Party Like A Pescatarian With These Appetizers & Finger Foods

From Dish On Fish:

Let’s party like a pescatarian this month in celebration of the inaugural National Pescatarian Month! Seafood is the perfect snack and party food with options from simple to gourmet. We have seafood appetizer and finger food recipes for every budget and flavor profile.

The pescatarian lifestyle is fresh and very do-able because there are so many varieties of seafood readily available at the grocery store and from the fish monger. We think a great way to spread the word about the pescatarian lifestyle is with some show-stopping seafood treats made special at home this month.

We are sharing seafood dips, Air Fryer specialties and handhelds. Let’s pull out the stops and celebrate with deviled eggs elevated with smoked salmon, homemade crab empanadas using store-bought puff pastry and oysters treated with a dollop of a cheesy-honey and then char-grilled, plus more.

After biting into one of these morsels, everyone will understand why we say “Go Pescatarian!” Thanks for joining in the party during National Pescatarian Month!

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs are small, savory bites—packed with protein and bursting with flavor. The deviled egg has always been good, but with smoked salmon it is amazing! Thanks to easy swap-outs like Greek yogurt in place of mayonnaise, these elegant little eggs are light fare.

December Meal Plan: The Feast of the Seven Fishes
Image Credit: Kelli Boyd Photography
Get the recipe here.

 Crab Empanadas with Mango Salsa

These crab empanadas look like they take all day—but with store-bought puff pastry they come together really fast. The empanadas are impressive little appetizers but can also be served as a light lunch or a snack. Now, let’s start cooking!

Crab Empanadas Mango Salsa
Get the recipe here

Shrimp Scampi Skewers 

These shrimp kebabs are packed with good-for-you flavor, marrying lemon zest, the heat of red pepper flakes and scrumptious shrimp together into one fun, fabulous dish. Grilled shrimp comes together quickly, making it a favorite way to cook America’s favorite seafood.

Shrimp Scampi Skewers Recipe
Get the recipe here

Smoked Salmon Dip

A food processor makes whipping up this Smoked Salmon Dip super easy. Keep the ingredients on hand for an easy and nutritious last-minute appetizer.

 

 

 

 

 

 

 

 

Get the recipe here.

 

 

Baked Spinach and Artichoke Shrimp Dip

Not only is this dish full of flavor, it’s easy to prep ahead of time. Score a bag of shrimp at the store and make it, bake it and take it to every celebration! Whether you are headed to a dinner party or a tailgate, everyone will be asking for “your” shrimp dip recipe.

 

 

 

 

 

 

 

Get the recipe here.

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.

 

Three Kinds of Seasonal Salmon and Why We Love Them So Much

You may have heard of Copper River wild salmon; after all, many consider it the best. Copper River salmon include coho, sockeye, and king—all of which pack on sufficient fat reserves to make an epic journey through the waters of south-central Alaska’s Copper River. Learn the difference among these mighty fish and get cooking with our Best Salmon Recipes.

In September, our country celebrates National Family Meals Month™ — a nationwide event designed to support families in enjoying more meals together using items purchased at the grocery store and, as a result, reap the many health and social benefits of doing so.

Salmon is a wonderful main dish to gather the family around. Stop at your local Hy-Vee seafood counter to learn even more about salmon and how to prepare it in a way your family is sure to love.

 

  1. Copper River King Salmon: Prized for its high oil content and rich flavor, King salmon (also called Chinook) will literally melt in your mouth. It’s the largest of the three species and typically runs May and June.
  2. Copper River Sockeye Salmon: Known for its natural deep red flesh, sockeye (also known as Red salmon) has a robust flavor and firm texture, making it suitable for a variety of cooking methods. Sockeye salmon are typically caught May through July.
  3. Copper River Coho Salmon: Coho salmon, sometimes called Silvers, are the last to return to the Copper River. They’re known for a mild but delicate texture that goes well on top of salad greens or rice. Look for this late-season wild salmon in August and September.

Trust But Verify: Hy-Vee Deepens Relationships with Suppliers on Sustainable Tuna Commitments

Providing customers with sustainable seafood has long been a priority of Hy-Vee, rooted in a commitment to protect ocean resources. Our Seafood Procurement Policy goes beyond the traditional idea of environmental sustainability, including commitments aimed at improving traceability and social responsibility in seafood supply chains. Most recently, we expanded our policy to include best practices for at-sea transshipment of tuna.

