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The full moon rising this weekend is known as the Sturgeon Moon—named for the giant fish once abundant in late summer waters across North America. While sturgeon aren’t part of our lineup, it’s a timely reminder of the wild fish still thriving today, especially in the cold, clean waters of Alaska.

This week, we’re featuring a variety of delicious wild Alaska white fish options: rich, buttery Black Cod, firm and mild Pacific Cod, and versatile Halibut. Whether you’re grilling, baking, or pan-searing, there’s something here for every taste and table.

The Sturgeon Moon peaks well before dawn on Saturday morning, August 9. We’ll be at the market right around sunrise, stocked with wild fish harvested with care and ready for your kitchen. Not sure where to start? Try one of these simple favorites:

Miso Black Cod
Brush black cod fillets with a mixture of white miso, rice vinegar, and a touch of honey. Marinate for a few hours or overnight. Roast at 400°F for about 10-12 minutes until caramelized and flaky. Serve with rice and a crisp cucumber salad.

Pan-Seared Pacific Cod
Lightly season cod with salt and pepper, then pan-sear in butter or olive oil for 2–3 minutes per side until golden and just cooked through. Add a squeeze of lemon and chopped parsley for an easy, nourishing meal.

Catch you at the market,

Brenna & Kenny

Plenty on the calendar this August, and we’re leaning in. Looking forward to seeing you soon!

Albuquerque: We plan to be available every Saturday in August at the Los Ranchos Growers Market from 8am to 11am, and our freezers are full of flavorful options. Right now, we’re well-stocked with grass-finished beef, delicious local pork, raw local honey, and a beautiful assortment of white fish—including Pacific Cod, Black Cod, and Halibut. Whether you’re grilling, roasting, or keeping things light, we’ve got plenty to work with.

Phoenix: We’re making a quick trip to Phoenix for preorder pickups. Please place your order by Saturday, August 2 for pickup on Tuesday or Wednesday, August 5 or 6.
→ View our Price List
→ Email us to Order

In the Kitchen: Looking for ideas? Here are a few easy ways to cook seasonal favorites like Lemon Grass Poached Alaska Halibut, Black Cod Marinated with Honey, and Simple Skillet Pork Chops. Easy, nourishing, and perfect for August.

Remember, the market is in full swing and your favorite growers have an abundant variety of tomatoes, peppers, onions, garlic, sprouts, radishes, chile, fruit and more! Bring a cooler, shop early, and enjoy the season.

Catch you soon,

Kenny & Brenna

If you’ve been thinking about making a market visit, now’s a great time. We’re rapidly building toward the height of the growing season, and every week brings more to the table. You’ll find nectarines, peaches, plums, blackberries, and cherries alongside a colorful range of produce—tomatoes, summer squash, sweet and hot peppers, cucumbers, eggplant, beans, greens, sprouts, radishes, mushrooms, leeks, spring onions, cured garlic, and potatoes. Tomatoes are just starting to roll in, and green chile is beginning to appear. It’s a generous time to plan meals around what’s in season—and what’s coming next.

FishHugger’s selection is also at its peak. Every cut of beef and pork is currently available, along with five species of wild Alaska seafood: Black Cod, Halibut, Pacific Cod, Sockeye Salmon, and Coho Salmon. While we bring as much as we can to each market, we strongly recommend ordering in advance—especially if you have your eye on a specific cut. Availability at the booth can shift quickly, and pre-ordering is the best way to be sure you get exactly what you want.

We invite you to review our recently updated price list before placing an order. Thanks, as always, for your continued support.

We’ll see you at the market!

Stay seasonal,

Brenna & Kenny

We plan to be available in Phoenix on Tuesday, August 5 and Wednesday, August 6 for those who order in advance. Pick up will be at our home near Thomas Rd & 44th St.

As usual, our lineup includes a great selection of wild seafood, grass-finished beef, delicious pork, local honey, and Bariani olive oil! While we’re likely to have your favorites available, we recommend reviwing our recently updated price list before placing your order. Thank you for your consideration.

