May 22, 2013 in Seasonal Wild Catch, Slideshow
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.
April 17, 2013 in Seasonal Wild Catch, Slideshow
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?
April 3, 2013 in Seasonal Wild Catch
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!
December 28, 2012 in Seasonal Wild Catch
November 5, 2012 in Seasonal Wild Catch
Let your creativity run wild like Otolith's fish
SOLD OUT!
Date: Friday, April 26th, 2013
Time: 7:00pm-9:30pm
Place: COOK at 253 S. 20th Street; Philadelphia, PA 19103
RSVP: https://shop.audreyclairecook.com/SearchResults.asp?Cat=1814
This Event is SOLD OUT! Please contact COOK to request another Otolith Sushi Lesson Event.
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, Dungeness crab, 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.
October 8, 2012 in Seasonal Wild Catch
Harvested in September 2012 from the waters of Sitka Sound and surrounds in Southeast Alaska, Otolith’s King Salmon is as delicious as its name suggests. Arriving to Philadelphia on October 12, 2012, wild Alaskan King salmon is available from Otolith at local vendors and farm markets.
August 2, 2012 in Seasonal Wild Catch
Redoubt Bay: A Link between the Beginning and the End of Life for Sockeye. In Southeast Alaska, the Redoubt Bay sockeye return this season has exceeded recent years. This is good news for the wild sockeye and for those of us looking forward to a small taste of this magnificent renewable resource. On July 12th the Alaska Department of Fish and Game announced modest increased limits for harvesters of Redoubt Bay sockeye. Otolith's 2012 sockeye were harvested during that same week and the freshest tasting portion fillets of sockeye are on their way to Philadelphia. Once harvested the sockeye are dressed or in other words headed and gutted with bellies packed on ice.
After a few days of harvesting dressed fish are either delivered or transported by way of another vessel called a tender back to landing port.Otolith’s sockeye were landed in Petersburg, AK and all cutting, sealing and freezing was performed by a small local processor.The following pictures were taked during processing:With skill and attention to detail each fillet must be carefully handled to assure the quality of the sockeye is protected.
The Most Beautiful of all Wild Salmon
Lastly, Otolith’s wild sockeye delicacy is frozen at temperatures down to -40. This ultra-cold process takes only minutes to acheive the sushi-grade results that Otolith’s owners and clients have come to appreciate.
Just Before the Blast-freeze
April 26, 2012 in Seasonal Wild Catch
Alaskan Red King Crab is the Largest and The Sweetest King Crab Available
April 23, 2012 in Seasonal Wild Catch
The 2012 harvest season for halibut and sablefish is now open for commercial fisherman in Southeast and the Gulf of Alaska. Join now to receive Otolith’s CSS 2012 wild halibut and sablefish in May or call to place an order for delivery. CSS Enrollment Form
Halibut is an extremely versatile and appealing fish due to its mild flavor and supple flakiness. It cooks quickly and goes with almost any menu or meal’s theme. Small 5 oz. portions of a lean and lovely halibut fillet make an excellent accompaignement to wild salad creations and zesty sauces poured over pasta and fish.
