Responsible Choice Wild Alaska Pollock

Wild-caught Alaskan Pollock hail from the icy waters of Alaska, and its lean, snowy-white meat, delicate texture and mild flavor make it an extremely versatile and healthy seafood choice.

It’s high in protein and a great source of omega-3s – which both benefit health. From source to plate, Responsible Choice Wild Alaska Pollock is one of the most abundant and sustainable species on the planet.

Participating Hy-Vee stores will be sampling Wild Alaskan Pollock Trident Cuts this week: Friday, May 3 from 3-7 p.m. and Saturday May 4 from 11 a.m. until 2 p.m.

Health Benefits of Alaskan Salmon + Salmon Burger Recipe

The temperatures are on their way up, which means it is grilling season! Have you ever thought about introducing fish to your grilling parties? The 2015-2020 Dietary Guidelines for Americans recommends adults consume at least 8 ounces of seafood each week. Consuming fatty fish, especially Alaskan salmon, can enhance the taste and nutritional value of your meal. Fish is packed with healthy fats like omega-3s and DHA. DHA is essential for your brain health and has been linked to increased memory, reduced rates of cognitive decline, and improved learning ability. Omega-3 fatty acids can help lower cholesterol and support heart health.

Try our salmon burger recipe to provide an exciting alternative to standard grill-out offerings, while helping everyone get closer to the recommended 8 ounces of fish per week. Not only will this recipe provide all the health benefits we talked about, but you’ll get a serving of vegetables. Enjoy!

 

Alaskan Salmon Burgers

All you need:

  • 1/2 pound Wild Alaskan salmon filet
  • 2 tbsp olive oil, divided
  • 3/4 cup finely diced red onion (1 small onion)
  • 1 1/2 cups finely diced celery (4 stalks)
  • 1 small pepper, red
  • 1 small pepper, yellow
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tbsp capers, drained
  • 1/4 tsp hot sauce
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup whole-wheat breadcrumbs
  • 3 tbsp light mayonnaise
  • 3 tbsp fat-free Greek yogurt
  • 1 tsp Dijon mustard
  • 1 large egg, lightly beaten
  • 3 large egg whites, lightly beaten

 

All you do:

  1. Heat a large sautépan over medium-high heat; add 1 tablespoon oil and salmon.
  2. Cook salmon until browned or easily flakes, then set the dish aside to cool.
  3. In a separate pan add remaining olive oil, onion, celery, peppers, parsley, capers, hot sauce, ½ teaspoon salt and ½ teaspoon pepper. Sautéuntil vegetables are soft, and then set aside to cool.
  4. Flake salmon in a large bowl, then combine breadcrumbs, mayonnaise, yogurt, mustard and eggs. Mix well, then mix in vegetables.
  5. Cover bowl and place in refrigerator for 30 minutes.
  6. Preheat grill for medium-high heat. Spray large piece of foil with grilling spray and place over grill grates.
  7. Shape chilled salmon/veggie mixture into 15 cakes, ¼ cup each. Add salmon patties to foil and grill for 5 minutes on each side or until golden brown.

 

Recipe inspiration from skinnytaste.com

Wild-Caught Alaskan Pollock

Wild-caught Alaskan Pollock hail from the icy waters of Alaska, and its lean, snowy-white meat, delicate texture and mild flavor make it an extremely versatile and healthy seafood choice.

It’s high in protein and a great source of omega-3s – which both benefit health. From source to plate, Responsible Choice Wild Alaska Pollock is one of the most abundant and sustainable species on the planet.

Participating Hy-Vee stores will be sampling Wild Alaskan Pollock this week: Friday, April 5 from 4 p.m. to 7pm, and Saturday, April 6 from 11 a.m. until 2 p.m.

 

Alaskan Leader Seafoods: Meet The Captain

Meet Alaskan Leader Seafoods, Hy-Vee’s newest Alaska cod supplier. Alaskan Leader has grown to be one of the largest and most productive longline businesses through the construction of new fishing vessels, the acquisition of additional Alaskan fishing rights, and the development of both commodity and value-added initiatives that increase the economic value to the company’s sustainable resources.

