We have come to expect something different from James Beard Award nominated Chef Rachel Yang, like this Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil from Joule on lower Stone Way in Wallingford, for Alaska Herring Week 2017! Instead of an Alaska herring dish that is obviously built around the delicious fish, this light, refreshing salad instead incorporates the Alaska herring by way of its dressing, to spectacular effect, reminding us that the number of ways one can enjoy Alaska herring in our diets is only truly limited by our imaginations! Alaska Herring Week starts now!
Fried Herring Fillets topped with bread and butter pickles and dill, served with horseradish cream and a salad of salted cabbage, fresh grated beets, currants and date vinegar from The Whale Wins on lower Stone Way in Wallingford, for Alaska Herring Week 2017! We did some more advance “Quality Control” on your behalf, you know, because not eating the dish after photographing it would just be wasteful. This is a wonderfully well-balanced and delicious plate of herring!
Alaska Herring Week starts Monday, June 19th! Eat more herring!
From Hitchcock Restaurant, on charming Winslow Way on Bainbridge Island we present Herring “Boquerones” for Alaska Herring Week 2017! For a change of pace, hop a ferry across the Sound. Hitchcock is an easy 10-15 minute walk from the ferry on the other side.
1. Lay out a tray of salazon (3:1 salt:sugar) and place the slacked fillets meat-side-down on the cure. Let rest for 24 hours in this manner.
2. Remove from salt and rinse; submerge in apple cider vinegar overnight with aromatics: thyme, black peppercorn, coriander.
3. Remove from vinegar brine; pack in extra virgin olive oil in between layers of thinly-sliced onion. Marinate 24 hours.
Pickled strawberries (small berries prefered):
1:1:1 pickling liquid: equal parts strawberry vinegar, H20, white sugar (by volume), mix together and pour over cold
2# cleaned berries, cryo bag, poached in boiling H20, blended with .5 gram xanthum, season with strawberry vinegar (strawberries with their tops removed, submerged in champagne vinegar), kosher salt to taste
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!
Yoroshiku is a late addition to the Alaska Herring Week 2017 lineup! Yoroshiku is a Japanese Izakaya house in Wallingford. It reopened on June 1st, after an major renovation during which it doubled in size, but which also delayed its confirmation as an Alaska Herring Week participant. Yoroshiku will be serving Wafu Herring Risotto for Alaska Herring Week 2017!
Check out this Grilled and Chilled Alaska Herring Salad, with Muhamarra, Shaved Leek, Watercress, Preserved Lemon, Pumpkin Seed Oil from Ciudad, in Georgetown, for Alaska Herring Week 2017!
We visited Ciudad on the Friday before the start of Alaska Herring Week, to take this photo and, you know, do “Quality Control.” It’s good… bright, citrusy, and is seasoned with the refreshing flavors of Morocco!
From Woodinville’s James Beard Award-winning restaurant, The Herbfarm, we have Herring Smoked Over Hazelnut Shells, with turnips and rhubarb from the garden, and a vinaigrette loaded with shiso, lovage and flowering coriander, for Alaska Herring Week 2017!
Aringa Truccata smoked herring appetizer with Moscato onions, marinated beets, orange and lemon wheels and wild arugula pesto
(Serves 8-10, if you have surplus compenents, they will keep in the fridge for up to one week)
4-5 pounds Smoked herring (recipe follows)
2 Roasted marinated red beets
¼ cup Quality red wine vinegar
¼ tsp Salt
1/8 tsp Pepper
1 recipe Moscato onions (recipe follows)
1 recipe Arugula pesto (recipe follows)
-components of this dish should be prepared in advance and can easily be composed at the moment it is to be served
-roast beets in 375° oven in a small deep baking dish with ½” of water in the bottom, covered tightly with aluminum foil, for 1-1 ½ hours or until tender
-chill the beets with the foil still covering them
-once chilled, rub the skin off the beets with a kitchen rag or paper towel, the skin should come off easily, if not, peel the skin away with a knife or peeler, slice the beets paper thin
-combine red wine vinegar with salt and pepper and stir until the salt is dissolved, sprinkle over top of the thinly sliced beets, set aside or refrigerate if using the next day
-Peel orange and lemon with a sharp knife removing the pith, be careful to follow the contour of the fruit to maintain a round shaped end result, slice paper thin and set aside
-to compose the plate place beet slices on plate in decorative manner, add orange slices and only 1 or two lemon slices per person, flake off pieces of the smoked herring and place on top of the beets and citrus, top with Moscato onions and drizzle with the arugula pesto, finish with a quality extra virgin olive oil if desired
-dazzle your guests with color and flavor, enjoy!
(for 4-5 pounds of herring)
1 cup Sea salt
3 T Sugar
2 T Peppercorns, crushed
1 bunch Thyme, rough chopped
2 cloves Garlic, thinly sliced
5 Bay leaves, broken into pieces
Zest of 1 lemon
Zest of ½ orange
Fennel fronds from 1 bulb of fennel, rough chopped
Herring filets, skin on
-combine all ingredients in a mixing bowl and mix by hand until well blended
-weigh out the herring filets and use approximately 2-3 T of the mixture per lb to rub into the flesh side of herring filet
-pair filets flesh to flesh and wrap in plastic wrap, leaving the ends open for proper drainage, place in a hotel pan in single a layer, stack another hotel pan on top of it and add about 3# of weight to the top hotel pan to compress the herring lightly
-flip the filets regularly for 1-2 days then remove the herring from the plastic, rinse away salt and seasonings, pat dry, the herring is ready to smoke
-prepare smoker, do a light cold smoke, about 15 minutes, rub with neutral flavored oil (canola, safflower, etc.) store in fridge for later use
-remove any visible pin bones before serving
2 packed cups Wild arugula, garden fresh if possible
1 clove Garlic
¼ cup Walnuts
up to 1 cup (or desired amount) Extra virgin olive oil
Salt to taste
2 T Freshly squeezed lemon juice
-combine all ingredients in a blender along with about ¼ cup water and process to a smooth consistency
-if your arugula is strong, you will not need much more seasoning than the above, if not try adding a little Italian flat leaf parsley for additional flavor
2 Yellow onions, sliced
1 cup Moscato d’Asti
1 Whole clove
5 Black peppercorns
½ tsp Salt
2 T Olive oil
-in heavy bottomed sauce pan, gently sauté onion in olive oil with salt, clove and black peppercorn for about 5 minutes, do not caramelize
-add Moscato, bring to a simmer, reduce heat and cover, cook until completely tender
-remove lid and continue to cook until the liquid is reduced to a dense creamy consistency and adheres to the onion
We are excited to try this Herring en Escabeche with fried potatoes and pimenton aioli from Bar Melusine for Alaska Herring Week 2017! And we have a big crush on their white dishes with the blue trim, too! (Stay tuned for the recipe!)