Arctic Circle Salmon

The Copper River and Bristol Bay are world-class Alaska salmon fisheries. This week, your local Hy-Vee is featuring keta salmon from a fishery north of the Arctic Circle.

The species has experienced a surge in population in recent years with stable water conditions and water levels. This has produced larger harvest quotas and lower retail prices for customers, making keta salmon grow in popularity.

Fed by the pristine waters of the Noatak, Selawik and Kobuk Rivers, the nutrient-rich Kotzebue Sound provides an ideal habitat for ocean-caught keta. The Arctic keta fishery located here is integral to the community of Kotzebue, largely comprised of the Inupiat people, who have inhabited the region of Kotzebue since at least the 15th century. Kotzebue residents depend on subsistence fishing for their personal use and commercial fishing for income. Fishing has traditionally been the lifeblood of the community, and salmon are revered as a most precious resource.

 

Hy-Vee has partnered with Copper River Seafoods to help support the community and livelihood of the native residents by promoting this sustainable resource of wild keta salmon.

Arctic keta salmon are distinguished by their exceptionally high-quality taste, bright color, firm texture and high omega-3 fat content.  It’s the ideal salmon for those who prefer a milder flavor salmon and will complement any marinade or sauce. This salmon is great for grilling or cooking over a fire. It’s also great for smoking and serving cold in salads, sandwiches, dips and spreads.

Stop at your local Hy-Vee and try some of the finest keta salmon Alaska can provide. Every purchase will help support the fishermen of Kotzebue and their community.

Photo credit: Alsaka Seafood Marketing Institute & Copper River Seafood

Seafood Summer

The American Heart Association recommends that we eat seafood at least twice a week. Seafood is a protein option that is packed with nutrients that may impact your health in a positive way – and it tastes great, too! Eating seafood may help manage your blood sugars, lower your cholesterol and your blood pressure. So, what’s in seafood that gives it all this power? Omega-3 which is the healthy fat that we want to be consuming in our diet. Having a diet rich in omega-3 helps manage weight and lower triglycerides. Fatty fish such as salmon will help lower cholesterol by increasing HDL levels in the blood. Seafood also contains many essential vitamins including A, E, D and C.

If you or a family member haven’t found a favorite fish, try it in something like fish tacos! Everyone loves tacos and it is an easy way to incorporate seafood in your weekly diet. Look below for a healthy fish taco recipe featuring our Hy-Vee seafood of the month: Rainforest Tilapia. Look for other Responsible Choice seafood at your local Hy-Vee.

 

Fish Tacos

All you need:

For the fish:
1 tsp onion powder
1 tsp cumin
1 tsp garlic powder
4 Hy-Vee Rainforest Tilapia filets
1 tbsp oil
1 package La Tortilla Factory Low Carb Small Tortillas
Red cabbage, shredded, if desired
Avocado, diced, if desired

For the Chipotle Lime Cream Sauce:
½ cup plain Greek yogurt
¼ cup Bolthouse Farms Sweet Heat Sriracha Yogurt Dressing
1 tbsp lime juice

Suggested toppings:
Chopped fresh cilantro
Sliced radish
Shredded romaine lettuce

All you do:

  1. In a small bowl, mix together the cumin, onion powder and garlic powder. Sprinkle both sides of each fish fillet evenly with the seasoning.
  2. Prepare Chipotle Lime Cream Sauce: Mix all ingredients together until smooth and chill until ready to eat.
  3. Heat oil in pan over medium-high heat until hot. Lay fish fillets in a pan and cook on each side for about 2 minutes, or until fish begins to flake. Remove pan from heat and flake the fish with a fork. Serve fish on warm small tortillas, topping with red cabbage, avocado and Chipotle Lime Cream Sauce. Enjoy!

Mt. Cook Salmon

With sustainable practices and traceable fishing methods, Mt. Cook’s approach to environmental care makes it an industry leader. And then, of course, there’s the quality of the fish. The company’s experts prefer to feed the salmon by hand. This allows them to observe the health and well-being of each fish, and ensures the fish are fed at the correct nutritional levels. As a result, the salmon are fit and health0y, have the perfect amount of fat and a delicate texture and clean taste.

Grilling With Salmon This Memorial Day Weekend

Memorial Day weekend will soon be upon us and that means it’s time to dust off the grill and officially welcome the (unofficial) beginning of summer. Just because you’re deciding to cook out doesn’t mean you need to sacrifice a health-conscious menu. Ditch the burgers and hot dogs and switch them out for something you’ll be thanking yourself for later: seafood.

Seafood makes a wonderful main dish that works great with fresh ingredients like corn, tomatoes and grilled vegetables. Salmon particularly is great for grilling. The natural oils in salmon keep it moist but also create a slight crispiness on the outside. Salmon has a mild and refreshing taste that is different from the regular fishy taste you may find in other seafood. It also has impressive health benefits and has been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease.

