News and Notes
2014 Fresh Catch Available!
8 September, 2014
A ton of Sockeye Salmon fillet just arrived at our cold storage in Albuquerque, NM. Consider ordering a 30 pound case for fall/winter 2014. Based on average consumption, a case will feed two people once a week for a year. Each fillet is individually vacuum-sealed, PBO (pin bone out) and 1.25 pounds+. The case will fill one full shelf in a full size upright freezer. This sockeye was harvested during the last week of June and first few weeks of July 2014. Orders can be placed by phone, email or in person at the market. All cases will be sold unopened and as is. $450-$510
22 August, 2014
Hi FishHuggers! Over the last several years, there has been a lot of excitement surrounding the locavore movement. If you're not familiar with this terminology, it is basically the practice of eating locally whenever possible. This seems to be a fairly reasonable idea, although it has always concerned me that society at large rarely considers seeking out or demanding locally made shoes, clothing, appliances, furniture, cars and so much more. What I've been thinking about is taking this idea of eating locally a step further to something that has been described as rational eating. And I don't mean rational as in rationing out your provisions, although that is part of the long term picture. I'm talking about rational as in responsible, reasonable, logical and sustainable. Consider an example: From our most recent harvest, our average beef yields approximately 400 pounds of good food for your freezer. The precedent set by your local butcher conveys the misconception that a beef consists of mostly steak and burger. However, of the 400 pounds of beef in our example, only roughly 60 pounds is prime steak…ribeye, ny strip, top sirloin, tenderloin, flank, skirt, etc. Another roughly 240 pounds (over half) of the yield is cut into roasts, ribs, bones, colloidal tissue, organs, etc. Therefore, if we are eating rationally, for every 1 pound of beef steak we eat, we also need to consume 4 pounds of roasts, ribs & bones. I've had a lot of experience with farmers and ranchers over the years and I find them to be a rather rational bunch of folks. Talk to any ranching family and you'll find that in their freezers, roasts and bones are gone first, followed closely by ground beef, and the prime steaks go begging. Beef, fish and poultry all taste better and provide extra nutrition when cooked on the bone, but we've sacrificed flavor for convenience, forgetting how bones can enhance taste, texture and presentation of good food. Traditional cultures around the world consumed all parts of the animals they harvested including bones and organs…some fresh, some fermented and some cooked. It can take a substantial amount of time to prepare meats and fish with the bones in-tact, but it is well worth the effort and you will be rewarded by excellent flavor and superior nutrition. Ask about our current specials for rational eaters!
15 August, 2014
Kenny and the crew have been fishing Duck Cape for a week and scooping a fair amount of pink salmon to pay the bills. Everyone has put in a lot of hard work for an average season, plenty of 20 hour days fishing. We expect him back in the Albuquerque area sometime in September.
Cooking in the Village~Bouche
9 August, 2014
Join us on Saturday, 9-August-2014 at Los Ranchos Growers Market. 7a-12p at 6718 Rio Grande Blvd, Los Ranchos NM. A guest chef will be preparing and sampling a variety of the available local produce and goodies of the high summer season! A great time to pick up your GrassFAT Beef freezer order, let us know your beef needs for the next 3-12 months.
Phoenix Orders for July!
13 June, 2014
Hello Phoenix, I will be available on Tues/Wed July 15/16. Please place orders by phone 505-865-4097 or send email LOTS of Grassfed-GrassFAT Beef available as well as H&G Sockeye Salmon!
Need Fish or Beef in Phoenix?
5 May, 2014
Check out our friends at Nature's Garden Delivered a local Phoenix-area organic produce delivery service. This is the best organic produce in town and so convenient! There is no sign up fee, you can put your account on hold at any time and best of all you have the option to add FishHugger wild salmon, grassFAT ground beef, raw local honey, and Kenny's spice rub to any order!
Raw Foods & Remedies
19 February, 2014
Wednesday, Feb 19, 6-8:30pm @FishHugger's home (2031 N 47th St, Phoenix 85008). An introduction to some simple raw food recipes sampling wild salmon, veggies, fermented foods, dessert and beverage, ALL RAW AND GLUTEN FREE! We will also highlight the use of essential oils for foods and flavoring. Bring a friend! Please RSVP 602-286-9233 $18 per person OR $30 per 2
5 February, 2014
Monday, Feb 10th, 1-6pm. Join us today for the BEST BEEF SPECIAL OF THE SEASON! @FishHugger's home (2031 N 47th St, Phoenix 85008). A mixed grab bag full of our excellent Grassfed-Grassfinished-GrassFAT Beef for your freezer. 10 pounds for $82.50
Sunday Essential Oils Class
10 January, 2014
12-Jan: Sunday 4-7pm at FishHugger's home (2031 N 47th St Phoenix 85008). We'll be discussing and experiencing the certified pure therapeutic grade essential oils specifically useful for colds, flus and infections. We will also learn how to use the oils for soups and sauces. Please RSVP 602-286-9233 $10 per person, includes a few samples of essential oils to take home.
FishHugger Holiday Market
2 December, 2013
Monday, 2-Dec: 12-6pm at FishHugger's home (2031 N 47th St, Phoenix 85008). We're taking off most of December to spend time with our family. Last chance to stock your freezer and pantry until January. Orders are welcome or you can just stop by and see what is available. We will have a great selection of salmon and whitefish, mixed beef cuts and much more!
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