Longline fishing—one hook, one fish—produces some of the world’s most delicious seafood through the careful handling of individually hooked fish. Lovers of great Alaskan seafood can enjoy Wild Alaska Cod, available now at Hy-Vee.

Bristol Bay Wild Salmon = Sustainability At Its Finest

 

Hy-Vee is committed to the sustainability of seafood to ensure that future generations have access to the salmon we enjoy today. We proudly partner with the fishermen of Bristol Bay who not only practice this, but live it each day. These fishermen take great pride in harvesting one of the world’s best salmon.

The Nushagak and Kvichak river drainages comprise a pristine environment that creates one of the most ideal habitats on Earth. The Yupik and Dena’ina people are some of the last salmon- based cultures; salmon is essential to their daily lives, both as a food source and as an income producer.

This bay has been fished for more than 130 years, and this last summer was its largest run ever – more than 44 million salmon. This is truly a testament to sustainability. The Bristol Bay Salmon Management Plan administered by the Alaska Department of Fish and Game is the most effective and comprehensive resource management regime in the world. Alaska is the only state to have sustainability written in its state constitution.

Traceability is very important to the fishermen of Bristol Bay. They use coding, sorting and inventory technology that tracks each case from harvest to your store. Each case of the wild sockeye salmon is marked with the name of the fishing district where it was harvested, giving you unprecedented traceability.

There are more 1,400 ships that commercially fish Bristol Bay, and Hy-Vee partners with a select group of these – fewer than 100. We ensure that these fishermen are committed to providing the highest quality of wild sockeye salmon in all of Bristol Bay. Each fish is bled immediately after being removed from the gill net and then submerged in 33-degree circulating seawater. This guarantees unblemished, rich-tasting, firm flesh for the finest wild sockeye salmon.

At Hy-Vee we are proud of our commitment to seafood sustainability and even prouder to work side-by-side with the fishermen of Bristol Bay who live this every day.

 

Responsible Choice Lobster Tails

When it comes to sourcing Responsible Choice spiny lobster tails, Hy-Vee looks to the mecca of the Caribbean – the Bahamas. The Bahamas are known for their breathtaking beaches and crystal clear waters, but in these waters lies a rich, environmentally responsible source of spiny lobsters. These creatures play a huge role in the economy of the Bahamas and they rely on a strict management process to maintain this resource for future generations to enjoy.

Unlike American lobsters, spiny lobsters have a spiny hard shell for protection and lack large front claws. These warm-water lobster tails are smooth and have a spotted, greenish shell. Their soft texture and delicate flavor make them a favorite among chefs and foodies around the world.

In the Bahamas’ spiny lobster fishery, “condominiums” – or “casitas” – are placed by fisherman on the sea floor. Spiny lobsters seek shelter beneath this protective enclosure. Over time these man-made structures have become a permanent habitat for marine life, including the spiny lobsters. Divers from skiff boats dive down and lift up these condos and harvest lobsters that have a carapace length of at least 3.25 inches. Hooks are used to pull the lobsters out from under the condo. The lobsters are then carried to the surface where they are immediately placed in ice holds on the skiff. Once aboard the skiff, the tails are removed and they’re delivered to the mother-ship. Once full, the ship heads back to the mainland where they are processed, tested, cleaned, graded, frozen and then packed into 10-pound cases for delivery to the United States.

Upon arrival in the U.S., Hy-Vee requires that the lobsters are U.S.D.C. inspected to ensure that they are of the best quality before selling them to our customers to enjoy.

If you’re still in need of a dinner that will “wow” your valentine, stop at your local Hy-Vee seafood counter and ask for these fresh and delicious tails from Bahamas lobsters, which are featured in this week’s ad. You can even share the lobster’s story with your sweetheart and tell him or her that you made a Responsible Choice for them.

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.