Cooking and Handling Spot Prawns, $24/lb

December 18, 2014 in Seasonal Wild Catch, Slideshow

Spot prawns are naturally reddish because of their diet naturally rich in the same carotinoids that give salmon its reddish color.  Otolith’s spot prawns are natural and pure; they have no additives or preservatives except a splash of sea salt water just before freezing that forms a protective barrier against freezer burn. Once your prawns are thawed the brine or sea salt water will run off and not affect the taste or texture of the prawns safe in their shells.

Prawns may be cooked peeled or unpeeled.  Cooking methods include grilling, broiling, baking, searing, sauteing and steaming. If you choose to peel off the shells before cooking, Otolith’s recommends that you use the flavorful shells to create a small batch of stock/broth for use in soup, rice, pasta or sautes.  Raw prawns may be hard to peel at first due to their freshness.  Once thawed, keep refrigerated for three days then they will be easier to peel raw.  Cooked prawns are not difficult to peel.  Otolith’s prawns and shrimp do not require deveining.

Prawn Shell Stock Directions:  Using a small 4 cup saucepan, heat shells and 4 cups of water to a boil. Add additional flavors if desired.  Boil for 8 minutes like pasta or until any additional ingredients are tender.  Cover and remove from heat until thoroughly cooled.  Strain cooled broth and freeze or use within one week if stored under refrigeration 40 degrees F or below. Please remember to label and date all stock to assure proper handling and identification later.

Shelling Prawns:  Peel off the largest plates and and legs first.  Continue removing shells and legs moving toward the tail. Stop peeling when you reach the tail. Grasp and pinch the tail firmly with one hand and with your other hand pull the prawn meat free from the tail to keep all of the tail meat intact. Roe may be cooked and eaten.

Have Fun!

Raw Spot Prawns

Grilled Spot Prawns

Sized and Sorted Spot Prawns

Ikura Caviar Anyone?

December 1, 2014 in Slideshow

Otolith’s superior Ikura caviar expertly brined in southeast Alaska is available for a limited time.  FREE Home Delivery of Ikura is only available through Otolith’s Community Supported Seafood program.   Order Now! 

Red King Crab from the US Bering Sea Harvest

October 30, 2014 in Seasonal Wild Catch, Slideshow

CSS Enrollment is Now OPEN for 2014 Fall Harvest Red King Crab

2014 King Crab Enrollment Form

Halibut and Sablefish via Community Supported Seafood

September 19, 2014 in Seasonal Wild Catch

Pay less and get more with Community Supported Seafood.  CSS provides discounted access to responsible harvest wild seafood every season.   Otolith’s connects your power with our knowledge and uses our combined interest to generously support the harvesters who work on our behalf.

It feels wonderful to eat the healthiest wild seafood in the world and enjoy the convenience of having it available in your freezer ready to be cooked at your convenience.  The taste is better than fresh.  Its First Fresh Cut™ and sushi grade.  The powerful omega-3′s naturally present in all of Otolith’s wild seafood will improve the health of your body on a cellular level.  You may experience increased quality of life associated with being satisfied, receiving the nutrients your body craves, and having friends who want to have dinner at your house.

Enrollment Form

Community Supported Seafood is at N3RD

July 30, 2014 in Events

A N3RD St Farm Market View

Beginning now, Otolith has CSS  Program Memberships for Wild Sockeye and Wild Coho Salmon harvesting now in Southeast Alaska and available for distribution for the first time at North 3rd Street Farm Market.  If you live in Old City and shop at the local N3RD Farm Market on Tuesday Nights then CSS is how you can get your wild salmon.  Distribution begins in September when the harvest arrives to Philadelphia; every First Tuesday Otolith will be at N3RD.

You must join now to receive wild salmon at N3RD in September.  The harvest season is now and Otolith is buying fish now for you.  Use the CSS Enrollment Form to join now.  The benefits of eating wild salmon are familiar to many, but did you know how easy it is to cook wild salmon, how little time and energy it takes to go from raw to ready, and did you know that every piece of your superior wild salmon will be harvested and handled by low impact harvesters that rely on your continued support of the culture and value of commercial fishing?

 

Otolith has created an Event on Yelp to promote Community Supported Seafood. http://www.yelp.com/events/philadelphia-community-supported-seafood

You can support sustainable commercial harvesters and the agents of change that source their wild fish for you by Joining CSS now!  And by sharing your questions, thoughts and recipes regarding sustainable seafood resources with Otolith on Facebook @ https://www.facebook.com/OtolithSustainableSeafood .  Lets make room in our budget, lifestyle and values to maintain a culture that appreciates and honors wild fish in all of its extraordinary inherent abundance, and create a new cultural awareness that courageously learns from its past and innovates with compassion for the future of sustainable seafood resources.

