Brathering

Brathering is a traditional German dish that consists of fried herring. The name "Brathering" is derived from the Low German language, where "braten" means to fry and "herring" is the type of fish used in the dish.

Preparation

The preparation of Brathering begins with the marination of herring in a mixture of vinegar, onions, and spices such as bay leaves and allspice. The herring is then fried until it achieves a golden brown color. The dish is typically served cold, often with potatoes or bread, and is a popular choice for breakfast in Northern Germany.

History

The history of Brathering can be traced back to the Middle Ages, when herring was a common food source in Northern Europe. The method of frying and marinating the fish helped to preserve it, making it a practical choice for long sea voyages. Today, Brathering remains a popular dish in Germany, particularly in the northern regions where herring is abundant.

Cultural Significance

Brathering holds a significant place in German cuisine and culture. It is often associated with the Lent season, when meat is traditionally abstained from. The dish is also a common sight at German Christmas markets, where it is enjoyed as a warming street food.

Variations

There are several variations of Brathering across Germany and other parts of Europe. In the Netherlands, for example, a similar dish known as Bismarck herring is popular. This version involves curing the herring in a brine solution before it is fried.

See Also

• List of German dishes
• List of fish dishes