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

Ikura Caviar Anyone?

December 1, 2014 in Slideshow

Otolith’s superior Ikura caviar expertly brined in southeast Alaska is available for a limited time.  FREE Home Delivery of Ikura is only available through Otolith’s Community Supported Seafood program.   Order Now! 

Red King Crab from the US Bering Sea Harvest

October 30, 2014 in Seasonal Wild Catch, Slideshow

CSS Enrollment is Now OPEN for 2014 Fall Harvest Red King Crab

2014 King Crab Enrollment Form

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.

 

 

Sablefish, Rockfish and Halibut

May 20, 2014 in Seasonal Wild Catch, Slideshow

White King Salmon, Sablefish, Rockfish and Halibut

 

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!

The King is Back

October 8, 2012 in Seasonal Wild Catch, Slideshow

The best ingredients require only the simplest recipes

King Salmon $23/lb

Harvested in September 2013 from the waters of Petersburg and surrounds in Southeast Alaska, Otolith’s King Salmon is as delicious as its name suggests.  Wild Alaskan King salmon is available from Otolith at local vendors and farm markets.

Because of its savory flavor and moist texture, King salmon is a perfect ingredient to compliment spring’s leafy greens and sweet new vegetables.
Serving Suggestions:
  • Simple dressed salad greens are a tasty alternative to sauteing thicker seasonal greens.  It is best to roast, grill or sear king salmon at 400 degrees.  Allow 10 minutes per inch of thickness to cook king salmon.  Once the king salmon is cooked, rest the salmon for 2-3 minutes before serving.  Serving suggestion: drizzle pomegranate syrup lightly over the king salmon or greens.
  • Cleaned, peeled and cut to 1 inch cubes, root vegetables coated lightly with oil will take approximately 45 minutes to roast in a 400 degree oven.  While vegetables are roasting, there is time to thaw the season’s best king salmon and wash and sautee any leafy greens with garlic and olive oil.  Swiss chard is done when the stalks are tender and easy to chew, but some greens such as collard require the addition of a little water from time to time to prevent scorching while cooking to a tender doneness in a stove-top deep dish skillet.  The portions of thawed king salmon can be added directly to the roasting root vegetables after the vegetables have been cooking at 400 degrees for 30 minutes.  Recommended root vegetables include butternut squash, turnips, beets, or potatoes with an optional  quartered small onion or fennel bulb for contrast and additional flavor.

Seafood Gift Packages

April 26, 2012 in Slideshow

All shipments are packaged to stay frozen for up to 24 hours

Otolith ships Seafood Gift Packages to arrive the next day to you in perfect condition.  Available couriers include UPS, Fed Ex and Otolith’s Delivery Service.

Ordering Seafood Gift Packages

Email sales@otolithonline.com or call 215-426-4266.  Your order request will be returned within 24 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.

Overnight Shipping Charges

Shipping charges are calculated using the least expense overnight guaranteed ground service available plus a $5 handling fee.  Based on an average order weight of 7 lbs plus packaging, most shipments cost $20 to ship within PA, NJ, DE, and NY.  Shipment delivered outside of PA, NJ, DE, and NY will be sent express overnight air and will cost more.  The $5 handling fee will be waived for any CSS member’s purchase to be shipped overnight delivery

Minimum Order

Otolith requires a minimum purchase of 7 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 7lbs 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 7lbs unless written authorization is provided via email to assure for the payment and the use of sufficient gel packs necessary to quality and frozen delivery.  sales@otolithonline.com.

Thawing and Cooking

April 25, 2012 in Slideshow

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 LLC, 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.