Thawing and Cooking

November 29, 2017 in Seasonal Wild Catch

20 Minute Quick Thaw

Otolith’s Quick Thaw© Directions*

Always puncture, cut or release vacuum seal of fresh/frozen Otolith sustainable seafood before thawing.  Thaw your seafood while in its specifically designed pouch.  Use a sharp knife to make a very small puncture in the top corner of the pouch. [Note: USDA Safe Defrosting Methods]

Place punctured pouch in clean warm water.   Do not allow the warm water to get into the protective pouch.  Replace warm water after 10 minutes .  Most fillets take 20 minutes to thaw.  Filets larger than 3/4 inch thick may take longer.

Otolith’s fish is sushi-grade and may be eaten raw up to 6 hours only after it has been thawed using Otolith’s Quick Thaw© directions and provided it is kept dry and stored between 34-40 degrees using refrigeration to control the temperature of your sushi-grade fish. 

Raw fish and sushi may be served for up to 2 hours on pre-chilled plates using frozen gel packs beneath the plates to control the plate temperature while serving.  Using gel packs to control the temperature of raw fish reduces the the amount of time raw fish will remain safe for consumption.  Do not eat raw fish that has been improperly handled or stored.

Refrigerated Thaw: place open pouch in clean bowl and allow to set in refrigerator for 5-8 hours to thaw depending on the thickness of the seafood.  Thicker fillets or whole fish may take longer.

To enjoy the superior quality and fresh taste of Otolith premium seafood, please consume within 3 days of thawing seafood.  Nonetheless, Otolith’s sustainable seafood once thawed will remain safe to cook and eat for up to 7 days.  While fillets and shellfish may be rinsed with cold water and pat dry with a clean towel before cooking, never soak seafood directly in water.  Always thaw in pouch or open air and remember to cut the pouch and release the vacuum seal prior to thawing.

Cooking Directions – Cutting portions before cooking can prevent over cooking thinner pieces provided you remove thinner portions of cooked seafood from the heat source once cooked.  Cook fillets at 400 degrees for 10 minutes per inch of thickness.  Most pieces take 6-8 minutes.  Cut into portions before cooking; cutting seafood into portions before cooking does not reduce the quality of your premium Otolith fish or shellfish provided you make clean cuts using a sharp knife.  For more specific cooking tips and directions, please use the products drop down menu to visit the specific page for each species of fish or shellfish.

*Recommended by Otolith not the USDA.  Otolith LLP, Community Supported Seafood LLC, their affiliates and/or heirs are not responsible for the improper use of Otolith’s Quick Thaw© technique.  Otolith’s Rapid Thaw© technique was designed to allow for the highest quality and safest consumption of sushi grade raw fish and cooked seafood.  Proper use of Otolith’s Quick Thaw© only allows for the safe consumption of raw fish for no more than 6 hours provided the fish once thawed is continually stored under refrigeration temperatures between 34-38°.  Improper handling of Quick Thaw© fish or shellfish will reduce the amount of time that fish can safely be eaten raw.  Example:  Sushi rolls served on a chilled plate without gel packs should be eaten within 40 minutes or discarded.  All raw fish should be held at a controlled temperature [34-40°] to sufficiently inhibit the growth of dangerous bacteria and other micro-organisms.

Smoked Sablefish Simply Superb!

November 29, 2017 in Seasonal Wild Catch, Slideshow

One Pound Portions, pin bone out, Smoked Sablefish fillet, $29/lb 

Ready to thaw and serve at room temperature with bread and white wine or  heat through in the oven and enjoy as a main course entree served with a side of winter squash, fall greens and big glass of red on a cold night.  From simple to sensational Smoked Sablefish is here for a limited time every holiday season at the request of one of Otolith’s partners.  Otolith custom orders this cold smoked seafood delicacy smoked using fall seasonal harvest wild sablefish and white cedar and alder woods.

 

Spot Prawns $25/lb [16-20 ct]

November 29, 2017 in Products, Slideshow

Photo Courtesy of Kaagwei Howard Walcott

Difficult to source and harder still to harvest, Spot Prawns are a uniquely scrumptious wild shellfish full of sweet flavor combined with rich umami savoriness and a beautiful white texture that is firm to the bite without being chewy.

Celebrate the holidays with delicious 2017 Spot Prawns

2 lb packs $50 each

Festive recipe using peeled and boiled prawns provide an exciting and talked about delicacy of the ocean that remains wildly abundant in in Southeast Alaska.  Harvested using pot trap gear, spot prawns are managed for generations of sustainable seafood resource  access.

