Wild Alaska Salmon Season

Hy-Vee Responsible Choice wild salmon, caught from Alaska’s Copper River, is arriving in Hy-Vee stores after the fresh wild season opened on May 14 in the midst of the COVID-19 pandemic.

The consumer demand for this product has grown each year with foodies who shop at Hy-Vee eagerly waiting for the first salmon to arrive in their local store. The pure, pristine environment of the Copper River helps create an omega-3 powerhouse. Copper River salmon begin their journey 300 miles downstream at the mouth of the Copper River, then make the long trek up through fast currents and unspoiled glacial-fed waters to reach their spawning grounds. This trek requires the salmon to store extra energy in the form of fat. The one-of-a-kind flavor and texture generated from this fat makes any seafood lover’s mouth water. It is truly some of the highest prized salmon in the world.

The Copper River takes its name from the rich copper deposits found along its banks. This massive body of water has 13 major tributaries, is 1 mile wide and runs at 7 miles per hour. The Copper River is the 10th-largest river in the United States, and is home to some of the finest, well-managed salmon stocks in the world. Alaska’s successful management practices are considered a model of sustainability for the rest of the world. The Alaska Department of Fish and Game monitors fish populations at several points along the Copper River and counts salmon heading up the river to ensure that an adequate number migrate to spawning grounds to reproduce each year. Policies like this have helped Alaska maintain one of the world’s most abundant sources of delicious wild seafood for generations to come. This is why we proudly place our Hy-Vee Responsible Choice label on wild Alaska salmon.

Hy-Vee’s Responsible Choice Shrimp: Supporting Sustainable, Traceable Seafood

The average American ate almost 5 pounds of shrimp in 2018 alone. That’s almost twice as much as our next favorite seafood—salmon. It’s no wonder the U.S. created National Shrimp Day to celebrate one of our all-time favorite seafoods!

Unfortunately, imported shrimp has been linked to a number of harmful environmental and socially irresponsible farming practices that can happen when rules and regulations aren’t enforced well. The good news is Hy-Vee works behind the scenes with sustainable seafood consultant (FishWise) and our seafood suppliers to understand these risks first-hand and deter bad practices before they reach Hy-Vee’s supply chains.

One way to do this is through strict environmental sourcing criteria that ensures Hy-Vee only purchases shrimp (both wild and farmed) from reputable suppliers. Hy-Vee and FishWise work closely with seafood suppliers each year to collect data about where our seafood was caught or farmed to determine what can be labeled ‘Responsible Choice’. But the work doesn’t stop there!

Verification in Action

Hy-Vee is committed to procuring shrimp from legal, traceable sources which is why we do our due diligence to ensure our Responsible Choice shrimp is both sustainable and traceable from the farm to your plate.

Earlier this year, Hy-Vee partnered with Beaver Street Fisheries to dive deeper into a shrimp supply chain. By working collaboratively with seafood suppliers Hy-Vee is able to verify where, how, and by who shrimp was harvested, processed, and delivered.

Though the U.S. government has its own regulatory measures in place for deterring illegally imported products, such as the Seafood Import Monitoring Program (SIMP), by exercising our own due diligence, Hy-Vee ensures our suppliers are set up to meet these regulations and reduce risk of fraudulent activities along the supply chain.

What is SIMP?

The Seafood Import Monitoring Program (SIMP) is aimed at preventing illegally harvested products, including shrimp, from entering the U.S. SIMP requires importing companies to maintain traceability documentation from their supply chains beginning at the point of harvest. Companies with effective traceability and/or who regularly communicate with their supply chains are more likely to comply with SIMP.

Beaver Street Fisheries has industry leading sustainability practices and partnerships in place, which sets them up for success when it comes to meeting traceability requirements and expectations. Soon after kicking off our project, Beaver Street Fisheries was able to share complete traceability records documenting the journey one of Hy-Vee’s shrimp products took from a farm in India all the way to our distribution warehouse in Iowa. The paperwork Beaver Street Fisheries shared included critical information about when the shrimp was harvested, shrimp farm certifications, how and where the shrimp was processed, and transportation of the product. Every detail aligned with SIMP and Hy-Vee’s best-in-class Seafood Procurement Policy. Beaver Street Fisheries’ willingness to work together with Hy-Vee and FishWise on traceability and sustainability verification, and its ability to provide information efficiently makes Beaver Street Fisheries stand out from the crowd.

