True North Pacific Rockfish, $15/lb

July 11, 2014 in Recipe, Seasonal Wild Catch, Slideshow

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, Slideshow

Join Now! Receive superior wild Alaskan Salmon for $12/lb.

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.

Celebrate Spring with Wild Coho Salmon, $16.10/lb

April 17, 2014 in Seasonal Wild Catch

There is no better time to enjoy the healthful fat soluble vitamins in wild Coho salmon.  As many of us begin to appreciate the warmer weather and increased sunlight, we often think about activities and look forward to getting outdoors and into action.  Your body will need vitamins to keep up with the changes in your seasonal lifestyle.  Wild Coho salmon has many of the vitamins your body will need.  You can replenish body now by eating more wild Coho salmon.  Additionally, owing in part to their more rapid maturity rate, wild Coho are more abundant than sockeye and king salmon, therefore Coho are regularly affordable and available months after the harvest and throughout spring.   

 Otolith maintains the fabulous quality and fresh taste of all our wild Coho available in stores and by way of Otolith’s home delivery service.  Happy Spring!

Vitamins

Unit

100 grams

3 ounces

5.5 ounces/155g

Thiamin

mg

0.115

0.098

0.178

Niacin

mg

7.779

6.612

12.057

Folate, DFE

µg

9

8

14

Vitamin A, RAE

µg

32

27

50

Thiamin

mg

0.115

0.098

0.178

Niacin

mg

7.779

6.612

12.057

Folate, DFE

µg

9

8

14

Vitamin A, RAE

µg

32

27

50

Thiamin

mg

0.115

0.098

0.178

 Cider Brined Coho with Dijon Sauce Recipe curteosy of http://www.recipe.com/cider-brined-coho-salmon-with-dijon-cream/

Vitamin Composition of Wild Coho Provided by USDA at http://ndb.nal.usda.gov/ndb/foods/show/4545?fg=Finfish+and+Shellfish+Products&man=&lfacet=&format=&count=&max=25&offset=75&sort=&qlookup=

 

Elegant Ikura, 4oz./$10 – Available September – March

November 21, 2013 in Seasonal Wild Catch

Halibut that Tastes as Fresh as it Looks, $25/lb

November 21, 2013 in Recipe

Otolith sells the best halibut in the tri-state area.  Owing to the size of our company, we do not carry halibut inventory from a previous season.  Otolith’s halibut is always the most recent harvested fish on the market.  Because halibut is so lean any amount of dehydration from halibut stored in excess of 6 months can be detected by almost anyone who eats fish.  Older, even the most carefully handled, halibut will taste less moist after 6 months of frozen storage.

In addition to purchasing halibut from Otolith Sustainable Seafood, another way to maintain the moist fresh taste of halibut is to avoid over cooking halibut.  One simple technique for cooking halibut evenly without drying it out is to cut the fillet into portions before cooking it.  Ex. When cooking a boneless skinless 1 lb piece of halibut that is more than 3/4 inch thick, cut the fillet into 3/4 inch thick medalions before cooking.  Each medalian will cook uniformly and evenly using high heat, a bit of oil, and limiting the cooking time to 10 minutes per inch of thickness [3/4 inch equals 8 minutes].

 

2013 Summer’s Sockeye

October 24, 2013 in Recipe, Seasonal Wild Catch

Otolith’s 2013 harvested wild sockeye from Southeast’s Petersburg Alaska vicinity is packaged in average weight 1 pound vacuum sealed packs.  In your home freezer it will maintain its quality for up to two months and under the careful storage and handling of Otolith’s professional  staff our wild sockeye may be enjoyed for months to come and throughout the new year.

Nothing is simpler and more satisfying that pan seared sockeye with lemon and olive oil dressed cabbage salad.

Ingredients:

1 lb sockeye – cut into 1/3 portions

1/2 -1/4 head of finely sliced cabbage

Juice of one fresh lemon

1 tsp of grape-seed oil for searing

3 Tbs of evoo

salt and pepper to taste

Prepare:

Add grape-seed oil to preheated skillet, med to high heat.   Place sockeye salmon fillet skin up in hot oil, cover and sear for three minutes until fillet portions flip easily.  Cover again and cook for an additional 5 minutes on the skin side down.  Meanwhile, combine most of the lemon juice, cabbage, EVOO, and salt and pepper, reserving some lemon juice to serve over cooked fillets just before serving.  Do not over cook sockeye.  Remove from heat immediately after total cooking time of 8 minutes and allow fillet portions to rest for up to 4 minutes.  Pour reserved lemon juice over cooked fillet portions while resting.

Everyday King Salmon, $23.50/lb

September 10, 2013 in Seasonal Wild Catch

For many, fall may be the busiest season of the year.  As we return home to seize the reigns of responsibility, work and  familial commitments or grow our businesses, the 2013 wild summer salmon harvest is here to remind us why we appreciate of our lives, family, friends, culture and work.  Freshly harvested summer salmon tastes as good as it looks.  It is packed with essential omega 3′s that we have come to know and value.  Its color is a vivid reminder of the the complexity and beauty of the natural world.  And we once again begin return to the weekly ritual of deliciously prepared wild salmon that has been sourced for you by Otolith Sustainable Seafood.  If you haven’t tried Otolith’s 2013 recent harvest wild salmon yet, you may want to do it now.

While Otolith anxiously awaits the arrival of the summer’s sockeye harvest, let’s take time to treat ourselves to the superior flavor of wild king salmon and the natural beauty and flavor of nature’s wildly abundant coho salmon!

This fall is all about exceptional flavor and minimal effort.  Wild salmon can be seasoned with just a light dusting of dry mustard before cooking.  Dry mustard is an easy way to enhance the rich goodness of wild salmon because it adds a bit of spicy flavor with a tangy finish that contrasts the sweet flavors of wild salmon balanced by its healthful omega-3 fats.

Barbeque sauce provides another way to add tang and spice to wild salmon. It can be used on the grill or on the stove top.  Salmon fillets may be basted with barbeque sauce during the last 3 minutes of cooking to avoid burning any sugars in the sauce.

Of course for bigger flavor, you may add both!