7.5 oz Sockeye Salmon Cans

June 7, 2020 in Products, Seasonal Wild Catch, Slideshow

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. 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 Sockeye Salmon Strips, $30/lb [1/2 lb avg wt packs]

June 7, 2020 in Seasonal Wild Catch

Read to eat, savory and scrumptious.  

Dungenss crab, Seasonal and Sensational $17/lb

June 7, 2020 in Seasonal Wild Catch

Harvested in May 2020, 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.

White King Salmon, Sablefish, Rockfish and Halibut

January 7, 2020 in Products, Seasonal Wild Catch

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 $33/lb [avg. wt 1 lb portion fillet]

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

Halibut $28/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 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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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.

Join Community Supported Seafood NOW!

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

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 2020 Summer Harvest Programs for sockeye, coho and king salmon deliver in September 2020.  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 2020 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.

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