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For many years now, a common request at the market has been simple: sockeye salmon.

That makes sense. Sockeye earned a strong reputation as more people began paying attention to where their food comes from and how it’s sourced. Its deep red color, rich flavor, and wide availability made it an easy and reliable choice.

What’s interesting is that when we first began offering wild Alaska salmon in the early 2000s, coho was the species American consumers preferred. It fit naturally into how people cooked and ate at home. In fact, coho was the only species we offered for the first few years, while all of our sockeye went by contract to Japan.

As wild salmon became more widely available across the US, sockeye became the most visible example. Large harvests made it easier for grocery stores to carry consistently, and its deep red color became a quick visual signal of “this is the good stuff.” What changed wasn’t the fish so much as how salmon showed up in the marketplace.

Color does tell a story, just not the whole story. Wild salmon get their color from carotenoids in their diet, primarily from krill and other small crustaceans. Species like sockeye tend to store more of that pigment, which results in the darker red flesh. Coho, while still rich in those same nutrients, expresses it a bit differently, resulting in a lighter, more orange-red color.

From ASMI data, all wild Alaska salmon are strong nutritional performers. A typical 3-ounce portion of coho provides about 20 grams of protein, roughly 900 milligrams of omega-3s, around 180% of your daily vitamin B12, and close to half your daily vitamin D. Sockeye comes in slightly higher in protein and vitamin D, while coho often edges higher in omega-3s and B12. The takeaway is simple: all five wild Alaska salmon species are nutrient-dense foods, and the differences are smaller than most people assume.

This is where coho deserves another look. Coho is balanced, with a clean, approachable flavor and a firm texture that holds up beautifully in the pan or oven. It’s rich enough to satisfy, but not so intense that it overwhelms the plate. In many kitchens, it behaves more like king salmon than people expect, which is worth noting as king salmon has become more limited in many areas of Alaska.

There’s also a practical side that often goes unspoken: coho is simply easier for most people to cook well. It’s forgiving, browns beautifully, holds moisture, and adapts to a range of cooking styles without demanding perfection.

If you’ve been cooking sockeye for years, nothing here is meant to replace that. It’s simply an invitation to expand the way you think about wild salmon and perhaps give coho another try. A good place to start is right in your own kitchen.

Crispy Skin Coho Salmon with Lemon & Brown Butter

Ingredients
Coho salmon portions, skin on
Salt
Fresh cracked pepper
Bariani Olive Oil
Butter
Garlic, lightly crushed
Fresh lemon

Method
Pat the salmon dry and season lightly with salt and pepper. Let it sit at room temperature for about 10 minutes.

Heat a skillet over medium heat with a thin layer of Bariani Olive Oil. Place the salmon skin-side down and let it cook undisturbed. The skin will crisp and release naturally when it’s ready.

As it cooks, add a few tablespoons of butter and the crushed garlic to the pan. Tilt the pan slightly and spoon the browned butter over the top of the fish.

Once the skin is crisp and the salmon is mostly cooked through, flip briefly to finish the top. Remove from heat and finish with a squeeze of fresh lemon.

Serve alongside whatever looks best at the growers market right now: spring onions, tender greens, garlic scapes, or a simple salad dressed with olive oil and lemon.

Sockeye has earned its place in many kitchens. Coho belongs right alongside it.

We’ll have an abundant supply of wild Alaska coho at market this Saturday, along with volume pricing on 10 and 20 pound bundles for those stocking up. If you’ve been meaning to give coho a fair shot, this is the time. If you’d like to place an order for market pickup, please do so by 3:00pm on Friday.

Come see us!

Brenna & Kenny

Next Wednesday, May 20, is World Bee Day, an international observance created to raise awareness about the importance of bees and other pollinators to our food supply. It’s also a reminder of how much of our food system depends on pollinators doing their work quietly in the background every single day.

Back in February and March, many of you followed along through our six part series covering why real honey crystallizes, understanding bee pollen, botanical sexism, bees at work, royal jelly, and finally, honey beyond the myths. Different topics, but all connected by the same thread: pollinators matter far more than most people realize.

The good news is that supporting them doesn’t require anything dramatic. A small patch of flowers, a few well chosen plants, or even a simple container garden can help provide forage for bees throughout the season.

Last weekend at the Los Ranchos Growers Market, the Master Gardeners highlighted several pollinator friendly plants that do particularly well in our dry climate, including:

Western Yarrow
Desert Marigold
Butterfly Weed
Chocolate Flower
Mexican Hat
Evening Primrose

Simple choices like these help build healthier ecosystems right in your own backyard.

If you already keep raw honey, bee pollen, or Power Honey in your kitchen, you’re more connected to this system than most. Power Honey, our blend of raw honey and bee pollen, remains one of the easiest ways to enjoy both together.

