Author: Kenny & Brenna Aschbacher

The Pacific commercial cod fishery (all 4 gear types) is jointly managed by NOAA Fisheries and the Pacific Fishery Management Council. Our cod is commercially harvested by jig gear in the Gulf of Alaska, Being Sea, and Aleutian Islands management area around Kodiak Island. Fishermen must have a permit to participate in these fisheries, and the number of available permits is limited to control the amount of fishing. Managers determine how much Pacific cod can be caught and then allocate this catch quota among groups of fishermen. Catch is monitored through record keeping, reporting requirements, and observer monitoring. Fishermen must retain all of their Pacific cod catch. Pacific Cod is one of the largest groundfish harvests in the US, with landings of over 500 million pounds on an annual basis. The Alaska cod fishery is certified under two independent certification standards for sustainable fisheries, RFM and MSC. 

Pacific cod live for 20 years or less and can grow up to 6 feet in length. Females are able to reproduce when they’re 4 or 5 years old; between 1.6 and 1.9 feet long. Pacific cod spawn from January to May on the continental shelf edge and upper slope in waters 330 to 820 feet deep. Females can produce more than 1 million eggs when they spawn. Pacific cod school together and move seasonally from deep outer and upper continental shelf areas (where they spawn) to shallow middle-upper continental shelf feeding grounds. They feed on clams, worms, crabs, shrimp, and juvenile fish.

Wild Pacific Cod, also known as Alaska Cod, Gray Cod, and True cod provides moist, firm filets, a distinctive large flake and a slightly sweet flavor. We just received our first shipment of fresh cod for the season, come see us at the Los Ranchos Growers Market on Saturday and check it out. Here’s a recipe to get you started:

Spring Green Alaska Cod Potato Cakes

Ingredients

Cod Cakes

• 1 pound Pacific cod filet
• 1 cup cooked mashed potatoes
• 1/2 cup chopped scallions
• 1 tablespoon each chopped fresh parsley and thyme leaves
• 2 garlic cloves, minced
• 1 egg, beaten
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Sauce

• 4 ounces feta cheese
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon minced scallions or chives

Instructions

Simmer the cod

Fill a large sauté pan or stockpot with enough water to cover seafood and bring to a simmer. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4-5 minutes for frozen or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.

Mix and form cod cakes

Stir together cod, mashed potatoes, scallions, parsley, thyme, garlic and egg just until blended. Season with salt and pepper. Divide mixture into 1/4 cup portions; flatten each portion into 3-inch diameter patties.

Fry the cod cakes

Heat butter/oil mixture in a pan over medium heat. Add cakes (in batches) and sauté until browned on both sides; keep warm.

Make yogurt sauce and serve

Blend together feta cheese, yogurt, lemon juice, zest and scallions. Serve sauce with cakes.

Variation: Alaska cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.

4 servings prepared and cooked in 30 minutes.

Enjoy!

Brenna & Kenny

To celebrate being back in New Mexico, we’re currently offering some specials for the month of May. Come by Los Ranchos Growers Market to check out our specials on sockeye salmon tails, large keta salmon filets and pork chops. To get market specials, recipes, and more delivered to your inbox, Subscribe to our Newsletter.

In addition to these May specials, we are still offering cases and half cases of sockeye and keta salmon. If you’d like to order in advance, please review our price list.

We have a pork harvest date scheduled soon and intend to have a larger variety of cuts available around early June. If you’re interested in a whole, side, or quarter hog for your freezer, please contact us.

As per customer request, we’ve been uploading fishing photos and videos to Instagram and we’ve also started a YouTube channel. Please check them out and be sure to follow, subscribe, like, comment and share.

Cheers,

Kenny & Brenna

We’re pleased to be back in New Mexico! We’ll begin the Los Ranchos Growers Market this Saturday, May 6. It’s the season opener, so be sure to join us! Ideally, we’ll be there most Saturdays through the end of September. We’ll have a great supply of wild salmon and look forward to seeing you.