Still not convinced you want salmon as the main attraction at your grill out? Salmon is an excellent source of lean protein. The proteins found in salmon and other fish are easily digestible and absorbed in the body and they do not contain carcinogenic compounds like some other meats do. Stop by your local Hy-Vee seafood department for your salmon and try this healthy recipe to start the warm summer months off right.


Hearty Salmon Skewers over Brown Rice

Seafood Nutrition Partnership
Serves: 4

All you need:

1 pound salmon, cut into ½ inch cubes
Kosher salt, freshly ground pepper, and paprika (to taste)
¼ cup cherry tomatoes, halved
1 cup pineapple, cubed
1 lemon
2 cups cooked brown rice
8 skewers

All you do:

  1. Coat salmon with topping of kosher salt, freshly ground pepper, paprika or any desired spice.
  2. Slide piece of salmon onto skewer, then tomato, then pineapple. Repeat 3 times on each skewer (or until skewer is full).
  3. Heat grill to medium-high heat. Grill the skewers, turning occasionally and carefully. Squeeze lemon on skewers as they are cooking. Take skewers off when salmon is browned and cooked through.
  4. To serve, place ½ cup rice on plates with 2 skewers on top. Squeeze a bit of lemon, if desired.

Wild Alaska Salmon Season

Hy-Vee Responsible Choice wild salmon, caught from Alaska’s Copper River, will be some of the very first salmon to arrive in stores when the fresh wild season opens this week. The first 24-hour opener is set to open on May 17.  This yearly event attracts media attention and draws foodies from around the globe. The celebration kicks off with the first fish arriving in Seattle aboard an Alaska Airlines Boeing jet, a plane that features a huge mural image of salmon along the entire length of the jet.

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.

Meet a Fisherman

Meet Captain Darin Gilman, one of the fishermen who catches Hy-Vee’s halibut, which is available in-store now. He fishes for Alaska Halibut, Copper River and Prince William Sound salmon, among other species. He is a year-round Alaska resident, born and raised in Cordova. He is a third-generation Alaska fisherman.

Photo credit: Copper River Prince William Sound Marketing Association

Pacific Halibut

Pacific halibut is often considered America’s favorite white fish. You can find halibut on restaurant menus and in fresh seafood cases across the country. Alaska Pacific halibut is a mild, delicate and sweet-tasting white fish and is great for grilling at home during the summer. Uncooked, the meat should be almost translucent — not dull, yellowish or dry. When cooked, the snowy-white meat loses its glossy appearance and flakes at the touch of a fork. As an added bonus, its versatility in the kitchen is almost limitless. The thick, meaty flesh holds up well to a number of cooking methods and sauces, and it’s an ideal item to skewer for a summer barbecue.

Hy-Vee is pleased to label Alaska Pacific halibut as a Responsible Choice seafood item. Today, the only legal fishing method for commercial Pacific halibut fishermen is longline gear, aimed at the typical market size for this year’s catch of 10- to 15-pound halibut, which is much smaller than the 500-pound giants these flatfish can sometimes become.

Hy-Vee got its first taste of fresh Pacific halibut the week of opening season on March 26. All of our fish from Alaska are flown via Fed-Ex® overnight from Alaska to the Des Moines International Airport. After going through our U.S. Department of Commerce Inspection process at Perishable Distributors of Iowa (PDI), Hy-Vee stores have the opportunity to receive fresh halibut that has been out of Alaska waters for only 48 hours. That is quite a feat, especially in the Midwest.

Hy-Vee’s halibut is offloaded in Alaska. Photo courtesy of Copper River Seafood.

In general, the Alaska Pacific halibut commercial fisheries, including Hy-Vee’s primary vendor, Copper River Seafoods, are selective in the fish they catch because of the size of the hook needed to harvest such a large fish. Using a large hook generally reduces bycatch of smaller fish. Fishermen use circle hooks to increase catch rates and to improve the survival of any undersized halibut caught and released during commercial fishing. To reduce bycatch of other ground fish, regulations prohibit commercial Pacific halibut fisheries in specific depths and areas off the West Coast.

Although the Alaska Pacific halibut commercial fishery industry has changed substantially over the years, the science-based management of the fisheries has remained constant, sustaining this industry for nearly 100 years. This is another testament to the Alaska fisheries being some the best-managed sustainable fishery industries in the world. Because of its well-managed fisheries and practices, Hy-Vee is proud to label Alaska Pacific halibut with our Responsible Choice logo of approval.

Video credit: Chad Walling-Alaska Fisherman

Eat Smart And Add Seafood To Your Cart

People feel good about seafood — they agree it’s good for their health, it’s a perfect choice when they want something special or they love how it tastes. In fact, Americans are eating more seafood as they discover its great taste and healthy benefits. In 2017, a third of consumers reported they increased their fish consumption at home in the past year. Follow this link to find out why.

To learn more, visit seafoodnutrition.org.