Author: Kenny & Brenna Aschbacher

We’re excited to announce that, in addition to our wild Alaska salmon, black cod, and halibut, we plan to expand our fish inventory, and we want your input!

Please take part in our Fall Seafood Poll and let us know which fish you’d like to see:

• Ling Cod
• Octopus
• Pacific Cod
• Yelloweye Rockfish

As of October 15, 2024, our official poll is closed, however, you can still respond anytime via email. Your feedback is invaluable, and we’d love to hear any questions you may have. If you have a preference for a specific volume of your selected fish, feel free to let us know!

Until the Next Catch,

Brenna & Kenny
 

Nature has always been our most patient teacher when it comes to food production. In a world of year-round availability and instant gratification, we’ve somewhat lost touch with the intricate dance of seasonal food production. Each harvest has its own rhythm that must be respected, and the best flavors emerge only when we honor these natural cycles.

This deep respect for timing extends beyond the field and pasture. The art of food preparation often involves patient waiting – the slow fermentation of sourdough, the careful aging of cheese, and the methodical development of premium meats. These processes can’t be accelerated without sacrificing quality. Each day of waiting builds flavor, enhances texture, and contributes to the final excellence of the product.

As we adjust our market schedule to align with these natural rhythms, we’re reminded that some of life’s finest offerings simply can’t be rushed. We’ll be extending our time in New Mexico at the Los Ranchos Growers Market by one more week, allowing us to better synchronize with nature’s timeline. This slight adjustment ensures we can continue providing the highest quality products while respecting the seasonal cycles that govern our work.

This commitment to timing and tradition might seem out of step with our fast-paced world, but we believe it’s essential to maintaining the quality our customers have come to expect. Your appreciation for quality and seasonal eating makes it possible for us to maintain these traditional practices that result in superior products.

We look forward to continuing to serve you with the very best that each season has to offer.

Best,

Brenna & Kenny

A traditional roundup on a large ranch involves gathering all the cattle into a set of corrals to separate breeding stock from market-bound beef. As early fall sets in, the slowing grass growth signals the need to reduce the herd size to prevent overgrazing. Modern-day roundups employ a variety of tools: trucks, trailers, horses, ATVs, motorcycles, and sometimes even airplanes.

In my early days visiting the family ranches in northern New Mexico, I was tasked with driving large diesel-powered gooseneck trailers. We’d load up horses and pack the cab full of cowboys, then bump slowly to the far side of the pasture to drop off the horsemen. My instructions were to wait until my cousins were out of sight before following them with the truck and trailer back to the corrals. However, my limited driving experience left me ill-prepared for the big truck I was in charge of. I pushed every button and pulled every knob, cursing and crying alone in the wilderness, bewildered by my failure at this seemingly simple task. Though I knew I was safe from harm, I was terrified of the embarrassment that would come if someone had to rescue me. Thankfully, after no more than an hour of frustration, I found the right combination of key and pedals and made my way to the working pens for the next stage of sorting.

I rode a horse named Sally, the best cutting horse around. She preferred to jump over bushes and cacti rather than go around them. Her jumping prowess was so renowned that years later, when she was stolen, she found her way home and even taught her son how to jump fences and cattle guards. It takes all morning to clear thousands of acres on horseback. Once the cattle are penned up, Granddad would call for a lunch break of bologna and Wonder Bread under the lonely trees surrounding the windmill.

A courteous cowboy had loosened the cinches of the saddles on all the horses while we rested, as horses should rest when we do. Feeling a small sense of accomplishment, I was eager to be the first one back on horseback after lunch. I’m sure it was quite a spectacle to see me climb up into the saddle, only to watch as the saddle and I slowly slid off sideways under the horse. Sally just stood there, knowing full well I was no horseman. My cousins, to their credit, did not laugh… at least not out loud.

As we reminisce about these cherished ranch memories, we’re excited to share that it’s currently an excellent time to consider stocking your freezer for the winter. We’re proud to offer our premium dry-aged beef, perfect for those cozy family dinners and holiday gatherings ahead. Our beef is 100% grass-fed and grass-finished, ensuring the highest quality and flavor in every cut. The dry-aging process enhances tenderness and concentrates the beef’s natural flavors, resulting in a truly exceptional eating experience. Our next harvest will be available in early October. Don’t miss this opportunity to secure your supply of our nutrient-rich, sustainably raised beef – your taste buds (and your family) will thank you!

