Author: Kenny & Brenna Aschbacher

Wild seafood makes mealtime simple—especially when it’s perfectly portioned. Our 8-ounce cuts are easy to thaw, quick to cook, and packed with flavor. Whether you’re planning a weeknight dinner or stocking up for summer, we’ve got you covered.

Here’s what’s available now:

• Miso-Marinated Black Cod – Buttery and rich, ready to broil or bake.
• Halibut – Mild, flaky, and versatile.
• Coho Salmon – Lean and delicate, great for any recipe.
• Sockeye Salmon – Bold flavor, firm texture, and full of omega-3s.

Easy Poached Coho Salmon

1. Simmer 2 cups of water (or broth) with a lemon slice, a few peppercorns, and a pinch of salt.

2. Add a coho portion, cover, and cook gently for 8-10 minutes.

3. Serve warm or chilled with a drizzle of Bariani Extra Virgin Olive Oil.

Please order in advance to ensure availability. Place your order by 6:00 PM on Fridays for weekend market pickup. You are also welcome to shop at our home by appointment. We have a variety of salmon, beef, pork and honey stock up options here. For exclusive bundles and discounts, please join our mailing list.

As you may know, we typically wrap up our spring farmers market season in Phoenix by mid-to-late April before heading back to New Mexico for the summer. This year, we’re keeping an eye on the weather—maintaining product quality in 100+ degree heat is no small task—and adjusting our plans accordingly. Right now, we intend to extend our season through the weekend of May 17–18, 2025, but flexibility is key. Keep an eye on our market calendar for updates, and consider stocking your freezer sooner rather than later for the best selection.

Happy feasting,

Brenna & Kenny

Friendly reminder: The Ahwatukee Farmers Market will be closed this Sunday, March 9, 2025, for a longstanding community event. We’ll be back next Sunday, March 16!

You can still find us at Roadrunner Park tomorrow, Saturday, March 8.

With just eight scheduled weekends left in our spring market season, now is the time to stock your freezer and pantry. We have a great selection, but as the season winds down, availability will taper off.

Enjoy the rains! This might be just what we need for a strong late spring and early summer honey flow.

Brenna & Kenny

This week, we’re shining a spotlight on a true delicacy: miso-marinated black cod. Also known as sablefish or butterfish, black cod is wild-caught around Kodiak, Alaska, in one of the world’s most sustainably managed fisheries. With its rich, buttery texture and delicate flavor, this fish is a favorite among chefs and home cooks alike.

The tradition of miso-marinated black cod dates back to Japan, where this dish became a culinary staple in fine dining. The marinade—a blend of miso paste, sake, mirin, and sugar—infuses the fish with a savory-sweet complexity that pairs perfectly with its naturally rich taste. When baked or broiled, the miso glaze caramelizes beautifully, creating a flavorful crust that melts into the tender, flaky fish beneath.

Our miso-marinated black cod portions are approximately 8 ounces each, ready to cook and enjoy. Whether you’re looking to impress at dinner or treat yourself to something special, these portions are a simple way to experience a restaurant-quality meal at home.

Right now, miso black cod is on special, but only while supplies last! Don’t miss this chance to savor a taste of Alaska with a dish steeped in Japanese tradition.

See you at the market,

Brenna & Kenny

National Meat Week, running January 26 – February 2, is a tribute to the timeless role of meat in nourishing and strengthening us. First celebrated in 2005, this week highlights the joy and benefits of incorporating high-quality, nutrient-dense meat into our lives. Meat truly is the ultimate health food, offering the protein, vitamins, and minerals our bodies thrive on.

In our kitchen, we live this celebration every week, fueling our family with approximately 20 pounds of premium meat to support five busy lives. In honor of National Meat Week, we’re offering some exclusive specials for our subscribers the next two weekends only, through Sunday, February 2, 2025.

