[Fishhugger] August Update

[info at fishhugger.com]

Greetings Fishhuggers!  Come on out to the NM Growers' Markets.  Market
tables are loaded with TONS of local fresh fruit and veggies, eggs, honey
and more.

Here are my AUGUST MARKET SPECIALS (while supplies last):

Sockeye Salmon Fillet~10 fillets (1-2lb each)for $100 CASH (reg $16/lb) 
Ground Beef~15lbs for $100 CASH (15% discount)
Beef Stew Meat & Round Steaks~$8/lb (reg $12/lb)


You can find me at the following Albuquerque area Growers' Markets:

Nob Hill Growers' Market
Thursdays 3-6pm
Morningside Park (Lead between Morningside & Aliso)

Los Ranchos Growers' Market
Saturdays 7-11am
6718 Rio Grande Blvd

Corrales Growers' Market
Sundays 9am-NOON
Corrales Rd, just South of the post office

For a complete schedule of markets and events, please visit the calendar
page of our website:  http://www.fishhugger.com/calendar

Here is what I'll have available at the markets this week:

Wild Alaska Seafood:
Sockeye Salmon Fillet~Darkest red, most powerful salmon flavor, highest in
Omega-3 oil.  Fillets range between 1-2lbs each.
Silver/Coho Salmon Fillet~Light in color, mild in flavor.  Fillet cuts
range between 1-1.5lbs each.
Silver/Coho Salmon Bacon~Belly cut of salmon, my favorite, higher oil
content, juicy and flavorful, easy to cook, makes great salmon tacos. 
Approx 1lb packages.
Halibut Fillet~Boneless, skinless fillet, mild and delicate flavored
whitefish, blast frozen the day it was caught (about 2 weeks ago). 
Halibut Cheeks~The actual cheek meat of the Halibut, a rare delicacy
comparable to Sea Scallops, pan sear in butter with fresh garlic and
oyster mushrooms and top with fresh parsley.
Smoked Salmon~Fully cooked and cured, ready to eat.  No MSG or nitrates.
Smoked Black Cod/Sablefish~Highest oil content of any fish in the ocean,
also known as Butterfish.  Yummy and delicious, fully cooked and cured,
ready to serve, no nitrates or MSG.
King Crab Knuckles~These are always a favorite and easy to prepare.  Ling
Cod/Greenling~Mild and delicate whitefish, boneless, skinless fillet.
Shrimp/Jumbo Spot Prawns~Sweet shrimp great for kabobs or saute, roe
intact.  4lb bag for $80.

New Mexico Grassfed Beef:
Ground Beef~Convenient 1lb packages, great for burgers on the grill, tacos
and more.
Stew Meat~Convenient 1lb packages, stew, kabob or stir fry.
Round Steak~About 1.5lbs each, great for swiss steak or fajita meat.  
Brisket~Cut in half and trimmed, about 3.5lbs.  BEST BRISKET ON THE
PLANET, bar none!
Kansas City Strip Steaks~Great size, about 1/3lb each.  My favorite steak.
Tenderloin/Filet Mignon Steaks

EXCLUSIVELY AT THE LOS RANCHOS GROWERS' MARKET:  Sample our raw,
unfiltered, certified organic, extra-virgin Bariani Olive Oil!  Grown,
harvested, produced and bottled on the Bariani Estate near Sacramento, CA.
 The BEST olive oil we've found, includes a harvest and bottling date on
the label.

At the moment we currently have more NM grassfed beef dry aging.  Now is
the time to place your orders for bulk beef (available early-mid Sept). 
Here are the specifics:

Mixed 1/8 Beef (50lbs) $450
Mixed 1/4 Beef (100lbs) $900
1/2 Beef (200lbs) $1800
All of the above bulk beef orders include 1/2 ground beef and 1/2 steaks
and roasts.  All cuts are packaged individually and boneless.
Whole Beef (400-650lbs) $8/lb.  A whole beef order can be cut to your
specifications, bone-in or boneless.

ALASKA UPDATE:  Well, I haven't heard from Kenny in almost 3 weeks, so I
know that he and the crew are busy catching salmon.  Typically, July and
August are the busiest months of the season--lots of 18+ hour fishing
days.  Weather in Kodiak has been in the high 50s with lots of rain.  As
of July 26, 2007, the KMA (Kodiak Management Area) reports the following
island-wide salmon harvest totals:  1,044,821 Sockeye Salmon and 2.2
million Pink Salmon with approximately 90-100 purse seine vessels fishing.
 Many runs in the KMA have exceeded escapement levels and the area is on
target for a great 2007 salmon harvest.

TRUE FOOD NEWS:  The wastefulness of our industrial food system is
manifest not only in overuse--and unnecessary use--of chemicals, but also
in the production of factory-farmed meat.  In Diet for a Small Planet,
Frances Moore Lappe, details the process by which agribusiness transformed
cattle, which had always been prized for turning nonedible stuff like
grass into high-grade protein, into what she calls "protein factories in
reverse."  Here's how it happened:  By the 1960s, chemical fertilizers,
hybrid seeds, and other new technologies had dramatically increased
short-term yields.  Without a correlating increase in people's capacity
throughout the world to make effective market demand for more food,
though, there was a glut of grain.  The answer?  Transform grain into a
raw commodity for producing a more expensive item--grain-fed meat--and,
voila!, the invention of feedlot beef, ONE OF THE LEAST EFFICIENT SYSTEMS
OF FOOD PRODUCTION THAT HUMANS HAD EVER CREATED.  To produce just one
pound of steak requires sixteen pounds of grain and soy.  On top of this
inefficiency are the pesticides used, the antibiotics and hormones pumped
into factory-farmed animals, and the water wasted.  Raised on feed from
heavily irrigated crops, feedlot cattle can use as much as 2,000 to 12,000
gallons of water for every pound of beef.  (Twelve thousand gallons is
what an average American family home uses for all purposes in five
months!).  SOURCE:  Lappe, Anna & Terry, Bryant; GRUB Ideas for an Urban
Organic Kitchen (pp. 18-19).

Phoenix Fishhuggers, eat our Wild Alaska Coho/Silver Salmon at Cyprus Pita
Grill in Phoenix, Tempe and now in Mesa!  http://www.cypruspitagrill.com

Our many thanks to all of you for supporting you local fisherman!  Please
ask your favorite chefs to serve ONLY WILD SUSTAINABLE SEAFOOD.  As
always, please forward this email to any salmon loving family and friends.

Eat Well,
Brenna Aschbacher~Mrs. Fishhugger
http://www.fishhugger.com
505.385.9480
602.286.9233

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