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!

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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!

Herring “Boquerones” From Hitchcock Restaurant On Bainbridge Island (RECIPE)

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

LATE ADDITION: Yoroshiku Izakaya With Wafu Herring Risotto!

Wafu Herring Risotto from Yoroshiku for Alaska Herring Week 2017! Photo courtesy Yoroshiku.

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!

Wafu Herring Risotto from Yoroshiku for Alaska Herring Week 2017! Photo courtesy Yoroshiku.

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:

Wafu Herring Risotto

Roasted herring with original miso paste topped scallions and sesame, rice crackers and Japanese cucumber with dashi soup on the bottom. (Our prefecture Hokkaido, Japan, is famous for herring too!)
Recipe
  • 1/2 Roasted herring fillet
  • 4 tablespoons Miso
  • 1 tablespoon Mirin (sweet sake)
  • 1 tablespoon Sake
  • 1/2 tablespoons Sugar
  • 1 Egg Yoke
  • 1 tablespoon Chili paste
Mix together with herring in a bowl.
Put 2 oz white rice in mold ring in a deep plate.
Miso herring paste on the top of rice.
Lightly roast paste using cooking torch, making some aroma.
Put dashi and green tea bottom of the plate. Here is dashi green tea recipe:
  • 1 tablespoon Kelp dashi
  • 1 tablespoon bonito dashi
  • 4 oz Japanese green tea
Sprinkle rice cracker and cubed cucumber in the dashi.
add garnish with shredded scallions, sesame, and watermelon radish.
  • A bit of Shredded scallions
  • A bit of Sesame seed
  • A bit of Japanese Cucumber
  • A bit of Rice clackers