This weekend we’ll be stocking our fridge with greens, spring onions, radishes, and micro greens. We’ll also likely pick up plenty of other great local produce we won’t be able to resist.

This year, we’re happy to be back in time to pick up some plant starts too! Definitely planning a salsa garden this season and will likely add some basil and herbs too…who knows what else?

The bakers will have a variety of breads, treats and even gluten free goodies. Be sure to check out the jams and jellies, pies, honey, eggs, coffee, pet treats and more. Market hours for the summer are 8am-11am. Further details available on our market calendar.

See you soon,

Brenna & Kenny

Here’s another quick recipe to try!

• 1 Tbsp. Bariani Extra Virgin Olive Oil
• 3 Tbsp. Butter
• 3 Garlic Cloves, finely minced
• 1/2 tsp. Fresh Minced Ginger
• 1/2 c. Honey
• 2 Tbsp. Soy Sauce
• 2 Tbsp. Rice Vinegar
• 1 pound Sockeye Salmon Filet
• 1 small bunch Scallions, finely minced for garnish (we like I’itoi Onions)

Note: This is a recipe for frozen salmon, if your fish is thawed, halve the cooking times.

Preheat your oven to 425°F. Generously brush a glass baking dish with olive oil.

Remove frozen salmon from packaging, quickly rinse, then pat dry. If you like, you can portion the fish before roasting. Place the salmon skin side down on the baking dish. Place in the oven and roast for 15 minutes. While the salmon is roasting, melt the butter in a large saucepan over medium-low heat.

Add the minced garlic and ginger and saute for about 3 minutes. Mix in the honey, soy sauce, and rice vinegar, and heat to a gentle boil on medium-high heat, stirring frequently so it does not stick. When the mixture boils, reduce to medium and simmer for about 10 minutes, stirring as it thickens.

Remove the salmon from the oven, reduce the oven heat to 350°F. Drizzle the salmon with 3/4 of the honey garlic sauce. Place the salmon back in the oven and roast another 3-5 minutes, or until salmon flakes with a fork. Keep a watch on the fish to make sure the sauce does not burn in the oven. Remove the salmon from the oven and use the remaining sauce as needed. Garnish with scallions and serve. Great with mashed potatoes and mixed microgreens.

Enjoy,

Brenna & Kenny

“So long and thanks for all the fish” is much more than just a catchy phrase. It represents our appreciation for the abundance of delicious, sustainable food that we are fortunate enough to share with you. From our wild caught Alaska salmon and New Mexico grass-finished beef to our raw honey, we strive to provide the highest quality available.

We want to thank all of you for choosing FishHugger as your food provider. Your loyalty and support have allowed us to continue doing what we love in a responsible and sustainable way.

We’re in Arizona through April 23 this season. Please join us this weekend at the farmers markets or schedule an appointment to shop at our Phoenix home. Advance orders are accepted.

If you’re anticipating our arrival in New Mexico, we plan to begin the Los Ranchos Growers Market sometime in May. As soon as we can confirm the details, we will update the market calendar and email our subscriber list.

Harvesting food seasonally in the summer and fall and curing and preserving for winter has been practiced for thousands of years. This process of storing food for the winter helped ensure survival and provided a way to maintain a consistent food supply. Although this practice has become less common, it still holds cultural significance as a way for us to connect with the past and honor traditional food harvesting and preservation methods.

We work with two different small family owned USDA processing facilities in New Mexco and have various harvest dates scheduled throughout the summer and fall for beef and pork. We’ll have a variety of cuts and bulk packages available around early July. Pre-orders for whole, side, and quarter beef are currently open.

Despite damage and the negative impacts from all the rain, an exceptional honeyflow is anticipated throughout the southwestern US. We certainly needed the moisture and nectar in the flowers should be abundant for foraging honey bees. Beekeepers are gearing up for a year of hard work and heavy lifting.

