We’re settling back into Phoenix and wanted to share a quick highlight from the recent Alaska harvest. Wild Coho Salmon came in beautifully this year, bringing vibrant color, rich flavor, and plenty of availability for your fall meals. If you enjoy King Salmon, be sure to try our Coho! Black Cod has also become a runaway favorite, and many customers tell us they can’t find it anywhere else in Phoenix. We’re well-stocked for the weekend.
If you want easy ways to enjoy them:
Simple Coho Salmon:
Brush with Bariani Olive Oil, season with salt and pepper, and roast at 400°F for 10–12 minutes until just cooked through. Finish with fresh lemon.
Easy Black Cod:
Season the filet with salt, pepper, and a little garlic. Dot with butter, add a splash of lemon, and bake at 375°F for about 12–15 minutes until it flakes gently.
We’ll also have our grassfed-grassfinished beef, delicious pork, and local honey available!
Come see us at the markets this weekend and stock up for November cooking. We’d love to help you pick out something delicious.
Happy Feasting,
Brenna & Kenny
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