From info at fishhugger.com Fri Jul 30 14:59:46 2010 From: info at fishhugger.com (info at fishhugger.com) Date: Fri, 30 Jul 2010 17:59:46 -0400 Subject: [Fishhugger] Fresh Catch Sockeye Salmon! Message-ID: Greetings Fish Huggers! Kenny is having a great commercial fishing season in Kodiak, Alaska! We now have the 2010 fresh catch available! Sockeye salmon harvested on July 20! We also have some smoked sockeye salmon available! If you'd like to stock up for the winter, we're offering 25lb cases of sockeye (un-banded) for only $375, please order. We still have some of the 2009 catch available including: coho/silver salmon fillet (8oz-2+lbs each), sockeye salmon bacon/belly (5lb vac-seal bags for $30) and sockeye salmon and keta salmon roe/eggs for just $10/lb (1lb vac-seal packages). Halibut: This season we'll be offering halibut only on a CSA/subscription basis. A minimum order of 10-50lbs at $25/lb. Please place your orders for the season by August 31, 2010 by email: info at fishhugger.com or phone 505.865.4097. Our grassfed beef is more plentiful and tastier than ever! LOTS of family size beef roasts on special for the month of August at $6/lb including: Arm Roast, Pikes Peak Roast, Rump Tip Roast and Brisket! Also try our beef short ribs and baby back ribs for only $3/lb! We are also offering some NEW grassfed beef products, please try: grassfed beef jerky, bratwurst (in a lamb casing) and beef bacon (sliced, uncured brisket--great for BLTs). As always, we offer all cuts individually and bulk pricing starts at 10lbs of beef! Grassfed Lamb: We're nearing the end of our 2009 lamb supply and we'll be butchering again in mid-September, 2010. If you'd like a whole or half lamb for the season, please order by August 31, 2010. Our offering of lamb cuts will be a bit different this fall, as we'll be offering LOTS of lamb chops and steaks and very few large roasts. Raw Local Honey: Our bees have been VERY busy this season and we look forward to re-stocking all your favorite varietal honeys. Our NM summer grower's market schedule will continue through October 17, 2010. We will begin our winter Phoenix-area farmer's markets on October 23, 2010. Please check our calendar page for the most up-to-date market and event schedule: http://www.fishhugger.com/calendar.html True Food News: "Fish and seafood are ancient and almost universal sources of nutrition. Hunter-gatherers were often fishers, and many agriculturalists and even pastoralists even supplemented their diet with fresh or saltwater animals. Widely considered among the most health-supportive foods on the planet, fish and seafood have been incorporated into the diets of most peoples around the world." Jessica Prentice, Full Moon Feast WILD SALMON CURED WITH HONEY AND JUNIPER 2 wild salmon fillets w/skin attached, about 1.5-2lbs total 2 tablespoons sea salt 2 tablespoons raw honey 1 teaspoon juniper berries, crushed coarsely in a mortar and pestle 1) Rinse the fillets gently and pat dry. Place one fillet skin-side down in a small flat ceramic or glass baking dish. 2) In a bowl, mix together the salt, honey and juniper berries. Spread most of this mixture over the fillet in the dish. 3) Put the other fillet down over the first, this time with the skin-side up. Spread the remaining small amount of salt mixture over the sides of the fillets where the pink flesh is exposed and in a thin film over the top skin. 4) Cover the fillets with a piece of parchment paper or plastic wrap, then place a weight (heavy plate/platter or even a brick) on top of that. Put into refrigerator. 5) Cure for 48-72 hours, turning the whole "sandwich" over every 8-12 hours or so and basting the fish with the marinade that accumulates. 6) After 48 hours (for approximately 1 inch thick fillets) or 72 hours (for 2+ inch thick fillets), remove the fillets from the marinade and wipe them off with a paper towel or clean kitchen towel. You can tell the salmon is cured because it will have changed from pink to orangey red. Refrigerate until ready to serve. 7) To serve, lay the lox skin-side down on a cutting board and slice thinly on the diagonal. Adapted from: Full Moon Feast, Jessica Prentice Our many thanks to all of you for your support! Please let us know how we can better serve you! Eat Well, Brenna & Kenny Aschbacher-The Fishhuggers http://www.fishhugger.com 505.865.4097 602.286.9233