You’ve Been Waiting for It: Hy-Vee’s Responsible Choice Wild Alaskan Salmon at a Price that will Make you Smile

Authored by John Rohrs & Dennis Frauenholz

Hy-Vee customers have been starving for wild Alaskan salmon all winter and spring, and now it’s available at a price point that appeals to a budget. Hy-Vee is featuring sockeye salmon for a very competitive price at $12.99 a pound through July 12, 2014, and our customers are buying it up as quickly as it comes in the stores.

Everything is hitting at the right time. We’re in the height of the grilling season, and this fish grills up perfectly. It also works well in the smoker, and retains its moisture.

Sockeye salmon is a great tasting fish that’s prized for its deep, red flesh – an indicator that it’s high in protein and beneficial Omega-3 fatty acids. That distinctive, rich flavor starts with pristine waters of Alaska, where there aren’t a lot of industrial and commercial influences creating pollution problems.

High winds and rough weather can affect the season, but it’s going well this year, with a steady supply of fish coming in weekly. It’s fresher than some of the farm-raised fish we get and right now it’s priced competitively, which is causing some of the farm-raised varieties to decline in price to below $11, from $13 or $14 a pound, where they were before the wild salmons season began.

The hot $12.99 price we’re selling sockeye at now will expire in a couple of weeks, but we’ll still have sockeye coming in through the end of July. It will rise some, but not to unaffordable levels.

If budgets allow, Hy-Vee has limited availability of king salmon, which is the best out there. King salmon grow larger than other species of salmon, so the steaks are thicker and are great for the grill, and they’re very high in the essential fatty acids. But the supply is limited so the price is higher, around $25 a pound.

On the lower end of the spectrum, we’ll start getting Keta salmon in the stores in mid-July. It’s not as high in the Omega-3s, but it’s still a good fish, especially if you want to dress it some with sauces and herbs, like dill.

Once the Sockeye salmon season ends, we’ll start getting more Coho. They’re smaller fish, but still very nutritious and tasty. Then look for another two-to-three-week run of Sockeye salmon in August.

Author: John Rohrs

I’m John Rohrs, seafood purchasing manager at Perishable Distributors of Iowa, a wholly-owned subsidiary of Hy-Vee established in 1982 to provide a central distribution system for perishable products to Iowa stores. In my job, I work with stores to help create more sales and educate employees on seafood. Through Hy-Vee’s Responsible Choice initiative I’ve enjoyed meeting and communicating with vendors and creating the friendships that make our partnerships work.

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