Sushi Lesson in Philadelphia featuring Otolith’s Wild Seafood

August 29, 2013 in Recipe

Date: Friday, August 23rd, 2013

Time: 7:00pm

Place:  Indy Hall, 20 N 3rd St; Philadelphia, 19106

Price: $50 Per Person


Please email the above and let us know the best time to contact you to reserve your spot with a Credit Card. Event is limited to the first 23 registered guests.

Otolith’s hands on sushi lesson event includes an introduction to the art and preparation of sushi, instruction and demonstration for rolling your own Uramaki, Hosomaki and Futomaki, condiments, tools and ingredients such as King salmon, King Crab, Smoked Sablefish and assorted vegetables necessary for each participant to roll and make three individually designed sushi rolls plus warm organic green tea and mochi ice cream dessert.  All participating guests are welcomed to keep their sushi rolling mats and chop sticks.

Sushi Lesson in Philadelphia featuring Otolith’s Wild Seafood

July 24, 2013 in Events, Recipe

Otolith’s hands on sushi lesson event includes an introduction to the art and preparation of sushi, instruction and demonstration for rolling your own Uramaki, Hosomaki and Futomaki, condiments, tools and ingredients such as King salmon, King Crab, Smoked Sablefish and assorted vegetables necessary for each participant to roll and make three individually designed sushi rolls plus warm organic green tea and Mochi ice cream dessert.  All participating guests are welcomed to keep their sushi rolling mats and chop sticks.

Date: Friday, August 23rd, 2013

Time: 7:00pm

Place:  Indy Hall, 20 N 3rd St; Philadelphia, 19106

Price: $50 Per Person


Please email the above and let us know the best time to contact you to reserve your spot with a Credit Card.

Event is limited to the first 23 registered guests. B.Y.O.B

Sidestripes Are To Summer…

July 11, 2013 in Seasonal Wild Catch

…as laughter is to life!

The following recipe was created for your summer enjoyment. At Otolith, we know all good seasons must come to an end but before they do, we make it our priority to savor all the goodness each season has to offer and always look forward to the sustainable and renewable return of Otolith’s sweet and delicate, uncommonly good Side Stripe Shrimp. While supplies last, purchase Side Stripes at any participating farmers’ market or retail store and within 30 minutes you can enjoy them yourself!



6 pre-soaked in salt water bamboo skewars

1 lb. frozen Side Stripe Shrimp

Juice of 1 Lime

1 cup fresh Cilantro – medium to fine chopped


Thaw Shrimp according to thawing directions and peel. Add lime juice and cilantro to peeled Shrimp and let set for ten minutes.

Skewer and cook 4 minutes on each side at 300 degrees with the grill covered.

Serve immediately.

Summer Dungeness Crab Are In!

May 22, 2013 in Seasonal Wild Catch

Summer Dungeness Crab has just arrived at Otolith Sustainable Seafood! For a mere 14 dollars a pound, you can celebrate the weekend (or any day, for that matter)  in scrumptious style.  Make sure you place your orders in advance to assure availability at a Farmers Market near you OR request FREE Home Delivery in Philadelphia for orders over $40 [Outside Philly FREE Delivery is Available on all orders over $80]. Give us a call at 215-426-4266 to place your order! What a great addition to your  barbeques – a pot of Dungeness Crab!

Halibut is In!

May 22, 2013 in Seasonal Wild Catch

Otolith’s  hook and line Halibut, harvested May 4th is available now, a mere 20 days since its harvest by way of conventional longliner fishing vessel, “Sarah Dawn”.

Halibut is managed across the North Pacific by the IPHC. Nonetheless, Otolith takes special care to purchase 40-60 lb. fish that are less likely to carry higher levels of heavy metals which can accumulate in older, larger fish over time as they age. Additionally, the 40-60 lb. Halibut are more likely to be reproductively mature and more likely to have reproduced successfully.

