October 8, 2012 in Seasonal Wild Catch
- The best ingredients require only the simplest recipes
King Salmon $23/lb
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.
Because of its savory flavor and moist texture, King salmon is a perfect ingredient to compliment fall’s hearty leafy greens and sweet root vegetable bounty. 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. Simple dressed salad greens are a tasty alternative to sauteing thicker seasonal greens. 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. It is best to roast king salmon at 400 degrees in a glass dish. Allow 10 minutes per inch of thickness to cook king salmon. Once the king salmon is cooked, remove the entire baking dish from the oven and rest the salmon and/or root vegetables for 2-3 minutes before serving. Serving suggestion: drizzle pomegranate syrup lightly over the king salmon or greens. Recommended root vegetables include butternut squash, turnips, beets, or potatoes with an optional quartered small onion or fennel bulb for contrast and additional flavor.
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
The coho harvest is underway. We look forward to sourcing all your wild and and sustainable salmon this year! Cheers from Alaska.