Join Community Supported Seafood NOW!

June 9, 2019 in Seasonal Wild Catch

CSS 2018 Fall Programs close for Enrollment on October 28, 2018

Through Community Supported Seafood [CSS] individuals can enjoy pre-sale prices for 10 lbs or more plus FREE delivery.  

To purchase your 10-15 LBS share of Community Supported Seafood 2019 wild summer harvest fish email css@otolithonline.com or visit www.communitysupportedseafood.com.

Otolith proudly distributes for Community Supported Seafood because we value wild low impact fisheries and their harvesters! Otolith supports Community Supported Seafood’s mission to a community of individuals appreciating wild superior seafood together.

Clockwise from Left: White King Salmon Portion, Sablefish Portion, Rockfish Portion and Halibut Portion

Join CSS King Salmon, Sockeye and Coho Salmon!

June 7, 2019 in Products, Seasonal Wild Catch, Slideshow

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

Community Supported Seafood 2019 Summer Harvest Programs for sockeye, coho and king salmon deliver in September 2019.  Arrival Notifications are emailed.  Delivery is available every Tuesday and Thursday once the salmon is available for distribution.

Printer Friendly CSS Enrollment Form

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 2018 salmon harvests deliver in September through December and provide discounted access to responsible harvest wild seafood every season via wwwcommunitysupportedseafood.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.

White King Salmon, Sablefish, Rockfish and Halibut

January 7, 2019 in Products, Seasonal Wild Catch, Slideshow

White King Salmon, Sablefish, Rockfish and Halibut

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

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

White King Salmon $30/lb [avg. wt 1 lb portion fillet]

Rockfish $16/lb [avg. wt 3/4 -1 lb portioned fillet]

Halibut $30/lb [avg. wt. 1 lb portioned fillet]

Sablefish $25/lb [avg. wt. 3/4 lb portioned fillet]

Or spend less and get more with Community Supported Seafood.  CSS 2018 Spring harvests deliver in April and provide discounted access to responsible harvest wild seafood every season via wwwcommunitysupportedseafood.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.

Printer Friendly CSS Enrollment Form

Smoked Coho Salmon Easy and Spectacular

January 2, 2019 in Recipe, Seasonal Wild Catch

Serving Otolith’s smoked salmon as an appetizer or snack, 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 this recipes myself, 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 4-5 as a snack or appetizer
Ingredients:
1/2 lb of smoked coho salmon strips – cut into 1/2 – 3/4  inch pieces
2 Tbs capers – cut in half or minced up, not pureed
4 oz of pitted kalamata olives – half or coarse chop
4 oz roasted red pepper – small diced
1 Tbs fresh lemon juice
4 Tbs EVOO – extra virgin olive oil
2 baguettes – sliced thinly on an angle for easy eating pieces
2 Tbs finely 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 platter with the sliced baguette down the center of the platter and garnish with remaining parsley sprinkled across the platter.

 

Shrimp Scampi

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
Ingredients:

1 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 shellfish stock – strained liquid of boiled shells in 1-2 pints of water cooled completely to set flavors before straining or warm pasta liquid
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
4 Tbs EVOO – divided
1 tsp capers – chopped [optional]
1 small fresh ripe tomato – diced small or 1 tsp tomato paste
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.

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.

 

 

 

Smoked Sablefish Simply Superb!

November 29, 2018 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 entree 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.

Sockeye Wild Salmon Whole Fillet 2018 Harvest

October 9, 2018 in Products, Seasonal Wild Catch

Whole Sockeye Fillet Average Weight 1.5-2 lbs each

For a limited time Otolith Sustainable Seafood has 2018 wild sockeye salmon whole fillets available $17/lb

These expertly packaged wild sockeye fillets serve 5-6 persons and are an ideal presentation when serving wild salmon. The exact color and luscious red-coral color of these superior fillets is not captured by Otolith’s image above.  They are beautiful and taste scrumptious!

Call 215-426-4266 or email sales@otolithonline.com for pick-up or delivery

 

Summer Salmon Fishing Excursions Available in 2019

July 17, 2018 in Events, Seasonal Wild Catch

Many of you have inquired about going fish with us! We have decided to create an opportunity for up to two guests per week to join us as a crewmember on board our 65 ft fishing vessel for the 2019 summer salmon season!

Book My Salmon Fishing Excursion NOW!

Each All-Inclusive Salmon Fishing Excursion includes:

1 Non-resident 7 day commercial fishing license

1 full day onboard vessel safety training

6 Nights/5 Days meals, snacks and accomodations [1 bunk per person] on board the schooner fishing vessel Sunset

Individual hands-on instruction for setting, hauling and cleaning troll harvest wild salmon

Fish as much or as little as you’d like – we will do the rest

Departure from Sitka, Alaska and returning after 4 [24 hour] days at sea

2 nights stay onboard in Sitka including the Friday night arrival date and the Wednesday night before departure date

Crewmember survival suits for safety drills and at sea emergency use are provided

Accidental injury and liability insurance up to $20,000 for each crewmember provided

Optional Gear Insurance available for any lost at sea gear provided at crewmember’s expense.

Custom blast-frozen sushi-grade salmon home pack up to 20 lbs included based on week’s harvest onboard during excursion.  Shipping costs and additional arrangements required and not included with Salmon Fishing Excursion Package .  Custom salmon pack may not be available in time to carry-on as checked baggage.  Individual salmon pack arrangements will vary based on the travel itinerary of each client.

Allergies and dietary restrictions are accommodated provided they have been disclosed at least 1 month in advance of the Salmon Fishing Excursion.

 

Cooking and Handling Spot Prawns, $25/lb

November 28, 2017 in Seasonal Wild Catch

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

Elegant Ikura

November 28, 2017 in Products, Seasonal Wild Catch

 Ikura Caviar made from 2017 harvest wild keta salmon roe and sea salt, 4oz $15.

Celebrate the holidays with Ikura and Spot Prawns!

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

* substitute sour cream for creme fraise if desired.  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.

 

Community Supported Seafood OPEN Programs

August 28, 2017 in Seasonal Wild Catch

Every summer, Alaskan fisheries for sockeye, coho, and king salmon are open for harvest.  Otolith sources these wonderful wild species in season and distributes superior seafood.  

 

 

 

 

 

 

Through Community Supported Seafood [CSS] individuals can enjoy pre-sale prices for 10 lbs or more plus FREE delivery.  

To purchase your 10 or 15 lb share of wild salmon for the CSS 2018 Summer harvest email css@otolithonline.com or visit www.communitysupportedseafood.com.

Otolith proudly distributes for Community Supported Seafood because we value wild low impact fisheries and their harvesters!

Clockwise from Left: Coho Salmon Portions, King Salmon Portions and Sockeye Salmon