Pre-Brined Alaska Herring Fillets From Central Coop!

Pre-Brined Herring Fillets from Central Coop for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Pre-Brined Herring Fillets from Central Coop for Alaska Herring Week 2017 make enjoying any of our chefs’ great recipes at home easy! They’ve already done the 3-hour bone-softening brine step for you. All you need to do is soak them for about 30 minutes in ice water to “freshen” them (a.k.a., remove the vinegar flavor), then use them in any of our chefs’ recipes, skipping their bone-softening step! (Note: recipes still may include additional brining steps for flavor.) (Note: herring pin bones are perfectly safe to eat… just texturally bothersome to some folks. This brining step renders the bones texturally inert.)

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Smoked Herring Tacos From Freshy’s Seafood Shack

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! Photo by Zachary D. Lyons.

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

To Smoke:

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.

 

Herringliciousness From Freshy’s Seafood Market On Mercer Island!

Smoked Herring from Freshy’s Seafood Market for Alaska Herring Week 2017! Photo courtesy Freshy’s Seafood Market.

Smoked Herring from Freshy’s Seafood Market for Alaska Herring Week 2017! Freshy’s is a grocery paired with a seafood shack (surprisingly called, “Freshy’s Seafood Shack”) on Mercer Island. Besides have this gorgeous Smoked Herring in the case, check out what else they are offering in the Market for Alaska Herring Week, along with fresh-frozen herring fillets with which you can make any of our wonderful recipes!

Norwegian Pickled Herring from Freshy’s Seafood Market for Alaska Herring Week 2017! Photo courtesy Freshy’s Seafood Market.

Norwegian Pickled Herring from Freshy’s Seafood Market 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:

Norwegian Pickled Herring

Brine:

  • 2 cups water
  • 1 3/4 oz sea salt

Brine herring fillets for two hours

Pickling:

  • 2 cups white vinegar
  • 2 tbls sugar
  • 1 tbls pepper corns
  • 8 bay leaves
  • 1 tbls mustard seed
  • 1 tbls coriander seeds
  • 1 cup sliced shallots

Bring mixture to a boil and chill. Add herring fillets and pickle for one to two days.

Sweet n Hot Pickled Herring from Freshy’s Seafood Market for Alaska Herring Week 2017! Photo courtesy Freshy’s Seafood Market.

Sweet n Hot Pickled Herring from Freshy’s Seafood Market 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:

Sweet n Hot Pickled Herring

Season fillets with salt and rest for 20 minutes.

Light Rinse

Season with sugar and rest for 2 hours.

Brine:

  • 10 oz smoked pepper vinegar
  • 1 cup sugar
  • 2 tablespoons mustard seed
  • 1 cup sliced shallots
  • Half cup smoked peppers

Bring mixture to a boil and chill. Add herring fillets and pickle for one to two days.

RECIPE: Lemon Dill Herring from Central Coop’s Deli!

Lemon Dill Herring from Central Coop’s Deli for Alaska Herring Week 2017. Photo courtesy Central Coop.

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.

 

RECIPE: Smoked-Then-Fried Herring From Old Ballard Liquor Co.

Smoked-Then-Fried Herring from Old Ballard Liquor Co. for Alaska Herring Week 2017! Photo courtesy Old Ballard Liquor Co.

Meet Smoked-Then-Fried Herring, just one of the herring dishes being offered by Old Ballard Liquor Co. for Alaska Herring Week 2017! Wanna make this at home? At Old Ballard Liquor Co., you can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week! Once you’ve done that, here’s the recipe:

RECIPE: Smoked-Then-Fried Herring

Tasty Smoking Brine

You’ll need:

  • 1 C Apple Cider Vinegar
  • ½ C Pickling Salt
  • 1 C Sugar
  • 1 tsp Juniper Berries
  • 1 tsp Allspice Berries
  • ½ tsp White Peppercorns
  • 6 C Ice Cubes

Prepare the Brine:

Add all ingredients except the ice cubes to a pot and bring to a boil, then remove from heat and allow to steep for 30 minutes. Add the ice to cool the brine. Store brine in the refrigerator for up to 45 days if not used immediately.

Prepare the Herring:

Peel the skin off of the Alaskan herring fillets, and brine for 2-3 hours.

Lay the fillets on a cooling rack on a small pan and put uncovered into a refrigerator for three hours to dry slightly.  The fish should be sticky to the touch when ready.

Cold smoke the herring in alder smoke at 120 degrees max for 30—45 minutes.

Remove from the smoker. If the fish is dry to the touch, moisten by lightly brushing fresh brine over both sides.  Set aside.

In a wide frying pan, heat ¼ Cup clarified butter on medium-high heat (substitute 1/8C butter + 1/8C canola oil).

Dredge the fish in plain, unseasoned rye flour.

Pan-fry on each side until golden.

Serve with mashed potatoes and sweet dill cucumber pickles (pressgurka).

Five Big Additions To 2017 Lineup!

Cold poached Herring appetizer with pickled vegetable, potato salad, Olive and Petit Pepper Tapenade from Luc for Northwest Herring Week 2016. Photo copyright 2016 by Zachary D. Lyons.

Alaska Herring Week 2017 in greater-Seattle takes place Monday, June 19th through Sunday, June 25th, at restaurants and grocers throughout the area. And the lineup continues to grow! Over the last few days, the following restaurants have added their names to the list:

Stay tuned to our blog for the latest updates. Find the most up-to-date full list of participating restaurants and grocers here.

2017 Alaska Herring Week Participants: Six Weeks Out, 45 Strong!

Smoked Herring, summer squash, radish and herb vinaigrette by Bar Melusine for NW Herring Week 2016. Photo copyright 2016 by Zachary D. Lyons.

We just updated our website with the first comprehensive list of participants in Seattle’s Alaska Herring Week for 2017. This year, Alaska Herring Week will celebrate gorgeous Pacific herring from the cold waters of Alaska for the week of Monday, June 19th through Sunday, June 25th, and six weeks out, we already have 45 restaurants, grocers and events committed to participate. Compare that to 33 total participants in 2016! And this year, we expand across Lake Washington to include East King County. This year’s lineup includes neighborhood favorites like Ballard’s Porkchop & Co., as well as world-renowned destinations like Woodinville’s The Herbfarm and SkyCity At The Space Needle, and every kind of eatery in between, and we continue to add more! Please check out our 2017 lineup now!