“Hy-Vee has always been a great partner to Beaver Street Fisheries, and our BSF team appreciates the opportunity to work with Hy-Vee and FishWise on this project, as we all share a common commitment to responsible sourcing and sustainable seafood. Traceability is the backbone for a controlled supply chain, and with today’s growing list of requirements at each step of the process, our BSF team takes great pride in collaborating with our supply chain partners to embrace these requirements, which support the ever-growing need for responsible seafood.” – Casey Marion, Beaver Street Fisheries

Dish On Fish: Maple Walnut-Crusted Halibut

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:

While we are always interested in eating a delicious seafood dinner, spending a lot of time in the kitchen cooking and cleaning is not always appealing. That’s why this Maple Walnut-Crusted Sheet Pan Halibut is a seafood mealtime must—it takes just minutes to make and cooks in one pan!

Halibut is a “meaty” white fish that can handle some heat! Whether grilling it or popping it in the oven (at 400 degrees for this recipe), you’ll love how well this sumptuous fish holds up to the heat. In this recipe, the crunch of the walnuts pairs deliciously with a little sweetness (thanks to maple syrup), which is why we absolutely love this dish. If you’ve eaten halibut in a restaurant but have yet to try it at home, we’re challenging you to add this amazing recipe to your repertoire—it’s a great fish dish to start with!

The first order of business is selecting the halibut. Ask your fishmonger for the freshest pieces or opt for frozen and defrost in your fridge. Frozen halibut is a great option to have on hand when it comes to weekly menu planning and meal prepping.

Not only is halibut delicious, it provides a boatload of healthful nutrients, like muscle-building protein, immune-boosting selenium and heart-healthy omega-3s. Eating fish regularly has been shown to help improve cholesterol, manage weight and boost brain and heart health.

This recipe is one of our personal favorites, as the combination of sweet maple syrup and walnut crunch adds a flavorful texture to this nutrient-filled dish.

Maple Walnut-Crusted Sheet Pan Halibut

Ingredients
  • 1 lb halibut skin removed
  • 1 1/2 cups walnuts finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp maple syrup
  • 1 tsp dried dill
  • 1/4 cup Dijon mustard
  • 2 cups sweet potatoes thinly sliced
  • 1 bunch asparagus spears 6 – 8 spears per serving, ends trimmed
  • 1 tbsp olive oil extra virgin
  • 2 lemons sliced
Instructions

1. Heat oven to 400°F.Line a sheet pan with foil and either spray it lightly with cooking spray or brush with olive oil.
2. Trim tough ends from asparagus. Toss with a teaspoon of olive oil.
3. Peel and slice sweet potatoes very thinly (1/8th inch). Toss with 2 tsp. olive oil. Sprinkle with salt and pepper.
4. Chop walnuts, transfer to a small bowl and combine with lemon zest, maple syrup and dill.
5. Remove skin from halibut pieces, spread opposite sides of each with 1 tablespoon Dijon mustard. Press walnut mixture on top.
6. Arrange asparagus and sweet potatoes on baking sheet and top with halibut.
7. Bake at 400°F for 10 minutes. Let stand for 5-7 minutes. Serve.

Tips For Little Seafoodies (And Their Caregivers)

HEALTH GOODIES FOR LITTLE SEAFOODIES

When kids eat at least two servings of seafood each week, the benefits are big. Fish and shellfish supply the nutrients, vitamins and omega-3s essential for strong bones, brain development, and a healthy heart and immune system.

  • Big Yums + Big Brains
    Fish makes your brain bigger, literallyYour brain is nearly 60% fat, and omega-3 fatty acids found in seafood are among the most crucial molecules that determine your brain’s ability to perform.
  • New Faves + Better Grades
    Kids who eat fish at least once per week may do better in school. Seafood’s omega-3s help kids’ brains develop, leading to higher IQs and improved reading and spelling skills. Plus, children who consume more seafood have less anxiety and better focus.
  • Clean Plates + Healthy Eyes
    Nearly half of our eyes’ light-detecting cell structure is made up of omega-3s.
fish

SUSTAINABLE SEAFOOD IS A WIN-WIN:
HEALTHY FOR YOUR KIDS, HEALTHY FOR THE PLANET.

You have two basic choices for sustainable seafood: wild-caught from well-managed fisheries or raised from farms that adhere to responsible practices. Today, it’s easier than ever to find either option.

  • Buy certified.
    Several certification programs work with fisheries, farms and companies to ensure sustainability.
    Look for logos such as these:
  • Shop at a reputable store.
    100 percent of Hy-Vee’s fresh and frozen seafood comes from responsible sources.
  • Ask questions.
    Your store can tell you where it gets its seafood and if it was responsibly raised or caught. Just ask your Hy-Vee seafood department for more information.
  • Use the web.
    Consult sites like SeafoodWatch.org and FishWatch.gov to find great sustainable seafood choices.
  • Choose American.
    The U.S. is the global leader in sustainable seafood.

