Old Ballard Liquor Co.’s Traditional Swedish Pickled Herrings Bord includes Blood Orange & Rhubarb, Classic Inlagd Sill, Curry Cream Herring with Tart Apple, Dill Herring, and Smoked Cream with Chives and Citrus Zest. Served with rye and barley flatbread, of course!
Old Ballard also has the following herring products for sale for you to take home… or wherever you are going. We try not to judge.
This simple but lovely poster for NW Herring Week is ready for you to plaster all over Seattle! Just click the image to download, print and post a copy (or six). (Note: While this black and white PDF is sized to fit letter-sized paper, if you have any issues printing it, just select “Print to Fit,” and it will print just fine!)
Charmoula-marinated Herring with Mustardy Potato Salad, from Porkchop & Co. in Ballard, for NW Herring Week!
Antipasti Board:
Salted Sea in Columbia City introduces the first of what will be three herring dishes for NW Herring Week: Smoked Herring Hush Puppies with Sambal Ketchup! And best of all, they also shared the recipe with us, so you can try it at home! (Remember: we have several grocers offering herring on our Participating Grocers & Restaurants page, too.)
Smoked Herring Hush Puppies
By Chef Allyss Taylor from Salted Sea Seafood and Raw Bar
June 16 2016
Ingredients:
Instructions:
Have ready your preferred frying oil in a large, wide vessel, at 350 degrees. We use a deep fryer at the restaurant, but a dutch oven with about 6 cups of peanut or canola oil works well. Line a plate with several layers of paper towels, for draining the hush puppies. Measure flour, cornmeal, salt, baking soda, salt, and pepper in a mixing bowl. Whisk well to combine. Combine egg and buttermilk. Make a well in the center of the dry ingredients and add the buttermilk mixture, herring, scallion, and shallot. Fold the ingredients together with a spatula until just combined. Do not overwork the batter or the hush puppies will be tough. Carefully drop the batter by the heaping tablespoon into the oil, being careful not to crowd the oil. Allow the fritters to cook until golden brown, 2-3 minutes, then turn them over and allow to cook another minute or two, until they are golden brown. (They should register 190 degrees on an instant-read thermometer if you’re nervous that they’re not cooked through and want to check.) These are best made with fresh batter and eaten hot. Serve with your preference of sauce. We serve them with sambal ketchup and garnish them with scallions.
Smoked Herring:
Sprinkle herring filets liberally with fish curing mix and place on sheet tray in refrigerator for 24 hours to cure. Smoke, using applewood chips, according to manufacturer’s directions.
We will let the pictures do the talking. Here are the two spectacular herring dishes from Pioneer Square’s Altstadt German Ball Hall for NW Herring Week, June 20-26:
Herringsalat:
Bartherring:
Yeah, a picture does activate a million taste buds, doesn’t it?
It’s getting serious up in here… about herring! We’ve just added five more participating businesses to our Participating Grocers & Restaurants page, where you will find links to these and all our other participants. They are:
We are excited to announce the addition of three grocers to our list of participants in Northwest Herring Week 2016! They are:
When we add a new restaurant or grocery, or get photos and menu descriptions from our participants, this is where you’ll learn about it. You will also find informative posts about herring, including its history in the Northwest, traditions surrounding it, recipes, environmental conditions affecting it and more. So check here often, or better yet, subscribe to the RSS feed.
Alaska Herring Week 