Join Slow Food Seattle for an exciting, unique opportunity 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 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, started Nettles Farm and Willows Inn Restaurant, helped create Lummi Island Wild Co-op, operates a small B&B on Nettles Farm, and partnered in Poulet Bleu, a venture that brought the famous Blue Foot chicken to the USA.
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. Please bring a dish to share with the group and your own beverage. We will supply compostable plates and utensils. Unfortunately there isn’t refrigeration or heating appliances at this event, so bring a dish that can sit at room temperature for several hours or in a cooler.
When the smoking process is complete, we will package the ikura into 8-oz. jars. We will finish our event with a tasting of the ikura paired with an appropriate wine.
REMEMBER TO BRING
• Since ikura is a fresh product, please bring a cooler to transport it home.
• Bring a potluck dish to share, plus your own water and beverage.
• The class will be held in an outdoor structure, so dress accordingly (layers).