need a good place to start, we recommend checking out our hearty Smoked Salmon Hash recipe that is simple to make and packed with a flavorful punch.

Below is a list of six essential cooking tips. We encourage you to start simple, but also keep in mind there’s a world of possibilities when cooking in cast iron.

6 Cast Iron Skillet Tips

  1. ‘Tis the seasoning
    When cooking with a cast iron skillet, the first step is to season it. Start by heating the pan. Once hot, add about one tablespoon of oil. After the oil cools, you’re good to get cookin’. This step is essential because cast iron cookware soaks up whatever is heated. Season the pan before cooking to avoid food from becoming a sticky hot mess.
  2. But first, preheat
    Before tossing in your ingredients, preheat your cast iron skillet. However, watch the level of heat! Cast iron skillets will crack if exposed to a lot of heat in a short amount of time. So, start off low and gradually increase heat to avoid going from cold pan to cracked hot pot quickly.
  3. Cookin’ low & slow
    Have you ever heard the saying “cooking low and slow?” Well, whoever said it must’ve been cooking with a cast iron skillet! Keeping the temperature down will ensure all flavor is absorbed without the risk of burning your masterpiece.
  4. Avoid plastic utensils
    Take a look at your favorite cooking utensils… are they made of plastic? If so, they may have to sit this one out. Cast iron skillets can get very hot, very quickly. We recommend opting for a stainless steel, wood or bamboo utensil to best protect your cookware… and your food.
  5. Never clean with soap
    Cleaning a cast iron skillet may seem like a chore and you may be tempted to dose the pan with soap, but think twice. Cast iron skillets should be cleaned immediately after use, while still warm. Just add a little hot water and scrub with a sponge or stiff brush. (Note: Don’’t soak the pan or leave in sink because it could rust.) Avoid using soap or steel wool so you don’t scratch the pan’s surface or remove seasoning. If bits are stuck to the pan, scrub the pan with a paste of coarse salt, like kosher salt, and water.
  6. Always dry and season skillet
    This final tip is often overlooked. Because cast iron is a metal, when it becomes wet it can rust and become ruined. The best way to preserve the lifespan of your cast iron cookware is to ensure it is dried thoroughly after each use and cleaning by wiping with a towel. Then, add a little vegetable or olive oil to the cloth or paper towel and apply a light coat to the inside of the dry skillet. Store in a dry place.

Now that you’re armed with an arsenal of cast iron skillet tips, we hope you’re eager to get in the kitchen and put your new skills to good use! The creative possibilities are endless. Consider adding a cast iron skillet to your Christmas list!

Dish On Fish: Holiday Seafood Recipes For Your Dinner Party

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:

Cheers to the holiday season, Seafoodies!

Seafood is special and will impress your dinner party guests every time. And we’re here to help you step up your holiday gathering game with 10 elegant and restaurant-worthy recipes – from seafood appetizers and side dishes, to main meals. We know these craveable holiday seafood recipes will be a hit around your table.

Just imagine how much your friends and family will enjoy fresh steamed clams and lobster with garlic butter; smoky calamari and salmon dip; spicy shrimp and favor-packed tuna pasta and perfectly seared scallops. Is your mouth watering yet?

The best part about these holiday seafood recipes is that you can prepare them easily and have them on the table in a snap. Plus, seafood is a healthy, high protein and nutrient-packed alternative to traditional sodium-loaded, processed menu items.

Get ready to see your guests revel in the holiday spirit with happily full bellies. Spending less time in the kitchen gives you more time to be festive and enjoy your event. Now let’s get the party started with these mouthwatering, crowd-pleasing seafood recipes.

Click here to access Dish On Fish’s holiday seafood recipes.

 

Smoked Salmon Dip

An app that’s a yummy hit any way you eat it – dipped, smeared or eaten with a spoon right out of the bowl!

Seared Scallops with Citrus Herb Sauce

Fresh lemon, oregano, tarragon and paprika provide a divine flavor profile for these delicate scallops.

 

 

 

 

 

 

 

 

Tuna Puttanesca

Meaty tuna combined with pasta and a perfectly seasoned sauce makes for a hearty, flavorful meal.

October Is Fair Trade Month + National Seafood Month

October is Fair Trade Month, as well as National Seafood Month! You can celebrate both by looking for Fair Trade CertifiedTM tuna, scallops, and salmon at Hy-Vee stores. Join us in making a difference by choosing Fair Trade Certified seafood products.

The Fair Trade Certified seal on seafood products is our promise that they were caught with respect for the oceans and those who fish them. That means safe working conditions, environmental protections, and extra income for fishermen. The fair trade seafood Hy-Vee buys comes from small villages in Indonesia and traditional fishing communities in the United States, specifically Alaska and the East Coast. For every pound of certified seafood sold, fishermen earn an additional amount of money that goes into a Community Development Fund, that is earmarked for critical community projects, as identified by the fishermen themselves. Fishermen and community members invest in the causes that matter the most to them and have used Fair Trade Community Development Funds for safety improvements at fishing docks, education scholarships, uniforms, and school supplies for local children, renovations to community centers, and environmental research projects that help protect the long-term health of the fishery. That’s the Fair Trade Difference, and you are a part of it every time you purchase Fair Trade Certified seafood.

Every dollar we spend is a vote for the kind of world we want to live in. When you purchase Fair Trade Certified™ seafood this National Seafood month, and every month, you’re voting for sustainable livelihoods, thriving fishing communities, and healthy marine populations. You’re voting for safe working conditions, equal rights for women, and prohibitions of both slavery and child labor. Most people want to make a positive difference in the world, and with fair trade it’s easy. Fair Trade Certified™ seafood empowers shoppers to turn the tides for fishermen, one purchase at a time.

