“They’re the Rodney Dangerfield of the sea,” says Warner Lew, Seattle’s herring evangelist and seller of high-end canned and smoked fish. “No one wants it; no one eats it. And I just think it could have a better fate.”
If herring is poised for a renaissance in the Pacific Northwest, it’s largely thanks to Warner. He’s learned that the decidedly unsexy fish has a lot to offer sustainability-minded diners — and, as I find out, it can actually be pretty tasty.