Sablefish $25, Rockfish $16.99 and Halibut $29

April 7, 2021 in Products, Seasonal Wild Catch, Slideshow

White King Salmon, Sablefish, Rockfish and Halibut

Contact Otolith to place an order today for your superior halibut, sablefish and rockfish fillets.

Retail Prices: [Discounts available for purchases over 5 lbs and wholesale clients]

Lingcod $20/lb [avg. wt 2 lb whole fillet] B/S

Rockfish $16.99/lb [avg. wt 3/4 -1 lb portioned fillet] B/S

Halibut $29/lb [avg. wt. 1/2-3/4 lb portioned fillet] B/S

Sablefish $25/lb [avg. wt. 3/4 – 1 lb portioned fillet] S/O, PBI

Or spend less and get more with Community Supported Seafood.  CSS 2020 Fall harvests deliver in October and provide discounted access to responsible harvest wild seafood every season via www.communitysupportedseafood.com .   Otolith 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 superior wild seafood 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.

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Join CSS King Salmon, Sockeye and Coho Salmon!

April 7, 2021 in Products, Seasonal Wild Catch, Slideshow

Order NOW!  sockeye, coho and king salmon portions from Community Supported Seafood.com

Community Supported Seafood 2021 Summer Harvest Programs for sockeye, coho and king salmon deliver in September 2021.  Arrival Notifications are emailed.  Delivery is available every Tuesday and Thursday once the salmon is available for distribution.

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Delivery is always FREE for CSS members. CSS Membership has no additional charge. CSS provides saving for you and predictability for distributors like Otolith while providing a platform for low impact fisherman to direct market our own catch like me and my family.*

Get more with Community Supported Seafood.  CSS 2021 salmon harvests deliver in September through December and provide discounted access to responsible harvest wild seafood every season via www.communitysupportedseafood.com .   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 superior wild seafood 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.

*www.communitysupportedseafood.com accepts ACH payments only. Bank account and routing number required to enroll.

Dungeness crab, Seasonal and Sensational $17.50/lb

February 27, 2021 in Seasonal Wild Catch, Slideshow

Harvested in May 2021, seasonal Dungeness crab is available for a limited time to assure the best quality and freshest tasting crab. All Dungeness crab arrives frozen and partially cooked to protect its flavor and texture from harvest to table.  Dungeness crab is best cooked frozen and steamed or braised in shallow simmering liquid for approx 15 minutes or until the fresh briny aroma of its ocean origin infuses the kitchen.  Its done when your nose knows its done.

Thawing and Cooking

November 29, 2020 in Seasonal Wild Catch

For superior results and best handling practices always thaw seafood under refrigeration.  A slow cool thaw will gently increase the temperature of your superior Otolith seafood protecting its quality and flavor.

When you want to enjoy Otolith’s fish raw then Otolith’s recommends Otolith’s Quick Thaw method.

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 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.  Raw fish should be stored under refrigeration. Using gel packs to control the temperature of raw fish reduces the amount of time fish will remain safe for raw consumption compared to raw fish stored under refrigeration [34-40F].  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 7 days of thawing seafood.  Otolith’s sustainable seafood properly thawed and stored under refrigeration 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 puncture package releasing 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 fattier fish fillets at 400 degrees for 10 minutes per inch of thickness.  And cook leaner fish like sockeye, coho, halibut and lingcod at 250F degrees for 30 minutes per inch of thickness. Lower cooking temperatures provide more control while cooking.  Over cooking lean wild fish will cause the fish to get tough and dry. Cut into portions before cooking increases the surface area for added flavors/seasonings and may be used to smaller portions of equal size or thickness for uniform cooking times; 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 and when searching recipes online use key words “wild” and exact name of the species .

*Recommended by Otolith not the USDA.  Otolith LLP, 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.

Smoked Sablefish Simply Superb!

November 29, 2020 in Seasonal Wild Catch

Portions, pin bone out, Smoked Sablefish fillet, $33/lb 

Ready to thaw and serve at room temperature with bread and white wine or  heat through in the oven and enjoy as a main course entre served with a side of winter squash, fall greens and big glass of red on a cold night.  From simple to sensational Smoked Sablefish is here for a limited time every holiday season at the request of one of Otolith’s original partners.  Otolith custom orders this cold smoked seafood delicacy smoked using fall seasonal harvest wild sablefish and white cedar and alder woods.

Spot Prawns $25/lb [16-20 ct]

November 8, 2020 in Products, Seasonal Wild Catch

Photo Courtesy of Kaagwei Howard Walcott

Difficult to source and harder still to harvest, Spot Prawns are a uniquely scrumptious wild shellfish full of sweet flavor combined with rich umami savoriness and a beautiful white texture that is firm to the bite without being chewy.

Festive recipe using peeled and boiled prawns provide an exciting and talked about delicacy of the ocean that remains wildly abundant in in Southeast Alaska.  Harvested using pot trap gear, spot prawns are managed for generations of sustainable seafood resource  access.

