We plan to be available in Phoenix next Wednesday, July 17 for those who order in advance. Pick up will be at our home near Thomas Rd & 44th St. Please order via email, phone or text by 8:00am on Monday, July 15.
Prior to ordering, please review our current product list
Should you have further questions or concerns, we’re happy to help.
Kenny & Brenna
Whoohoo! We’re happy to be back in the Rio Grande Valley for the summer and early fall! We look forward to seeing you tomorrow (and every Saturday) at the Los Ranchos Growers Market.
We have an excellent supply of both Wild Alaska Sockeye and Coho Salmon available for the season as well as a good variety of New Mexico Pork. We also have a nice stockpile of Local Raw Honey. Additionally, be sure to try our Arizona Medjool Dates (while supplies last) and Kenny’s Original or New Mexico Spice Rub!
Currently, Bariani Olive Oil is in short supply, however, we anticipate being fully re-stocked by next Saturday, June 1.
Due to an incredible increase in demand for quality local food, we are temporarily sold out of grassfed beef. To compensate, we have increased production for 2024 and have plans to further expand in 2025. Harvest dates for beef and pork are scheduled throughout the summer and early fall and we anticipate a variety of beef cuts to be available around mid to late July 2024. We welcome orders for a whole, side, or quarter beef or hog. Please order or further inquire via email. Before ordering, we also recommend reading this.
Miss us in PHOENIX? We plan to make a trip back around late July to early August for those who order in advance. Pick up will be at our home near Thomas Rd & 44th St. We’ll send out an email asking for orders a few weeks ahead of time. Beyond that, we intend to begin the fall farmers market season in Phoenix around mid to late October 2024. Alternatively, a few retailers are currently carrying our honey in town.
Hasta mañana,
Kenny & Brenna
We’re spending a few weeks longer in Phoenix this season! We have an excellent supply of both sockeye and coho salmon. Be sure to check out our salmon bundles if you need to stock your freezer for the summer.
Our grassfed beef offerings are currently low in stock, however, we have harvest dates scheduled for beef and pork throughout the summer. Pork is in excellent supply: Breakfast Sausage, Green Chile Pork Sausage, Ground Pork, Pork Chops, Pork Belly, Pork Bones & Pork Hocks.
While we currently have a nice stock of Arizona raw honey and Bariani Olive Oil on hand, we do anticipate variety and availability running low as these last few weeks progress.
PHOENIX: We’ll be attending both Roadrunner Park and Ahwatukee Farmers Markets the next 3 weekends through May 12, 2024 this season.
ALBUQUERQUE: We plan to attend the Los Ranchos Growers Market most Saturdays throughout the summer and early fall beginning May 25, 2024.
Our market calendar is currently updated through the end of May 2024.
Photo: Summer 2001, captain Kenny ran the F/V Sharon W, Kodiak, Alaska. 52 foot, steel hull, crabber-seiner combo, 6 foot draft, 50,000 pound fish hold. “Good boat, good crew and I broke even. All around best summer of my career.” -Kenny
Quick as the flick of a fish’s tail, March is here! Most of you know by now that we’re available seasonally in both Phoenix, AZ and Albuquerque, NM. With approximately 10 weekends remaining in our Arizona season, NOW is the perfect time to stock your freezer and pantry for the summer. You’re welcome to wait until April to stock up. However, it’s important to note that as our season winds down, the variety and availability of our products may diminish until the next harvest. Our bundle/case pricing has changed this year. In the past, we’ve offered discounts for full or half cases of salmon (15 – 30 pounds). This year, we’re using a different fish processor and the cases are 50 pounds! Wow! We know that’s a bit too much of a commitment for most, so we’re now extending the same “case discount” to smaller bundles starting at 10 pounds. We currently have both Wild Alaska Sockeye and Coho Salmon in stock.
For bundle options and our complete product list explore our website
We plan to be in Phoenix now through the end of April, 2024. The Ahwatukee Farmers Market will be closed 2 Sunday’s in March. Check our calendar for details.
We appreciate cash and also accept Venmo, Zelle, Apple Pay and debit/credit cards. EBT transactions are welcomed at our Phoenix markets.
We accept pre-orders for weekend market pick up until 6:00 pm on Fridays.
