Together We Make A Difference

This October it’s Fair Trade Month and National Seafood Month, so we at Fair Trade USA are celebrating the impact each shopper makes by purchasing Fair Trade Certified goods like tuna, scallops, salmon and shrimp at Hy-Vee stores.

We at Fair Trade USA are a part of a global movement based on the simple idea that the products bought and sold every day are connected to the livelihoods of others. When you see a product with the Fair Trade Certified seal, you can be sure it was made according to rigorous social, environmental, and economic standards. Choosing to purchase Fair Trade Certified goods is choosing to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business.

In 2014, Fair Trade USA launched it’s Seafood program and since then we’ve seen sustainability in global seafood production expand to include not only environmental protections but social and economic ones as well. The first year of the program saw partners deliver a total of $5,000 in funds back to their first beneficiary fishers. By 2018, Fair Trade USA partners had imported nearly 9 million pounds of Fair Trade Certified seafood, delivering a total of nearly $500,000 back to fishing communities around the world.

In these difficult times, we see fishers as the essential workers that they are. These unsung heroes have taken a major demand and price hit during the pandemic. Still, they’re showing great determination and perseverance to keep supplying us with a sustainable source of nutrition. Raising their standards through the purchase of #FairTradeCertified goods means they can continue to support themselves and their families during these trying times.

That’s why this year we’re going the extra mile to encourage shoppers to sign a pledge to seek the seal and share why fair trade matters to them on social media with #ShareYourFair. Pledge here https://p2a.co/ShareYourFair

Individually we make a choice. Together we make a difference. Happy Fair Trade and National Seafood Month!

 

Yellow fin tuna are caught off the Maldives, Indian ocean, Nov, 2016.

October Is Fair Trade Month

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

What is fair trade?

Fair trade is a global movement made up of a diverse network of producers, companies, consumers, advocates, and organizations putting people and planet first.

We at Fair Trade USA® believe that everyone wants to do what’s right – for their families, fellow global citizens, and the planet. That’s why we’re committed to making the right choices the most obvious ones. Based on the simple idea that the products bought and sold every day are connected to the livelihoods of others, fair trade is a way to make a conscious choice for a better world. A choice for Fair Trade Certified™ goods is a choice to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business.

What does fair trade certification mean?

When you see a product with the Fair Trade Certified seal, you can be sure it was made according to rigorous social, environmental, and economic standards. We work closely on the ground with producers and certify transactions between companies and their suppliers to ensure that the people making Fair Trade Certified goods work in safe conditions, protect the environment, build sustainable livelihoods, and earn additional money to empower and uplift their communities.

 

Hy-Vee Features First Fair Trade Aquaculture Shrimp

Hy-Vee is celebrating Fair Trade Month in October by featuring the first shrimp aquaculture in the world to be Fair Trade-certified.

Ultra Natural shrimp a healthy, flavorful product now exclusively available at Hy-Vee. It’s all-natural, free of any additives and vacuum-sealed onsite to preserve freshness. There is 100% DNA traceability including the hatchery, nursery ponds, grow out ponds, feed, harvest dates, processing plant, cold storage and retail outlets.

Check out these flavorful, Responsible Choice and Fair Trade varieties in your Hy-Vee Seafood case:

 

 

 

 

 

 

 

 

 

To achieve Fair Trade certification, Ultra Natural Shrimp had to prove and continue to adhere to the practices mentioned above.

Like Hy-Vee, Ultra Natural Shrimp is committed to its employees and its communities.  Ultra Natural organized ADI, an employee association providing employees with a number of key social and financial benefits through profit sharing.

Fundesur, created in 2014, manages funds set aside by the shrimp industry, spearheading programs designed to improve the lives of  Honduran families. Learn more about Fundesur in the video below:

 

Perfect Salmon: 5 Foolproof Ways to Cook

A deliciously cooked piece of salmon is easy to achieve, even on a weeknight. Here are 5 foolproof techniques for preparing Bristol Bay Sockeye Salmon.


HOW TO TELL WHEN YOUR SALMON IS DONE:

  • Flesh should be pale orange and flaky on the outside with a bright orange opaque center.

  • The center of the salmon should be slightly translucent – the fish will continue to cook after you’ve removed it from the heat.

  • Put a fork in it! Insert a fork or knife into the thickest part of the salmon to test the color and flakiness.

  • Sockeye salmon is best served medium rare or with internal temperature of 110-120 F.