Stay Nourished,

Kenny

In this ongoing series, we’ve explored how deceptive practices impact different sectors of the food industry. These insights reveal how consumers can easily fall prey to mislabeling and adulteration. For an overview of food fraud and food fencing, see Part 1, and for an exposé on olive oil, the world’s most commonly adulterated food, check out Part 2.

It’s no surprise that 🐝🍯HONEY🍯🐝 is one of the most commonly adulterated foods worldwide, ranking just behind olive oil. In the United States, honey production stands at around 150,000 to 160,000 metric tons annually, while consumption far outstrips this, reaching approximately 400,000 metric tons each year. This gap between production and consumption necessitates a heavy reliance on imported honey, which significantly heightens the risk of adulteration. The high demand creates opportunities for fraudsters to introduce diluted or counterfeit honey into the market. Adulterated honey often contains cheaper sugars such as high-fructose corn syrup, rice syrup, beet sugar and/or cane sugar; compromising its purity and health benefits. Additionally, pasteurizing and filtering honey can eliminate beneficial enzymes, vitamins, and antioxidants, diminishing its health benefits and natural flavor. Filtering also removes pollen, which can be important for identifying honey’s source and maintaining its nutritional value.

In the honey industry, mislabeling is a frequent form of food fencing. Lower-quality or adulterated honey is often marketed as premium or pure, misleading consumers about its true nature. This can involve blending cheaper or contaminated honey with genuine products or falsely labeling imported honey as domestic. Such practices not only deceive buyers but also erode trust in honey products. Therefore, it’s crucial for consumers to remain vigilant about the sources of their honey to ensure they’re getting genuine, high-quality, raw, unfiltered honey.

We are dedicated to offering honey that meets the highest purity standards. For authentic honey, choose products from reputable sources known for their transparency. We advise purchasing only pure, raw honey from trusted beekeepers or local farmers markets, and we recommend avoiding the grocery store. When dining out at New Mexican restaurants, be sure to bring your own honey, as most establishments serve “sopapilla sauce,” a blend of corn syrup, pasteurized honey, and vanilla.

September is National Honey Month! Celebrate with a jar, case, or 5 gallon pail of our pure, raw honey. Visit us at Los Ranchos Growers Market to taste the rich, natural flavor that sets our honey apart. It’s perfect for your favorite recipes or a sweet addition to your day. Come see us and bring home the real taste of honey this month!

Taste the Truth,

Brenna & Kenny

As August breezes by, we’re reminded that summer is quickly coming to an end and our New Mexico season is winding down with only six Saturdays left at the Los Ranchos Growers Market. Time to think about stocking up on our Alaska wild salmon before we’re gone! 

Got plans for August 31st? It’s National Eat Outside Day! Perfect timing to grab our wild-caught Coho or Sockeye salmon for a tasty outdoor meal. Throw it on the grill or pack some smoked fish for a picnic – either way, you’re in for a treat.

While our Alaska salmon is the star of the show, don’t forget about our other goodies. We’ve got grass-fed beef for you red meat lovers, a variety of other wild seafood, green chile pork sausage and pork chops, local raw honey to sweeten things up, and a bunch of other premium foods to round out your meal. It’s the peak of summer so your favorite growers will have a great variety of local veggies and fruit.

Here’s the deal: as we get closer to the end of our season, our variety might start to thin out. So if you’ve been eyeing something, now’s the time to snag it. Our salmon comes in bundles starting at 10 pounds – perfect for filling up your freezer without going overboard.

Want to make sure you get exactly what you’re after? You can pre-order until 6 PM on Fridays for weekend pickup. We take cash, Venmo, Zelle, Apple Pay, and cards – whatever works for you.

You’ll find us at the market every Saturday until the end of September. Don’t miss out on these last few weekends of summer goodness!

Thanks for being part of the Fishhugger family. We’re excited to help you make the most of these final summer days with some seriously good food.

Stay Hooked,

Kenny & Brenna

National Farmers Market Week is a celebration of the vital role farmers markets play in our communities, offering fresh, locally grown produce directly from the farm to our tables. Here in New Mexico’s central Rio Grande Valley, the Los Ranchos Growers Market stands out as a shining example of this tradition. Nestled in the heart of the region, this market brings together a diverse array of locally grown fruits, vegetables, and artisanal products. Each week, vendors showcase the best of New Mexico’s harvest. On Saturday, you can anticipate finding blackberries, raspberries, apricots, plums, peaches, various melons, a variety of tomatoes, greens, onions, garlic, turnips, radishes, beets, carrots, sprouts/micro greens, eggs, dried fruit, mushrooms, okra, jalapenos, summer squash, squash blossoms, bouquets, lavender and more.