If you’re inspired to dig deeper into the benefits of a meat-rich lifestyle, check out resources from advocates like Dr. Shawn Baker, Dr. Anthony Chaffee, or Dr. Ken Berry. Their work sheds light on the profound health impacts of a carnivore or meat-forward diet.

Let’s celebrate National Meat Week together with all of our delicious offerings. Perfect for meal planning, stocking your freezer, or trying something new.

Need more meat? Consider a mixed quarter or side of beef! This month is a great time to stock your freezer! LOTS of details on our website here and here or contact us for further information.

Meat you at the market,

Brenna & Kenny

As we reach the quarter mark of winter, the cooler temperatures invite us to slow down and enjoy hearty, nourishing meals. Now is the perfect time to savor comforting dishes that warm you from the inside out while building a strong nutritional foundation for the season ahead.

This week, we’re highlighting some of our favorite cuts of beef and pork to inspire your winter cooking. From pork belly to beef stew meat, roasts, shanks, and bones, we’ve got everything you need to create delicious, satisfying meals for your family.

To help get you started, here’s a simple recipe for a classic homemade beef stew:

Easy Beef Stew Recipe

• 1 lb beef stew meat
• 2 tbsp Bariani extra virgin olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 potatoes, cubed
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste

1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, then remove and set aside.
2. In the same pot, sauté the onion and carrots until softened.
3. Add the tomato paste and stir for a minute before returning the beef to the pot.
4. Pour in the beef broth, add the potatoes, thyme, salt, and pepper.
5. Bring to a simmer, cover, and cook on low heat for 1.5–2 hours, or until the beef is tender and the flavors meld.

Pair it with a slice of crusty bread, and you’ve got a meal to remember.

Visit us at the market this weekend to stock up on everything you need. We can’t wait to see you!

Considering a mixed quarter or side of beef? This month is a great time to stock your freezer! Pricing and details here or contact us for further information.

Brenna & Kenny

Heads up for this weekend! Due to shipping delays from our cold storage in Kodiak, we’re short on salmon. It’ll be first come, first served, but don’t worry—next week, we’ll have a full inventory again.

In the meantime, this is the perfect opportunity to try an assortment of whitefish, and they’re ALL on sale! Treat yourself to black cod (sablefish) filets, miso black cod filet portions, smoked black cod filet portions, and halibut filet portions. Stock up while supplies last—these deals won’t stick around for long! Take a look at our full product list, including sale prices on all the whitefish.

We’ll see you at the market! Beef, pork, honey, dates, and olive oil are all in stock.

Catch You Soon,

Brenna & Kenny

Happy New Year! As we step into 2025, it’s a perfect time to reflect, recharge, and nurture what matters most. While the calendar says “new,” winter still wraps us in its quiet, deliberate rhythm—a gentle reminder that change doesn’t have to be hurried.

This season is ideal for slow-cooked meals, hearty soups, and the satisfaction of knowing your freezer is stocked with thoughtfully sourced food. Whether you’re savoring wild Alaska salmon or grass-fed beef, our offerings help you create meals that nourish and connect your family.

Exciting news—starting this weekend, we’ll be back at our favorite Phoenix farmers markets! We can’t wait to see your familiar faces and help you stock up for these cooler months. As always, we’ll bring our best selection to make your meal planning easier and your table more abundant.

If you’re easing into the year or tackling new goals, let us help by ensuring your freezer is ready with the highest quality options. There’s no rush—just the comfort of knowing you’re stocked with nourishing food as life settles into its January rhythm.

Let’s embrace the slow and steady pace of winter together, thriving in ’25 with each meal that warms your home.

Grateful to be part of your table,

Kenny, Brenna & The FishHugger Family

P.S. Stop by the market this weekend and say hello! We’re excited to kick off the season with you!

Considering a quarter or side of beef? This month is a great time to stock your freezer! Details on our website or contact us for further information.

As the days grow shorter, we’re leaning into the rhythm of the season. A few workdays remain, including harvesting some beef, but we’re embracing the weeks ahead as a time to slow down, get grounded, and reconnect with nature.

