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.)
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:
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:
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.
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.
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.
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.
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.
Plate your ingredients in whatever whimsical fashion you desire but we suggest stacking from bottom to top the veg, fish, and then relish.
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, 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.
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:
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 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)
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.
Herring “Boquerones” from Hitchcock Restaurant for Alaska Herring Week 2017! Photo courtesy Hitchcock Restaurant.
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.
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:
Herring “Boquerones”
Pickled Yakima strawberries
Strawberry broth
Hooker onion blossoms
Foraged watercress
Recipe:
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
Strawberry broth:
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! Photo courtesy Freshy’s Seafood Market.
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! Photo courtesy Freshy’s Seafood Market.
Norwegian Pickled Herring from Freshy’s Seafood Market 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:
Norwegian Pickled Herring
Brine:
2 cups water
1 3/4 oz sea salt
Brine herring fillets for two hours
Pickling:
2 cups white vinegar
2 tbls sugar
1 tbls pepper corns
8 bay leaves
1 tbls mustard seed
1 tbls coriander seeds
1 cup sliced shallots
Bring mixture to a boil and chill. Add herring fillets and pickle for one to two days.
Sweet n Hot Pickled Herring from Freshy’s Seafood Market for Alaska Herring Week 2017! Photo courtesy Freshy’s Seafood Market.
Sweet n Hot Pickled Herring from Freshy’s Seafood Market 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:
Sweet n Hot Pickled Herring
Season fillets with salt and rest for 20 minutes.
Light Rinse
Season with sugar and rest for 2 hours.
Brine:
10 oz smoked pepper vinegar
1 cup sugar
2 tablespoons mustard seed
1 cup sliced shallots
Half cup smoked peppers
Bring mixture to a boil and chill. Add herring fillets and pickle for one to two days.
Alaska Herring Week 