The market not only supports local growers and artisans but also fosters a sense of community, where neighbors can connect and enjoy the abundance of their surroundings. As we celebrate National Farmers Market Week, we honor the hard work of these local producers and encourage everyone to visit the Los Ranchos Growers Market. In addition to your favorite growers, the market features a wide variety of arts and crafts, delicious ready-to-eat foods, and refreshing hot and cold drinks. We also have ample parking nearby and offer a pet-friendly atmosphere—just please keep your pets on a leash. Come experience the rich flavors and vibrant culture of New Mexico’s agricultural heritage and support your local farmers, growers and food producers. If you’re not in the valley, be sure to visit your favorite local farmers market!

Taste the Tradition,

Brenna & Kenny

Mead Day, celebrated on the first Saturday in August, honors one of the world’s oldest alcoholic beverages. Mead, often called “honey wine,” has been enjoyed for thousands of years across cultures from ancient Europe and Asia to Africa. It is made by fermenting honey with water, often with the addition of fruits, spices, grains, or hops, to create a variety of flavors. Historically, mead was associated with myth and ritual, believed to be a drink of the gods, a sentiment that still captures the imagination of enthusiasts today.

Mead is believed to have been both discovered and invented, as its origins are somewhat unclear. Various ancient cultures likely discovered it independently, stumbling upon the natural fermentation of honey mixed with water left exposed to air. Over time, these cultures refined the process, adding ingredients and experimenting to create different mead styles. Thus, while mead might have been initially discovered by chance, its diverse production and variations were developed through intentional innovation.

Mead is often associated with honeymoons, a tradition that dates back to medieval times. Newlyweds were gifted a month’s supply of mead to ensure happiness and fertility, coining the term “honeymoon.” This romantic connection makes mead a delightful choice for celebrating love and new beginnings.

In celebration of Mead Day, we’re offering bulk honey (6+ quarts or a 5-gallon pail) for dedicated mead makers eager to create their own signature brews. We’re also seeking to partner with a local microbrewery in Arizona or New Mexico to produce mead for our community. With our honey, recipes, and brewmeister ready to go, we just need the ideal commercial space to bring our vision to life. If you have any connections or recommendations, we’d greatly appreciate hearing from you!

In addition to our bulk honey offerings, we’re excited to provide personalized mead and honey tastings right at your home. Experience the rich flavors and discover your favorite blends in the comfort of your own space—perfect for an intimate gathering or a special occasion. For details or to schedule, please contact us.

Sip and Savor,

Kenny & Brenna

Kodiak, Alaska, is renowned for its bountiful waters and exceptional seafood, and among its treasures is the delectable black cod, also known as sablefish. This fish is highly sought after not only for its rich, buttery flavor and delicate texture but also for its impressive health benefits. Black cod is a nutritional powerhouse, packed with omega-3 fatty acids, which are essential for heart health. These healthy fats help reduce inflammation, and support brain function. In addition to omega-3s, black cod is a great source of high-quality protein, vitamins, and minerals, including vitamin D and selenium, which boost the immune system and promote healthy skin and bones.

The culinary appeal of Kodiak black cod is undeniable. Its high oil content gives it a melt-in-your-mouth quality, making it incredibly versatile in the kitchen. Whether it’s grilled, roasted, or pan-seared, black cod’s natural richness pairs beautifully with a variety of flavors.

The combination of taste and health benefits makes Kodiak black cod a true gem. It’s a reminder of the pure, natural bounty that Alaska has to offer, providing nourishment and pleasure in every bite. Whether you’re a seafood enthusiast or new to trying black cod, this fish promises an unforgettable culinary experience that is both indulgent and good for you.

For an easy black cod recipe that showcases its natural flavor, start by marinating the filet in olive oil, lemon juice, minced garlic, fresh thyme, and a pinch of sea salt and black pepper. Let the fish soak in these fresh, zesty flavors for about an hour before roasting it in the oven until the flesh is tender and flaky.

