Late Addition: Pickled Alaska Herring On Rye Cracker From Sea Wolf Bakers

Pickled Alaska Herring on Sea Wolf Rye Cracker, with ricotta, shaved kohlrabi, cucumber and jalapeno from Sea Wolf Bakers for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Meet the latest, and last, addition to Alaska Herring Week 2017: Pickled Alaska Herring on Sea Wolf Rye Cracker, with ricotta, shaved kohlrabi, cucumber and jalapeno from Sea Wolf Bakers! Perfect on a hot summer day. Sea Wolf is open 7 a.m.-3 p.m. daily, which means you should hurry to Lower Stone Way today to try it on the last day of Alaska Herring Week 2017!

From Revel: Herring Fish Cake Sliders

Herring Fish Cake, basil-lime leaf sauce vert, pickled serrano, steamed buns from Revel for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Introducing Herring Fish Cake, basil-lime leaf sauce vert, pickled serrano, steamed buns from Revel for Alaska Herring Week 2017! Enjoy a truly unique combination of flavors, Korean street food-style, a la Revel!

RECIPE: Butter Poached Alaska Herring from Luc

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:

Butter Poached Alaskan Herring
Black Garbanzos, Charred Romanesco, Castelvetrano Olive Relish

By Chef Andrew Yanak, Luc

Ingredients:

  • Herring – 2 filets
  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Plate your ingredients in whatever whimsical fashion you desire but we suggest stacking from bottom to top the veg, fish, and then relish.

Pickle-Fried Herring From Art Of The Table

Pickle-Fried Herring, wild ramp parfait, lovage pesto, cucumbers, radishes, peas from Art Of The Table for Alaska Herring Week 2017! Photo courtesy Art Of The Table.

Meet Pickle-Fried Herring with wild ramp parfait, lovage pesto, cucumbers, radishes and peas from Art Of The Table for Alaska Herring Week 2017! Art Of The Table is always seasonal, always local, always artistic, and most importantly, always delicious. And their new location at 38th & Stone Way is spectacular!

COCKTAIL: Sill & Dill From The Swedish Club (RECIPE)

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 From Freshy’s Seafood Shack

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 Rillette Fritters from Le Petit Cochon

Alaska Herring Rillette Fritters from Le Petit Cochon for Alaska Herring Week 2017! Photo courtesy Le Petit Cochon.

Meet Alaska Herring Rillette Fritters from Le Petit Cochon for Alaska Herring Week 2017!  We’ll be doing Quality Control on these over the weekend. We hope to see you there!

Beer Battered Alaska Herring Fishwich from SLAB Sandwich + Pie, Lark & Bitter/Raw

Beer Battered Alaska Herring Fishwich, caper tartar sauce, smoked pickles, red onions, butter lettuce from SLAB Sandwich + Pie for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Now, this is a proper sloppy sandwich of herringliciousness from James Beard Award-winning chef, John Sundstrom! Meet Beer Battered Alaska Herring Fishwich, caper tartar sauce, smoked pickles, red onions, butter lettuce from SLAB Sandwich + Pie, Lark & Bitter/Raw on Capitol Hill for Alaska Herring Week 2017! Why do we need Alaska herring on local menus year-round? This sandwich is an excellent reason.

From Porkchop & Co.: Chopped Alaska Herring Toast (RECIPE)

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:

Chopped Herring Toast
Smoked Herring Spread (recipe below)
Fresh Porcini Mushrooms
Watercress
Dense Bread
Butter

To prepare the herring:

  1. Assemble the cure (see below), then apply generously to the herring filets. Refrigerate overnight.
  2. The next day, pat the filets dry and smoke for 1 hour. (If you don’t have a smoker, roast the fillets at 400 for about 5 minutes, or until cooked.)
  3. Flake the fillets, being careful to pull out as many of the bones as possible. Put the herring flakes on a cutting board and chop into a chunky mash.
  4. Add the butter, oil, lemon juice, and mustard. Taste for salt and seasoning, and adjust as necessary.

For assembly:

  1. Heat a cast iron skillet on medium
  2. Butter both sides of the bread and heat the bread on one side of the skillet. Toast on both sides.
  3. While the bread toasts, cut the porcini into thin slices. Oil the other side of the pan, quickly cook the mushrooms next to the bread while it toasts.
  4. Smear the herring on the toast, then cover it with the porcinis and watercress.

Herring Cure:

  • 1 oz Sugar
  • 1 oz Salt
  • ½ oz Chimayo pepper
  • ½ oz Ancho pepper
  • ½ oz Korean chile powder

Chopped Herring Spread:

  • 6 oz Herring
  • 2 oz Softened butter
  • 1 oz Olive oil
  • ½ oz Lemon juice
  • ¼ oz Mustard

 

Late Addition: Herring Unagi from FareStart!

Herring Unagi from FareStart for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Not satisfied with two fantastic dishes for Alaska Herring Week 2017 — Herring Fritters and a Herring Po’Boy — FareStart added a third at the last minute: Herring Unagi,  “Onigiri” Grilled Rice Ball, Kumquat, Jalapeño and Daikon Sprout. We tried it. And… BAM! Get thee to FareStart for lunch tomorrow!