From salmon to teriyaki to the famous Seattle Dog
Copper River gillnetter Micah Ess holds a wild silver salmon.
MOHAI’s new exhibit traces the city’s food journey. To celebrate, curator and Seattle food writer Rebekah Denn’s expanded excerpt from the exhibit presents some iconic—but not fancy—food pairings with Washington wines, beers and spirits
We could try to name our city’s best seafood restaurant.
But it’s an almost impossible task with so many solid seafood dishes served by so many restaurants in our city. These dishes are stand outs. Catch them when they’re in season.
What makes a seafood restaurant memorable? It may be its proximity to the water, but even more important is the freshness of the fish and how it's prepared.
If Seattle had a fish mascot, it would be salmon. We catch it, grill it, cure it and love the fishers to the north who bring it to market.
Salmon season is upon us.
In June, the Pike Place Market comes fully alive: Vendors’ tables are crowded with grassy snap peas, ruby red and golden beets, and bundles of fragrant sweet pea flowers (just $5).
WHERE: Steveston, a picturesque fishing village in Richmond, B.C., south of Vancouver.
WHY: The 65th annual Salmon Festival takes place July 1 (aka Canada Day).