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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RECIPE: Butter Poached Alaska Herring from Luc

Butter Poached Alaskan Herring, Black Garbanzos, Charred Romanesco, Castelvetrano Olive Relish from Luc for Alaska Herring Week 2017! Photo courtesy Luc.

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

Ingredients:

  • 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

Procedure:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Plate your ingredients in whatever whimsical fashion you desire but we suggest stacking from bottom to top the veg, fish, and then relish.

COCKTAIL: Sill & Dill From The Swedish Club (RECIPE)

Sill & Dill – Herring & Dill Martini – from the Swedish Club for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

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

Ingredients:

  • 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.

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.

 

From Porkchop & Co.: Chopped Alaska Herring Toast (RECIPE)

Alaska Herring Tartine with smoked herring pate, seared porcinis, arugula, watercress, and pickled chiles from Porkchop & Co. for Alaska Herring Week 2017! Photo courtesy Porkchop & Co.

Check out Alaska Herring Tartine with smoked herring pate, seared porcinis, arugula, watercress, and pickled chiles from Porkchop & Co. for Alaska Herring Week 2017! Gorgeous!

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:

Chopped Herring Toast
Smoked Herring Spread (recipe below)
Fresh Porcini Mushrooms
Watercress
Dense Bread
Butter

To prepare the herring:

  1. Assemble the cure (see below), then apply generously to the herring filets. Refrigerate overnight.
  2. The next day, pat the filets dry and smoke for 1 hour. (If you don’t have a smoker, roast the fillets at 400 for about 5 minutes, or until cooked.)
  3. Flake the fillets, being careful to pull out as many of the bones as possible. Put the herring flakes on a cutting board and chop into a chunky mash.
  4. Add the butter, oil, lemon juice, and mustard. Taste for salt and seasoning, and adjust as necessary.

For assembly:

  1. Heat a cast iron skillet on medium
  2. Butter both sides of the bread and heat the bread on one side of the skillet. Toast on both sides.
  3. While the bread toasts, cut the porcini into thin slices. Oil the other side of the pan, quickly cook the mushrooms next to the bread while it toasts.
  4. Smear the herring on the toast, then cover it with the porcinis and watercress.

Herring Cure:

  • 1 oz Sugar
  • 1 oz Salt
  • ½ oz Chimayo pepper
  • ½ oz Ancho pepper
  • ½ oz Korean chile powder

Chopped Herring Spread:

  • 6 oz Herring
  • 2 oz Softened butter
  • 1 oz Olive oil
  • ½ oz Lemon juice
  • ¼ oz Mustard

 

Hitchcock Deli Presents: Scandinavian-Style Pickled Herring Tartine (RECIPE)

Scandinavian-Style Pickled Herring Tartine from Hitchcock Deli for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

This simple, yet beautiful dish for Alaska Herring Week 2017 is Scandinavian-Style Pickled Herring Tartine from Hitchcock Deli with locations in Seattle’s Georgetown neighborhood, as well as on Bainbridge Island in Downtown Winslow! We had the good fortune of doing “Quality Control” on this last Friday, and it is light, refreshing and delicious. The texture of the herring perfectly matches the texture of the butter… really.

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:

Scandinavian-Style Pickled Herring Tartine
Radish
Sea Beans
Radish Greens
Butter
Dill
Brine:
  • 3/4 C Salt
  • 15 C water
  • 3# herring
  • 6 C white wine vinegar (4 C white wine vinegar, 2 C distilled vinegar)
  • 3/4 C white sugar
  • 3 TSP mustard seed
  • 3 TSP black pepper corn
  • 1 TSP coriander seed
  • 3 bay leaves
  • 20 lemon slices
  • 20 orange slices
  • 1/2 yellow onion, sliced
Recipe:
Dissolve 3/4 cups salt in 12c warm water. Cool and brine herring for 24 hours.
Combine remaining water with the rest of the ingredients in a pot, bring to boil and cool.
Pull herring from brine, pour over pickling liquid and refrigerate. Brine for 2 days. They will keep for up to a month.

Stone Grilled Alaska Herring with Miso Glaze from Issian Japanese Stone Grill (RECIPE)

Stone Grilled Alaska Herring with Miso Glaze from Issian Japanese Stone Grill for Alaska Herring Week 2017!

Introducing Stone Grilled Alaska Herring with Miso Glaze from Issian Japanese Stone Grill in Wallingford, for Alaska Herring Week 2017! N 45th Street in Wallingford has become the defacto New Japantown of Seattle, dwarfing the historic Japantown in the International District by sheer numbers and diversity of Japanese restaurants. Issian is one of two classic, lively Japanese izakaya bars on N 45th Street participating in 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:

Stone Grilled Alaska Herring with Miso Glaze 

4 Fillets of Alaska Herring

Pickle herring fillets with below mixture for 1 hour

  • 1/2 tbsp sugar
  • 1 tbsp mirin
  • 1/2 cup rice vinegar
  • 2 sprigs dill
  • 2 strips of dried kelp
  • 1/4 lime

Remove and rinse with cold water

Baste and grill with sweet miso sauce 

Sweet Miso:

Boil below on midium heat to burn alcohol stirring constantly to prevent sugar sticking to bottom

  • 6 white miso
  • 3 sake
  • 3 mirin
  • 2 sugar

(the number is volume ratio. Make large batch and keep refrigerated for later use)

Plate with greens and cherry tomatoes

Honey balsamic drizzle 

boil on high heat until desired sweetness and thickness

  • 2 balsamic vinegar
  • 1 honey

(the number is volume ratio. Make large batch and keep refrigerated for later use)