Simply Perfect Sockeye Every Time

7.5 oz cans of sockeye are $5 each or 6 for $25. Available at Rittenhouse Square every 1st and 3rd Saturdays, 10am-2pm. Otolith will be at Rittenhouse this Saturday, 3/15/14.

Otolith's canned sockeye is pressure cooked so the bones are especially imperceptible when mashed up to be eaten. Additionally, pressure cooked means that no water or oil has was required or has been added to the can yielding better taste than boiled fish.

Additional unique features of Otolith's canned sockeye include: 1. its sustainable harvest; no trawlers or draggers were used to harvest the sockeye in every can, 2. BPA free cans, 3. comprised of only cross-sections of a whole fish; no remnants or fish bits; these sockeye were harvested to be canned as a highest quality and affordable wild sockeye product.
 

Recipe Suggestions:

• Use Otolith's canned sockeye mixed with soft white cheese and lemon and herbs to make dips for pita chip or crackers.
•  Use Otolith's canned sockeye mixed with mayo to make salad and serve open face sandwiches. Sometimes I add diced onion and celery to this salad mixture.
• Serve lumps of caned sockeye on other salads however, it is recommended that you remove any bones and skin when using this way.
• Serve mixed with cream cheese. It taste good and makes a fast and delicious dip too. 
• All combinations of canned sockeye salmon dip can be thinned out with plain yogurt for easier dipping. FYI: Cream cheese is easily the most difficult cheese to combine thoroughly with the canned sockeye; you may want to use it at room temperature if you are not up for a workout.
• Dips are really good with spicy flavors like red pepper flakes or diced jalapeno. Citrus such as lemon and lime juice go well with almost any salmon dip recipe too.