News and Notes
Whole Salmon & Salmon Caviar
17 November, 2017
Whole (H&G) Salmon! We have sockeye and coho. H&G is a seafood industry term that stands for "headed & gutted". I know, not very appetizing, but all it means is that the salmon has been cleaned and the head has been removed. These fish are an excellent option for your holiday meal. Size varies depending on the species (coho is larger than sockeye) and individual fish, we've seen sockeye as small as 4 pounds and coho as large as 14 pounds. Whole salmon are $10 per pound, please order soon if interested. Salmon Caviar! Also known as ikura, this is keta roe cured using a custom 3% brine for milder flavor and lower salt content than most. Keeps 2 weeks in the refrigerator and 2 years in the freezer. Available in 42gram jars or 500gram containers.
We saved the whales with Black Cod!
9 November, 2017
Since the 1986 moratorium on whales by most countries, sperm whales in particular have grown in number by 4% per year in the Gulf of Alaska. The black cod fishing industry has been reporting a significant loss from whales attacking baited fishing hooks for 20 years. Black cod is the most valuable seafood in the North Pacific in economic terms and omega-3 oil content, desirable to both man and whales around the world. Most attribute the diet of baby king crab to explain why black cod holds a high value. Farmed fish contained in ocean pens are also attacked by whales feeding. Wild salmon is safe from whales because they are hard to catch. Lucky us! For further reading see: Economist.com
Sunday Open House!
25 October, 2017
Please join us this Sunday, October 29, 2017 from 10am-2pm at our home (2031 N 47th St, Phoenix AZ 85008). We'll have a great variety of wild salmon and seafood, an array of grass-fed beef and pork cuts, raw local and regional honey and more! Kenny will be sampling smoked salmon and meatloaf! Families and children are welcome, bring a friend and bring a cooler.
13 October, 2017
We've had a productive and rewarding summer harvest and we look forward to the fall and most of the winter here in Arizona. We're kicking off our 16th season at Roadrunner Park & Ahwatukee Farmers Markets this weekend! We look forward to seeing you this season.
Thank you New Mexico!
29 September, 2017
Thanks again to all of our friends at the Los Ranchos & Corrales Growers Markets. We enjoyed meeting a lot of new people in Los Alamos too this season. We appreciate all of your support over the years. We'll be back at the winter market in Los Ranchos on Saturday, December 9, 9am-12noon. Ordering in advance is recommended.
Last Chance New Mexico!
18 September, 2017
Saturday and Sunday, September 23/24 will be our last weekend for the season at the Los Ranchos and Corrales Growers Markets. Advance orders are recommended. For market hours and locations look here For a current list of products and prices look here We'll be back once this winter at the Los Ranchos Growers Market on Saturday, December 9.
2 Weeks New Mexico!
12 September, 2017
Hello New Mexico FishHuggers! We'll be at the Los Ranchos & Corrales Growers Markets for 2 more weekends, through September 23/24. Time to consider stocking your freezer for the winter. Advance orders are recommended.
Phoenix in August!
4 August, 2017
Phoenix FishHuggers! Please place your orders now for pick up on Tuesday & Wednesday, August 22 & 23. Place orders by Saturday, August 19 by phone 602.286.9233 or email
July Salmon Special!
11 July, 2017
Come to the market and check out our special on large filets (1.5 pounds+) of sockeye salmon. Filets are boneless and skin-on whole sides. Sashimi quality and delicious on the grill, stovetop, poached or baked in the oven.
Fresh Pork Harvest
27 June, 2017
We're excited to be re-stocked with our incredibly delicious New Mexico all natural heritage pork. Ground pork is excellent for grilling, making pan sausage and so much more. Our chops are thick cut and bone-in with all the fat. Chops can be grilled or baked like a small pork roast. Pork belly is uncured and delicious as a slow cooked, spice-cured roast.
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