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NW Herring Week Chefs Kickoff

Old Ballard Liquor Co.
Seattle, WA

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Please join us on Monday, June 20th at Old Ballard Liquor Co. for a NW Herring Week kickoff event for chefs only!

Come learn about the history, culture, nutritious and sustainability of Pacific Harring from Togiak, Alaska, while you taste just how delicious it is! You will hear from NW Herring Week founder Lexi, owner of Old Ballard Liquor Co. and fifth generation Scandinavian in Ballard, as well as Bruce Schactler from the Alaska Seafood Marketing Institute's Alaska Herring Development Project.

From Monday, June 20 through Sunday, June 26, a sea of Seattles best restaurants will showcase unique dishes featuring one of Alaskas and the Pacific Northwests unsung, yet delicious, seafood heroes wild herring. Not often seen on restaurant menus, until now, Seattles second annual Northwest Herring Week provides seafood aficionados and foodies alike with the opportunity to enjoy this tasty, nutritious fish.

As one of the region's great, wild seafood resources, herring is abundant, affordable, sustainable and delicious. Herring is easy to prepare and one of the largest fisheries in the world. Alaska herring has a surprisingly mild flavor similar to trout, is loaded with Omega 3's, and comes from a sustainable fishery in Alaska. Fresh and frozen herring has largely disappeared from US menus and fish markets, however Northwest Herring Week will re-introduce the fish to Seattles culinary scene.

The Alaska Herring Development Project, a project of the Alaska Seafood Marketing Institute and directed by ASMI Food Aid Director and herring fisherman, Bruce Schactler of Kodiak, is partnering with Seattle chefs and grocers to restore the Seattle market for herring as a high-quality food for people via NW Herring Week. North Pacific Seafoods, which produces sockeye salmon in Naknek, Alaska during the summer, is producing fillets from Alaskas largest herring fishery for NW Herring Week.