Stay Well Fed,
Brenna & Kenny
I worked with Kenny fishing on a purse seiner in Kodiak, Alaska for a couple of summers back in the late 1990’s. After proposing to him one February he said he’d wait to see how we did together on the boat that summer. I guess you all know how that turned out 
For greenhorns in Alaska, there is no training, everything is learned on the job, hands on. As you may know, there are 5 species of wild Pacific salmon and we had to learn the difference among all of them just by looking at the scales, tails and eyes. After fish are caught and stored in the iced or RSW (refrigerated sea water) fish hold, we’d typically deliver to an ocean tender and at that point we’d need to sort species as each one is a different pay rate. So we’d have to identify silver from red from humpy from dog and batch into the appropriate hold on the tender. This all happens very quickly and can be challeging for a greenhorn. Ocean run fish are bright and beautiful, it isn’t until they get into fresh water that you begin to see the iconic changes in color and facial shape. Silver salmon has more silver on the tailfin and a smaller eye relative to other species. Also in Alaska, they don’t really refer to each individual species by proper name, they use their own local names:
Sockeye = Red Salmon
Coho = Silver Salmon
Pink = Humpy Salmon
Keta = Dog Salmon
Chinook = King Salmon
We have just received a shipment of fresh coho/silver salmon! Coho is lighter and milder than sockeye with slightly less omega-3 oil and slightly more saturated fat, yielding a juicier, easier to cook salmon. Coho is quite similar to King salmon and slightly more abundant. The portions are 8-10oz each. Read more about Coho Salmon here!
Additionally, we still have plenty of fresh catch sockeye filets and our Fire Sale 2 for the price of 1 special on 2022 sockeye salmon harvest is still ongoing.
Here’s a great Coho Salmon recipe:
Salmon in Lime Ginger Sauce
¼ cup fresh cilantro, chopped
3 Tbs. fresh ginger, chopped
2 garlic cloves, chopped
2 jalapeño peppers, seeded and chopped
Juice from one lime, (about three Tbs.)
2 Tbs. Bariani Olive Oil
¼ tsp. turmeric
Four, 8oz salmon filets
Combine first four ingredients in a food processor or blender. Process until smooth, adding a little water if necessary. Add the next three ingredients and mix thoroughly. Transfer the mixture to a shallow dish and coat the fish filets well, then cover and marinate for 10 minutes in the refrigerator.
Spread enough marinade to cover the bottom of a large, heavy skillet, and add the filets. Spread the remaining marinade on the fish. Cover the skillet tightly and cook for 12-15 minutes over medium-low heat until fish is opaque throughout.
P.S. the 2024 wild Snow Crab harvest in Kodiak was a success! Almost all our case orders were picked up, yet we still have 2 x 25 pound cases of fresh harvest Snow Crab available now for $620 per case. Please Order in Advance
We’re loaded with silvers and reds! See you at the market!
Brenna
We will be selling wild salmon at a buy one get one special over the next few weeks. There is no fire involved, it’s just a good time to support your craving for good food at a good price.
We have been hitting the gym lately and doubling our protein intake to put on more muscle…and it’s working! For more information, see Dr. Gabrielle Lyon’s book on how muscle mass is crucial for longevity and aging well.
A body composition scale has really helped us to determine bone density, visceral fat and muscle mass. Losing weight is a detriment if it is skeletal muscle instead of body fat. A smart scale is a great way to document your health journey and attain real goals. According to my scale, my metabolic age is less than my chronological age by almost 5 years!
Too busy on the weekends to make it to market? Call or email and we will make time for you to shop privately, even for one jar of honey or a 2 for 1 salmon filet special.
Happy new year all! We appreciate each of you and look forward to seeing you soon.
Cheers,
Kenny
As per usual, we’re in New Mexico most of December celebrating the holidays with our families. In case you missed us last weekend, we’ll be participating in the Los Ranchos market again this Saturday, December 16. The market is located at 6718 Rio Grande Blvd NW, Los Ranchos NM 87107. Our market hours are 10am-12noon.
Please see last week’s post for product specials and availability!
Phoenix FishHuggers: we plan to back to our favorite farmers markets for the winter/spring season beginning the first weekend in January or possibly the last weekend in December. Keep an eye on our calendar page for updates.
During this festive season, we extend sincere thanks to our valued customers. Your trust and support are the bedrock of our success. Wishing you joy and prosperity this holiday!
Cheers,
Brenna & Kenny
Need salmon? Come see us at the annual Holiday Cheer winter market in Los Ranchos on Saturday, December 9. Official market hours are 10 am – 12 noon. There will be local produce, plants, products, gift baskets, stocking stuffers and more. Enjoy complimentary hot beverages and holiday cookies at the info table. Music by Rob Roman and friends.
Here are our current Salmon Specials:
2023 Fresh Catch Sockeye Salmon Bundle: 10+ pounds of sockeye filet for $22 per pound
2022 Sockeye Salmon Special: 2 for the price of 1! Loin filets and tail portions are available. 2022 salmon is still delicious, however, we recommend purchasing no more than you can consume within the next 2-3 months.
