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 coho salmon.
This year, we are offering two workshops, this one on Saturday, October 8th and the second one on Sunday, October 9th.
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 Nettles Farm / Bed & Breakfast, and is the executive director of the Salish Center for Sustainable Fishing Methods on Lummi Island.
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 small jars.
POTLUCK
Please bring a dish to share with the group and, to reduce our carbon footprint, your own reusable 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.
FRIENDLY REMINDERS / EXTRA INFO
Ikura is a fresh product, so please bring a cooler to transport it home.
Please bring a potluck dish to share and your own reusable dinnerware.
If you have a clean tennis racket we can use in the workshop, please bring it with you. Thanks!
Riley will have frozen salmon available for purchase from his last run.
The class will be held mostly in an outdoor structure, so dress accordingly (layers).
TICKETS
Slow Food Members: $75. Includes a jar of ikura.
Non-member of Slow Food: $85. Includes a jar of ikura.