Please place your order via email or phone by Saturday, August 2.

We welcome any further inquiries!

Thank you so much for choosing real, thoughtfully sourced food.

See you down the road,

Kenny & Brenna

It’s a great time to bring pork back to the table! Our freezers are freshly stocked with thick-cut bone-in pork chops, green chile pork sausage, pork belly, and ground pork—all from our summer harvest here in New Mexico. For those who’ve been waiting to make your favorite chop-centric meals, now’s your chance to load up.

We keep it simple when it comes to pork, offering a small selection of quality cuts that are rich, flavorful, and versatile. Our pork is raised outdoors in New Mexico’s dry, open spaces and processed with care in a small USDA facility. From slow-roasted belly to sizzling skillet chops, these cuts are easy to work into any seasonal meal.

If you’re looking for a savory supper, try this:

Simple Skillet Pork Chops
First, score the fat on the edges of each chop every inch or so to prevent curling during oven roasting. Salt your raw chops generously and refrigerate in a covered dish, for at least one day (or up to three) before cooking. This dry brine helps the meat stay juicy and flavorful. When ready to cook:

Ingredients:

• 2 thick-cut bone-in pork chops (our family eats 3 chops)
• 1 tablespoon Bariani olive oil
• 1 yellow onion, sliced
• 2 green apples, cored and sliced
• Optional: a splash of apple cider vinegar or a spoonful of mustard

Instructions:

1. Preheat oven to 350°F.

2. Heat oil in a cast iron skillet over medium heat.

3. Sear pork chops for 3–4 minutes per side until browned. Remember to sear the edges too. Remove and set aside.

4. In the same skillet, layer in the raw sliced onions and apples.

5. Place seared chops on top of the onion-apple bed.

6. Transfer the skillet to the oven and roast uncovered for 50–60 minutes, until the pork reaches an internal temperature of 145°F.

Serve with sauerkraut and enjoy a no-fuss, deeply satisfying meal.

Come by the Los Ranchos Growers Market on Saturday to pick up your pork—or better yet, place an order ahead of time to get exactly what you want.

Miss us in Phoenix? We’re currently dry-aging a recent harvest of grass-finished beef and plan to make a quick trip to Phoenix once it’s ready. Dates are still TBD, but we’re aiming for late July or early August. Advance orders are required—details coming soon. Check our calendar page frequently for updates.

To your next great meal,

Brenna & Kenny

Bariani Olive Oil has been a staple in our kitchen since the mid 1990s, when Kenny was introduced to it by one of his captains in Alaska. Grown, harvested, pressed, and bottled by the Bariani family in California, their oil is the real deal—pure, rich, and deeply flavorful. In a world full of counterfeit olive oils and misleading labels, Bariani continues to set the standard with their cold pressed extra virgin olive oil. We’ve cooked with it, gifted it, and stocked it year after year.

We currently have a variety of both green (early harvest) and black (fall harvest) Bariani Olive Oil available in 500ml and 1000ml bottles. Whether you’re using it for finishing, dipping, cooking, or an ice cream topping, it’s worth having on hand—especially when you can secure enough to last you through the seasons.

One of the simplest and most delicious ways to enjoy Bariani is in a quick, homemade pesto:

Pecan Basil Pesto

Ingredients:

• 2 cups fresh basil leaves, packed
• ½ cup pecans
• ½ cup grated parmesan cheese
• 2 cloves garlic
• ½ teaspoon sea salt
• ½ cup Bariani Extra Virgin Cold Pressed Olive Oil

Instructions:

1. Combine basil, pecans, parmesan, garlic, and salt in a food processor.

2. Pulse until finely chopped.

3. With the machine running, slowly drizzle in olive oil until desired consistency is reached.

4. Taste and adjust seasoning if needed.

Use this pesto on seafood, pasta, grilled vegetables, sandwiches, or as a marinade for meats.

Come see us at the the market and get your Bariani, or better yet—order 2 to 6 bottles now for your yearly stock.

