Month: August 2026

Black cod used to be one of those fish we had to explain. These days, more people walk up to our market booth already knowing exactly what it is, and often exactly how much they want. We’ve watched demand grow substantially over the last few years, and it appears we’re seeing our own small piece of a much larger trend: Americans are developing a taste for black cod.

The timing is interesting. Alaska has experienced several unusually successful years for young black cod, meaning more of those fish survived and grew large enough to eventually become part of the commercial fishery. In Northern Southeast Alaska, 2016 produced the strongest group of young black cod to enter the population since 1979, followed by several other strong years. As those fish have matured, they’ve helped increase the available supply at roughly the same time domestic interest has been growing.

Despite the name, black cod isn’t actually cod at all. It’s sablefish, a remarkable deep-water North Pacific species that can live for many decades. Fisheries biologists determine their age by examining growth rings in tiny calcified inner-ear structures called otoliths, much like counting the rings of a tree. Fish over 40 years old are commonly found in commercial catches, and black cod approaching 100 years old have been documented in Alaska.

Researchers have also learned a tremendous amount by capturing black cod, attaching individually identifiable tags and releasing them back into the ocean. When a tagged fish is eventually caught again, scientists can compare where it was released with where it was recovered. Those studies have documented individual black cod traveling well over a thousand miles and help researchers better understand their movement, growth and population structure.

Black cod is also an extraordinarily rich fish. Its high natural oil content creates the silky, buttery texture its fans love, while also making it an exceptional source of heart-healthy omega-3 fatty acids. In fact, ASMI identifies black cod as having the highest levels of the long-chain omega-3s EPA and DHA among Alaska’s commercially harvested seafoods.

Of course, that same richness means black cod isn’t necessarily everybody’s fish. If you’re looking for something especially mild and lean, this probably isn’t it. Black cod is rich, oily and distinctive. Some people try it and decide it’s not for them; others try it and immediately seek out more. Sometimes the more we warn someone about how rich and distinctive it is, the more determined they become to try it.

With more black cod entering the fishery and more people interested in eating it, responsible management matters. Alaska scientists monitor the fish through longline surveys, biological sampling and extensive tagging programs, looking at abundance, age, growth, movement and the number of young fish entering the population. Harvest levels can then be adjusted as conditions change. The recent strong groups of younger fish are encouraging, while continued careful management is particularly important for a species capable of living nearly a century.

Maybe Americans are finally catching on to something longtime black cod fans have known all along. It’s a remarkably long-lived, far-traveling fish harvested from the deep waters of the North Pacific, and we’ve had a front-row seat as more people discover it for themselves.

If you’ve never tried black cod, come see us this Saturday at the Los Ranchos Growers Market and find out whether you’re a black cod person too. We’ll have a great selection of wild Alaska seafood, grass-finished beef, New Mexico pork, raw local honey and more, surrounded by all the late-summer abundance from our fellow growers and producers.

Stay Well Fed,

Brenna & Kenny

Today happens to be National Filet Mignon Day, which seems like a pretty good excuse to talk about one of the most recognizable and prized cuts of beef. Filet and ribeye may be the two steak names people know best, even when they’re not particularly familiar with the rest of the animal. But what exactly is filet mignon, and why does this relatively small steak command so much attention?

First, a little clarification. What we label Tenderloin Steak is what most people are referring to when they ask us for filet mignon. Filet mignon is cut from the beef tenderloin, a long, narrow muscle tucked along the spine. Because this muscle does very little work, it develops very little connective tissue. The result is the exceptionally fine texture and tenderness that made filet famous.

The name itself is almost funny considering the steak’s lofty reputation. Filet mignon comes from French and roughly translates to “dainty filet” or “delicate filet.” That’s actually a pretty accurate description. The tenderloin is relatively small, especially when you consider the size of the entire animal.

Take a look at the beef cut chart above and find the tenderloin. There’s your filet.

There are only two tenderloins on a beef, one on either side of the spine, and they represent a very small portion of the total animal. We can’t simply produce more tenderloin because people want more filet. For every animal harvested, there will always be far more ground beef, roasts and other cuts than there will be tenderloin steaks. That natural scarcity is one reason filet commands a premium price.

But does that make filet mignon the best steak? Not necessarily.

Filet’s claim to fame is tenderness, not necessarily the biggest beef flavor. A ribeye brings considerably more fat, marbling and richness. A strip steak has a firmer bite and plenty of beefy flavor, generally without the richness of a ribeye. Tenderloin is comparatively lean and mild, but it’s extraordinarily tender. Which one is “best” really depends on what you want from a steak.

And when it comes to cooking a beautiful tenderloin steak, our advice is pretty simple: don’t mess it up.

You don’t need an elaborate recipe. Salt and pepper, good heat and a meat thermometer will take you a long way. Cast iron works beautifully, as does a grill. Because tenderloin is lean and usually fairly thick, paying attention to internal temperature matters much more than blindly following a certain number of minutes per side. The USDA recommends cooking whole beef steaks to a minimum internal temperature of 145°F followed by at least a three-minute rest.

However you prefer your steak, start with good beef and keep the preparation simple enough to taste it.

We’ll have a nice supply of our grass-finished beef, including Tenderloin Steaks, with us this Saturday at the Los Ranchos Growers Market, along with wild Alaska seafood, New Mexico pork, raw honey and bee pollen, Bariani Olive Oil, dates and more. We’re also still right in the thick of peak growers market season, with local fruits, vegetables, herbs, eggs, flowers and plenty more filling the market each Saturday morning.

Come see what’s growing, find something good for dinner, and if National Filet Mignon Day has you craving a “dainty little filet,” we’ll know exactly what you mean.

Stay Well Fed,

Brenna & Kenny