True North Pacific Rockfish, $16/lb

July 11, 2014 in Recipe, Seasonal Wild Catch

With more flavor than halibut, this firm textured flakey white fish adds a fresh seafood taste to any saute, soup, or fried fish sandwich.  Rockfish is available through Otolith at various stores and farm markets for $15/lb.

Wild Alaskan Seafood, Caught by Wild Alaskans; Cooked by You!

Serving Suggestions:

  • Thai Curry Rockfish with Jasmine Rice – Ingredients:1 tablespoon Thai red curry paste,   1 cup water,
    2 1/2 cups canned unsweetened coconut milk, 1/2 cup chopped fresh basil, 2 pounds of rockfish, 1 1/2 cups purchased broccoli slaw, 2 tablespoons fresh lime juice, 2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw), 2 tablespoons fish sauce (nam pla; optional), and 2 cups cooked jasmine rice
    Using a deep hot skillet, sear portioned rockfish in butter, seasame seed oil, or coconut oil,  until golden on both sides then remove the rockfish from the skillet and set it aside.  Place curry paste in he large skillet. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, rockfish, and tomato. Return to boil. Reduce heat to low; cover and simmer until rockfish is cooked, about 3 minutes. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

Community Supported Seafood Works!

July 10, 2014 in Seasonal Wild Catch, Slideshow

Since 2010, when Otolith first began to organize and sell annual memberships to our Community Supported Seafood, our membership program has grown each year.  Each member receives 15 lbs of current year’s harvest of wild Alaskan salmon harvested by low impact gear including trolling and gillnets.  Otolith’s CSS yields only the finest quality sushi grade wild salmon available.  It is preferred over fresh salmon because it has been handled to maintain its fresh taste and wild flavor and will provide convenient consistently fabulous results in any meal.  2014 Enrollment Form

“First Fresh Cut” means your fresh caught salmon is filleted and blast-frozen in Alaska’s port where the landing of the harvest was delivered.  Otolith’s Community Supported Seafood maintains our American culture that supports superior quality seafood and all of the incredible nutritional benefits of a lifestyle that includes superior wild fish and shellfish.  Community Supported Seafood strengthens Otolith’s small business, encourages environmental and fishery awareness and supports low impact harvesters of a renewable seafood resource.  Join CSS today and enjoy the best wild salmon year round through Otolith’s Community Supported Seafood Program; the harvest is underway and CSS deliveries begin in late August or September 2014.

 

 

Community Supported Seafood

June 1, 2014 in Seasonal Wild Catch

CLICK HERE FOR CSS 2014 ENROLLMENT FORM

Members contribute to the upfront costs of participating in sustainable wild fisheries and share risk with harvesters that share an appreciation of abundant healthful seafood.  Participating CSS Members receive Otolith’s assurance of most recent harvest and highest quality plus discounts and FREE Delivery.

What is CSS?

Sablefish, Rockfish and Halibut

May 20, 2014 in Seasonal Wild Catch, Slideshow

White King Salmon, Sablefish, Rockfish and Halibut

 

cider-brined coho salmon with dijon cream

April 17, 2014 in Recipe

http://www.recipe.com/cider-brined-coho-salmon-with-dijon-cream/

Ingredients

  • 1  pound fresh coho salmon fillet
  • 1   cup cold water
  • 1   cup apple cider
  • 2   tablespoons kosher salt
  • 1/4  cup snipped fresh tarragon
  • 1/2  teaspoon ground black pepper
  • Nonstick cooking spray or grape seed oil
  • 1   tablespoon olive oil
  • 1   tablespoon butter
  • 1   large shallot, finely chopped
  • 1   tablespoon all-purpose flour
  • 1/2  cup dry white wine
  • 1/2  cup whipping cream
  • 2   teaspoons Dijon-style mustard
  • 1/2  teaspoon salt
  • Fresh tarragon sprigs (optional)
Directions
1. Rinse salmon; pat dry with paper towels. Place salmon in a large resealable plastic bag set in a shallow dish. For marinade: In a medium bowl, stir together the water, cider, and kosher salt until salt dissolves. Stir in snipped tarragon and pepper. Pour over salmon; seal bag. Marinate in the refrigerator for 4 hours, turning bag occasionally.
2. Preheat broiler. Line a baking sheet with foil; lightly coat foil with nonstick cooking spray or oil. Drain salmon, discarding marinade. Pat salmon dry with paper towels. Discard brine. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil. Broil 5 to 6 inches from the heat for 5 to 7 minutes or until fish flakes when tested with a fork. Remove from broiler; and cover with foil to keep warm.
Meanwhile, for sauce:
3. In a small saucepan melt butter over medium heat. Add shallot; cook and stir for 4 to 5 minutes or until tender. Stir in flour. Cook and stir for 1 minute. Add wine, cream, mustard and 1/2 teaspoon salt, whisking until smooth. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Remove from heat. Place salmon on a serving platter. Drizzle with sauce. If you like, garnish with tarragon springs. Makes 4 servings.