We’ll have honey, bee pollen, and Power Honey available at market this Saturday, and many of these bee friendly plants, along with others, can also be found throughout the growers market. Come say hello, pick up something good, and maybe bring home a few flowers for the bees while you’re at it. See you Saturday morning!

For the Bees,

Brenna & Kenny

Saturday mornings in Los Ranchos settle into a rhythm this time of year. You show up early, walk the market while it’s still cool, and start to see the season come together with spring greens and the first stretch of what’s ahead.

We’re so pleased to be back in New Mexico for the summer and we look forward to seeing you soon. We’re coming in strong to start the season with a solid lineup.

Coho salmon portions will be available in larger quantities, along with black cod. These are two we lean on heavily this time of year, and it’s a good opportunity to step in while selection is strong.

Green chile pork sausage will also be available, along with a limited selection of beef cuts including roasts, shanks, and short ribs as we finish out the current round. The next harvest is expected mid June.

If coho salmon tails have been on your radar, this is a good time to take a look. We’ve got a strong run on them to start the season.

If you’d like to stay up to date on product availability and current specials, we share those regularly through our email newsletter.

If you want something specific set aside, orders for market pickup can be placed by Friday at 3:00pm. Otherwise, come see us Saturday morning!

Stay Well Fed,

Brenna & Kenny

Thank you, Phoenix! This past season has been a meaningful one for us, and we’re grateful for your continued support, the conversations at the market, and the growing interest in high quality food and nutrition. You are all so appreciated!

We’ve wrapped up our spring markets and are heading to New Mexico for our summer harvest season. While we won’t be in Phoenix for the next several months, we do plan to make one return trip in mid-summer for those who would like to restock. We’ll share those details as they come together.

After that, we’ll be back in Arizona for our fall farmers market season, typically around mid-October, with a fresh round of products and a full table again.

For those of you in New Mexico, we’re looking forward to seeing you soon. We’re tentatively planning to return to the Los Ranchos Growers Market beginning Saturday, May 9, and will confirm that as we get closer. Keep a watch on our calendar page for details.

In the meantime, keep an eye on the newsletter for updates, timing, and details on our summer visit back to Phoenix. If there’s something you’d like us to cover in a future newsletter, feel free to let us know.

Stay Well Fed,

Brenna & Kenny

We’re heading into our final weekend in Phoenix, and Sunday, April 26 is the last day to get food from us before we leave for the summer. If you’ve been meaning to stock up, this is the time to do it while there’s still a solid variety available.

We’re offering a number of end-of-season specials this week on some of the items people tend to rely on most, including coho salmon, black cod, pork, and select cuts of beef. To see current specials and stay up to date on availability and timing, please join our mailing list.

We’ll also have smaller quantities of halibut and Pacific cod available, along with raw local honey, Medjool dates, and Bariani olive oil, and the insulated tote bags are back in stock as well. If there are specific items you’re hoping to pick up, it’s worth reaching out ahead of time so you can get exactly what you want, otherwise everything will be first come, first served as we move through the weekend.

We’ll be at the market with a nice variety available, and orders for pickup are due by 3:00pm on Friday. If you’re not able to make it out, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 is the last day to get food from us before we head to New Mexico, so if we don’t see you this weekend, have a great summer and keep an eye on the newsletter for our usual mid-summer trip back to Phoenix. Otherwise, we’ll be back in the fall.

Stay Well Fed,
Brenna & Kenny

With just one week left in our spring season in Phoenix, now is the time to stock up.

Pork tends to be one of the easiest ways to keep meals simple. A pound of green chile pork sausage in a skillet is usually most of the meal. Add a few eggs, toss in whatever vegetables you have on hand, serve it over rice, or keep it simple and eat it as-is. It’s quick, flexible, and something you’ll actually use.

Pork chops are a different kind of meal, but just as reliable. Thick cut, bone-in, and best when given a little attention, they’re something many of you already know how to work with. A simple approach goes a long way here, especially if you’ve made our pork chop recipe before. In addition to pork chops and sausage, we’ll also have a limited supply of pork shanks, ground pork, pork ribs, and pork lard.

Most of you already cook this way. You keep a few reliable things on hand and let them carry you through the week without much effort. With that in mind, we’re currently offering some exclusive year end deals to our subscribers. If you’d like to be notified of specials and sales, please join our mailing list.

Seafood is still well stocked, including coho salmon and black cod, along with halibut and Pacific cod. We’ll also have raw local honey, Medjool dates, and Bariani olive oil available. FishHugger insulated tote bags are back in stock too!

If there are specific items you’d like, we strongly recommend ordering in advance so you can get exactly what you want. Otherwise, everything will be first come, first served.

We’ll be at the market this weekend with everything on hand. If you’d like to place an order for pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets. If you’re not able to come to the market, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head to New Mexico for the summer.

