As wild fish populations are depleted, it’s important that our seafood is caught or farmed under a system that enforces environmentally responsible practices.

In Hawaii, seafood must be caught according to fishery management plans that consider the social and economic impact on fishing communities, prevent overfishing, rebuild depleted stocks, minimize bycatch and interference with protected species, and identify and conserve fish habitats.

Fish caught in environmentally friendly and safe ways help ensure we’re consuming higher quality products. Knowing where our fish comes from is important to our health and the environment.

This week try some delicious recipes made with seafood from sustainable sources.

MUSSEL PAELLA

By Hawaiian Electric Co.

• 1/4 cup olive oil, plus 2 tablespoons, divided
• 1 small red onion, peeled and roughly chopped
• 1 red chili pepper, seeded and roughly chopped
• 5 cloves garlic, peeled
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 2 medium tomatoes, chopped
• 1 pinch saffron, toasted lightly
• 1 cup arborio rice
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 cups water
• Salt and pepper, to taste
• 7-8 pounds mussels, scrubbed and debearded
• Lemon wedges, for serving

In a large frying pan, heat 1/4 cup olive oil over medium. Add onion and cook until it starts to brown; add chili pepper and garlic; continue to cook over medium heat until softened.

Stir in paprikas; cook a few seconds, being careful not to burn. Add tomato and saffron; cook a couple minutes longer. Turn mixture into a blender or food processor and puree to a paste.

In same pan, heat remaining oil and saute rice until it starts to turn color. Add onion paste, bay leaves and thyme; saute about 5 minutes.

Stir in water, salt and pepper. Bring to a simmer, then turn heat to low. Cook about 25 minutes without stirring, letting a crust form on the bottom (but don’t let it burn). Add a splash of water if rice gets dry.

When rice is just about cooked and moisture has been absorbed (it shouldn’t be soggy), add mussels, pushing them well down into rice. Cover and continue to cook until all mussels open.

Remove from heat and let sit in a warm place 5-10 minutes. Serve with lemon. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 540 calories, 24 g total fat, 3.5 g saturated fat, 40 mg cholesterol, 400 mg sodium, 59 g carbohydrate, 3 g fiber, 5 g sugar, 22 g protein.

CITRUS-POACHED SALMON WITH DIJON MUSTARD SAUCE

By Hawaiian Electric Co.

• 2-1/2 cups vegetable broth
• Juice of 1 seedless orange, plus 3 slices
• Juice of 1 lemon, plus 3 slices
• 2 cloves garlic
• 2 sprigs fresh dill, plus 1 tablespoon chopped
• 1 teaspoon whole black peppercorns
• 4 (5-ounce) fillets wild salmon, skin removed
• Salt and freshly ground pepper, to taste
• 1 tablespoon unsalted butter
• 1 tablespoon whole-grain Dijon mustard
• 1-1/2 teaspoons smooth Dijon mustard
• 1 teaspoon honey or agave nectar

In a wide, shallow skillet on medium-high, heat broth. Add orange and lemon juices, citrus slices, garlic, dill sprigs and peppercorns. Cover; bring to full boil. Reduce heat to medium-low; simmer 15 minutes.

Season salmon generously with salt and pepper. Place fillets in pan (the liquid should halfway cover fish), cover and simmer over medium-low heat until salmon is barely opaque in center, 6-8 minutes. Remove salmon; set aside.

Pour 1 cup of poaching liquid into a small pot; discard the rest. Simmer over medium heat until liquid is reduced by half. Whisk in butter, mustards, honey and chopped dill; season with salt and pepper if needed. Pour mustard sauce over fish before serving. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 400 calories, 22 g total fat, 6 g saturated fat, 85 mg cholesterol, 500 mg sodium, 19 g carbohydrate, no fiber, 18 g sugar, 29 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.