Ikura Workshop with Riley Starks

Slow Food Seattle

Join us on Lummi Island to learn all about the art of making delicious ikura from scratch!

Salish Center for Sustainable Fishing Methods

<h2>Ikura Workshop</h2>Join <a href="https://www.slowfoodseattle.org/" title="https://www.slowfoodseattle.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Slow Food Seattle</a> for a hands-on workshop with renowned fisherman and sustainability advocate, <a href="https://salishcenter.org/leadership-and-board/" title="https://salishcenter.org/leadership-and-board/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Riley Starks</a>. You'll learn the art of transforming fresh salmon roe into shimmering, delicious ikura.Riley will guide you step-by-step through the process of harvesting, curing, and smoking roe from his season's final run of freshly caught, sustainable Lummi Island coho salmon. This isn't just a cooking class—it's an immersive experience that celebrates the traditions of the Salish Sea and honors the connection between sustainable fishing and the food on our plates.

<h4>RILEY STARKS</h4>Riley Starks is a true pioneer of the farm-to-table movement, dedicating decades to sustainable fishing and organic farming. For over 45 years, he has practiced the ancient and highly selective method of reefnet fishing, a tradition used by the Coast Salish people, and the Lummi Nation in particular, for over 1,800 years.As the owner and operator of Nettles Farm and Bed &amp; Breakfast, and the executive director of the <a href="https://salishcenter.org/" title="https://salishcenter.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Salish Center for Sustainable Fishing Methods</a> on Lummi Island, Riley continues to champion a healthier, more sustainable food system. His work and passion have made him a vital voice for the preservation of our local fisheries.

<h4>ABOUT THE WORKSHOP</h4>You’ll begin by using a unique technique to separate the eggs from the skein before preparing a quick brine. Next, the roe will be transferred to the smoker, where it will gently cold-smoke for 60-90 minutes. While the ikura is smoking to perfection, we'll take a break for a potluck lunch. Afterward, we'll package the ikura into small jars for you to take home.

<h4>POTLUCK</h4>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.

<h4>FRIENDLY REMINDERS / EXTRA INFO</h4><ul><li>Ikura is a fresh product, so please bring a cooler to transport it home</li><li>Please bring a potluck dish to share and your own reusable dinnerware.</li><li>If you have a clean tennis racket we can use in the workshop, please bring it with you - thanks!</li><li>This class will be held outdoors, so please dress accordingly (layers).</li></ul> <h4>TICKETS</h4>Your ticket includes the hands-on workshop and two jars of ikura (one smoked, one unsmoked).<ul><li>Slow Food Members: $38 - Slow Food members, check your inbox for promo code. Not sure about your membership status? Email us at info@slowfoodseattle.org — we’re happy to help!</li><li>General Admission: $44</li></ul>