To roast black cod in the oven, follow these guidelines for the best results:

Preheat the Oven: Set your oven to 400°F.

Prepare the Fish: After marinating the black cod, place the filet on a baking sheet lined with parchment paper or lightly greased with olive oil.

Roasting Time: Roast the black cod for about 10 to 12 minutes. The exact time will depend on the thickness of the filet. As a general rule, aim for about 10 minutes of cooking time per inch of thickness.

Check for Doneness: The fish is done when it easily flakes with a fork and is opaque throughout.

Finishing Touch: You can finish the fish under the broiler for the last 1-2 minutes if you’d like a slightly crispy top, but keep a close eye to prevent burning.

This method will ensure your black cod is cooked perfectly, retaining its moisture and buttery texture. Enjoy it with your favorite sides for a delicious and healthy meal!

We’ve recently expanded our menu with the addition of delicious new seafood items, including black cod, miso black cod, and smoked black cod, all from the pristine waters of Kodiak, Alaska! Check it Out!

Need another recipe? Try Alaska Black Cod marinated with Honey

Happy Tasting!

Brenna & Kenny

Late-season salmon fishing around Kodiak, Alaska, can be incredibly rewarding. In the early 2000s, most of the seine fleet employed college and high school students who had to return to school by mid-September. By then, the heavy runs of pink salmon are over, and the late runs of coho and sockeye trickle in for the few boats willing to risk big storms.

Captain Terry Ivanoff of the F/V New Dawn and I were off the west coast of Kodiak near the village of Karluk with Norm Botz of the F/V Silversword, milling around and prospecting coho together. Since more than half of the fleet was done for the summer, fishing pressure at the top spots had reduced our wait time, allowing us to work uninterrupted from sunrise to sunset.

Migrating whales are always a consideration. Observing pods of hundreds of porpoises and whales is easy, with telltale signs of spouting in one direction across the horizon. Lone bull whales, however, are hard to detect, swimming deep and spouting less often than the young ones. Whales are seldom tangled in nets due to their massive power and size, passing through unharmed without notice until the net is retrieved with a gaping hole the size of a small house. Whale-sized holes in seines can rarely be repaired properly while onboard a boat at sea, as limited deck space and multiple spools of seine twine are required for hours of mending by only experienced crew members.

On a fateful day of glorious fishing in flat calm seas, our net came up in shreds, requiring a complete rebuild spread on the closest docks 18 hours away. The Silversword radioed us, announcing a massive school of salmon headed our way. Unable to do anything about it but cry and head to town, they offered to make a set for us before heading to town with a boatload of fish themselves.

Boats cannot tie up or raft together in choppy seas without risking damage to cleats, rigging, and lives. But this day was exceptionally calm, allowing us to pull up on their net full of fish and fill our boat half-full of coho salmon quickly and safely, ending the season on a high note due to the generosity and goodwill of others. This was not the first time the captain and crew of the Silversword had saved us from potential disaster and financial ruin.

After that experience, I never fished after September 13 again. It was easily one of my best day/worst day memories, a lesson learned on the delicate balance of risk versus reward.

That unforgettable day on the water taught me the importance of timing and teamwork in fishing. It also reinforced my love for coho salmon, a delicious catch with a rich, distinctive flavor. As the fishing season came to an end, I was left with an abundant supply of these incredible fish. This flavorful bowl features vibrant ingredients and cooked wild Alaska coho salmon, making it a sure-fire summer family favorite.

Alaska Coho Teriyaki Bowl

Ingredients

• 1/2 cup sushi rice 
• 2 tablespoons rice vinegar (preferably sugar free)
• 2 wild Alaska coho salmon filets (approximately 1 pound total) 
• 1 avocado 
• 1/2 cucumber 
• 1/2 mango 
• 8 radishes 
• 1 carrot 
• 1 teaspoon sesame seeds 
  
  For the sauce
• 2 tablespoons sesame oil 
• 2 tablespoons teriyaki sauce 
• 2 tablespoons rice vinegar (preferably sugar free)
  
  Preparation
• Prepare rice Cook sushi rice according to package directions.
• Prepare salmon Heat olive oil in a pan over medium-high heat. Add the salmon and sear on all sides until golden-brown color and cooked throughout – about 6 to 8 minutes. Cut into bite sized pieces, skin on is delicious or remove skin if preferred.
• Prep veggiesDice avocado, cucumber, and mango. Slice carrots and radish.
• Make sauceWhisk together the sesame oil, teriyaki sauce and rice vinegar.
• Assemble bowls Arrange the Alaska salmon bowl by mixing the rice with the rice vinegar and add it to the bowl. Add the carrot, cucumber, mango, avocado, radishes and finally the wild Alaska salmon. Top with the sauce and sesame seeds.

