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.
Alaska Herring with radish and charred scallion salad and radish green salsa verde
1 ½ pounds Alaska herring fillets
2 slices fresh ginger
1 scallion, coarsely chopped
2 quart water
¼ cup kosher salt
For Salsa Verde:
1 cup radish greens
¼ cup mint leaves
¼ cup snipped chives
1 tablespoon capers
2 anchovy fillets
½ teaspoon kosher salt
½ cup olive oil
For Radish Salad:
1 bunch scallions
1 tablespoon olive oil
2 tablespoons champagne vinegar
2 teaspoons honey
½ teaspoon kosher salt
1 cup thinly sliced radishes
½ cup thinly sliced fennel bulb
Stir water and salt until salt is dissolved. Soak the herring in this brine for 24 hours. (Note: this is not a bone softening brine, as the pressure cooking in the next step will accomplish that.)
Put ½ cup water, ginger, and chopped scallion in the bottom of an electric pressure cooker. Lightly oil squares of parchment paper. Set a small rack in the cooker, cover with a piece of parchment and stack the herring fillets on top, placing a piece of parchment between each layer. Cook on high pressure for 25 minutes. Release steam, open the cooker, carefully pull up the rack and place in a refrigerator until chilled.
Put all ingredients except oil in a food processor. While the machine is running, slowly pour in the oil.
Preheat a grill until very hot. Toss the scallions with the oil. Grill until very charred and blackened. Cool and coarsely chop.
In a mixing bowl whisk the vinegar with the honey and salt. Toss in the radishes, fennel and charred scallion.
Lightly brush the herring with olive oil. Grill the fillets skin side up until marked and warmed through. Arrange the radish salad on serving plates. Place the gilled herring skin side down beside the salad and top with a spoonful of the salsa verde.
Did you know that Alaska Herring Week 2017 features no less than eight James Beard Award winners? From James Beard Award winner, Cafe Juanita, in Kirkland, we have Alaskan herring in Saor on Hearth Bread crostini with shaved fennel for Alaska Herring Week 2017.
Recipe: Herring in Saor on Crostini with Shaved Fennel
1 c. salt
1 gallon water
10 ea. herring filets
1 cup golden raisins
1 ½ c. Champagne vinegar
8 large shallots, cut into ¼” rings
1 c. pine nuts
2 Tbsp. Fennel seeds, toasted and coarsely ground
2 ½ cup extra virgin olive oil, plus more as needed
1 loaf, day old, sour dough bread, cut into 10 large slices, 1/8th inch thick
1 whole head of fennel, shaved into thin slices
½ cup chopped parsley
1 Tbsp. freshly squeezed lemon juice
To prepare the herring filets and place them ‘en saor:’
Combine the water and salt and whisk until the salt dissolves to make a brine.
Place the herring filets in the brine. Cover the container and place in refrigeration for 2 days.
Combine the raisins and the champagne vinegar together and leave to plump, at room temperature, for at least one hour.
Remove the herring filets from the water and pat dry with paper towels until all the filets are completely dry.
Heat a large sauté pan on medium to high heat. Once it is hot add about 1 tablespoon of extra virgin olive oil. Place the herring in the pan skin side down. Only put enough herring in the pan that they are in one layer in the pan with about an inch between filets. You will have to cook them in batches.
Once the herring are crispy on the skin side, about 1-2 minutes, flip them over and cook them on the flesh side for about another 2 minutes. Place them, skin side up in a shallow container that can hold all the filets. It is perfectly great if you need to stack the herring fillets in a few layers.
Once all of the herring fillets are cooked and stacked in the shallow container, heat up a clean medium sauté pan over medium heat.
Add about 2 tablespoons of the extra virgin olive oil and the sliced shallots.
Turn the heat down to medium low and let the shallots sweat for about 5-7 minutes or until they are translucent and soft. Stir often.
Add the champagne vinegar, golden raisins, pine nuts, ground fennel seeds and the 2 cups of extra virgin olive oil to the shallots.
Bring the mixture to a simmer and then pour the mixture over the herring filets.
Make sure the herring are completely covered with the mixture. If the level of liquid does not cover the herring, add enough of the extra virgin olive oil so that all the fillets are completely covered.
