Easy seafood! Wild fish cooking & storage tips

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posted on

February 7, 2024

Good day, friends. I put together a short list of quick tips to help get you started with your wild fish purchases. Enjoy!

Salmon, Halibut & Cod

Bake at 400 degrees for 6-7 minutes. Let fish rest before serving.

Royal Red Shrimp

This recipe can be cooked from frozen! Bring a large pot of water to a rolling boil, and add your favorite spice (like our friend Captain Tony's Wild Rub)! Add the shrimp. Once the pot returns to a boil, cook for 3 minutes. Drain, then chill shrimp. Serve with your favorite dipping sauce!

Get delicious seafood recipes from Captain Tony, our fish provider, here.

Standard Storing & Thawing Techniques

Keep your freezer as cold as possible for storage. This prevents discoloration and keeps products as fresh as possible. We recommend keeping your freezer at -5 degrees. If not kept cold enough, your fish will degrade over time.

Be gentle with your portions! Vacuum-sealed pouches can break when handled roughly. Avoid freezer burn by keeping your seafood in a low-traffic part of the freezer and avoid tossing the products.

Upon delivery, thoroughly inspect your packaging for any air in the pouch. All seafood (excluding all shellfish) should be vacuum-sealed tightly. If you find a piece with a broken seal, please contact us by phone or email!

For best quality, we recommend thawing products before cooking. To thaw product, we recommend placing items in the refrigerator overnight. If you are going to store thawed product in the fridge for more than 2-3 days, remove product from packaging and store in a covered container.

To thaw shrimp, place in a cold water bath.

Get more storage tips from Captain Tony here.

Know Your Beef: Understanding the Difference Between Our Premium and Standard Offerings

If you've been following our journey, you know that transparency and trust are at the heart of everything we do here at The Maker's Meadow. As more folks look closely at where their food comes from, I want to take a moment to explain the key differences between our Premium and Standard beef offerings. While both are far removed from conventional feedlot beef, they’re not the same—and that’s intentional. Here’s what you need to know: 🥩 Premium Beef Raised Right Here on Our Farm Our Premium beef is the gold standard—regeneratively raised by our own hands, with full control over every step of the process. These animals roam freely on diverse pasture, nurtured by nature. ✅ What It’s Free From: 🌾 GMOs – No genetically modified feed or seed. 💉 Steroids & Hormones – Never used to enhance growth. 💊 Antibiotics – Absolutely none, ever. 💉 Vaccines – Not administered; we focus on natural immunity. ☠️ Chemicals – No synthetic dewormers, pesticides, or sprays. 🌍 Regenerative Practices – Always improving soil, water, and wildlife health. 🟢 Best for: Those seeking the cleanest, most natural beef available—with full transparency and minimal environmental impact. 🍔 Standard Beef Sourced from a Trusted Farming Partner Our Standard beef is still raised with integrity—on pasture, with humane care—from Marksbury Farm in Lexington, Kentucky, who shares our commitment to better meat. But since it’s not under our direct stewardship, there are a few important differences. ✅ What It’s Free From: 🌾 GMOs 💉 Steroids & Hormones ⚠️ What We Can’t Guarantee: ☠️ Chemicals – Possible use of synthetic dewormers or pasture treatments. 💉 Vaccines – May be used as part of herd health protocols. 💊 Antibiotics – Could be administered if deemed necessary for animal welfare. 🟡 Best for: Customers looking for a high-quality, pasture-raised option at a more accessible price point, but who may not require the same level of purity as our Premium line. 🤝 Why Offer Both? Raising truly regenerative beef is deeply rewarding—but also labor-intensive and limited in scale. By offering both Premium and Standard options, we’re able to: Serve more families and communities Support other responsible farmers Stay true to our values of honesty and health Whether you choose Premium or Standard, you’re rejecting factory farming and supporting a future where soil, animals, and people thrive together. 💬 Have Questions? I’m always here to talk. When you know your farmer, you know your food—and I’m grateful to walk this path with you. 📧 Reach out anytime: support@makersmeadow.com Eat well and stay grounded.

Why You Should Give the New York Strip a Chance

When most people think of a prime cut of steak, their minds often go straight to the Ribeye—and for good reason. It’s rich, flavorful, and generously marbled. But as a regenerative farmer who raises grass-fed beef from pasture to plate, I’m here to make the case for an often-overlooked gem: the New York Strip. A Leaner, More Sustainable Cut Let’s talk fat. Ribeye is beloved for its marbling, but the New York Strip, by comparison, offers a great balance of flavor and tenderness, with less fat. For those wanting a heartier chew without sacrificing taste, the Strip is a smart choice. And from a farming perspective, leaner cuts like the Strip align beautifully with regenerative grazing practices. Our cattle roam freely on rotationally grazed pastures, feeding on diverse grasses that build soil health and store carbon. Because they move more and eat more naturally fibrous forage than grain-fed cattle, our grass-fed beef tends to be leaner overall, making the Strip one of the most naturally aligned cuts with how we raise our animals. Consistency You Can Count On If you’ve ever grilled two Ribeyes side-by-side and noticed one cooked beautifully while the other came out uneven, you’re not alone. Ribeye’s varying fat distribution and the inclusion of multiple muscle groups can make it tricky to cook consistently. The New York Strip, however, comes from a single muscle (the longissimus dorsi), making it more uniform in shape and easier to sear or grill to perfection. It’s a reliable steak—especially when you're cooking for guests and want to ensure every plate is as good as the last. Flavor That Reflects the Land One of the joys of regenerative farming is the concept of terroir—the way flavor is influenced by the land itself. Grass-fed New York Strips carry a clean, beef-forward taste with subtle notes of the pasture: clover, alfalfa, and wild herbs. Ribeye’s fat can sometimes overpower those delicate, grassy undertones. If you’re a true steak lover who wants to taste the animal’s life—how it was raised, what it ate, where it roamed—the Strip gives you that in every bite. More Meat, Less Waste Because the Strip has a lower fat content and more consistent muscle, you're getting more actual meat per ounce. That means better value for your dollar, especially when buying premium grass-fed cuts. You're not paying extra for chunks of fat you’ll end up trimming or leaving behind on the plate. The Ethical & Environmental Bonus Every New York Strip steak from our farm represents more than just a meal—it’s a vote for biodiversity, carbon sequestration, and humane animal treatment. Our cows help rebuild the soil, improve water retention, and reduce erosion with every step they take on pasture. Choosing a leaner, grass-fed Strip extends the impact of your choice from your plate to the planet. Final Thoughts Don’t get me wrong—I love a good Ribeye. But as someone who works every day to build a better food system from the ground up, the New York Strip deserves more attention. It’s flavorful, sustainable, and a great example of how ethical choices can still satisfy your inner carnivore. So next time you're in the mood for a delicious, mouth-watering steak from the farm, give the Strip a chance. You can order some here.

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Choosing the right cows isn’t just about breed or weight.

Easy seafood! Wild fish cooking & storage tips

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Know Your Beef: Understanding the Difference Between Our Premium and Standard Offerings

Why You Should Give the New York Strip a Chance

Choosing the Right Cows: Why Hide, Fur, and Fat Matter

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