Other Wild Alaska Seafood:
Pacific Cod: sear, poach, steam or bake.
Keta Salmon: small portions 8-12 ounces, mild and delicate, a great alternative to any whitefish and nutritionally superior.
Smoked Sockeye Salmon: simple and perfect for your holiday gatherings!
Salmon Caviar: a holiday tradition for some; 1 kilogram (2.2 pounds) not for the faint of heart 😉
New Mexico Grass-fed Grass-finished Beef:
Ribeye, T-Bone and Sirloin Steaks: try this delicious oven recipe!
Cubed Steak/Tenderized Round Steak: marinate and stir fry, cube for stew.
Ground Beef: meatloaf, tacos, or any easy meal.
Marrow Bones and Beef Liver: just a few of each currently on hand.
New Mexico Pork:
Green Chile Pork Sausage: definitely our best-seller and soooooo delicious!
Pork Chops: thick cut and bone-in; we like to sear all sides and finish roasting in the oven.
Sundries:
Local Raw Honey and Bee Pollen: honey makes a great gift!
Fresh Arizona Medjool Dates: another sweet treat for your holiday table.
Bariani Olive Oil: our favorite since 1999!
Kenny’s Spice Rub: Original or New Mexico, great on fish, beef, pork, eggs and popcorn.
Happy Holidays,
Brenna & Kenny
I enjoy observing the marketing trends of big food corporations. At first glance, the concept of vegan-fed beef triggered my inner cynic, and I couldn’t help but envision, with a wry smile, cows grazing in a field of vegans.
Through a bit of research, it becomes evident that promoting and marketing vegetarian and vegan-fed beef is not about demonizing red meat; instead, it introduces a concept that encourages collaboration and positive engagement.
As most feedlots and CAFOs traditionally feed cattle grains, these animals have, in essence, been consuming a vegan diet long before the term was even coined.
Political vegans are upset that real beef can be labelled vegan, as if the term is trademarked, or somehow enjoys protection (another wry smile).
If we believe the metrics and opinion polls offered, there are more recovering post vegans than currently practicing vegans.
Steaks are outselling ground beef this month, as is typical for December since we all celebrate life with steak. At my farmers market booth, conscientious vegans purchase the majority of my animal products for their omnivorous family members and mates. Is FishHugger vegan approved? The attention that campaign could generate is certainly tempting!
In terms of upcoming events, we invite you to catch us this weekend, December 2 & 3, at Roadrunner Park and Ahwatukee Farmers Markets in Phoenix. These will be our last markets in Arizona until January 2024.
For our Albuquerque friends, we plan to attend the Los Ranchos Winter Growers Market on Saturday, December 9. Given that we’ll be bringing our big freezer trailer stocked with fish, beef, and pork, pre-ordering is not required. However, if you prefer, we’d be delighted to receive your order in advance.
See you soon,
Kenny & Brenna
Salmon fishing in Kodiak, Alaska relies on storms. Nice weather and calm seas are pleasant, but not typically as productive or profitable. The top salmon harvesters with the best equipment and a well trained crew will head straight for the eye of the storm and roll the grand dice. Salmon school in huge numbers during storms and run tight to shore, so if an outfit can keep the crew and the gear together, it’s an opportunity to scoop a substantial haul of fish. The most dangerous salmon seining situation is wind and waves blowing on shore. This gives small delays in gear retrieval or a minor breakdown of equipment the potential to quickly become catastrophic…..sometimes even requiring a Mayday call to the US Coast Guard. The safest situation is wind blowing offshore. Delays and mechanical breakdowns are not as time sensitive because the whole operation is headed for deep water swells and miles of ocean to fix or repair any issues. Either situation is a white knuckle adrenaline rush, constantly anticipating a change in wind direction.
During big low pressure storms, most of the fleet will be tied to the dock or anchored tight in a bay for a week riding out the storm. When the big boys make it back with a deck load of fish and the thousand yard stare, you know they earned it.
With that perspective, wind and rain does not stop us from going to the farmers market…..until the trees are bending. Here in the desert, we don’t have to be concerned with waves, at least. 
On a drizzly day, one of my favorite comfort foods is our green chile pork sausage gravy served over butter-fried toast or homemade biscuits, topped with a poached egg. A cup of fresh ground coffee with a generous amount of honey and heavy cream perfects the occasion.
Come see us at the Phoenix markets this weekend! A generous stock of wild salmon, green chile pork sausage, local honey and much more will be available.
Enjoy the rain!
Kenny & Brenna