Stay Well Fed,

Brenna & Kenny

With just two weeks left before we wrap up our spring season in Phoenix, this is the time to start picking up what you’ll want to have on hand in the weeks ahead.

Our wild-caught sashimi quality seafood is already portioned and frozen, which makes it one of the easiest things to keep on hand for the summer. You can take out exactly what you need, let it thaw, and have something ready for dinner without much planning or waste.

Alaska wild coho salmon is as steady as it gets. Light, clean, and easy to work with, it handles just about any approach. A simple method is often the best place to start. Salt, a little olive oil, and into a hot pan or oven until just done. It’s the kind of fish you can come back to again and again without overthinking it.

Black cod is a little different. Richer, softer, and more forgiving, it’s hard to overcook and does well with gentle heat. A low oven or a slow pan with a bit of oil lets it relax into itself. It’s one of those fish that feels like more than the effort it takes.

For those looking to stock up, we’re currently offering some subscriber exclusive seafood bundle options. To be notified of special sales and deals, please join our mailing list.

These are straightforward ways to fill the freezer with portions you’ll actually use.

We’ll also have halibut and Pacific cod in smaller quantities, along with pork, beef, raw local honey, Medjool dates, and Bariani olive oil.

We’ll be at the market this weekend with a nice variety on hand. If you’d like to place an order for market pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets. If you’re not able to make it out, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head out for the summer.

Stay Well Fed,

Brenna & Kenny

Many of you are likely well aware that we leave Arizona for the summer to spend our harvest season in New Mexico. Our last few markets are approaching quickly, and we’ll only be available in Phoenix through Sunday, April 26.

NOW is the time to stock up for the summer. Please review our current product list prior to placing an order.

Aside from a single mid-summer trip back to Phoenix, we won’t be here again until mid-late October. That’s our usual rhythm, and as we get closer to the end of the season, availability and variety naturally begin to narrow. The sooner you stock your freezer and pantry, the more likely you’ll find exactly what you’re looking for.

Honey tends to be one of those things people keep around without thinking too much about it, and it will be the first to shift. After this weekend, it’s likely we’ll have little more than classic wildflower available.

Right now, we’ve got a full range on the table: cotton blossom, cactus blossom, catclaw acacia, mesquite, and wildflower. Each one carries its own flavor, some lighter and more neutral, others deeper and more distinct. Some disappear easily into tea or coffee, while others hold their own over yogurt, toast, or a simple piece of cheese.

Honey is packaged and sold year-round, but it’s produced on a seasonal timeline. What’s on the table now is the last of this range until the next harvest begins.

For those of you who use honey regularly, this is a good time to choose the ones you like and keep a few jars on hand. Not in excess, just enough to carry you through.

Regular 14 oz jars are $14 each, or you can stock up with 4 for $50 or 12 for $96

Quart 46 oz jars are $28 each, with options of 4 for $100 or 12 for $240

We’ll be at the market this weekend with the full selection on hand. If there are particular varietals you don’t want to miss, feel free to reach out ahead of time and we’ll do our best to set them aside.

We’ll also have beef, pork, salmon, black cod, halibut, Medjool dates, and Bariani olive oil available. If you’d like to place an order for market pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets.

If you’re not able to make it to the market, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head out for the summer.

Stay Well Fed,

Brenna & Kenny

Over the last several years, the cost of putting good food on the table has changed. Meals that once felt routine now ask you to be a little more intentional with what you buy and how you use it. One practical way to push back is not by buying less food, but by using what you already have more completely.

In many households, this wasn’t a strategy. It was simply how things were done. Kenny’s dad had a name for it: “hand grenade stew.” Whatever was left in the fridge, bits of meat, vegetables, maybe some rice or potatoes, all went into the pot. No recipe, no waste, and always somehow better than expected. It wasn’t fancy, but it worked as an easy solution to managing leftovers.

We saw a version of that last week with the salmon tails. Scraping the meat, crisping the skin, making use of the whole piece without overthinking it. Once you get comfortable working that way, it doesn’t stay limited to fish. It carries over into the rest of the kitchen.

A piece of cooked salmon doesn’t need to be reheated and repeated. It can be flaked and turned into something new, like the salmon avocado boats we shared recently, or folded into a quick meal with what’s already on hand. The same goes for a portion of cooked meat, a scoop of rice, or whatever is left from the night before. These aren’t leftovers in the usual sense. They’re ingredients that are already partway there.

That’s where most waste disappears. Not through strict systems or perfect planning, but through knowing how to use what you already have. When a piece of fish or meat becomes the starting point for the next meal instead of the end of the last one, you naturally get more out of it. It’s simple, practical, and it adds up quickly.

