Meet the latest, and last, addition to Alaska Herring Week 2017: Pickled Alaska Herring on Sea Wolf Rye Cracker, with ricotta, shaved kohlrabi, cucumber and jalapeno from Sea Wolf Bakers! Perfect on a hot summer day. Sea Wolf is open 7 a.m.-3 p.m. daily, which means you should hurry to Lower Stone Way today to try it on the last day of Alaska Herring Week 2017!
Introducing Smoked Herring Pate with Ballymole Bread from The Walrus & The Carpenter for Alaska Herring Week 2017!
Introducing Herring Fish Cake, basil-lime leaf sauce vert, pickled serrano, steamed buns from Revel for Alaska Herring Week 2017! Enjoy a truly unique combination of flavors, Korean street food-style, a la Revel!
Butter Poached Alaskan Herring, Black Garbanzos, Charred Romanesco, Castelvetrano Olive Relish from Luc 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:
Butter Poached Alaskan Herring
Black Garbanzos, Charred Romanesco, Castelvetrano Olive Relish
By Chef Andrew Yanak, Luc
- Herring – 2 filets
- Black Garbanzo – ½ cup (can substitute regular garbanzos)
- Romanesco – 4 florets
- Castelvetrano Olives – ¼ cup, sliced thin
- Garlic – 2 T Minced
- Shallot – 2 T Brunoise
- Parsley – 2 T Fresh, chopped
- Thyme – 2 T Fresh, chopped
- Olive Oil – 2 T
- Grenache Vinegar – 1 1/2 T
- S+P – to taste
- Butter – 4 oz
- White wine – 4 oz
- Let herring soak in an acid bath (4 parts vinegar, 2 parts water, 1 part lemon juice) for 4 hours. This softens the pinbone but does not eliminate them. Then soak in cold water for two rotations of 30 minutes each to wash away some of the acid.
- If starting from dry beans, pre soak in water for at least 8 hours. (Start here for canned beans) Then transfer to pot and bring to simmer. Cook beans until just soft. Test by eating, if it still has a bite to it it’s not ready. Strain when cooked and reserve for later.
- Thinly slice the olives and put into mixing bowl with ½ T each of garlic, shallot, parsey, and thyme. Add olive oil enough to coat all ingredients. Add 1 T of the Grenache vinegar and mix. Set aside for plating.
- In a large sauté pan melt 3 oz of butter with 3 oz of white wine. Once it is melted and slightly simmering add 1 T each of garlic, shallot, thyme, and parsley and cook for 1 minute. Gently place herring filets in the butter/wine mixture and cook approximately 4 to 5 minutes being careful not to break up the filets. Once cooked set aside for plating.
- Bring a separate sauté pan up to medium-high heat. Coat the pan with oil and place romanesco florets. Avoid disturbing the florets to produce the charred coloring that is desired. Once romanesco is almost cooked, (think cauliflower), add the garbanzos and cook until just warm. Add the remainder of herbs, garlic and shallot, butter and vinegar and turn off heat. These ingredients should form a sauce to coat the veggies. Set aside for plating.
- Plate your ingredients in whatever whimsical fashion you desire but we suggest stacking from bottom to top the veg, fish, and then relish.
Meet Pickle-Fried Herring with wild ramp parfait, lovage pesto, cucumbers, radishes and peas from Art Of The Table for Alaska Herring Week 2017! Art Of The Table is always seasonal, always local, always artistic, and most importantly, always delicious. And their new location at 38th & Stone Way is spectacular!
A herring cocktail, you say? Why, yes! It is!
Meet Sill & Dill, a herring and dill martini from the Swedish Club for Alaska Herring Week 2017! They are serving it in their bar on Wednesday, June 21st during their Fried Herring Dinner, and on Friday, June 23rd during their Midsommar Smörgåsbord, but if you want to try it, you had better make reservations in advance, as tickets will sell out!
Wanna make this at home? You’ll find the booze and pickled herring at Old Ballard Liquor Co. Here’s the recipe:
Sill & Dill
A Herring & Dill Martini
by Maureen Mullen, Bartender, Swedish Club
- 3/4 oz Old Ballard Dill Midsommar Aquavit
- 2 1/2 oz Old Ballard Well Vodka
- pickled herring
- 1 lemon
- dill fronds
Combine and ice spirits, stir and pour into coupe. Garnish with pickled herring, a lemon twist and a dill frond.
Looking for lunch, or a nice evening snack, on Mercer Island. Try these Smoked Herring Tacos, served on a 6” corn tortilla with fresh Pico d Gallo and cabbage garnish, Red Salsa on side, from Freshy’s Seafood Shack for Alaska Herring Week 2017. We did, and they are awesome! Who said herring isn’t Mexican? We sure didn’t!
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, if you want to make life easy, you can get the same smoked herring at Freshy’s Seafood Market just up the street!) Once you’ve done that, here’s the recipe:
Smoked Herring Tacos
Recipe for Smoked Herring:
- ½ Gallon CocaCola
- ½ cup canning Salt
Brine herring fillets overnight, or about 6-8 hours
Rinse lightly in ice cold water
Use any small or large smoker on low heat, we like to use applewood for our smoke, smoke until the meat flakes easily.
Serve on 6” corn tortillas with fresh Pico d Gallo and cabbage garnish, with red salsa on side.