Since adding at-sea transshipment, Hy-Vee has been hard at work putting the policy into practice. First, we expanded our annual vendor survey, from where our seafoods are harvested, to include questions about the occurrence of at-sea transshipment in tuna supply chains. After understanding where transshipment is taking place, Hy-Vee takes a deeper dive into a tuna supply chain to confirm the accuracy of reported seafood data and to ensure compliance with our Seafood Procurement Policy.

To put this verification into practice, Hy-Vee partnered with Chicken of the Sea and sustainability advisor FishWise, to track a canned tuna product from harvest to Hy-Vee’s shelves. To better understand Chicken of the Sea’s efforts and ability to meet our at-sea transshipment policy, we looked at the supply chain documentation available for key topics:

  • Electronic monitoring and observer coverage
  • Legality of at-sea transshipment events via supporting documentation referencing authorization to transship in high seas waters
  • Worker protections, including vessel and crew safety, on vessels associated with transshipment events

Best practices for monitoring at-sea transshipment, and reducing its associated risks, include understanding where it happens, how it is reported, and who observes the event. Chicken of the Sea provided detailed harvest-level information demonstrating that they prioritize purchasing tuna from fishing vessels with legal government registrations and electronic reporting procedures. Catch documentation also shows observer coverage for all transshipment events and include information about when and where the activity was taking place, adding confidence around the legality of the transshipment event.

Thai Union, owner and operator of Chicken of the Sea, provides publicly available information regarding its vessel code of conduct in support of human rights and worker protections. Through this deep dive, Chicken of the Sea shared additional assurance that the company purchased tuna from fishing vessels that adhere to those standards – specifically regarding worker time spent at sea – through records of fishing trip dates.

Hy-Vee has strong relationships with its seafood suppliers grounded in collaboration and trust. Relationships that are made stronger by working together to ensure sustainable, transparent supply chains. Chicken of the Sea’s dedication to support traceable and legal seafood through its numerous tuna policies and commitments made them an ideal supplier to work with. Chicken of the Sea’s ability to meet the best practices laid out in Hy-Vee’s policy demonstrates the progress that’s been made on tuna sustainability and sets a precedent for other tuna suppliers to follow suit.

Tuna Advocacy: Hy-Vee Dives Deeper

Tuna is the second most popular seafood in the United States, right up there with shrimp and salmon. Given how many different delicious ways there are to serve it up, it’s no wonder we love it so much!

Hy-Vee is proud of its industry leading sourcing guidelines and continued efforts to offer Responsible Choice and Fair Trade tuna products. We also understand the importance of advocating for better policy and management of fisheries far before that seafood begins its journey through the supply chain to your plate.

Providing responsibly sourced seafood to our customers requires a multi-faceted approach that has Hy-Vee working behind the scenes to support strong policy and management of global fisheries. Sometimes, that means going to bat for fisheries reform. Many of the world’s tuna fisheries are experiencing pressure from overfishing, lack great monitoring, and require cooperation from multiple countries to adopt sustainable, and ethical, management practices. What fisheries managers can’t monitor or track on the water creates risks to fish stocks, the ocean and to the seafood companies that purchase tuna.

This year, Hy-Vee was one of 143 companies to sign on to a Global Tuna Sustainability Appeal letter to the world’s Regional Fisheries Management Organizations (RFMOs) advocating for better tuna management. RFMOs are in charge of implementing and enforcing tuna harvest strategies on the high seas. RFMOs have the power to reduce risks of illegal fishing practices by requiring 100% observer coverage to improve transparency and stronger guidelines for tuna fishing fleets. Retailer and industry participation in advocacy issues, such as these, sends a message that demand for responsible tuna is strong and encourages RFMOs to adopt better practices.

You can find additional information on our advocacy commitments in the Seafood Procurement Policy and on our Responsible Choice webpage under Conservation Initiatives.

Barbecue Shrimp

Join us for an in-store demo this week or make these simple, delicious barbecue shrimp on your grill at home!

All you need:

1 pound jumbo shrimp, peeled and deveined
1 tbsp Emeril’s Essence
2 tsp Hy-Vee Select lemon-flavored olive oil

All you do:

  1. Soak 4 bamboo skewers in water for at least 30 minutes. Drain and set aside.
  2. Preheat grill to medium.
  3. Toss together shrimp, Essence and lemon olive oil in a medium bowl. Thread 3 or 4 shrimp onto each skewer leaving space between each shrimp.
  4. Place on grill rack. Cook for 3 minutes. Turn and cook for an additional 3 minutes or until shrimp is pink and firm.