Top 6 Secrets For Getting Kids To Eat More Seafood

 

 

 

 

 

 

The benefits of seafood for kids are big! Fish and shellfish supply the nutrients, vitamins and omega-3s essential for strong bones, brain development, and healthy heart and immune system. So how do moms get their kids to eat more of this delicious, nutritious food? Seafood Nutrition Partnership talked to hundreds of moms and asked top nutrition experts and chefs for their input — all parents with tested-true tips. Here are the ones that, when put into action with real moms as part of SNP’s Little Seafoodies program, seemed to work best.

Here are the top six secrets to getting your kids to eat more seafood:

  1. HAVE FIN FUN! WHEN SEAFOOD LOOKS FUN, IT’S “YUM!” For younger kids, this can simply be visually appealing, like a sandwich shaped like a fish. The heart of this concept is for there to be an exciting component. Maybe it’s interactive and they can “play” with their food or make a taco or bowl with their favorite flavor combos.
  1. DIPPING MEANS YUMMING! Seafood, the perfect ketchup delivery device! More than three-quarters of respondents in our mom survey said dipping sauces would be a good way to get their kids to try seafood. Ketchup, ranch dressing and barbecue sauce are kids’ faves.
  1. DO THE SEAFOOD SWAP! “Kids love chicken fingers, breaded fish or shrimp is really not that different than chicken,” said Nelson. “Kids love burgers, patty up some shrimp or fish and make burgers.”

“Our kids love tacos and spaghetti…whose kids don’t love those? So sometimes I just substitute beef with shrimp or fish in my tacos and spaghetti sauce,” said Indianapolis mom of two Stephanie Hart. “I find that if you introduce seafood with familiar flavors your kids already love, they’ll eat it with few or no questions. Once they get used to it, then they’re willing to expand and try new things.”

  1. TOP IT. KIDS LOVE IT! Kids love fruit? Pile it on! Try making an avocado and fruit salsa with mango, pineapple or even strawberries to top a fillet. “Serve fish with sauces and toppings that are flavorful and preferred by kids,” suggested Jessica Levinson, mom of twin girls, dietitian and author of 52-Week Meal Planner. “For example, my Orange Maple Salmon goes over swimmingly with kids because of the sweet flavor of maple syrup.”
  1. ADD IT TO A FAVE, WATCH ’EM RAVE! Crab in mac & cheese, please! Tuna on pasta makes it go fasta! “I got my daughter back on the shrimp lover’s wagon by adding it to her favorite foods like cheese quesadillas and as a topping on homemade pizza (which she makes herself),” said mom, dietitian and co-founder of Teaspoon of Spice, Deanna Segrave-Daly.
  1. OUR BEST ADVICE IS TO KEEP TRYING. “Seafood on the menu doesn’t happen overnight— it’s a series of trial and error. Being willing to ‘try and error’ is what landed a variety of seafood on my kids plate today,” said dietitian and mom Robin Plotkin.

For more ways to increase your seafood intake, visit seafoodnutrition.org/seafoodsmarts

Quality & Freshness Are Top of Mind

In 1998, Hy-Vee became one of the first retailers in the Midwest to hire our own U.S. Department of Commerce (USDC) lot inspector to ensure the quality, safety and integrity of the fresh seafood it buys. The USDC inspector is stationed on-site at our Perishable Distributors of Iowa (PDI) distribution facility in Ankeny, Iowa, where he routinely checks incoming shipments of fresh seafood along with some frozen, ensuring that it meets Hy-Vee’s standards. Our purchasing and sustainability policy is the strictest around. Our seafood team at PDI is meticulous in its sourcing and accountability of our suppliers. A big part of our seafood programs success is partnering with suppliers that have the same beliefs as we do.

The USDC Inspection program is a voluntary seafood inspection service to assist in meeting U.S. regulations and generally accepted seafood production best practices governing fishery products for human consumption. This service supports seafood safety and includes sanitation inspection, system and process audits, grading and inspection and product laboratory analyses.

Bryan Sauve has been Hy-Vee’s full-time inspector since 2003. Bryan is on site five days a week to help is maintain high quality standards. In 2017, Sauve received the Silver Sherman award, which recognizes individuals who have performed work above his or her normal requirements, achieved a milestone that contributed significantly or critically toward the attainment of a particular program goal, and demonstrated leadership of significant magnitude.

Hy-Vee’s Due Diligence Plan: The Road to Transparent Seafood Supply Chains

It’s no secret that 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.

Global seafood supply chains are complex and lack adequate transparency, which leads to uncertainty about the journey a fillet of fish takes from a fishing boat to the dinner table. Hy-Vee takes a proactive approach to confronting this uncertainty because, transparent supply chains offer businesses and customers greater assurance that seafood products are accurately labeled, come from legal sources, and are processed under fair labor conditions.

In 2017, Hy-Vee worked with FishWise, a sustainable seafood consultancy, to create a due diligence plan for improving social responsibility and traceability, and to counter illegal fishing practices within Hy-Vee’s seafood supply chains. The due diligence plan includes seven iterative steps aimed at increasing visibility into its 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 has expanded its Seafood Procurement Policy, undertaken detailed engagement with suppliers to understand tuna supply chains, 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. Hy-Vee’s work provides an example of what dedicated businesses can accomplish when choosing to be proactive about assessing and mitigating supply chain risks.