In good taste,

Brenna & Kenny

When a major food distributor like UNFI is hit by a cyberattack, the ripple effect is immediate and far-reaching. In this case, it caused major disruptions to deliveries for Whole Foods and many other retailers who rely on UNFI for everything from packaged goods to organic produce. While headlines tend to focus on the technology or the downtime, the more troubling reality is what happens to the food. If deliveries are delayed, refrigeration fails, or products are simply rerouted or discarded due to logistics chaos, a massive amount of food is wasted—without ever reaching a consumer.

Events like this are a clear reminder of the fragility of large-scale food systems. It doesn’t take much to throw everything off track. That’s why we continue to champion decentralized, regional food networks and home-scale resilience. When you shop at your local growers market, you’re participating in a more direct, transparent, and trustworthy supply chain—one that’s harder to hack and more rooted in real people and places.

This is also a nudge to become your own food source in any way possible. Whether it’s a few pots of herbs and edible flowers on your patio or a raised bed of greens, homegrown food is deeply satisfying and immensely practical. The same goes for stocking up. Canning, freezing, drying, fermenting—these aren’t just old-fashioned skills, they’re tools of modern resilience. A pantry or freezer filled with food you trust means you’re ready for whatever delays or disruptions might come.

If you’re ready to build your food reserves with nutrient-dense staples, now’s the time. We have wild salmon bundles, quarter beef, sides of pork, cases of raw honey, and extra virgin olive oil—all ideal for home preservation or everyday use. These products are available in limited quantity and can sell quickly, so please reach out if you’d like to place an order or learn more. We encourage you review our Price List prior to placing an order. Need a freezer? We’re happy to deliver a Kelvinator commercial chest freezer full of food directly to you!

See you at the market!

Brenna & Kenny

We just received a fresh shipment of wild Alaska black cod—also known as sablefish—and it’s a showstopper. With its silky texture and rich, buttery flavor, black cod is prized by chefs around the world. It’s especially high in omega-3 fats, making it both indulgent and incredibly nutritious.

This deep-dwelling fish is harvested from cold, pristine waters off Kodiak Island, where its slow growth and natural fat content result in a melt-in-your-mouth delicacy. If you’re new to black cod, now’s the time to try it. We have whole filets and portioned cuts, ready for your kitchen.

Not sure how to cook it? You’re in luck—it’s nearly impossible to mess up. Its high oil content means it stays moist and tender, even if slightly overcooked.

Everyday Miso Black Cod

• 1 black cod filet OR 2 black cod portions
• 3 Tbsp white miso paste
• 2 Tbsp mirin
• 1 Tbsp sake
• 1 tsp sugar

Whisk marinade ingredients until smooth. Coat the fish and marinate in the fridge for 24–48 hours. When ready, broil or bake at 400°F for 10–12 minutes, until golden and caramelized. That’s it. Serve with rice or a simple salad and taste what all the fuss is about.

Limited supply, unforgettable flavor. Find us at the market!

Eat Well,

Kenny & Brenna

Today, May 20th, we’re celebrating the tiny heroes behind every jar of honey—bees! World Bee Day honors the pollinators that support our ecosystems, our food supply, and the delicious sweetness we love to share with you.

The particular blooms where naturalized honeybees forage shapes the flavor of each honey harvest. Supporting local honey producers helps protect pollinator habitats and encourages a more diverse and sustainable landscape.

You can help too! Planting flowers that support and encourage our favorite pollinators makes a real difference. Bees see blues, purples, and yellows best, and in the southwest, they particularly enjoy sunflowers, lavender, and desert marigold. Even a few blooms in a pot or patch can offer valuable forage, and bee hotels are a simple way to support solitary species like mason bees.

This weekend, stop by and sample our raw, unfiltered New Mexico honeys:
🌼 Wildflower – rich, robust, and full of desert pollen
🍯 Clover – classic, crystallized, and mild cinnamon finish
💛 Cotton Blossom – light and sweet with a clean finish

Buying local honey supports healthy bees and thriving habitats. Come taste the difference at the market!

Bee seeing you,

Brenna & Kenny

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