The 2023 Alaska commercial salmon harvest forecast is for 122 million pink salmon, 48 million sockeye salmon, 16 million keta salmon, and 3 million coho salmon. If realized, the forecasted 2023 total Alaska commercial salmon harvest will be approximately 189 million fish. This is anticipated to be about 15% larger than last year’s harvest, primarily due to the abundance of pink salmon.

So, here’s to another season of delicious food and happy customers! As always, if you have any questions or feedback, feel free to reach out to us.

Brenna & Kenny

Do you know what I love? Pork belly. That thick, fatty slab of meat that gets all crispy and juicy when you cook it just right. It’s like the diamond in the rough of the pig. But did you know that pork belly has a long and interesting history in food culture and the commodities market?

First off, let’s talk about pork belly in food culture. Pork belly has been popular in many cultures throughout history, including Korea, China, and Germany. In Korea, pork belly is known as samgyeopsal and is typically grilled or served in stews. In China, it is used in dishes like braised pork belly and steamed buns. In Germany, knuspriger schweinebauch is an Oktoberfest classic…made with Bavarian bier sauce, of course. In the United States, pork belly has become synonymous with barbecue and is often slow-cooked for hours over wood fires. I mean, who doesn’t love a good slab of hickory smoked bacon?

But pork belly isn’t just about food culture. It also has a rich history. Did you know that in the 19th century, pork was America’s largest export? And during the Civil War, pork belly was a staple in the rations for Union soldiers. It was cured and preserved, and could last for weeks, making it a reliable source of food for soldiers on the move. Plus, in times of economic hardship, pork belly was an affordable source of protein, making it a popular food among working-class families.

And speaking of economics, pork belly is a valuable commodity in the market. In fact, it used to be traded on the Chicago Mercantile Exchange until 2011. Why would people trade pork belly, you ask? Well, pork belly is a key component in making bacon, and who doesn’t love bacon? So, when pork belly prices fluctuate, it can have an impact on the price of bacon at the grocery store. In 2017, the price of pork belly hit an all-time high due to a shortage of the cut. People were fretting, wondering if they’d ever get their hands on bacon again. But fear not, my friends, the market has since stabilized and pork belly remains a delicious, albeit slightly expensive, commodity.

Now, I know you’re probably wondering, “But FishHugger, how can I cook pork belly at home?” Don’t worry, I got you. Here’s a simple recipe for roasted pork belly:

Ingredients:

• 2 pounds of pork belly
• Salt and pepper
• Olive oil

Instructions:

1. Preheat the oven to 375°F.

2. Rub all sides of the pork belly with salt, pepper and olive oil.

3. Place the pork belly in a roasting pan, fat-side up.

4. Roast in the preheated oven for 40 to 60 minutes, or until the meat is tender and the internal temperature is 145°F.

5. Increase the oven temperature to 425°F and roast for an additional 5-10 minutes, until the pork belly is crispy and golden brown.

6. Let the pork belly rest for 10-15 minutes before slicing and serving.

So, the next time you’re chowing down on some pork belly, just remember how far it’s come, from a Civil War ration to a beloved ingredient in modern cuisine. And with this easy oven recipe, you can enjoy it from the comfort of your own home. Now go forth and savor that fatty flavorful goodness, your tastebuds will thank you.

Kenny & Brenna

Just a quick reminder for Phoenix FishHuggers that our open house party is tomorrow. We’d love for you to join us. Bring a friend and bring a cooler, children and families welcome. We’ll be sampling smoked salmon and a few other bites.

When: Friday, April 14, 2023 

Time: 3:00-7:00pm

Where: 2031 N 47th St, Phoenix AZ 85008

In addition to our usual selection of wild salmon, grassfed beef, pork and honey, we have some halibut filet, snow crab clusters and pasture-raised whole chickens.

We look forward to seeing you soon!

