[Fishhugger] Feb Update
info at fishhugger.com
info at fishhugger.com
Wed Feb 7 17:30:08 MST 2007
Hello Phoenix Fishhuggers! Just a reminder that our first real dairy pick
up is tomorrow, February 8 from 1-6pm at our house, 2031 N. 47th St,
Phoenix. This pick up is open to all on a first come, first served basis.
Dairy products will not be available at the local farmers markets.
Prices are as follows:
Cream (pint) $12
Butter (1/2 lb) $8
Cheese (1 lb) $13
Milk (1/2 gal) $11
We'll also have wild salmon, grassfed beef, grassfed lamb & organ meats,
raw unfiltered honey, fresh raw pollen, honeycomb and more.
Fishhugger salmon is now being served at Quiessence Restaurant at the Farm
at South Mountain (S of Southern on the West side of 32nd St).
Maya is now carrying Fishhugger wild salmon, spice rub and honey at the
Downtown Phoenix Public Market.
Nature's Finest Health Foods in Fountain Hills is now carrying Fishhugger
portioned sockeye and silver salmon.
Are you ready to host a Fishhugger dinner party, captain a buyers club or
schedule a private food show? Please contact us by email
info at fishhugger.com or call 602.286.9233.
True Food News: You should know there are 342 species of shrimp from
around the world. Only five come wild from the Gulf of Mexico, however.
Or, to put it another way: Shrimp floating in your cocktail sauce were
almost certainly raised in a farm somewhere in China, Thailand, Indonesia,
or India. Up to 90% of the shrimp consumed in the US comes from overseas
farms. "Only 8-12% of the shrimp on the American market is wild," says
Gary Graham, professor and marine fisheries specialist for the Texas A&M
Marine Program. "This really has changed in the last five years. There
has been a tremendous infusion of pond-raised shrimp from around the
world." But does the shrimp-eating public know that what they're eating
is from another country? "We did some research and found that 90% of
Americans think they are eating wild-caught US shrimp," says Deborah Long,
a spokeswoman for the Southern Shrimp Alliance. She thinks the public is
being deceived. "Even in the Gulf and South Atlantic states, most
restaurants, grocery stores and seafood markets carry imported shrimp.
The alliance urges buyers to ask for wild shrimp.
This revolution in shrimp has made what was once an expensive delicacy
widely available - even in mid and low-priced restaurants. Some American
shrimpers are being run out of business by floods of lower-cost foreign
product. Shrimp imports increased by more than two-thirds from 2000 to
2003. Desperate to unload their product, foreign shrimp producers dumped
shrimp onto the US market, causing import prices to plummet 42% in that
period. The US wild-caught shrimp industry has been cut in half since
2000, says Long. "Entire families who have been shrimping for generations
are losing their livelihoods." The US is a huge shrimp consumer. About
50% of the 5-10 billion pounds of shrimp consumed world-wide each year is
eaten in the US. Before the 1980s, less than 1% of the world's shrimp was
farm-raised. Buyers liked the farmed shrimp because it was cheaper than
wild and available year-round. The US warm-water shrimp season runs from
mid-July to early February. Shrimp has even surpassed canned tuna as the
seafood champ. Shrimp consumption has nearly tripled in 20 years from
just 2 pounds per person to 6 pounds, according to the Southern Shrimp
Alliance. SOURCE: Wilkening, David; "Your Shrimp: Likely to be foreign,
unlikely to be wild"; Wild Catch Magazine, Vol. 2 No. 1.
This is exactly what happened with wild pacific salmon beginning in the
early 1990s. Foreign imports won the US market based on lower prices,
certainly NOT higher quality, and consequently have driven thousands of
commercial fishing families out of business. Always ask your favorite
restaurant or chef for wild caught seafood!
Kenny & Brenna Aschbacher~The Fishhuggers
You are receiving this newsletter because you have provided us with your
email address. If you'd like to be removed, kindly send me an email and
I'll remove your name and email address from our newsletter list
More information about the Fishhugger