November 21, 2013 in Slideshow
Otolith sells the best halibut in the tri-state area. Owing to the size of our company, we do not carry halibut inventory from a previous season. Otolith’s halibut is always the most recent harvested fish on the market. Because halibut is so lean any amount of dehydration from halibut stored in excess of 6 months can be detected by almost anyone who eats fish. Older, even the most carefully handled, halibut will taste less moist after 6 months of frozen storage.
In addition to purchasing halibut from Otolith Sustainable Seafood, another way to maintain the moist fresh taste of halibut is to avoid over cooking halibut. One simple technique for cooking halibut evenly without drying it out is to cut the fillet into portions before cooking it. Ex. When cooking a boneless skinless 1 lb piece of halibut that is more than 3/4 inch thick, cut the fillet into 3/4 inch thick medalions before cooking. Each medalian will cook uniformly and evenly using high heat, a bit of oil, and limiting the cooking time to 10 minutes per inch of thickness [3/4 inch equals 8 minutes].
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.
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.
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
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.
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.
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.
April 26, 2012 in Slideshow
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 email@example.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
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. firstname.lastname@example.org.
April 25, 2012 in Slideshow
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.