Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.


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Applications are available using the links below or you can pick an application up at our office. We have convenient ways for you to apply for a position:


1. By Fax
Please fax in your cover letter, completed application, and resume (if available) include salary requirements to: 775-463-6394.


2. Email Your Resume
Attach your Employment Application and Resume (if available) then email them to:
Employment@PeriandSons.com. Please include the word JOB APPLICANT in the subject line.


3. Mail or Deliver to Our Office
Mail or Deliver your Resume and/or Employment Application to our office:
Peri & Sons Farms
PO Box 35 | 102 McLeod St., Yerington, NV 89447
775-463-4444

Baked Fish Tacos with Pickled Cabbage
These tasty tacos are full of flavor and texture -- and made lighter as the fish is baked as opposed to fried. Quick to prepare, they make an excellent weeknight meal. This recipe makes 4 tacos but can easily be doubled.
PREP TIME
15 minutes
COOK TIME
15 minutes
Baked Fish Tacos with Pickled Cabbage
Ingredients
For the fish:
3/4 pound cod filet, bones removed and cut into 1/3" slices
1/2 cup flour
1/2 cup panko crumbs
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 large egg, whisked
Salt and pepper to taste

For the pickled cabbage:
1/4 small red cabbage, cored and shredded
1 red or white onion, thinly sliced
2 teaspoons white sugar
2 teaspoons coriander seeds
1/2 teaspoon salt
1/3 cup apple cider vinegar

For the chipotle sauce:
2 tablespoons sour cream
2-3 teaspoons chipotle in adobo
1 clove garlic, minced
Juice from 1 lime
Directions
For the taco assembly:
4 taco-sized corn tortillas, warmed
Freshly chopped cilantro or parsley and lime wedges, for garnish

Make the chipotle sauce: Combine all ingredients in a small bowl, whisk together, cover and refrigerate until ready to use.

Make the slaw: Combine all slaw ingredients in a nonreactive bowl and toss gently. Cover and refrigerate until ready to use.

Make the fish: Preheat your oven to 400 F. Spray a baking sheet liberally with nonstick cooking oil. Season fish pieces with salt and pepper. Combine flour, cayenne and oregano on a plate. Add panko to a different plate. Put whisked egg in a shallow bowl. Using your (clean) hands, dredge each fish piece in flour, then egg, then panko. Place on your baking sheet and continue this process until all fish pieces have been coated. Spray top sides of fish with cooking spray.

Bake for 8-10 minutes or until fish is crispy and browned on the edges. Remove from oven and let cool for a few minutes before assembling the tacos.

To assemble the tacos, place a couple of pieces of fish on a tortilla, add a scoop of cabbage slaw and drizzle with chipotle sauce. Garnish with cilantro or parsley and lime wedges. Serve immediately.
Looking for inspiration? Try these recipes:
Mexican Shrimp Cocktail
Mexican Shrimp Cocktail
Panini with Brie, Cranberry Sauce and Caramelized Onions
Panini with Brie, Cranberry Sauce and Caramelized Onions
The Ultimate Veggie Sandwich
The Ultimate Veggie Sandwich