Thawing Instructions
Always cut or release vacuum seal of frozen seafood before thawing. Thaw your seafood while in its specifically designed pouch. Use a knife to make a small slit at the top of the pouch.
Rapid Thaw for sushi or best quality cooked: place open pouch in clean tepid/warm water being careful not to allow water into the pouch to saturate your Otolith premium seafood. Replace the water in your bowl or dish after 10 minutes with new tepid/warm water and set again for another 10 minutes. Most seafood takes 20 minutes to thaw. Fillets larger than 3/4 inch thick may take longer.
Refrigerated Thaw [effective however, not recommended by Otolith]: place open pouch in clean bowl and allow to set in refrigerator for 5-6 hours to thaw depending on the thickness of the seafood. Thicker fillets greater than 1 inch or whole fish may take longer.
Sashimi and Sushi Instructions: All Otolith seafood makes excellent quality sushi.
1. Follow the Rapid Thaw instructions above for sushi grade seafood from Otolith.
2. If you must store raw fish before making sashimi or sushi, keep the raw seafood chilled to at least 40 degrees by placing covered or cling wrapped fish in the refrigerator for up to 5 hours or keeping wrapped/covered raw fish sufficiently chilled before serving while on a cold plate using ice or frozen gel packs under the plate to maintain its chilled temperature.
3. Cut raw thawed seafood on a clean cutting board with a sharp knife and do not reuse the same cutting board or knife for any other food preparation until it has been washed and dried to prevent cross contamination.
4. Salmon skin should be removed carefully before eating the raw fish.
5. Never eat raw seafood which has not been properly chilled or which has been chilled at higher than 32 degrees for greater than 6 hours after it has been thawed.
6. Don't consume any raw fish if you don't know when it was thawed.
7. Never make sushi or other raw fish recipes with seafood which has set to thaw for more tan 5 hours.
Cooking Instructions
1. Thaw as descibed above
2. Preheat cooking method to 400 degrees, stove, pan, broil, or oven
3. Cook Otolith's seafood for 10 minutes per inch of its own thickness, example 1/2 inch filet cook time is 5 minutes.
Otolith recommends that if you must flip your fish, cook 2 minutes on the flesh side first and complete for remaining cooking on the skin side to protect from over cooking the delicate meat directly on the heat. The skin will protect the meat as it cooks through. To avoid flipping: cover your seafood while cooking to allow for convection of cooking heat all the way around for the same specified cook time and temp.
Make a sushi party night with friends using Otolith's King salmon and halibut for the most excellent sushi results. Scroll down to previous blog entries to find ingredients, rolling instructions and suggestions for making sushi.
Always cut or release vacuum seal of frozen seafood before thawing. Thaw your seafood while in its specifically designed pouch. Use a knife to make a small slit at the top of the pouch.
Rapid Thaw for sushi or best quality cooked: place open pouch in clean tepid/warm water being careful not to allow water into the pouch to saturate your Otolith premium seafood. Replace the water in your bowl or dish after 10 minutes with new tepid/warm water and set again for another 10 minutes. Most seafood takes 20 minutes to thaw. Fillets larger than 3/4 inch thick may take longer.
Refrigerated Thaw [effective however, not recommended by Otolith]: place open pouch in clean bowl and allow to set in refrigerator for 5-6 hours to thaw depending on the thickness of the seafood. Thicker fillets greater than 1 inch or whole fish may take longer.
Sashimi and Sushi Instructions: All Otolith seafood makes excellent quality sushi.
1. Follow the Rapid Thaw instructions above for sushi grade seafood from Otolith.
2. If you must store raw fish before making sashimi or sushi, keep the raw seafood chilled to at least 40 degrees by placing covered or cling wrapped fish in the refrigerator for up to 5 hours or keeping wrapped/covered raw fish sufficiently chilled before serving while on a cold plate using ice or frozen gel packs under the plate to maintain its chilled temperature.
3. Cut raw thawed seafood on a clean cutting board with a sharp knife and do not reuse the same cutting board or knife for any other food preparation until it has been washed and dried to prevent cross contamination.
4. Salmon skin should be removed carefully before eating the raw fish.
5. Never eat raw seafood which has not been properly chilled or which has been chilled at higher than 32 degrees for greater than 6 hours after it has been thawed.
6. Don't consume any raw fish if you don't know when it was thawed.
7. Never make sushi or other raw fish recipes with seafood which has set to thaw for more tan 5 hours.
Cooking Instructions
1. Thaw as descibed above
2. Preheat cooking method to 400 degrees, stove, pan, broil, or oven
3. Cook Otolith's seafood for 10 minutes per inch of its own thickness, example 1/2 inch filet cook time is 5 minutes.
Otolith recommends that if you must flip your fish, cook 2 minutes on the flesh side first and complete for remaining cooking on the skin side to protect from over cooking the delicate meat directly on the heat. The skin will protect the meat as it cooks through. To avoid flipping: cover your seafood while cooking to allow for convection of cooking heat all the way around for the same specified cook time and temp.
Make a sushi party night with friends using Otolith's King salmon and halibut for the most excellent sushi results. Scroll down to previous blog entries to find ingredients, rolling instructions and suggestions for making sushi.
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