Rainforest Tilapia

Hy-Vee – ranked 2nd by Greenpeace – only works with top seafood suppliers. In April, Hy-Vee is featuring Rainforest Tilapia.

Rainforest Tilapia boasts some of the best tilapia stock in the world. Costa Rica’s immaculate natural environment combined with Oreochromis Niloticus, a choice Tilapia breed, creates a mild, pure flavor and thick, hearty fillets that stand fins and tails above the rest. Before each pond harvest, the fish are analyzed and taste-tested to assure the characteristic flavor clarity that makes Rainforest tilapia so exemplary, and thanks to our Genetic Improvement Program, only the best broodstock of Oreochromis are selected from each generation to breed, meaning the highest quality fish will always be sent to you.

Rainforest Tilapia can trace the entire life history of each fish in their care from farm, to processing plant, to market — seven generations back! Rainforest is unique amongst tilapia productions in that they own every step and stage of the production cycle. That means total quality control at every stage of a fish’s life, or “Total Traceability,” from farm to plate. Cook easy, knowing that each Rainforest fish is of the highest quality.

Rainforest Tilapia’s water source is at Lake Arenal, an eco-rich volcanic reservoir fed by natural water tributaries along Costa Rica’s tropical Atlantic Coast. By harnessing the power of Costa Rica’s moving falls, rivers, and streams, they raise tilapia in constantly flowing water, a unique breeding environment that gives their fish a rainforest-clean taste that must be experienced to believed.

Stop in your Hy-Vee seafood department today to pick up this delicious tilapia option.

To learn more about Rainforest Tilapia, visit https://www.tilapia.com/our-ethics .

Shrimp & Broccoli Pasta

This one’s for our Little Seafoodies. Pasta is comfort food, and shells with creamy Alfredo sauce is kinda like mac and cheese. A study showed that tweaking a familiar food—in this case, adding shrimp—may get kids to try something new.

Shrimp & Broccoli Pasta

Total Time: 25 minutes
Serves 4

½ (16-oz.) box Hy-Vee dry small shell macaroni
1 (0.5-lb.) container Hy-Vee Short Cuts broccoli florets, cut into bite-size pieces
1 Tbsp. Gustare Vita olive oil
2 cloves garlic, minced
12 oz. Hy-Vee EZ Peel frozen raw shrimp (51-60 ct.), thawed and shelled Hy-Vee salt and black pepper
1 (12.5-oz.) jar Gustare Vita Alfredo sauce
¼ cup Hy-Vee grated Parmesan cheese
1 cup Hy-Vee sweet grape tomatoes, halved
Lemon wedges, for serving

1. COOK pasta according to package directions, adding broccoli during the last 5 minutes of cooking time. Drain, reserving pasta water. Cover pasta and broccoli and keep warm.
2. HEAT oil in a 10-in. skillet over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add shrimp; sprinkle with salt and pepper. Cook for 5 minutes or until shrimp are opaque.
3. STIR in Alfredo sauce and ¼ cup Parmesan cheese. Add pasta-broccoli mixture and cherry tomatoes. Cook until mixture is heated through and tomatoes have softened. Thin sauce with reserved pasta water, if desired. Serve with lemon wedges.

Per serving: 630 calories, 21 g fat, 3 g saturated fat, 0 g trans fat, 180 mg cholesterol, 580 mg sodium, 54 g carbohydrates, 4 g fiber, 10 g sugar (0 g added sugar), 29 g protein. Daily Values: Vitamin D 0%, Calcium 15%, Iron 30%, Potassium 8%

 

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.

 

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.

Riverence Steelhead Trout

Hy-Vee introduced Riverence Steelhead Trout in stores this month.

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: “We’re focused on protecting wild salmon and trout through responsible aquaculture, and being good stewards of the environment. Our job: to take good care of the resources we have, to do more with less, and to provide a safe, premium food source that will serve humanity for generations to come.”

Learn more about Riverence Steelhead Trout, straight from Rocky Mountain spring water that flows into the Idaho Spring River. Now available at your local Hy-Vee.

 

Verlasso Salmon

Verlasso has been a leader in sustainable practices for nearly a decade — which makes them a perfect partner for Hy-Vee, ranked #2 by Greenpeace. Verlasso works closely with local communities to reduce environmental impact with proven innovative sustainable farming techniques. Verlasso is pioneering new traditions in harmonious aquaculture and is a truly trusted source for sustainable quality salmon.

Verlasso salmon is featured at your Hy-Vee seafood counter this week!