We have a few new seafood items in stock! Check out our updated product list!

Enjoy,

Kenny

Welcome to Part 2 in our multi-part series! In Part 1, we outlined the basics of food fraud and food fencing and reviewed some of the differences and commalities. As mentioned, we’ll predominantly be addressing food fraud, but food fencing is also relevant and will be briefly discussed throughout this series.

And now, without further ado…the most commonly adulterated food is… 🥁🥁🥁🥁🥁Olive Oil!

Adulterated olive oil is a significant issue highlighted in Tom Mueller’s 2013 book “Extra Virginity”. Mueller reveals how unscrupulous producers dilute extra virgin olive oil with cheaper, inferior oils, misleading consumers and compromising quality. This widespread practice not only defrauds customers but also threatens the reputation of legitimate olive oil producers.

Mueller’s investigations expose the complexity and scale of olive oil fraud. The problem is reminiscent of the fictional Genco Olive Oil Company in Mario Puzo’s “The Godfather,” where the Corleone family’s olive oil business serves as a front for illegal activities (food fencing). This fictional portrayal underscores the real-world challenges of maintaining integrity in the olive oil industry. By the way, if you enjoyed the Coppola films, the novel is a must-read—it offers an even richer experience of the story.

A notable 2010 study by the University of California, Davis found that 69% of imported olive oil samples labeled as “extra virgin” failed to meet the international standards for extra virgin olive oil, with many samples showing evidence of being diluted with cheaper oils. In some cases, olive oils have been found to contain as much as 80% non-olive oils.

Olive oil is often adulterated due to economic incentives and high market demand. Producers dilute olive oil with cheaper oils like soybean, canola or hazelnut oil (among many others) to reduce production costs and increase profits while maintaining premium prices. The limited supply of genuine extra virgin olive oil, combined with consumer misinformation, makes adulteration easier and more profitable. Factors such as seasonal variations, high production costs, and competitive market pressures also contribute to the prevalence of olive oil adulteration.

The global production of extra virgin olive oil is estimated to be around 2 million metric tons annually. However, worldwide sales often exceed this amount, with estimates suggesting that up to 3 million metric tons of extra virgin olive oil are sold each year. This discrepancy indicates that a significant portion of the olive oil labeled as “extra virgin” is likely adulterated or mislabeled, containing cheaper oils blended to meet demand.

Italian authorities have recently seized dozens of metric tons of counterfeit olive oil in a significant operation targeting fraud. The crackdown uncovered extensive adulteration, with fake products being marketed as authentic extra virgin olive oil. This action underscores ongoing efforts to combat olive oil fraud and protect consumer trust. For a concise summary of the seizure and its implications, check out The Grocer’s detailed report on the issue.

Bottom line, skip the grocery store!

If you’ve been with us for a while, you already know that we exclusively offer premium Bariani Olive Oil. In fact, it’s been our favorite since before we even started FishHugger. Kenny was introduced to this amazing olive oil in the mid-1990s by one of his captains in Alaska, who spent the off-season in Northern California. The Bariani familly produces approximately 30,000 liters of olive oil each year. Their operation is known for its high-quality, cold-pressed extra virgin olive oil, and they manage the entire process from cultivation to bottling. Each bottle has a harvest and bottling date, which is not typical for most other olive oils. We carry both their early harvest (green) olive oil and fall harvest (black/ripe) olive oil, and both are divine! The early harvest is great for dressings and drizzling and is a more European-style olive oil. The fall harvest is also great for dressings and light-duty sautéing and is generally the American preference.

We just re-stocked a HUGE supply of Bariani Olive Oil! Consider purchasing 2-6 bottles to get you through to the next harvest! If you need more than 2, please order in advance to ensure we’ll have it available for you. We offer both 1000ml and 500ml bottles, perfect for gifting to the food enthusiasts in your life.

Next up, in Part 3, we’ll be discussing the second most commonly adulterated food…any guesses?

Stay Nourished,

Brenna & Kenny