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.
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.
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.
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.
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.
It’s like fish and chips in a taco, only instead of chips, there’s an addictive hatch pepper crema sauce that will make you want to have seconds.
All you need:
1/2 cup cornmeal
1 1/2 tsp Hy-Vee ground cumin
1 1/2 tsp ground coriander
1 pound tilapia fillets, thawed if frozen
1 (5.3 oz) container Hy-Vee plain Greek yogurt
1/4 cup fresh cilantro, chopped, plus additional for garnish
2 cloves garlic
1 lime, zested
1/4 cup Culinary Tours hatch green chili street taco sauce
8 (6-inch) gluten-free yellow corn tortillas
1 cup Culinary Tours mild Texas corn salsa, drained
1 cup red cabbage, shredded
All you do:
- Preheat oven to 375 degrees. Spray a metal cooling rack with nonstick cooking spray and place over a large baking sheet. Set aside.
- In a small bowl, whisk together cornmeal, cumin, and coriander; set aside.
- Season tilapia filets on both sides with kosher salt. Cut tilapia into large strips and spray with nonstick spray. Toss the tilapia with the cornmeal mixture, pressing so mixture sticks. Transfer fish onto prepared wire rack. Spray fish with nonstick spray. Bake 10 to 12 minutes or until fish is golden brown and reaches an internal temperature of 145 degrees.
- While fish is cooking, combine Greek yogurt, cilantro, garlic, lime zest, and street taco sauce in a blender. Blend until smooth. Refrigerate until ready to serve.
- Once fish has finished cooking, place 1 to 2 strips of tilapia on top of corn tortillas. Top with corn salsa, shredded cabbage, hatch pepper crema, and garnish with cilantro, if desired. Fold tortillas in half and serve immediately.
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:
If you’re considering revamping your diet a bit in the new year, here’s how best to use seafood to help successfully stick to your guns.
If you’re looking to lose weight or eat healthier…
In general, it’s important to set goals for yourself that are specific, measurable and achievable. Adding more seafood to your diet is a great first step to eating healthier, which can help with weight loss. According to the U.S. Dietary Guidelines for Americans, we should aim for at least 2-3 servings of seafood each week. The protein in seafood can help keep you feeling fuller longer, so you eat less overall, and it also helps you maintain muscle mass during weight loss. One key to a healthy diet: eating meals that combine a protein rich in heart-healthy fat (like salmon) with fiber-rich foods like vegetables, fruits and whole grains.
If you want to learn something new…
Learning how to cook is a great way to create new brain cells, expand your horizons and gain a new, impressive skill. Ease into cooking your favorite seafood by exploring our Seafood Supper Club series, which takes you step-by-step through some of our favorite easy-to-make seafood recipes. Some of our don’t-miss Seafood Supper Club dishes include: Honey Garlic Shrimp Skewers, Spicy Sheet-Pan Salmon, Easy Avocado-Crab Benny, Instant Pot Shrimp & Grits, and Creamy Clam Chowder. Plus, eating more seafood every week is important for keeping our brains healthy as we age.
If you’re looking for ways to spend more time with friends and family…
Spending more time with those you cherish is a beautiful resolution to make. If you’ve decided to go this route with your new year’s goals, commit to hosting a monthly dinner party or restaurant-inspired family meal with a plan to add a new seafood recipe each time!
You can either rotate the hosting duties among members of the group or make it a potluck, setting the stage for adding lots of fun new foods and dishes to your repertoire. And, you know we’re big proponents of bringing your kids into the kitchen, because there’s really no better way to get them to try new things, especially different types of seafood!
If you’re aiming to be less stressed…
Lucky for you, the omega-3s in seafood can help boost your mood! Just like we mentioned above, you’ll want to incorporate seafood into your diet 2 to 3 times a week for maximum benefits.
All you need:
4 (3 oz each) cod fillets
1/4 cup Hy-Vee breadcrumbs or crushed Ritz crackers
1/4 cup Hy-Vee grated Parmesan cheese
1 tbsp Italian dressing
1 tsp Hy-Vee garlic powder
1 tbsp Hy-Vee lemon juice
Kosher salt and black pepper, to taste
Hy-Vee Select olive oil
Hy-Vee Fiesta frozen vegetable blend, prepared
Individual strawberry applesauce cups
All you do:
- Preheat oven to 425 degrees. Thaw and wash cod fillets, if frozen. Pat dry on paper towels.
- Combine crumbs, Parmesan cheese, Italian seasoning and garlic powder on a plate, mixing well.
- Pour 1 tablespoon lemon juice onto separate plate.
- Working 1 fillet at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt and black pepper. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
- Dredge fillet in the Parmesan mixture, patting it all over fillet to coat.
- Place in an oiled baking dish; repeat with remaining fillets.
- Sprinkle a little lemon juice over fillets and drizzle them lightly with olive oil.
- Bake at 425 degrees for about 20 minutes or until they easily flake with a fork and edges are browning (sprinkle more Parmesan on top if desired). Serve with vegetables and applesauce cups.
Hy-Vee Responsible Choice Rainforest Tilapia is raised in the pristine rainforest waters of Costa Rica. Rainforest Tilapia is a light, complete and sustainable protein. The fish are fed by mineral-rich reservoirs high in the volcanoes of Costa Rica, and the ponds breed pure, nutrient-rich tilapia that are luscious in flavor and free of impurities, additives, growth hormones and antibiotics.
In addition, the fish is socially responsible. Rainforest Tilapia go to work for Costa Rican ecologies — from the sustainable aquaculture practices that raise them, to reforestation projects and community enrichment programs for the elderly that they fund. A purchase of Rainforest Tilapia does more than just bring smiles to the faces of your family; it nurtures the plant, animal and human ecosystems of Central America.
Stop into your local Hy-Vee this week to sample Responsible Choice Rainforest Tilapia.