Leave the counter out of refrigeration until it cools to room temperature. Cover and refrigerate for at least 2 days.
Preheat the oven to 375 degrees.
To make the crostini and assemble the dish:
Place the slices of sourdough bread onto a sheet tray and brush with extra virgin olive oil. Season the slices with a little kosher salt.
Place the sourdough slices in the preheated oven and cook until golden brown, 8-10 minutes. Remove from the oven and let cool.
In a medium sized bowl, mix the shaved fennel with 1 tablespoon of the extra virgin olive oil and 1 tsp. of the lemon juice. Season to taste with kosher salt. Keep in the bowl until ready to serve.
In a small mixing bowl, add the chopped parsley, ¼ c of extra virgin olive oil and 2 tsp. of the lemon juice. Keep in the bowl until ready to serve.
Right before serving, place the herring filets, in the shallow container, in the oven. Leave in the oven just until the olive oil has melted, being careful not to heat up the herring filets, 2-3 minutes.
On a platter or on individual plates, place the sourdough crostini.
Gently remove the herring filets from the container. Drain some of the excess olive oil off and place them directly on top of the crostini.
Spoon some of the shallot mixture on top of the herring filets, making sure to also get a generous amount of the pine nuts and raisins.
Place some of the shaved fennel on top of the filets and spoon the parsley mixture on top of the fennel and around the platter or plate.
The Swedish Pickled Herring Plate from Old Ballard Liquor Co. for Alaska Herring Week, features pickled herring five ways. While the perfect Midsommar treat, it is available year-round at Old Ballard, though flavors may vary. Wanna make this at home? At Old Ballard Liquor Co., you can also 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:
Swedish Pickled Herring Plate (Allow 7 days)
Step 1: Salt the Herring
Make a 25% salt brine using the following proportions, and scale up to whatever quantity is needed:
25g Salt per 100mls of Water
Bring the solution to a boil until the salt dissolves, and then cool in the refrigerator to 35-40 degrees.
Refrigerate and brine the herring fillets in the salt brine for three days.
Step 2: Make the Herring Pickle Brine
Add the following ingredients to a large pot and bring to a boil, stirring occasionally:
1 C Water
2 C White Sugar
2 C Distilled White Vinegar
2 Tbl Allspice Berries
4 ea Crumbled Bay Leaves
Turn off the heat and allow to steep for 30 minutes. Do not remove spices. Chill overnight to 35-40 degrees. Brine can be refrigerated and should be used within 60 days.
Step 3: Soak and Peel the Herring
Soak the salted herring for one hour in fresh, cold water
Change the water and soak the herring for a second hour.
Peel the skin off of the fillets and trim off any large rib bones or bruised portions.
Step 3: Pickle the Herring
Cut the fillets into serving size pieces
Drain the water, put the pieces into a plastic or glass (nonreactive) container and cover with pickling brine.
Refrigerate and allow to pickle for a minimum of three days
Step 4: Flavored Pickled Herring
In a clean, dry container, layer the pickled herring with spices, fruit or vegetables. Cover with fresh brine and allow to sit for a minimum of 24 hours.
Step 5: Cream Herrings
For cream herrings, drain the pickled herring well and make a cream of:
Ballard’s Mean Sandwich presents a Teriyaki Herring Sandwich with vegan kimchi and burnt scallion mayo for Alaska Herring Week 2017! Once you have fallen in love with it, you can use the recipe below to make it at home. (Pick up Alaska Herring fillets from nearby Old Ballard Liquor Co. or Wild Salmon Seafood Market.)
Teriyaki Herring Sandwich Recipe:
1 C rice wine vinegar
1/2 C water
Mix ingredients. Soak fillets for 2-2.5 hours. Rinse. Pat dry. Transfer to teriyaki sauce for additional 1/2-1hr.
1 C Soy sauce
1/2 C mirin
1/4 C sugar
1 knob ginger, chopped
1 bu Scallion
8 pc dried red chilies
Cook until viscous and flavors are married. Strain, cool.
