Meet Lemon Dill Herring from Central Coop’s Deli for Alaska Herring Week 2017, available all week from their deli counter!
Wanna make this at home? You can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week from Central Coop on Capitol Hill, Freshy’s Seafood Market on Mercer Island, Old Ballard Liquor Co. in Ballard, and Wild Salmon Seafood Market at Fisherman’s Terminal! In fact, Central Coop’s Meat & Seafood Department has pre-brined Alaska herring fillets available, if you want to skip the brining step! Once you’ve done that, here’s the recipe:
Bone Softening Brine
- 1 cup vinegar, white wine, organic (org)
- .5 cup water
- 4 fl oz lemon juice, fresh
Combine liquids (enough for about 2 pounds of fillets — adjust proportionally, as needed)
Brine fillets for 3-4 hours (test one fillet for bones, if not soft enough, brine longer)
Pour off brine
Soak brined fillets in ice water for 30 minutes
Lemon Dill Herring
- 15 lb Alaska herring fillet
- 1 cup oil, sunflower/olive blend org
- 2 tsp salt, sea
- 2 tsp black pepper, ground, org
- 1 cup lemon juice, org
- 2 bunch dill, fresh org
- 4 ea lemons org, sliced for garnish
(Note: ingredients for marinade based on Deli’s 15 pounds of herring. Reduce proportionally, as needed.)
Heat up charbroiler/grill.
Combine oil, dill, salt and pepper and lemon juice.
Place brined and drained herring onto pan and brush on the marinade.
Spray charbroiler with oil.
Sear for about 2 minutes on each side, until herring is crackling.
Garnish with lemon slices.