Spot Prawns are sold as tails only and are easy to peel once cooked while not terribly difficult to peel raw.  Owning to their characteristics of freshness and Otolith’s commitment to superior quality, spot prawns shells are as attached to their prawns’ bodies as much as they day they were harvested.  Thawing shellfish under refrigeration at least a few up to 7 days before cooking will make shells easier to remove and peel.  The hard shells of a large prawn are easy to grasp and the firm texture of the prawns simplifies the task while it is pinched from its shell.   No deveining required. Approximate time to peel 20 large prawns:  6-7 minutes

Seasoned Prawns Boil: Approximately 1 cup of liquid for every 6 prawns.

For 2 lb recipe

Ingredients:

2 lbs Spot Prawns  – thawed and peeled with shells reserved

4 cups water

2-3 cups white wine or lemon juice, pilsner beer, or vegetable stock

1 small onion quartered

3 celery stalks quartered into shorter lengths

1 carrot quartered lengthwise

1 garlic clove smashed

1 Tbs peppercorns

1 Tbs salt – optional

1 sprig rosemary

1/4 bunch of any fresh or old green herbs

1 Tbs lemon zest or peel – no pith

and old vegetables beside beets [do not stain the prawns] can go into the pot at your discretion

In a large sauce pot, combine all ingredients except prawns, cover and bring to a boil.  Add prawn shells to the pot and stir.  Add prawns to the pot, cover and cook until done.  Approximately 10-15 minutes.  Give the prawns a stir to make sure all tails are curled slightly, fully cooked and opaque throughout.  Remove from the heat.  Allow to cool slightly and refrigerate in a container until ready to serve, at least one hour a head.

Prawns can be peeled up to 6 hours before cooking.  Prawn shells are optional in this recipe and can be frozen raw and boiled at another time to make stock for rice or soup. To make a stock from prawn shells repeat the recipe above except omitting the prawns and allow stock to cool completely before straining the stock to remove all of the ingredients except its liquid.

Best Homemade cocktail sauce: 4 parts ketchup, 1 part horseradish, 1/2 part fresh lemon juice, 1/8 part Worcestershire sauce or chopped anchovies. Serve chilled. May be made up to 1 day ahead.

Cooking and Handling Spot Prawns

Cooking and Handling Spot Prawns, $25/lb

November 28, 2017 in Seasonal Wild Catch

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

Elegant Ikura

November 28, 2017 in Products, Seasonal Wild Catch, Slideshow

 Ikura Caviar made from 2017 harvest wild keta salmon roe and sea salt, 4oz $15.

Celebrate the holidays with Ikura and Spot Prawns!

Delicious alone and perfect accompaniment to butter toast and creme fraise* with horse radish.

* substitute sour cream for creme fraise if desired.  Recipe: 4 parts sour cream to 1 part horseradish and salt to taste.  Adding horseradish gradually until desired flavor profile and spicy finish is achieved.  Butter baguette slices and toast in the oven on a baking sheet until just golden; about 5-7 minutes at 350 degrees F.

 

Coho Wild Salmon Continues to Capture EU Markets

August 29, 2017 in Products

For centuries longer [than the US] entire nations have depended on their wild seafood resources while their cultures have developed to reflect its importance nutritionally and culturally.   Wild coho salmon remains an abundant wild salmon of the North Pacific and European markets enjoy its considerably lower cost compared to sockeye and king salmons.

One of the reasons why coho is less likely to appear in American grocery store fish counters or freezers is because many Americans are less familiar with coho than other wild salmon species. Another reason may be volume.  Because volume matters most when selling wholesale food commodities managed annually by way of seasonal harvest guidelines and regulations, US processors of wild salmon routinely prioritize their sales according to the size of the market; price is a secondary priority for perishable seafood commodities with annually strong harvests.

Western European buyers seem to prefer wild to farm raised salmon in response to consumer demand for superior quality.

In Southeast Alaska, 2017 Coho harvest remains open through September 15th.  The price is higher this year than last year but remains lower than sockeye and king salmon.  Coho abundance is strong and coho is a rich delicious wild salmon comparable to king salmon in size, color and omega-3 fatty acids. Some US grocery retailers are adding wild coho salmon to their available seafood selection. Otolith sources wild coho salmon and delivers our superior quality sushi-grade, low impact harvest portions throughout PA, NYC, NJ and DE.

If you prefer wild to farm raised salmon and your favorite grocery store does not yet offer wild coho salmon, then you may purchase directly from Otolith Sustainable Seafood; coho portions [approx 3/4 - 1 lb] are $16.50/lb.  Otolith delivery options explained at http://www.otolithonline.com/posts/ordering-seafood/

For a better source of omega-3′s than sockeye and a better price than king salmon, call or email Otolith Sustainable Seafood to increase your access to superior wild coho salmon.