It’s time to begin enjoying the mild, sweet taste and firm texture of wild-caught Pacific Halibut.  The largest flatfish, Halibut adapts to various cooking methods and because of strong management of Halibut fisheries, Otolith’s delicious fish is an excellent and versatile, sustainable seafood selection.

Some of the preferred methods of cooking Halibut include Grilling, Baking, Broiling, Deep Frying and Pan Searing. In the coming weeks, check out our blog for some of our favorite Halibut recipes to help you to enjoy your catch throughout the spring and summer!


Savory Salmon

May 22, 2013 in Seasonal Wild Catch

Otolith Sustainable Seafood is proud to offer an all natural, hickory smoked Coho for your eating pleasure. This Coho is locally smoked with organic sugar and sea salt at Sugartown Smoked Specialties out of West Chester PA. This ready to eat, savory delicacy is made with 100% Otolith Wild Coho Salmon and is as healthful as it is nutritious.

One of Otolith’s favorite ways to enjoy Wild Smoked Coho Salmon is straight out of the pack! Let’s face it, some nights you just don’t feel like cooking, and on those nights there is nothing better than some savory smoked salmon.  It’s also an excellent choice to bring to friends and family – no preparation or work necessary.  It makes delicious appetizers or is awesome on a bagel with cream cheese.  You can order smoked Coho directly from Otolith or pick some up at any of the farmers’ markets where we participate.

White King Salmon is King of Flavor

April 17, 2013 in Seasonal Wild Catch

Alaskan White King Salmon

The red meat of a wild Alaska king salmon is truly a site to behold. This vivid red color is a result of the salmon’s diet of crustaceans. However, some king salmon – about one in every 20 – have a white color due to their inability to visibly express these pigments present in their food. Although extremely popular in Alaska, these white king salmon would command lower price from fish buyers and was considered generally less desirable.  However, recently that trend has changed.

King salmon, both white and red are exactly the same species, Onchorhynchus tshawytscha. Furthermore, nutritional research has proven both the white kings and the red kings identical in the amount of lipids, moisture, protein and omega -3 fatty acids. Both fish even travel together! However, due to the white king’s color, it can be served with a variety of different vegetables in this transition period between Winter and Spring. It would go just as well with Fall harvest vegetables – squashes, carrots, etc. and also the various green vegetables that are currently popping up at your local farmers’ market. Also, due to it’s color, we see it as an acceptable substitute for Halibut, which is only now open for harvest and will be arriving withing the three weeks.

Although genetically identical, many people who eat the white king salmon describe it as having a milder flavor than it’s red king salmon counterpart. It has a softer texture and is buttery and sweet. Additionally, there are various ways to cook white king, the preferred method is grilling. With the weather warming up, what would be better than grilling up some of this fine fish cuisine and pairing it with some high quality orange fall vegetables AND some greens from the Spring harvest?



The Cans Are In!

April 3, 2013 in Seasonal Wild Catch, Slideshow

Straight from Southeast Alaska, these 7.5 oz pressure cooked cans of sockeye wild salmon are the apex of sustainable seafood. Caught in the vicinity of the Wrangell Narrows, a narrow channel in the Alexander Archipelago of Southeast Alaska, this sockeye doesn’t suffer from the pitfalls of overdevelopment. Big ships just won’t fit! This lack of large scale fisheries paves the way for small scale, artisanal harvesters. We also want to mention that each can contains 800 mg of omega 3 fatty acids which contain numerous health benefits. In fact, some research shows strong evidence that the omega-3s EPA and DHA can boost heart health and reduce triglycerides.

There are no additives or water in these cans – only sea salt, sockeye and sustainable sumptuous flavor. Don’t take our word for it though, try a can (or two) today! They are 5 dollars a can or you can purchase and entire case for 24 dollars. Supplies are limited!

Here is an awesome recipe for these cans of delicious salmon! Enjoy!

