Month: September 2025

Sunday, September 28 is International Poke Day and it is the perfect excuse to enjoy one of the easiest and most flavorful ways to serve fresh fish.

Poke began in Hawaii with local fishermen who would season small pieces of their daily catch with sea salt, seaweed, and roasted kukui nut. What started as a simple snack has become a favorite around the world. Today, poke bowls are often layered with rice, fresh vegetables, sauces, and toppings, but at its heart poke remains about freshness, simplicity, and honoring the sea.

To help you celebrate, here is a simple recipe using Alaska sockeye salmon.

Easy Sockeye Salmon Poke Bowl

Ingredients:
• 1 pound wild Alaska sockeye salmon filet, skin removed and cut into bite size cubes
• 2 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds
• Cooked white or brown rice for serving
• Optional toppings such as avocado, cucumber, shredded carrots, edamame, pickled ginger, or seaweed

Instructions:
Place the cubed salmon in a bowl and gently toss with soy sauce, sesame oil, green onion, and sesame seeds. Cover and refrigerate for ten to fifteen minutes. Serve over rice and add any toppings you like.

That is all it takes to put together a fresh, colorful, and nourishing meal. The salmon is the star of the bowl and the toppings allow you to get creative with what you already have on hand.

We have sockeye salmon portions ready for you, perfect for making your own poke bowls at home. Along with salmon, our fall offerings include Pacific cod, black cod, halibut, grass finished beef, pork, honey, and olive oil. This is a wonderful time to think ahead to winter and stock your freezer and pantry.

Celebrate International Poke Day with us and enjoy the taste of wild Alaska sockeye in a dish that connects tradition, simplicity, and good food.

Enjoy,

Brenna & Kenny

Due to later harvest dates for beef and pork this fall, we’ll be staying in New Mexico a little longer than usual. You can find us at the Los Ranchos Growers Market the next four Saturdays through October 18, 2025. After that, we plan to kick off the fall farmers market season in Phoenix the weekend of November 8–9.

In other news, we have fresh-catch sockeye salmon portions along with a new shipment of Pacific cod and black cod. People are loving the black cod, so if you haven’t tried it yet, now is the perfect time! We have both full filets and filet portions available.

This is also a great time to stock your freezer and pantry for the winter. Come see us for a variety of beef, pork, seafood, honey, and olive oil!

Here’s a nice black cod recipe to get you started:

Honey Marinated Black Cod

This recipe highlights the fish’s firm texture and high moisture content.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6

Ingredients:
Alaska Black Cod
6 Alaska black cod/sablefish filets (approx 7 oz each)
2 cups raw local honey
1 cup low-sodium soy sauce
3⁄4 cup Bariani Olive Oil
3⁄4 cup white wine vinegar
Fine sea salt
Freshly ground black pepper
Wilted Spinach
3 garlic cloves, peeled and chopped
3 tbsp unsalted butter
12 to 15 cups baby spinach, stems removed
Nutmeg, ground
Fine sea salt, to taste
Black pepper, ground, to taste

Instructions:

1. Marinate fish
Combine honey, soy sauce, olive oil, and vinegar in a bowl. Stir and place black cod filets in the bowl. Cover and refrigerate for 24 hours.

2. Prepare greens
In a pan, melt butter with garlic until butter turns golden brown. Add spinach and pinch of nutmeg, salt, and black pepper. Cook just until wilted.

3. Roast fish
Preheat the oven to 450°F. Remove fish from marinade and season with salt and black pepper. Place filets on a cookie sheet and cook in the oven until they have a golden/dark-brown hue and are cooked through, about 7 to 8 minutes.

4. To serve
Spoon wilted spinach equally between 6 plates, top with filet and spoon some marinade over and around the fish.

Enjoy,

Brenna & Kenny