otolith sustainable seafood

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!

 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=

For many, fall may be the busiest season of the year.  As we return home to seize the reigns of responsibility, work and  familial commitments or grow our businesses, the 2014 wild summer salmon harvest is here to remind us why we appreciate of our lives, family, friends, culture and work.  Freshly harvested summer salmon tastes as good as it looks.  It is packed with essential omega 3’s that we have come to know and value.  Its color is a vivid reminder of the the complexity and beauty of the natural world.  And we once again begin return to the weekly ritual of deliciously prepared wild salmon that has been sourced for you by Otolith Sustainable Seafood.  If you haven’t tried Otolith’s 2014 recent harvest wild salmon yet, you may want to do it now.

Let’s take time to treat ourselves to the superior flavor of wild king salmon and the natural beauty and flavor of nature’s wildly abundant coho salmon!

This fall is all about exceptional flavor and minimal effort.  Wild salmon can be seasoned with just a light dusting of dry mustard before cooking.  Dry mustard is an easy way to enhance the rich goodness of wild salmon because it adds a bit of spicy flavor with a tangy finish that contrasts the sweet flavors of wild salmon balanced by its healthful omega-3 fats.

Barbeque sauce provides another way to add tang and spice to wild salmon. It can be used on the grill or on the stove top.  Salmon fillets may be basted with barbeque sauce during the last 3 minutes of cooking to avoid burning any sugars in the sauce.

Of course for bigger flavor, you may add both!

…as laughter is to life!

The following recipe was created for your summer enjoyment. At Otolith, we know all good seasons must come to an end but before they do, we make it our priority to savor all the goodness each season has to offer and always look forward to the sustainable and renewable return of Otolith’s sweet and delicate, uncommonly good Side Stripe Shrimp. While supplies last, purchase Side Stripes at any participating farmers’ market or retail store and within 30 minutes you can enjoy them yourself!

Recipe:

Ingredients:

6 pre-soaked in salt water bamboo skewars

1 lb. frozen Side Stripe Shrimp

Juice of 1 Lime

1 cup fresh Cilantro – medium to fine chopped

Directions:

Thaw Shrimp according to thawing directions and peel. Add lime juice and cilantro to peeled Shrimp and let set for ten minutes.

Skewer and cook 4 minutes on each side at 300 degrees with the grill covered.

Serve immediately.

Summer Dungeness Crab has just arrived at Otolith Sustainable Seafood! For a mere 14 dollars a pound, you can celebrate the weekend (or any day, for that matter)  in scrumptious style.  Make sure you place your orders in advance to assure availability at a Farmers Market near you OR request FREE Home Delivery in Philadelphia for orders over $40 [Outside Philly FREE Delivery is Available on all orders over $80]. Give us a call at 215-426-4266 to place your order! What a great addition to your  barbeques – a pot of Dungeness Crab!

Otolith’s  hook and line Halibut, harvested May ^4th is available now, a mere 20 days since its harvest by way of conventional longliner fishing vessel, “Sarah Dawn”.

Halibut is managed across the North Pacific by the IPHC. Nonetheless, Otolith takes special care to purchase 40-60 lb. fish that are less likely to carry higher levels of heavy metals which can accumulate in older, larger fish over time as they age. Additionally, the 40-60 lb. Halibut are more likely to be reproductively mature and more likely to have reproduced successfully.

It’s time to begin enjoying the mild, sweet taste and firm texture of wild-caught Pacific Halibut.  The largest flatfish, Halibut adapts to various cooking methods and because of strong management of Halibut fisheries, Otolith’s delicious fish is an excellent and versatile, sustainable seafood selection.

Some of the preferred methods of cooking Halibut include Grilling, Baking, Broiling, Deep Frying and Pan Searing. In the coming weeks, check out our blog for some of our favorite Halibut recipes to help you to enjoy your catch throughout the spring and summer!

Otolith Sustainable Seafood is proud to offer an all natural, hickory smoked Coho for your eating pleasure. This Coho is locally smoked with organic sugar and sea salt at Sugartown Smoked Specialties out of West Chester PA. This ready to eat, savory delicacy is made with 100% Otolith Wild Coho Salmon and is as healthful as it is nutritious.

One of Otolith’s favorite ways to enjoy Wild Smoked Coho Salmon is straight out of the pack! Let’s face it, some nights you just don’t feel like cooking, and on those nights there is nothing better than some savory smoked salmon.  It’s also an excellent choice to bring to friends and family – no preparation or work necessary.  It makes delicious appetizers or is awesome on a bagel with cream cheese.  You can order smoked Coho directly from Otolith or pick some up at any of the farmers’ markets where we participate.