News and Notes
Need to stock up for the Summer?
23 February, 2016
Your freezer will determine how long the product lasts. Food can maintain quality 2 years or more in a -20 freezer (a dedicated deep freezer, commercial is best, chest is best if space is available). A typical household fridge/freezer combo will average 0 degrees and your product will maintain quality for about 1 year.
What's your favorite wild salmon? Have you tried them all?
12 February, 2016
When we first started promoting our fish at farmers markets, salmon was all the rage. It was on every restaurant menu and in every supermarket across and country. The challenge then was that the only widely available salmon was farmed raised. Farmed salmon is a genetically engineered Atlantic salmon grown in net cages in the open ocean off the Pacific coast of Chile (mostly). You may have seen wild salmon canned or "fresh" in the fish counter on occasion. Back in the early 2000's, we spent many hours discussing the superiority of Wild Salmon over farm-raised with consumers. Well, times have changed rather quickly and now it seems that a large share of seafood consumers are well aware of the wild vs. farmed debate and consistently seek out sustainably harvested wild Alaska salmon. As you probably know, wild salmon has higher omega-3 oils and better nutrition, it's more eco-friendly and has a superior flavor and texture. What you may not know is that there are 5 species of Wild Pacific Salmon caught in the cold waters around Alaska. We're commonly asked, "which one is the best?" There is no simple answer, but we can certainly help you determine your favorite salmon. Here is a basic overview: 1) Sockeye or Red Salmon is the darkest red and has the most powerful salmon flavor. Due to it's high omega-3 oil content, sockeye is widely considered the "healthiest" salmon. These fish migrate tens of thousands of miles across the Pacific Ocean during their 2-3 year lifespan. Sockeye is our favorite salmon for sashimi. Worldwide, sockeye is the Japanese preferred salmon. 2) Coho or Silver Salmon is slightly lighter, milder and has about half the omega-3 oil of sockeye. Coho tends to be juicy and flavorful when cooked. Coho is our favorite salmon for baking, grilling and smoking. Worldwide, coho is the American preferred wild salmon. 3) Keta or Silverbright Salmon is very mild and has only 0.6 grams of omega-3 oil per serving. Due to its mild taste we think keta salmon makes an excellent whitefish substitute with superior nutrition. The flesh turns a very pale pink when cooked and it does well with a sauce. Keta is our favorite salmon to prepare for guests who may or may not like salmon. Kids love it too. Worldwide, keta salmon is the favorite of Europe, particularly France. 4) Pink Salmon has traditionally been canned as it is the most abundant species of wild salmon. We recommend canned wild salmon over any farmed salmon every day of the week. Pinks have a 2 year lifespan and are the smallest of the 5 wild Pacific salmon species. Pink salmon has a high omega-3 oil content and provides a lot of high quality protein. It's our favorite salmon for chowder, salads and omelets. 5) King or Chinook Salmon is the largest and least abundant of the wild Pacific salmon species. It has a long lifecycle in the open ocean and the average king is over 30 pounds. King salmon is the state fish of Alaska and most of it is consumed in the state. It is a great source of omega-3 oil and is excellent cut into steaks. We didn't harvest any king last season, we suggest coho as the nearest substitute. For many years, sockeye was our family's favorite. Now, we are better satisfied by rotating through the species for a little more variety. We suggest trying 2-3 varieties of our wild salmon and determine your favorite. ENJOY!
Ain't No Saguaro in Texas
3 February, 2016
Last year was a great year for honey production in central and southern Arizona. So far this year, there has been a good amount of moisture (our beekeeper got 3 inches of rain in the last storm) which will lead to a larger spring bloom in the desert. More rain = more flowers = more honey, thanks bees! We are currently offering 5 different RAW UNFILTERED ARIZONA honeys: Cactus Mesquite Blossom, Desert Wildflower, Saguaro Blossom, Cantaloupe Blossom & Alfalfa Blossom. Tastes and colors of each varietal are distinct and this is due entirely to the bees. In addition to these honeys, we are also offering our TOP 3 RAW HONEYS BY TASTE: Colorado Wildflower, Mountain Wildflower from northern New Mexico, and Purple Sage from central New Mexico. Come taste these honeys and consider purchasing a case of your favorite (mix and match is a great idea too). Honey is a whole food and although it will crystalize with cooler temperatures and age, it never goes bad. If you're interested in local honey as a fundraiser for your team, school or other group, please give us a call!
Open House & Honey Tasting!
2 February, 2016
Tuesday 3-7pm or by appointment at FishHugger's home (2031 N 47th St, Phoenix AZ 85008). Bring a cooler and bring a friend! It's a great time to stock your freezer: Wild Salmon & Seafood, NM Grassfed-Grassfinished Beef, Raw Local Honey, Bariani Olive Oil and SO MUCH MORE! As always, children and families are welcome. For further inquiry or to place an order, please call 602-286-9233.
FishHugger Open House!
20 January, 2016
Wednesday 3-7pm or by appointment at FishHugger's home (2031 N 47th St, Phoenix AZ 85008). Bring a cooler and bring a friend! It's a great time to stock your freezer: Wild Salmon & Seafood, NM Grassfed-Grassfinished Beef, Raw Local Honey, Bariani Olive Oil and SO MUCH MORE! As always, children and families are welcome. For further inquiry or to place an order, please call 602-286-9233.
23 November, 2015
Hello FishHuggers! Well, it's been awhile since our last update! A lot has happened in the last few months, we've been back at our favorite Phoenix farmers markets since late October. We have a few more markets and events in AZ & NM into early December, then we're going to call it a year! Kenny has mostly decompressed from a harsh fishing season. On the upside, there were no major injuries and we're thankful for that. The downside includes lost equipment, grounding incidents, a below average salmon harvest and massive crew stress. It was also the longest season in recent memory, surpassing 100 days at sea. Definitely a rough summer for the record books.
Los Ranchos NM December Market
20 November, 2015
Hello Albuquerque area FishHuggers! We'll be attending the WINTER MARKET in Los Ranchos on Saturday, December 12, 2015 from 10am-12pm. Please place your advance orders for pick up at this market by Saturday, December 5 via email or call 505-865-4097 or 602-286-9233.
Stock up Albuquerque!
24 August, 2015
You can find us at both the Los Ranchos (Saturday) and Corrales (Sunday) Growers Markets now through September 19, 2015. Now is the time to consider your winter needs for fish & beef. If you'd like to order or further inquire, please send email or call 505-865-4097. Thanks for considering us when feeding your families!
Albuquerque: Fresh Catch Available Now!
14 August, 2015
Great news New Mexico FishHuggers! We have received some fresh catch harvested around Kodiak, Alaska in early-mid July. These fresher frozen fillet and tail portions are incredibly delicious. Stock up while it's available, we're only in NM for 5-6 more weekends. Need to place an order? send me an email or call 505-865-4097.
13 July, 2015
This fisherman's wife needs a break, I will not be available at my usual New Mexico Growers Markets July 18 - August 7. See you back in Los Ranchos & Corrales the weekend of August 8/9. Should you need to reach me in the meantime, feel free to call 505-865-4097 or send email
More: