Steckerlfisch from Altstadt: Getting Your Herring On, German Style!

Steckerlfisch. Grilled smoked herb oil marinated herring, zucchini hazelnut spätzle salad with sage vinaigrette, pickled cherries from Altstadt for Alaska Herring Week 2017! Photo courtesy Altstadt!

Looking for a satisfying lunch, a hearty pre-game bite, or a delicious dinner? Try this Steckerlfisch – Grilled smoked herb oil marinated herring, zucchini hazelnut spätzle salad with sage vinaigrette, pickled cherries – from Pioneer Square’s Altstadt for Alaska Herring Week 2017. This absolutely luscious, traditional German herring plate will blow your mind!

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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.

Also From SkyCity At The Space Needle: Wild Alaska Herring Tomato Dashi

Wild Alaska Herring Tomato Dashi from Sky City At The Space Needle for Alaska Herring Week 2017! Photo courtesy SkyCity.

And yet another high-flying dish! Meet Wild Alaska Herring Tomato Dashi from Sky City At The Space Needle for Alaska Herring Week 2017! It’s going to be gorgeous this week! Take a ride to the top of the Needle, enjoy the views, and enjoy some wild Alaska herring!

SkyCity At The Space Needle Presents: Grilled Alaska Herring Toast

Grilled Alaska Herring Toast from Sky City At The Space Needle for Alaska Herring Week 2017! Photo courtesy SkyCity.

This is one high-flying dish! So high, you’ll have to take a trip to the top of the Space Needle to try it! This is Grilled Alaska Herring Toast from Sky City At The Space Needle  for Alaska Herring Week 2017!

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)

Joule Presents: Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil (RECIPE)

Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil from Joule for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

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!

 

Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil from Joule for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

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:

Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil

Miso herring bagna cauda (dressing)

  • 12 oz herring
  • 1 tbsp canola oil
  • 2 tsp salt
  • 1/4 tsp crushed pepper flake
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel seed powder
  • 1/2 c sherry vinegar
  • 1 tbsp garlic confit
  • 1/4 c miso
  • 1 1/2 c olive oil
1. Sprinkle the herring with salt, crushed pepper flake, cumin, fennel seed and let it cure for 2 hours.
2. Rub the herring with canola oil and grill skin side down. Grill for 2 mins on one side only.
3. Rough chop herring.
4. Put herring, garlic confit, miso, sherry vinegar and coarsely chop in the food processor.
5. Mix with olive oil.
Serve with heirloom tomato and other greens.

Fried Herring Fillets With Horseradish Cream From The Whale Wins

Fried Herring Fillets With Horseradish Cream from The Whale Wins for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

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!