RECIPE: Alaska Herring Boquerones from Café Hitchcock!

Alaskan Herring Boquerones with Pickled Vegetables, Lemon & Moroccan Olive Oil from Café Hitchcock for Alaska Herring Week 2017. Photo courtesy Café Hitchcock.

Downtown’s new Café Hitchcock presents Alaskan Herring Boquerones with Pickled Vegetables, Lemon & Moroccan Olive Oil for Alaska Herring Week 2017!

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! Once you’ve done that, here’s the recipe:

Alaskan Herring Boquerones  with Pickled Vegetables, Lemon & Moroccan Olive Oil

Method (a 3-day process):
Lay herring fillets face-down (skin side up) on a generous layer of a 3:1 mixture of kosher salt & granulated sugar (a.k.a., “salazon”). Cover in plastic and refrigerate like this overnight.
The following day, remove fillets from the salazon, rinse & pat dry. Submerge the salted fillets in apple cider vinegar. Weigh fillets with a plate to keep them submerged, cover, and refrigerate overnight.
The following day, remove fillets from the vinegar, pat dry, and place in sanitized pan or jar. Cover in layers with thin sliced yellow onion & extra-virgin olive oil.
These will keep in the refrigerator for a few months if the oil cap is kept over the fillets.
Use in any application which calls for boquerones.
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