 

  1. Grilling:
    Grilling salmon is simple and adds great flavor to your fish.
    • Preheat grill to very hot
    • Pat the salmon dry and brush with oil on both sides. Season salmon with
    your favorite flavors, or keep it simple with salt and pepper.
    • Place salmon, skin-side down. Cook for 5-6 minutes, and flip. Cook 2-7
    more minutes or until done

2. Roasting:
If you’ve got an oven and a baking dish or sheet pan, then you’re all set to roast salmon!
• Preheat oven to 375 F.
• Line a baking dish with foil. Coat salmon with cooking oil on both sides and season to your liking.
• Place salmon skin-side down in baking dish and bake for 10-15 minutes or until done.
• Remove from oven and serve immediately.

3. Steaming:
Steaming salmon can help lock in flavors you wouldn’t be able to achieve with other methods of cooking.
• Find a pot that your steamer basket fits snugly on top of and fill halfway
with water. Bring water to a boil.
• Line steamer basket with parchment paper and place salmon in steamer.
Salt and pepper the salmon and add your favorite herbs and spices.
• Cover and place on top of the pot of boiling water. Steam for 7-10 minutes or until done

4. Pan Searing:
This is a good method for beginners. We recommend using a seasoned cast iron skillet, but any non-stick pan will do.
• Coat salmon on both sides with cooking oil
• Add enough cooking oil to coat the bottom of the pan and heat over
medium-high heat.
• Place salmon, skin side up, into pan and cook until browned, about 4
minutes.
• Carefully flip salmon and cook for another 3 minutes or until done.

5. Poaching:
This technique is similar to steaming, but doesn’t require any special tools. Add ingredients to the poaching water such as white wine, lemon, dill and garlic so the salmon gets a flavor boost during cooking.
• Season salmon on both sides with salt and pepper
• Fill a straight-sided pan one-third of the way with poaching liquid and bring to a simmer over medium-high heat
• Carefully place the salmon in the pan. Cover, reduce heat and gently
simmer the salmon for 7-9 minutes.

 

Find more delicious wild sockeye salmon recipes at www.bristolbaysockeye.org.

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.

HyVee_DueDiligence_Graphic_2020

Eat Seafood, America!

EAT SEAFOOD, AMERICA, TO HELP SAVE AN INDUSTRY THAT EMPLOYS 2 MILLION AMERICANS.

The coronavirus poses a significant threat to the U.S. seafood economy. Support our fishing communities by eating delicious seafood.

 

EAT SEAFOOD, AMERICA, TO HELP YOUR IMMUNE SYSTEM AND STAY HEALTHY.

Seafood’s omega-3s reduce inflammation, support your immune health and can even help reduce stress and anxiety — all things we need right now during these times.

 

EAT SEAFOOD, AMERICA, TO SUPPORT LOCAL BUSINESSES THROUGH THESE UNPRECEDENTED TIMES.

Purchase seafood from Hy-Vee to cook at home, or order from your favorite restaurants for delivery or pick-up.

Many fishermen and distributors have shifted to online deliveries to help get healthy seafood to Americans. Help support these local businesses.

 

EAT SEAFOOD, AMERICA, TO TAKE YOUR TASTEBUDS ON VACATION.

Need an escape from your house?  Seafood can transport you to your favorite vacation memories!  Step 1: Make a festive meal, like fish tacos or crab cakes.   Step 2: Set the scene on the big screen – YouTube tranquil beach.  Step 3:  Pull up the coffee table and dig in!

 

Join the #EatSeafoodAmerica Movement.

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.

Seafood Swap

Have you considered a Seafood Swap on some of your favorite foods? Summer is a great time to use seafood swaps in burgers, tacos, pizzas, pastas, skewers, salads and more! Bonus: It’s good for our health and the planet’s health.

The Seafood Nutrition Partnership staff have always liked to experiment in the kitchen and try out new recipes, and we’re here to share some of our learnings. This is a great time to learn how to swap different ingredients into favorite dishes or even try a new recipe. Below, we’ll talk about ideas for swapping seafood into your family’s favorite foods, talk about how different species of seafood can be swapped into dishes, and also share some tips on how we are creatively using items from our pantry to make recipes work when we don’t have all the correct ingredients on hand.

Also, check out our blog post about using canned or frozen seafood and another about our favorite comfort foods with seafood.

Seafood Swaps

Seafood works for all of your family’s favorite foods – even comfort foods! Think fish and shellfish when making burgers, tacos, pizza, salad, sandwiches, and more!

