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We’ve landed in New Mexico and can’t wait to see your familiar faces again! We’re looking forward to a delicious summer filled with your favorite wild salmon, dry-aged grassfed beef (raised right here in New Mexico), green chile pork sausage, and raw local honey.

The cool mornings, evening breezes, and bustling growers markets make this a favorite time of year for us. We love reconnecting with our longtime customers and introducing new folks to the flavor and integrity of real food. Whether you’ve been with us for years or just found us last season, we’re glad you’re part of the FishHugger family.

We’ll be kicking things off this Saturday, May 17 at the Los Ranchos Growers Marketand we’ll have plenty of good stuff to share. Stock up while selections are strong—our inventory is seasonal and always limited to what we harvest.

We’re grateful to be here and excited to spend another season with our New Mexico community. See you at the market!

Nourishing the neighborhood,

Brenna & Kenny

Our website has a recipe section, but we’ll admit—it’s not exactly up to date. Despite a generous video tutorial from our patient and skilled web wizard, our tech skills haven’t quite caught up to our enthusiasm for wild seafood. Thankfully, we’re never short on great fish recipes to share.

When we need reliable seafood cooking tips, we turn to the Alaska Seafood Marketing Institute (ASMI). Their website—alaskaseafood.org—lets you search for recipes by fish type, meal type, cook time, techniques and more. You can even cook it frozen!

ASMI is a partnership between the State of Alaska and the seafood industry that promotes the benefits of wild, sustainable Alaska seafood. Nearly 60% of all wild seafood and almost all wild salmon harvested in the U.S. comes from Alaska. From salmon and halibut to black cod and rockfish, Alaska’s fisheries are carefully managed to support healthy ecosystems and future harvests.

If you’re wondering what to do with that coho or halibut portion in your freezer, ASMI offers a collection of simple, flavorful recipes crafted specifically for high-quality wild Alaska seafood—easy to cook, great to eat, and worth coming back to.

We just stocked up on a variety of ASMI’s handy fish recipe cards and we’re happy to share—swing by the farmers market and grab a few while you’re picking up your favorite fish.

Just keep cooking,

Brenna & Kenny

This time of year, sweet treats are everywhere—but not all sweets are created equal. Skip the hollow chocolate bunny packed with mystery ingredients and reach for something real: RAW HONEY!

Our honey is unfiltered, unheated, and harvested with care. It’s as close to straight-from-the-hive as it gets. Packed with flavor and naturally shelf-stable, it’s useful year-round: swirl it into tea or coffee, drizzle it over yogurt, stir it into dressings or marinades, make a simple syrup, or take it by the spoonful to soothe seasonal allergies.

If you know, you know—raw honey isn’t just a sweetener. It’s food.

As our spring farmers market season winds down in Phoenix, now is the time to stock your pantry. We offer both regular (14oz) and quart (46oz) jars, and you’ll save more when you buy two or more. The best value comes in sets of five, and they won’t go to waste. Honey never spoils.

We currently have a beautiful selection: Desert Wildflower, Mesquite, Cat’s Claw Acacia, Cactus Blossom, Ambrosia Dumosa, Cotton Blossom, and Clover. You can mix and match however you like.

With pollen counts in the high range, be sure to grab some Bee Pollen too! It may help with seasonal allergy relief, support energy levels, aid digestion, and contribute to overall immune function. You can microdose it straight, sprinkle it into smoothies or yogurt, blend it into honey, or whisk it into a bright vinaigrette. There’s no standard dose, and a few folks may have a mild allergic reaction, so start small and adjust as needed.

Catch us at the market this weekend—we’ll have the good stuff ready for you!

Happy Feasting,

Kenny & Brenna

We don’t like to disappoint our fellow FishHuggers, so here’s your friendly reminder: our time in Phoenix is winding down. We’ll be here through the end of April, then we head back to New Mexico for a cooler summer and another season of harvesting beef and pork.

Meanwhile, our fishing crews in Kodiak, Alaska are gearing up for what’s expected to be an abundant salmon season. The early July kickoff will focus on sockeye, then transition into a large return of pink salmon—common in odd-numbered years. We’ll keep you posted on what’s coming ashore.

Right now, we’ve still got a selection of wild Alaska sockeye and coho salmon, as well as beautiful halibut portions. On the meat side, we still have some delicious ground beef, a variety of beef steaks, and green chile pork sausage. If you’ve been meaning to refill your freezer, this is the last call. Aside from one quick mid-summer trip with beef and pork, we won’t be back in Phoenix until October with the next round of FishHugger fine foods.

We’re always glad to see familiar faces at the market—and just as happy to help you load up for the off-season. If you know you want something specific, send us an email to reserve it for weekend pickup, or schedule a time to pick up directly from us before we go. We’re grateful for your support—it truly makes a difference. Thanks for being part of what we do.

As a reminder, Ahwatukee Farmers Market will be closed for Easter this Sunday, April 20.

Happy Feasting,

Brenna & Kenny

I get most of my ideas for these notes from conversations at the farmers market. The questions, the observations, the quick remarks in passing—they’re always telling.

Recently, a young man approached with a hard-hitting question: “Why doesn’t FishHugger fish smell fishy?” Like any good salesperson, I asked a few questions in return to get some background. It’s easy to forget how different the average eater’s experience is from those we might call elite eaters—sometimes labeled picky or fussy, but in reality, just particular about quality.

People who genuinely enjoy fish are often more tolerant of what others might consider off-putting—mildly oxidized fish oils, temperature-abused filets, or shelf life that’s been stretched too far. So when someone tastes sashimi-grade wild fish for the first time—harvested with care, handled minimally, and frozen quickly to preserve freshness—it’s not just a better bite. It’s a shift in perspective.

Suddenly, the questions start rolling:
What should fish actually smell like?
Why is the texture so different?
How long ago was this caught, and why does it still taste clean?
Do I even like fish, or have I just never had the good stuff?

Once you experience seafood that hasn’t been over-handled, frozen too long, or compromised by poor storage, it’s hard to go back. And that alone raises even more questions—about sourcing, preparation, and maybe even our own expectations around food.

Come see us at the farmers markets this weekend and ask your own questions—we’re always up for a good conversation.

Our Phoenix farmers market season is winding down…3 more weekends at most! Check out our calendar page for details.

Taste the difference,

Kenny

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