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

US Bering Sea Red King Crab, $27/lb

October 30, 2014 in Seasonal Wild Catch, Slideshow

2014 Fall Harvest Red King Crab

Purchase 5 lbs or more of Otolith’s freshly harvested domestic harvest #1 Red King Crab for only $25/lb.  Otolith’s red king crab is the freshest and largest king crab available.  You will savor each succulent bite of its sweet and briny naturally ocean fresh  taste.  Otolith’s king crab is always additive and preservative free and partially cooked and blast frozen at the peak of its freshness.  Each half crab blast-frozen cluster weighs approximately 2.5 lbs.  Smaller packages of loose legs and pieces are available for $25/lb, avg. wt. 1 lb packs.

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

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

 

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

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.