Kimchi (make more save for later):
6 head napa cabbage
1 bu scallions
1 carrot, shredded
1 C salt
2 T sugar
1/4 C kochukaru
2 T red miso or ssamjang
Chop napa cabbage and add salt and sugar, let sit for an hour or two. (Can sit up to 24hrs) Add remaining ingredients, mix thoroughly and put in airtight container preferably on counter top for 3 days then transfer to refrigerator. The mixture can also just go directly into the fridge. It will just take longer to jumpstart. Wait minimum 1 week. The longer the wait the more sour the kimchi.
Burnt scallion mayo:
1bu scallions, green and white separated.
2 C mayonnaise
Grill, griddle or torch scallion bottoms until literally black. Reserve. Chop scallion tops (greens). When cool, chop charred whites, fold both parts into mayo and season with salt and pepper.
Sort fish on sheet pan with rack. Torch on skin side until black. Drizzle excess teriyaki on fish. Assemble sandwich: kimchi on bottom, fish on kimchi, mayo on top bun. Serve.
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
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).
Meet Arenque, featuring olive oil poached herring with piquillo peppers, piparras, cured black olives and alioli, from The Harvest Vine. (Click here to download recipe.) Arenque is Spanish for “herring.” But the crew at The Harvest Vine is having a little extra fun with its herring dish, with its alternate name, Keith Haring Herring, as an homage to the great artist.
Meet Charred Citrus Cured Herring, with Compressed Melon, Marcona Almond Butter, Heirloom Tomatoes, Banyuls Vinaigrette and Orange Leek Ash, from Collections Café at Chihuly Glass and Garden in Seattle Center, for Alaska Herring Week 2017! Want to make it at home? Here’s the recipe from Sous Chef Max George:
Charred Citrus Cured Herring, with Compressed Melon, Marcona Almond Butter, Heirloom Tomatoes, Banyuls Vinaigrette and Orange Leek Ash, from Collections Café
Charred Citrus Cured Herring
Marcona Almond Butter
Orange Leek Ash
Charred Citrus Cured Herring
1 cup White Wine Vinegar
.5 cup Water
.25 Cup Lemon Juice
2 Cup Sugar Granulated
1 Cup Kosher Salt
5 ea Zested Lemon
1 Bunch Cilantro
Brine for 2.5 Hours. Remove from liquid and soak in ice water for 30 minutes. Drain Liquid and soak in ice water for an additional 30 minutes.
Smoke at 125 Degrees F for 30 minutes. Char both sides of herring with a torch and cure for 24 hours.
Marcona Almond Butter
1 Cup Marcona Almonds
Hot Water (Just enough to cover the Almonds)
3 Tbl Almond Oil
Soak Almonds in hot water for 3-4 Hours Covered. Place in Vitamix and puree slowly adding the almond oil until smooth.
.25 Cup Banyuls Vinegar
.5 Cup Oil Canola Evo Blend
1 Tbl Stone Ground Mustard
1 Tbl Honey Clover
.25 oz Brunoise Shallot
1 Tbl Salt
2 tsp Pepper Coarse Ground
Mix all ingredients together.
Melon ball desired amounts of cantaloupe and place in vacuum seal bag with thyme sprigs and a drizzle of tangerine oil. Vacuum seal. Use as needed.
Orange Leek Ash
2 ea Leeks
3 ea Orange
2 ea Lemon
Cut leeks into 8 pieces length wise and and place on grill until charred on all sides. Shave oranges and lemons ensuring that there is no white attached to the zest. Place all ingredients into dehydrator at 145 Degrees F for 24 hours. Place all ingredients in spice grinder until combined. Finish with Salt and Sugar to taste.
For Year Three of Alaska Herring Week in Seattle, we are proud to offer a new Wild Alaska Herring Recipe Book, produced by Alaska Seafood Marketing Institute, using recipes from Seattle chefs for Alaska Herring Week 2016! You can get your own lovely, printed copy for free when you visit one of the restaurants or grocers participating in Alaska Herring Week 2017, or you can download a PDF of it now by clicking the image below. Check out the recipes, then visit a participating grocer to pick up some great wild Alaska herring of your own to take home and prepare during Alaska Herring Week 2017!