Community Supported Seafood OPEN Programs

August 28, 2017 in Seasonal Wild Catch

Every fall, Alaskan fisheries for halibut, sablefish, rockfish, sidestripe shrimp and spot prawns are open for harvest.  Otolith sources these wonderful wild species in season and distributes superior seafood to our wholesale clients.  Through Community Supported Seafood [CSS] individuals can enjoy pre-sale prices for 10 lbs or more plus FREE delivery.  To purchase your 10 lbs share of wild fish and shellfish for the CSS 2017 Fall harvest email css@otolithonline.com or visit www.communitysupportedseafood.com.  Otolith proudly distributes for Community Supported Seafood because we value wild low impact fisheries and their harvesters!

Clockwise from Left: spot prawns, sablefish, rockfish, halibut and sidestripe shrimp

Ordering and Delivery

August 1, 2017 in Slideshow

For delivery to your door, email sales@otolithonline.com or call 215-426-4266.  Your order request will be returned within 72 hours and the next available Tuesday or Thursday delivery date will be provided. Most orders deliver the following week.

Otolith’s Delivery Service has scheduled distribution routes throughout PA, NJ, DE and NYC.

All other orders shall be shipped overnight via Fed Ex or UPS.

All Major Credit Cards Accepted

Check Out Otolith’s Available Seafood!

 

Minimum Order Requirements

Minimum Purchase Requirement for FREE Home Delivery:
Philadelphia – $100 or $10 delivery fee applies
PA Suburbs – $150 or $15 delivery fee applies
South NJ – $150 or $15 delivery fee applies
North NJ – $250 or $25 delivery fee applies
NYC – $250 or $25 delivery fee applies                                                                                                                 DE – $125 or $12 delivery fee applies

Otolith requires a minimum purchase of 20 lbs. for all orders being shipped overnight.  Blast-frozen sushi grade fish will stay frozen when properly insulated and temperature controlled using frozen gel packs.  Shipping fish less than 20 lbs. substantially increases the amount of frozen gel packs necessary to assure frozen quality and sushi grade fish.  In the interest of our customers, we prefer that all orders to ship overnight must purchase a minimum of 20 lbs. unless authorization is provided to assure for the payment and the use of sufficient gel packs and insulation necessary to maintain quality and frozen delivery.  sales@otolithonline.com.

Overnight Shipments

Email sales@otolithonline.com or call 215-426-4266.  Your order request will be returned within 72 hours.  Orders placed Monday-Thursday will ship the following week on Thursday.  Orders placed by Friday-Sunday will ship on the first available Thursday.  All fish deliveries arrive the next day or overnight and are packaged by Otolith to arrive frozen.  You may request a specific future Thursday shipment date to assure the arrival of your fish on the Friday of your convenience.  You may designate a shipping preference for either Fed Ex or UPS.  Additional overnight shipping charges shall apply.

Overnight Shipping Charges

Shipping charges are calculated using the least expense overnight guaranteed ground service or air freight service available plus a $5 handling fee.  The $5 handling fee will be waived for any CSS member’s purchase to be shipped overnight delivery. When additional packaging is required to maintain frozen seafood quality then additional packaging charges may be applied for insulation, special packaging and/or boxes.

 Otolith’s Terms

Please refer to Otolith’s Terms for all transactions pertaining to buying, selling, packing and delivering seafood for our customers.  Otolith guarantees the quality and service of our seafood.  Otolith’s product and service guarantees are posted on web page Otolith Terms at  http://www.otolithonline.com/terms/

 

Ikura Caviar Anyone? $15 per 4oz. jar

January 8, 2016 in Products, Seasonal Wild Catch

Otolith’s superior Ikura caviar expertly brined in southeast Alaska is available for a limited time.  FREE Home Delivery is available for all orders over $150 in Philadelphia.   Order Now! 

White King Salmon, Sablefish, Rockfish and Halibut

January 7, 2016 in Products, Seasonal Wild Catch

White King Salmon, Sablefish, Rockfish and Halibut

Contact Otolith to place an order today for your superior white king salmon, halibut, sablefish and rockfish fillets.

Retail Prices: [Discounts available for purchases over 5 lbs and wholesale clients]

White King Salmon $25/lb [avg. wt 1 lb portion fillet]

Rockfish $16/lb [avg. wt 3/4 -1 lb portioned fillet]

Halibut $30/lb [avg. wt. 1 lb portioned fillet]

Sablefish $25/lb [avg. wt. 3/4 lb portioned fillet]

Or spend less and get more with Community Supported Seafood.  CSS 2016 Spring harvests deliver in April and provide discounted access to responsible harvest wild seafood every season via wwwcommunitysupportedseafood.com .   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 superior wild seafood 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.

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