For those of us who keep a freezer, this approach matters even more. Not as a place where food sits indefinitely, but as a tool to give you flexibility. Portion something before it gets overlooked, pull it back out when it fits, and keep things moving without pressure.

If you worked through a salmon tail last week, you’ve already practiced this. The same approach applies across the rest of the kitchen. A well-stocked freezer and a few simple habits go a long way.

As we get closer to our seasonal transition, it’s also a good time to take a look at what you have on hand and what you’d like to keep stocked for the months ahead. Having a few reliable options in the freezer makes this kind of cooking even easier.

Eat Well,

Brenna & Kenny

Salmon is most often served from the center of the fish. Neat, uniform portions that look like a “deck of cards” make sense in restaurants where speed, consistency, and visual sameness matter. At home, we have more freedom.

Wild Alaska salmon offers far more than its middle. The tail portion, often overlooked, is every bit as nutrient dense and flavorful as the center cut. The tail muscles work harder, which gives the meat deeper flavor and makes it ideal for chopping, poaching, and other simple preparations.

In Alaska’s commercial salmon fisheries, careful management makes sustainability non-negotiable. These fisheries are designed to protect future runs and harvest responsibly season after season. Using the whole fish naturally follows from that philosophy. While some portions not sold for human consumption are diverted to fertilizer or other uses, much of the world has long valued parts Americans tend to overlook. Heads for soups and broths. Collars and cheeks for richness. Roe and milt for concentrated nutrition. Skin for its fat and flavor. These are not scraps. They are simply parts Americans forgot how to cook.

We see the same pattern with produce. Perfect apples without blemishes. Tomatoes without soft spots. Peaches that look untouched, even after half the bin has been squeezed. Fish is no different. What we often call inferior is simply unfamiliar.

At sushi bars, spicy tuna and spicy salmon are often made from the tail end of the fish. Once thawed, the flesh can be scraped from the skin with the back of a spoon, creating a coarse texture that’s ideal for seasoning. Instead of bottled sauces, a quick homemade aioli lets the flavor of the salmon stand on its own.

Here are four simple ways to cook a salmon tail.

Spicy Salmon

Ingredients
Wild Alaska Coho salmon tail

For the Homemade Spicy Aioli
1 egg yolk, at room temperature
1 small garlic clove, finely grated
Fresh lemon juice
Bariani extra virgin olive oil
Sea salt
Crushed red chile flakes or a pinch of cayenne

Directions
Thaw the salmon tail completely. Hold the skin flat and use the back of a spoon to scrape the flesh away from the skin. Chop lightly if desired, or leave the texture rustic.

To make the aioli, whisk the egg yolk with garlic, a squeeze of lemon juice, and a pinch of salt. Slowly drizzle in Bariani olive oil while whisking constantly until thick and emulsified. Season with chile flakes or cayenne to taste.
If using an immersion blender, combine all aioli ingredients in a narrow jar and blend until emulsified.

Mix the aioli into the scraped salmon, using just enough to coat without overwhelming the fish.

Serving Suggestions
Serve over rice, tucked into nori, spooned onto sourdough toast, or alongside sliced vegetables. As with sushi or sashimi, this tends to disappear quickly, so plan on one Coho salmon tail portion per person.

Do not discard the skin. Pat it dry, lightly oil a skillet, and fry the salmon skin until crisp. Break it into shards and serve alongside or crumbled over the spicy salmon for contrast and crunch.

Quick Poached Salmon Tail

Ingredients
Wild Alaska Coho salmon tail
Water or light broth
Lemon slices
Sea salt

Directions
Bring water, lemon, and a pinch of salt to a bare simmer. Add the salmon tail and poach about 4 to 5 minutes, just until the flesh turns opaque and flakes easily. Remove from the liquid and flake.

Serving Suggestions
Drizzle with Bariani olive oil and a squeeze of lemon. Excellent warm, or chill and use for salads.

Crispy Salmon Rice Bowl

Ingredients
Cooked salmon tail
Cooked rice
Green onions or vegetables of choice
Bariani olive oil
Sea salt

Directions
Flake cooked salmon over warm rice. Top with vegetables and drizzle with olive oil and a squeeze of lemon.

Serving Suggestions
Add crispy salmon skin for extra flavor and crunch.

Salmon Stuffed Avocado Boats

Ingredients
1 avocado
4 oz cooked Coho salmon
1/4 lemon, juiced
Sea salt

Directions
Slice the avocado in half and remove the pit. Scoop a little avocado into a bowl to make room for filling. Add cooked salmon and lemon juice and mash lightly. Season with salt.

Serving Suggestions
Fill the avocado halves with the salmon mixture and serve.

We’ll have plenty of wild Alaska salmon tail portions at market this weekend. Four coho salmon tails, four easy meals!

Stay well fed,

Brenna & Kenny