Join Slow Food Seattle once again to make ikura, Japanese salmon caviar, with local fisherman Riley Starks. Riley will show us how to harvest, cure and smoke roe from his last run of freshly caught Lummi Island chum salmon.

RILEY STARKS

Riley is a champion of the farm-to-table movement, and has incorporated sustainable fishing and organic farming into his work for decades. He has been a sustainable reefnet fisherman for 45 years, owns and operates a small B&B on Nettles Farm and helped start Willows Inn Restaurant and Lummi Island Wild Co-op.

ACTIVITY

We will prepare the roe by separating the eggs from the skein with the use of a tennis racket. After a quick brine, we will transport the roe to the smoker where it will remain for roughly 60-90 minutes. While the ikura is smoking, we will break for a potluck lunch and take a leisurely stroll around Lummi Island. Afterward, we will package the ikura into 8-oz. jars and finish the day with a wine and ikura tasting.

POTLUCK

Please bring a dish to share with the group and, to reduce our carbon footprint, your own plate, cup and utensils. Unfortunately refrigeration and heating appliances are not available for this event, so please bring a dish that can be held at room temperature for several hours or stored in your cooler.