Brenna & Kenny

FISH is the ultimate fast food! Whether you need dinner in a pinch or you’re just hungry NOW, a salmon filet can go from frozen to plated in under half an hour. Almost all of Alaska’s wild fish is harvested at the peak of its natural life cycle and immediately fresh-frozen for long term storage and easier transport to the consumer. Several years ago, the Alaska Seafood Marketing Institute began a campaign to ‘Cook it Frozen’ offering consumers a variety of options and recipes for cooking frozen seafood.

Many of us now use an instant pot and/or an air fryer. Here are the quick methods to ‘Cook it Frozen’ utilizing your favorite cooking robot. 

EASY INSTANT POT METHOD

• Remove salmon from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.
• Add 1 3/4 cups water into the pot. Place salmon on steamer rack and lower into pot.
• Season.
• Turn pressure valve to ‘sealing.’ Cook 3 minutes on high pressure.
• Immediately turn pressure valve to ‘venting’ to release and remove lid once pin drops.
• When finished, salmon should be opaque throughout and flake easily with a fork.

QUICK AIR FRYER METHOD

• Remove salmon from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.
• Brush both sides of filet with olive oil.
• Season top.
• Place on fryer rack and close.
• Cook 8-10 minutes on 390-400ºF.
• When finished, salmon should be opaque throughout and flake easily with a fork.

In case you’re not into newfangled fancy Dan kitchen gadgetry, you can always rely on a favorite cast iron skillet. K.I.S.S. Keep It Simple Salmon is the standard classic pan sear method we’ve been recommending for years.

KEEP IT SIMPLE SALMON METHOD

• Remove salmon from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.
• Brush both sides of filet with olive oil.
• Heat a cast iron or stainless steel pan over medium-high heat.
• Place salmon in heated pan.
• Cook uncovered, 3-4 minutes, until bottom is lightly browned.
• Flip; season fish.
• Reduce heat to medium and cook covered, 5-6 minutes.
• When finished, salmon should be opaque throughout and flake easily with a fork.

Now dinner can be done in a snap even if you didn’t thaw anything for tonight.

Brenna & Kenny

Hello Phoenix FishHuggers! As you may know, our spring farmers market season is quickly coming to a close and we’ll be out of state until our fall market season begins in October. NOW is the time to stock your freezer and pantry for the summer! We’ll be attending both Roadrunner Park and Ahwatukee Farmers Markets through April 23, 2023.

**As a reminder, Ahwatukee Farmers Market will be closed this Sunday, April 9, 2023 due to Easter.**

We are offering some spring stock up specials while supplies last. Stop by the farmers market to check out our current specials on Sockeye Salmon Tails, Keta Salmon Loins and a mixed cut Pork Sampler. You are also welcome to shop by appointment at our home.

To get subscriber only specials and more delivered to your inbox Subscribe to our Newsletter

We welcome custom orders and can deliver a Kelvinator commercial chest freezer full of FishHugger Food! We look forward to seeing you soon, please let us know how we can best serve you.

Kenny & Brenna

Hey there Phoenix! Please join us on Friday, April 14, 2023 from 3:00-7:00pm at our home (2031 N 47th St, Phoenix 85008) for an end of season surprise party! In addition to our usual selection of wild Alaska salmon, New Mexico grassfed-grassfinished beef & pork and Arizona local raw honey, we also have a limited inventory of a few select items that we don’t typically bring to the farmers market. Come check out our small supply of halibut, snow crab, pasture-raised chicken and more.

As you may know, our Phoenix season generally runs Halloween to Tax Day, so we’ll only be here in Arizona through April 23, 2023. After that, we’re heading to New Mexico for our summer/fall harvest and growers market season. NOW is a great time to stock your freezer and pantry for the summer. If you can’t make it to the market, you are welcome to shop at our Phoenix home by appointment. If you still need a freezer, we can deliver a Kelvinator chest freezer full of FishHugger Food. We look forward to serving you!

Kenny & Brenna