Winter Braised Blackcod with Onion Salad

March 1, 2013 in Recipe

Sablefish $23/lb

Smoked Sablefish $29/lb

Now that Spring is just around the corner, we have to remain patient for a short while longer.  The following savory winter smoked blackcod recipe was created to infuse nutrients and flavor in order to draw attention back to the pleasure and simplicity of a relaxed home cooked winter meal.  I recommend serving this dish with quartered and roasted purple Yukon potatoes, fingerlings, Baby Red or Yukon Gold.  Potatoes should be cooked ahead of the fish and kept warm.  The acidity of the braising liquid compliments the starch of potatoes and the richness of blackcod and all will contrast nicely to the zesty fresh flavors of an onion salad.


1 ½ cups of any white wine
½ teaspoon  sea salt
½ cup water
4 [smoked or unsmoked] black cod fillets with skin on, 5 to 7 ounces each – thawed
dash of [smoked or sweet] paprika for garnish

Salad Ingredients:

1/2 bunch of choped flat leaf parsley – leaves only
1 purple onion – 1/4 inch slices
2 Tbs sea salt
¼-½ tsp sumac seasoning to taste [purple Turkish spice]

  • Preheat oven to 400 degrees.  In a small glass dish just large enough to place (4) cut and portioned fillets skin side up, combine the first three ingredients.  Then place the portioned fillets skin side up in the dish and let stand for ½ hour at room temperature.
  • In a small bowl, combine sliced onion and 2 Tbs of salt.  Let stand for 30 minutes at room temperature.
  • Turn over the smoked blackcod fillets in their liquid and place the glass dish on the top rack uncovered into the 400 degree oven for 15 minutes.  Use a timer if available.
  • While fish is cooking, gently squeeze the salted onion slices in over the sink to drain off excess moisture.  Taste the onion to check if it is too salty to serve.  Onion should be softer and not too salty.  Onion can be rinsed with cold water and resqueezed of excess water if necessary.  When the onion is salted just right to taste, add the parsley and sumac to the onion.  Serve braised blackcod hot; after pouring any remaining braising liquid over the fish and other vegetables garnish the cooked smoked  blackcod with the dash of smoked or traditional paprika and serve with Onion Salad.  Avoid excessive smoke flavor by using sweet paprika on smoked blackcod and using smoked paprika if using raw blackcod.
  • Serving suggestion – Roasted root vegetables such as baby red potatoes, beets and red carrots or squash such as acorn or butternut go well with this dish. Roasted vegetables can be cleaned, cut, oiled and placed into the oven before the recipe is started.  The blackcod can be added to the oven about 15 minutes before the vegetables are done.  Because blackcod is harvested in the fall it is an excellent fish to serve in the winter and its bright white color provides appealing contrast to the rich colors of beets, red or gold potatoes, red carrots, or squash while blackcod’s abundant trace minerals compliment the vitamins of the fresh fall harvest.

Smoked Salmon and Shrimp Scampi: Easy and Spectacular

February 2, 2013 in Recipe, Seasonal Wild Catch

Prawn scampi as a main course with smoked salmon appetizers

Smoked Salmon and Prawn Scampi are deliciously easy

Serving Otolith’s smoked salmon as an appetizer and scampi made with Otolith’s shrimp, prawns and/or crab, you will relish the spectacular flavors and lavish in the time you have to spend with your friends or family.  Whether you have parties on the horizon or just want to make any night special, having made these two recipes for 20 guests myself on December 24, 2012, I know first hand the incredible results of a little effort that will make you and the company you keep feel splendid.

Smoked Coho Salmon w/ Tapenade

Time: 15 minutes to prepare; Serves 5
1 lb of smoked coho salmon strips – cut into 1/2 – 3/4  inch pieces
2 Tbs capers – cut in half or diced up, not pureed
8 oz of pitted kalamata olives – half or coarse chop
7 oz roasted red pepper – 1/2 inch diced
1 tsp fresh lemon juice
2 Tbs EVOO – extra virgin olive oil
2 baguettes – sliced thin for easy eating pieces
2 Tbs chopped fresh parsley – divided

Coarse tapenade can be made up to one day in advance.  Slice bread and smoked fish no more than 5 hours before serving.  Refrigerate smoked fish before serving and keep bread and fish each wrapped air tight to preserve freshness until served.  Place sliced baguette directly onto your serving platter and cover with plastic wrap.

