Month: April 2025

Our website has a recipe section, but we’ll admit—it’s not exactly up to date. Despite a generous video tutorial from our patient and skilled web wizard, our tech skills haven’t quite caught up to our enthusiasm for wild seafood. Thankfully, we’re never short on great fish recipes to share.

When we need reliable seafood cooking tips, we turn to the Alaska Seafood Marketing Institute (ASMI). Their website—alaskaseafood.org—lets you search for recipes by fish type, meal type, cook time, techniques and more. You can even cook it frozen!

ASMI is a partnership between the State of Alaska and the seafood industry that promotes the benefits of wild, sustainable Alaska seafood. Nearly 60% of all wild seafood and almost all wild salmon harvested in the U.S. comes from Alaska. From salmon and halibut to black cod and rockfish, Alaska’s fisheries are carefully managed to support healthy ecosystems and future harvests.

If you’re wondering what to do with that coho or halibut portion in your freezer, ASMI offers a collection of simple, flavorful recipes crafted specifically for high-quality wild Alaska seafood—easy to cook, great to eat, and worth coming back to.

We just stocked up on a variety of ASMI’s handy fish recipe cards and we’re happy to share—swing by the farmers market and grab a few while you’re picking up your favorite fish.

Just keep cooking,

Brenna & Kenny

This time of year, sweet treats are everywhere—but not all sweets are created equal. Skip the hollow chocolate bunny packed with mystery ingredients and reach for something real: RAW HONEY!

Our honey is unfiltered, unheated, and harvested with care. It’s as close to straight-from-the-hive as it gets. Packed with flavor and naturally shelf-stable, it’s useful year-round: swirl it into tea or coffee, drizzle it over yogurt, stir it into dressings or marinades, make a simple syrup, or take it by the spoonful to soothe seasonal allergies.

If you know, you know—raw honey isn’t just a sweetener. It’s food.

As our spring farmers market season winds down in Phoenix, now is the time to stock your pantry. We offer both regular (14oz) and quart (46oz) jars, and you’ll save more when you buy two or more. The best value comes in sets of five, and they won’t go to waste. Honey never spoils.

We currently have a beautiful selection: Desert Wildflower, Mesquite, Cat’s Claw Acacia, Cactus Blossom, Ambrosia Dumosa, Cotton Blossom, and Clover. You can mix and match however you like.

With pollen counts in the high range, be sure to grab some Bee Pollen too! It may help with seasonal allergy relief, support energy levels, aid digestion, and contribute to overall immune function. You can microdose it straight, sprinkle it into smoothies or yogurt, blend it into honey, or whisk it into a bright vinaigrette. There’s no standard dose, and a few folks may have a mild allergic reaction, so start small and adjust as needed.

Catch us at the market this weekend—we’ll have the good stuff ready for you!

Happy Feasting,

Kenny & Brenna

We don’t like to disappoint our fellow FishHuggers, so here’s your friendly reminder: our time in Phoenix is winding down. We’ll be here through the end of April, then we head back to New Mexico for a cooler summer and another season of harvesting beef and pork.

Meanwhile, our fishing crews in Kodiak, Alaska are gearing up for what’s expected to be an abundant salmon season. The early July kickoff will focus on sockeye, then transition into a large return of pink salmon—common in odd-numbered years. We’ll keep you posted on what’s coming ashore.

Right now, we’ve still got a selection of wild Alaska sockeye and coho salmon, as well as beautiful halibut portions. On the meat side, we still have some delicious ground beef, a variety of beef steaks, and green chile pork sausage. If you’ve been meaning to refill your freezer, this is the last call. Aside from one quick mid-summer trip with beef and pork, we won’t be back in Phoenix until October with the next round of FishHugger fine foods.

We’re always glad to see familiar faces at the market—and just as happy to help you load up for the off-season. If you know you want something specific, send us an email to reserve it for weekend pickup, or schedule a time to pick up directly from us before we go. We’re grateful for your support—it truly makes a difference. Thanks for being part of what we do.

As a reminder, Ahwatukee Farmers Market will be closed for Easter this Sunday, April 20.

Happy Feasting,

Brenna & Kenny

I get most of my ideas for these notes from conversations at the farmers market. The questions, the observations, the quick remarks in passing—they’re always telling.

Recently, a young man approached with a hard-hitting question: “Why doesn’t FishHugger fish smell fishy?” Like any good salesperson, I asked a few questions in return to get some background. It’s easy to forget how different the average eater’s experience is from those we might call elite eaters—sometimes labeled picky or fussy, but in reality, just particular about quality.

People who genuinely enjoy fish are often more tolerant of what others might consider off-putting—mildly oxidized fish oils, temperature-abused filets, or shelf life that’s been stretched too far. So when someone tastes sashimi-grade wild fish for the first time—harvested with care, handled minimally, and frozen quickly to preserve freshness—it’s not just a better bite. It’s a shift in perspective.

Suddenly, the questions start rolling:
What should fish actually smell like?
Why is the texture so different?
How long ago was this caught, and why does it still taste clean?
Do I even like fish, or have I just never had the good stuff?

Once you experience seafood that hasn’t been over-handled, frozen too long, or compromised by poor storage, it’s hard to go back. And that alone raises even more questions—about sourcing, preparation, and maybe even our own expectations around food.

Come see us at the farmers markets this weekend and ask your own questions—we’re always up for a good conversation.

Our Phoenix farmers market season is winding down…3 more weekends at most! Check out our calendar page for details.

Taste the difference,

Kenny