Winter invites us to embrace the cold and the restorative energy it offers. Stepping into natural light during the day and taking moments to rest in darkness at night supports the body’s innate rhythm. It’s a season of balance—inviting us to reflect, recharge, and prepare for what’s next.

Whether you’re savoring hearty meals, bundling up to enjoy the crisp air, or simply pausing to appreciate the stillness, winter offers a chance to align with nature’s pace. For us, it’s a reminder of how life flows in cycles, offering work, rest, and renewal in equal measure.

We hope this season brings you grounding, warmth, and moments to simply be.

As usual, we’re taking some time off during the holidays to spend with family in New Mexico. We plan to kick off our winter/spring farmers market season in Phoenix in early 2025. Please keep a watch on our calendar page for updates!

See you in 2025,

Brenna & Kenny

We’re delighted to spend the remainder of 2024 in New Mexico and look forward to serving you tomorrow, Saturday, December 14, at the Los Ranchos Growers Market!Official winter market hours are 10:00 a.m. to 12:00 p.m. If you didn’t have a chance to place an order, no worries—our sleigh is full, and we’re bringing plenty of extras. Everything is first come, first served!

Here’s what we’re bringing:

Alaska Wild Seafood

• Sockeye Salmon
• Halibut
• Miso Marinated Black Cod
• Black Cod/Sablefish
• A small variety of smoked fish

New Mexico Grassfed Grassfinished Beef

• Ground Beef
• Beef Steaks
• Beef Brisket 
• Beef Short Ribs 
• Beef Bones

New Mexico Pork

• Green Chile Pork Sausage
• Pork Chops
• Pork Roast
• Pork Belly

Don’t forget to stock up on Bariani Olive Oil, Arizona Medjool Dates, and Local Raw Honey!

Charcuterie Inspiration for the Holidays
Planning a festive gathering or a cozy night in? Create a show-stopping charcuterie board featuring our smoked salmon and smoked black cod. Add Medjool dates stuffed with goat cheese and drizzled with honey for a touch of sweetness, alongside brie or aged gouda, artisan crackers, marinated olives, pickled veggies, and candied pecans. It’s an easy, elegant way to bring everyone to the table!

For a special treat, we’re featuring an “exotic” New Mexico honey tomorrow. This unique honey is made by bees pollinating organic Pima Cotton blossoms near Deming. With a light amber hue, it boasts a rich, buttery flavor balanced by a delightful tang. The soil and cotton variety lend it a distinct character, while its strong sweetness and subtle hint of spice—reminiscent of cinnamon—create a captivating finish. Available in 1LB and 3LB jars, and yes, we’ll have samples to try!

Miss us in Phoenix? We tentatively plan to return to our favorite Arizona farmers markets for the winter/spring season beginning in early January 2025. Keep a watch on our calendar page for updates!

Kenny & Brenna

Happy December! Winter is just around the corner. As usual, we’re looking forward to spending most of the rest of 2024 in New Mexico to celebrate the holidays with our families in additon to harvesting beef.

We’ll be available at the Los Ranchos Winter Growers Market on Saturday, December 14. Official market hours are 10am-12pm. This is our last planned event in New Mexico until early June 2025. Although we will be bringing extra salmon, beef and more, advance orders are encouraged. Orders will be accepted by email through 11:59pm MST on Monday, December 9. If you have already ordered and have not received a confirmation, please check in, we don’t want to miss you!

We do offer gift cards, feed your family and friends for the holidays! Ask us for details. Our calendar page is tentatively updated through the first weekend of January, 2025. More market dates coming soon. We welcome your orders, questions and feedback. We’re so thankful for all of you, it has been our pleasure to serve you. Wishing you a healthful and peaceful December!

If you’re in Phoenix, you can still catch us at both Roadrunner Park and Ahwatukee Farmers Markets this weekend, December 7/8. We’ll be back for the winter/spring season in early January 2025.

Season’s Best,

Brenna & Kenny