Spot Prawns are sold as tails only and are easy to peel once cooked while not terribly difficult to peel raw.  Owning to their characteristics of freshness and Otolith’s commitment to superior quality, spot prawns shells are as attached to their prawns’ bodies as much as they day they were harvested.  Thawing shellfish under refrigeration at least a few up to 7 days before cooking will make shells easier to remove and peel.  The hard shells of a large prawn are easy to grasp and the firm texture of the prawns simplifies the task while it is pinched from its shell.   No deveining required. Approximate time to peel 20 large prawns:  6-7 minutes

Seasoned Prawn Boil: Approximately 1/2 cup of liquid for every 1/4 lb prawns.

For 2 lb recipe

Ingredients:

2 lbs Spot Prawns  – thawed, unpeeled or peeled with shells reserved*

1 cups water – may use 2 cups white wine or half wine and half water

1 cups white wine or diluted lemon juice [juice of 2 lemons plus water], pilsner beer, or vegetable stock

1 small onion quartered

3 celery stalks quartered into shorter lengths

1 carrot quartered lengthwise

1 garlic clove smashed

1 Tbs crushed peppercorns [dried or brined]

1 Tbs salt – optional

1 sprig rosemary

1/4 bunch of any fresh or wilting green herbs

1 Tbs lemon zest or peel – no pith

1 stick of butter

any vegetables beside beets [avoid staining the prawns] can go into the pot at your discretion

In a large sauce pot, combine all ingredients except prawns, cover and bring to a boil.  Add unpeeled prawns to the pot, cover and cook until done.  Approximately 7-10 minutes.  Give the prawns a stir to make sure all tails are curled slightly, fully cooked and opaque throughout.  Remove from the heat. Allow to cool slightly and serve with fresh crusty baguette. Prawns will require peeling wile eating. This recipe does not use cocktail sauce.  If you like cocktail sauce omit butter and bread from the recipe and serve the prawns chilled and strained. Reserve liquid frozen for use as a soup base or stock for risotto. This recipe may be made up to 1 day in advance.

*For a more formal version of this recipe see below.

Prawns can be peeled up to 24 hours before cooking.  Prawn shells are optional in this recipe and can be boiled to make the cooking stock used to serve with shelled prawns. To make a stock from prawn shells repeat the recipe above except adding only prawn shells to the stock and allow stock to cool completely before straining the stock to remove all of the ingredients except its liquid. Then add the butter to the cooled strained stock and reheat it the stock on medium heat. Once the butter is completely melted add the shelled prawns.  Cook until peeled prawns are curled and opaque [approx 8-10 minutes].  Serve in bowls with crusty baguette. This recipe does not use cocktail sauce.  If you like cocktail sauce omit butter and bread from the recipe and serve the prawns chilled and strained. Reserve liquid frozen for use as a soup base or stock for risotto.

Best Homemade cocktail sauce: 4 parts ketchup, 1 part horseradish, 1 fresh lemon juiced, 1 tsp  Worcestershire sauce or 1/4 tin chopped anchovies. Serve chilled. May be made up to 1 day ahead.

Cooking and Handling Spot Prawns

7.5 oz Sockeye Salmon Cans

June 7, 2020 in Products, Seasonal Wild Catch

Packed in Petersburg, AK

Straight from Southeast Alaska, these 7.5 oz pressure cooked cans of sockeye wild salmon are the apex of sustainable seafood. The vicinity of the Wrangell Narrows, a narrow channel in the Alexander Archipelago of Southeast Alaska, 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 to thrive on the island community of Petersburg where these cans are produced. 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 of 6 cans for 25 dollars. Supplies are limited!

Here is an awesome recipe for these cans of delicious salmon! Enjoy!

Smoked Salmon Strips [1/2 lb avg wt packs]

June 7, 2020 in Seasonal Wild Catch

Read to eat, savory and scrumptious.

Smoked King Salmon $35/lb

Smoked Sockeye $30/lb

Smoked Coho $25/lb

Assorted Smoked Salmon

 

The King is Back

December 15, 2019 in Products, Seasonal Wild Catch

The best ingredients require only the simplest recipes

King Salmon $33/lb

Harvested in May 2020 from the waters of Ketchikan 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 Headhouse Farm Market from September 13-May 31 and year round for Home Delivery.

Because of its savory flavor and moist texture, King salmon is a perfect ingredient to compliment fall’s leafy greens and savory root vegetables.
Serving Suggestions:
  • Simple dressed salad greens and sauteed thicker seasonal greens compliment this rich and savory fish abundant with omega-3 fatty acids.  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.

Indulge with Elegant Ikura

July 28, 2019 in Products, Seasonal Wild Catch

 

Delicious alone and a perfect accompaniment to butter toast and creme fraiche* with horse radish.

* substitute sour cream for creme fraiche if desired and/or substitute fresh fine grated garlic for horse radish.  Recipe: 4 parts sour cream to 1 part horseradish and salt to taste.  Adding horseradish gradually until desired flavor profile and spicy finish is achieved.  Butter baguette slices and toast in the oven on a baking sheet until just golden; about 5-7 minutes at 350 degrees F.

Ikura Caviar made from 2020 harvest wild keta salmon roe and sea salt, 4oz $17.