Species including the Pacific golden chanterelle, morel, and chicken-of-the-woods are among the edible fungi you’ll find on a foraging expedition in the forest, or on a less adventurous visit to your local upscale market. It’s not surprising considering the Pacific Northwest’s moist climate, but you can find an abundance of iconic mushrooms in the local woods. Washington State produces over 60 percent of the nation’s raspberries, which is 15 times more than our neighbor to the south. It also has a very brief season, typically harvesting in June at farms in the Skagit Valley.īlueberries, blackberries, huckleberries, and marionberries are all prevalent near Seattle and throughout the Northwest, but the most iconic local berry is the red raspberry. You’ll typically find them only for a few weeks after harvest, in late June to early July.Īnother fruit created through a WSU breeding program and named after a local mountain is the Shuksan strawberry, a large, bright-red fruit. But there’s a lot of other iconic produce to enjoy here, like the sweet golden Rainier cherry, created in 1952 by a Washington State University scientist and named after the mountain. Washington State produces over 100 million boxes of apples annually, more than any other state. A good place to try it is at Shiro’s Sushi in Belltown, where it’s available on the a la carte sashimi menu. One more iconic Seattle seafood is the giant saltwater clam known as geoduck (pronounced gooey-duck), which is abundant in the inland waters of Puget Sound. And year-round, it’s possible to enjoy a great Dungeness crab roll at places like Seattle Fish Guys in the Central District, Bar Harbor in South Lake Union, and Local Tide in Fremont, as well as at many restaurants along the waterfront. According to Nims, you can find Dungeness crab almost anytime on the calendar, but the greatest supply (and best prices) typically come in the first month or two after the ocean fishery season opens around December 1. And there are lots of great oyster bars in town where you can slurp your fill, including The Walrus and the Carpenter in Ballard, Taylor Shellfish Farms in Pioneer Square and Capitol Hill, and Frank’s Oyster House & Champagne Parlor in Ravenna.Īnother iconic seafood is Dungeness crab, which can be found throughout Pacific Coast waters but is abundant on the Washington coast. According to Cynthia Nims, author of several books about seafood, Washington is the biggest producer of oysters on the Pacific Coast and one of the largest in the country. In addition to salmon, eating like a Seattle local means taking advantage of the abundant seafood in Puget Sound and nearby waterways. Inspired by a recent discussion in the Seattle Foodies Facebook group, here’s my list of 17 of the most iconic Seattle foods. And we’re fortunate to also have a wide range of fantastic fruits and vegetables, seafood, and other food products that are identifiable with the city and surrounding region and that make it an amazing place to eat. Still, one of those stereotypes is actually true: there’s a ton of great salmon here. Well, anyone who’s spent more than a year in town knows that there’s a ton of better places to get coffee, that only tourists use umbrellas, and that the place where they throw the fish is called the Pike Street market (I’m joking, folks). If you ask people in other cities to describe Seattle, they’ll probably tell you that locals walk around here carrying a Starbucks coffee cup in one hand and an umbrella in the other, on their way to buy salmon at the Pike’s Place Market.
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