Tacos: This is arguably the easiest place to add seafood. Any fish as well as shrimp, lobster and scallops are all perfect vehicles for taco seasoning. Here are a couple of our favorite recipes (and we have dozens of variations):

 

Burgers: There are several types of seafood-based burgers available at grocery stores across the country, including salmon, Alaska pollock, shrimp and mahi mahi. But, you can also make them at home! Any “cake” recipe – think crab cakes – can be sized up for a full-size burger or just make mini sliders!

 

 

Pizza: Though we’re a nutrition organization, we strongly believe there is a place in everyone’s diet for pizza! Seafood makes for a great pizza topper. Try some of our favorite combos:

 

What Seafood Should I Buy?

In our Ultimate Guide to Buying Seafood and Ultimate Guide to Cooking Seafood, we share a lot of information about utilizing different species of seafood, as well as offer tips to make the most of what you can find at the grocery store. This includes lists of fish that have similar qualities such as taste profiles and cooking techniques.

If you’re looking for:

  • A light, delicate fish. Choose a lean fish, such as barramundi, sea bass, cod, flounder, grouper, haddock, halibut, mahi mahi, perch, pollock, red snapper, rockfish, sole or yellowfin tuna. For shellfish, shrimp, crab and lobster are light and lean.
  • For a richer taste. Choose a fattier fish usually with darker flesh, such as herring, mackerel, salmon, sardines, swordfish, trout or albacore tuna. Several shellfish varieties fit in this rich category and offer delicious briny flavor, such as clams, mussels and oysters.

In terms of cooking style, if you want to:

  • Grill: Many fish stand up to the heat, and it can bring out a delicious smoky flavor. Pick a variety that is firmer in texture, such as catfish, mahi mahi, salmon, scallops, shrimp, snapper, swordfish or tuna. Many fish also are great on grilled skewers!
  • Steam or poach: Try lean fish – mild-flavored with tender, white or pale flesh – such as sea bass, cod, flounder, grouper, haddock, halibut or pollock.
  • Broil or bake: Try a medium-fat fish, such as bluefish, catfish, salmon or swordfish.
  • Eat it without having to cook it: Choose a precooked fish that’s frozen (so you just have to warm it up), or opt for canned tuna, salmon, sardines or crab.

White fish is generally the best example of these “species swaps.” White fish is simply a mild-flavored, often slightly-sweet fish, which can be interchangeable in recipes. These include wild Alaska pollock, bass, cod, grouper, haddock and halibut. There are also some thinner fillets of white fish, which can be used in these recipes but keep in mind they cook much faster, including flounder, perch and sole. Learn all about these white fish options in this blog post.

To sum it up: Let availability and freshness be your guides. It’s easy to substitute one fish for another in a recipe. Also, keep in mind the frozen and canned sections offer the same health benefits and often a wider variety to choose from.

Recipe Ingredients on Hand

If you’re not be able to find all the ingredients to try out a specific recipe and we’re here to offer some easy swaps for some popular ingredients. Some general tips:

  • Fruits and vegetables can swap in recipes. For example, if you want to make this Smoked Salmon and Kale Frittata recipe that calls for kale, try spinach or even frozen spinach, just make sure you wring out excess liquid. Keep in mind for baking, the liquid in a recipe can throw off the end texture or the baking time.
  • Acidic liquid ingredients such as lemon juice and vinegar can be swapped, just keep in mind the end flavor profile. It’s a great time to use those random bottles of vinegar at the back of your pantry!
  • We always recommend using a lot of herbs and spices for flavoring, and only add salt if needed. Experiment with different flavor combos using those dried herbs you bought for a specific recipe months ago. We’ve been playing around with different spices in our tuna and salmon salads and found curry is amazing paired in this staple! (Try this recipe.)

Here are some tips to use ingredients you have on hand for cooking fish dishes:

Recipe calls for: Try swapping:
Buttermilk Yogurt, or milk with a small amount of lemon juice or vinegar added
Bread crumbs Rolled oats, crushed cereal, or crushed crackers
Cream (half and half) For one cup, 7/8 cup milk plus 1 Tbsp. butter
Cream (heavy) For one cup, 3/4 cup milk plus 1/3 cup butter
Cream cheese pureed cottage cheese
Garlic (clove) One clove of garlic = 1/8 tsp. garlic powder
Herbs (fresh) 1 Tbsp. chopped fresh = 1 tsp. dried herbs
Lemon zest Approximately double the quantity of lemon juice
Mayonnaise Avocado, plain Greek yogurt, sour cream
Sour cream plain Greek yogurt
Wine Broth, fruit juice mixed with a splash of vinegar