July 27, 2022 in Seasonal Wild Catch
Read to eat, savory and scrumptious.
Smoked King Salmon $35/lb [seasonally available Nov-January]
Smoked Sockeye $30/lb [seasonally available Nov-January]
Smoked Coho $25/lb [1/2 lb pack of B/L strips] Order NOW! sales@otolithonline.com
Assorted Smoked Salmon
April 7, 2022 in Products, Seasonal Wild Catch, Slideshow
Order NOW! sockeye, coho and king salmon portions from Community Supported Seafood.com
Community Supported Seafood 2022 Summer Harvest Programs for sockeye, coho and king salmon deliver in September 2022. Arrival Notifications are emailed. Delivery is available every Wednesday and Friday once the salmon is available for distribution.
Get more with Community Supported Seafood. CSS 2022 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.
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 $25.50/lb [avg. wt 1/2-3/4 lb fillet portions] B/S
Rockfish $16.99/lb [avg. wt 3/4 -1 lb fillet portions] B/S
Halibut $29.99/lb [avg. wt. 1/2-3/4 lb fillet portions] B/S
Sablefish $25/lb [avg. wt. 3/4 – 1 lb fillet portions] S/O, PBI
White King Salmon $34.99/lb [avg. wt. 3 lb whole fillet] PBI, S/O
Or spend less and get more with Community Supported Seafood. CSS 2022 Summer harvests deliver in September and provide discounted access to responsible harvest wild seafood every season via www.communitysupportedseafood.com or by way of mail-in CSS 2022 Enrollment Form. 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.
February 27, 2021 in Seasonal Wild Catch, Slideshow
Harvested in May 2022, 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. It’s done when your nose knows its done.
November 29, 2020 in Seasonal Wild Catch, Slideshow
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.
November 8, 2020 in Products, Seasonal Wild Catch, Slideshow
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 1/2 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
December 15, 2019 in Products, Seasonal Wild Catch
The best ingredients require only the simplest recipes
Harvested in from the waters of Petersburg and surrounds in Southeast Alaska, Otolith’s King Salmon is as delicious as its name suggests. Coming Soon! Wild Alaskan King salmon is available from Otolith at Headhouse Farm Market from September 13-May 31 and year round for Home Delivery.
July 28, 2019 in Products, Seasonal Wild Catch
* 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.
Coming Soon! Ikura Caviar made from 2021 harvest wild pink salmon roe and sea salt, 4oz $21.
June 9, 2019 in Seasonal Wild Catch
CSS 2020 Fall Programs close for Enrollment on November 15, 2020
Through Community Supported Seafood [CSS] individuals can enjoy pre-sale prices for 10 lbs or more plus FREE delivery while supporting local business and low impact harvesters of a renewable wild seafood resource.
To purchase your 10-15 LBS share of Community Supported Seafood 2020 wild fall 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
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.
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.
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.
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.
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.
