A Little Taste Of The Caribbean

Caught in the clear-blue pristine waters of the Bahamas, this spiny lobster brings forth a sweet-tasting, firm tail that is superior in taste, texture and appearance to all other lobster tails. Each tail is completely filled with succulent white meat, brimming with delicious flavor. There are two primary ways spiny lobsters are captured in the waters of the Bahamas. The first and most popular method is with condos, otherwise known as casitas. A casita is formed with a sheet of tin or plywood set with 2×6 rails on three sides, creating a 6″ gap between it and the ocean floor. A casita is not a trap, but rather a habitat allowing lobsters to live safely during daytime hours and leave at night to forage for food. Using surface-supplied air, a casita is harvested by lifting and collecting lobsters using a hook on a 2- to 3-foot-long shaft. This method differs from a lobster trap that only allows the lobster to enter but not exit. Divers must measure and determine they are legal size.

The lobster trap is another method to catch them. The lobster trap uses bait (typically cowhide) to lure the crustacean through a plastic angled funnel. Once inside, this angle prohibits them from escaping. The traps are brought up from the ocean floor alive.

Our partners at Beaver Street Fisheries/Tropic Seafood became the first Caribbean fishery to earn certification from the Marine Stewardship Council (MSC), the leading global standard for wild-caught seafood environmental performance. Because of the fisheries’ strict sustainability practices, we proudly label these Bahamian spiny lobster tails with our Responsible Choice label.

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.

Great Tasting, Sustainable Tilapia Begins With A Pure Water Source

Hy-Vee Responsible Choice Rainforest Tilapia is raised in the pristine rainforest waters of Costa Rica. Rainforest Tilapia is a light, complete and sustainable protein. The fish are fed by mineral-rich reservoirs high in the volcanoes of Costa Rica, and the ponds breed pure, nutrient-rich tilapia that are luscious in flavor and free of impurities, additives, growth hormones and antibiotics.

In addition, the fish is socially responsible. Rainforest Tilapia go to work for Costa Rican ecologies — from the sustainable aquaculture practices that raise them, to reforestation projects and community enrichment programs for the elderly that they fund. A purchase of Rainforest Tilapia does more than just bring smiles to the faces of your family; it nurtures the plant, animal and human ecosystems of Central America.

Stop into your local Hy-Vee this week to sample Responsible Choice Rainforest Tilapia.

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.

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

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.

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.