Superior sockeye!

Join Otolith’s Community Supported Seafood Program and enjoy affordable access to seasonal summer wild salmon all year!

Community Supported Seafood 2024 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.

Printer Friendly CSS Enrollment Form

Delivery is always FREE for CSS members. CSS Membership has no additional charge. CSS provides savings for you and predictability for distributors while providing low impact fisherman more opportunities to get the best price for their harvest.

CSS 2024 salmon harvests deliver in September through December and provide discounted access to responsible harvest wild seafood every season via Otolith’s Community Supported Seafood Programs.   Otolith connects your power with our knowledge and uses our combined interest to generously support the harvesters who work on our behalf, the superior processors located at the port of landing, and local distributors in your area providing efficient and quality service to your door.

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 benefit 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.

Community Supported Seafood is a purchase agreement authorizing Otolith LLC to purchase your wild fish and schedule your delivery through third-party providers. To join, complete the CSS 2024 Summer Salmon Enrollment Form [above] and mail your completed for with your payment to Community Supported Seafood, PO BOX 1523, Philadelphia, PA 19125. Email sales@communitsupportedseafood.com to confirm your area is supported within the CSS delivery program distribution region including PA, NJ. NY and DE

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