Mix capers, olives, lemon juice, EVOO and red pepper; cover and set aside in a small serving bowl or pretty ramekin.  Keep covered and refrigerated until ready to serve.

Serve smoked salmon on a small plate.  One half hour before serving, place salmon plate and tapenade bowl on opposite ends of a large oval platter with the sliced baguette down the center of the platter and garnish with remaining parsley sprinkled across the platter.


Shrimp Scampi

It is tradition to make this recipe using prawns rather than shrimp.  Here is my own recipe using what ever Otolith shellfish is on hand.

Time: 20 minutes to prepare/20 minutes to cook; Serves 5

2 pounds of raw shellfish – prawns, shrimp or crab; peeled and shells set aside.  If you are using crab then steam the crab before shelling and reserve only the strained liquid and shelled meat.  Crab shells can be composted or discarded.  Raw shrimp and prawn shells make an excellent stock for this recipe otherwise the water from the boiled pasta will work too.

1-1/2  cups of warm shellfish stock – strained liquid of boiled shells in 1-2 pints of water; set flavors for 20 minutes before straining [optional]
3 shallot – fine diced bits
5 garlic cloves – fine chopped or grated
1/4 c. of fresh lemon juice
1 cup of fresh parsley chopped
1 dried hot red chili pepper – chopped fine [optional]
1 stick of butter – unsalted
2 Tbs EVOO – divided
1 tsp capers – chopped [optional]
1 small fresh ripe tomato – diced small [optional]
1 large mushroom – sliced thin [optional]
1 c. grated Parmesan cheese for topping [optional]
1 lb of cooked hot pasta – not linguine or fettuccine

Cook 1 lb of any pasta except linguine or fettuccini according to its package and reserve 1- 1/2  cup hot pasta liquid if you elect not to make stock from your shellfish shells.  Coat hot pasta with 1/2 the EVOO to prevent clumping.  I prefer angel hair or orzo for Otolith’s Scampi.

In a large deep skillet, using medium heat not high, melt the butter, add 1/2 the EVOO then saute the garlic and shallots until just soft – about 5 minutes.  Add the peeled shellfish to the hot sizzling butter, oil and garlic mixture; do not brown butter or garlic.  Let the mixture cook without too much stirring for 3 minutes.  Gently turn over the shellfish so each side is cooked without over handling them; cook an additional 3 minutes.  Then if you are using them – add the capers, tomato, or mushroom; cook for another 3 minutes.  When the prawns are fully cooked add the 1 -1/2 of hot stock to the skillet and simmer together for another 3 minutes.  Add the lemon juice and the parsley then season to taste with salt and white pepper.  Turn off the heat and add 1/2 of the hot cooked pasta to your skillet to coat with sauce and shellfish then add the remaining pasta and toss gently.  You may need to use tongs or scoop shellfish from the bottom of the pan and place back on top of the pasta before serving so everyone can see the beautiful scampi over the pasta.  If you using tongs to transfer angel hair pasta to a serving dish after it is coated in the sauce then you can pour the scampi over the pasta in your serving bowl.  Serve scampi with Parmesan cheese on the side.

Suggestion: Make what you can in advance to allow time with guests.  You can peel the shrimp or prawns and make a stock up to 7 hours ahead of time.  Keep your stock and shellfish refrigerated until you are ready to use and remember to warm up the stock before you start to cook the scampi.   You may make the pasta and prepare the chopped ingredients up to one hour ahead; these do not need to be kept cold – room temp is fine for one hour.  The final assembly will take about 20 minutes however you can prepare the scampi 1/2 hour before serving and just heat it up in about 5 minutes before adding the cooked pasta. If your quests are eating smoked coho then they won’t miss you as much when you step away to put the finishing touches of the scampi together.