>>Chelsea: Hey, Guys.
>>Hey, Chels. You ready to roll?>>Chelsea: I am. I brought everything you asked for. Ah, where’s your fish net?>>Chelsea: Well, that was an
odd request, but I brought them. You know today’s episode is
about seafood, right?>>Chelsea: Oh! Hold, please! All right, now that I’m dressed the part,
I’m going to need a “catchy line”. Sounds like I’m going to need a pun ticker too. All right, let’s do this. Hey, Guys. It’s Chelsea your HyVee insider,
and I’m on the “hook” today to talk to you about responsible choice seafood. Let’s go over to the case and check it out.>>Employee: Good morning, can I help you?
>>Chelsea: You “shore” can. I’m “reely” hoping that you can help me
answer some questions today. I’d be glad to.
What’s on your mind? Being land-locked in the Mid-West,
just how fresh is our seafood? We got a USDC Lot Inspector
that works for us full-time. Checks every lot that comes into our stores. When it gets to this level, I get it. I observe it,
feel the texture and make sure it’s perfect. Everything in our case is also part of
the Responsible Choice program. Meaning that it has been caught or farmed
in a responsible manner. Wow, Tim, that sounds so “Oh-fish-cial.” Help me “navigate the waters” here. With Responsible Choice seafood,
instead of catching all the fish, only a portion of the fish are taken, leaving a
healthy amount to replenish the supply and not disrupt the food-chain? You’ve got it. Now that we know how fresh HyVee seafood is,
who can tell me how to cook it? We got Chef Jason on the grill right now.
He does a fantastic job. He can tell you how to cook anything in
the case. Go talk to him, he’ll take care of you. Be honest, who wore it better?>>Chelsea: Hi, Chef Jason.
>>Chef Jason: Hi, how are you?>>Chelsea: I’m good. Tim tells me that you’re
the expect on how to cook seafood.>>Chef Jason: Absolutely,
I’m just firing the grill up for you.>>Chelsea: I’m not going to lie,
seafood can kind of be intimidating. When I try to cook it, I “clam” up. So, what are some of the easiest fish to cook?>>Chef Jason: Today, I have
some salmon, some cod, that we can show you a few tips on how to do. The Salmon has a little bit more oil in it,
so it can go on the grill. You’ll see it cooking from the bottom up. I’m just going to give it another
couple of seconds here, and then kind of move it to another
90 degrees, so you get that nice grill mark. Once it’s little past the middle,
then I flip it over. Maybe a minute or two more, usually slides
right off of its skin once it’s cooked. I have a piece of Cod here.
Add a little bit of aromatic to it. So, here I have a some fresh thyme. You can add a little bit of fresh chives, gonna lay a couple of pieces of lemon, and
we’re just going to place that right on the grill.>>Chelsea: Thanks, Jason. Is there anything
else that makes cooking seafood any easier?>>Chef Jason: Absolutely, we have some
other items in our seafood case, that I’ll be happy to show you,
that I’ll save you even more time.>>Chelsea: Ah, man! I think I pulled a “mussel”. So, tell me about some of the
items in your case. Well, we have several items
that are already pre-seasoned. We have a lemon cod there,
a breaded tilapia, pecan crusted salmon.
sweet chilly salmon. Of course, we’d have raw shrimp, and then we also have some items that
I’ve already marinated and they’re actually cooked. Shrimp was probably one of the easiest
and fastest seafood to cook. You can boil it, you can roil it,
you can grill it, bake it. You can also make shrimp stew,
shrimp soup, shrimp and potatoes.>>Chelsea: In 2017, HyVee became the
first Mid-West retailer to offer 100 percent, responsibly sourced, fresh and frozen seafood
at all of our stores. Hyvee’s shelf-stable tuna products are also
part of the Responsible Choice program. Look for this logo which identifies
Responsible Choice products. As long as I’m here, there’s
a few things I got to pick up. Hmm, “low tide”. Chips…”Ahoy!” Oh, man, there’s some big “waves” coming in. You can never be too “safe”. Did you know that our HyVee Nori Sushi is
also 100 percent sustainably sourced? Our experts make our rolls, hand-crafted,
everyday, just for you. They are 100 percent delicious. Hi, Chelsea.
Do you want to try to roll sushi? Sure, I’ll try it.
Just for the “Halibut”. Although this was really fun, I think
I’ll leave it to the experts to roll our sushi. That’s how we “roll”. Something seems “fishy” around here. Ooh, I caught one. Think I’m going to have to throw this one back.>>Chef Jason: There’s pineapple shrimp,
lemon shrimp, orange shrimp, lime shrimp, coconut, shrimp, shrimp burger,
shrimp sandwich… and that’s about it.>>Chelsea: Check out that “Swell”. Hmm, “Row, Row, Row” your boat. Just “Cruzan” on by. All right, guys, I’ve gone
a little “overboard” with these puns. Wouldn’t want any of you guys to get
too “crabby”, I’ll try and “scale” it back. Just “squiddin'”.>>Cashier: Hello.
>>Chelsea: Hello.>>Cashier: Find everything okay?
>>Chelsea: I did! Do you like my waiters? Ah, they’re very yellow. I’m “fishing” for compliments. Do you take “Sand Dollars”?>>Cashier: I don’t think so.
>>Chelsea: Ah, “Shucks”. And then do you want paper or plastic today? Ah, I’m actually all set,
I’ll use my own. Here. A fishnet!>>Cashier: Have a great day.
>>Chelsea: I’ll “catch” you later.