Pickled herring

Pickled herring is a traditional dish of the Nordic countries, Netherlands, Baltic countries, and parts of Germany. It is a form of preserving herring in a solution of brine or vinegar, often with the addition of flavorings such as onion, pepper, and bay leaf.

History

The practice of pickling herring can be traced back to the Middle Ages, when fish was preserved in this way to ensure a food supply during times when fresh fish was not available. The herring was a staple food source for many communities living near the North Sea and the Baltic Sea, and the pickling process allowed it to be stored for long periods.

Preparation

To prepare pickled herring, fresh herring are first gutted and cleaned. They are then soaked in a solution of brine or vinegar, which acts as a preservative. The herring may be left in this solution for several days or even weeks, depending on the desired level of pickling. Flavorings such as onion, pepper, and bay leaf are often added to the pickling solution.

Consumption

Pickled herring is often served as part of a smorgasbord, a traditional Scandinavian buffet. It is also a common dish at Christmas and Easter celebrations in many Nordic countries. In the Netherlands, pickled herring is often eaten with raw onion and gherkins. In Germany, it is commonly served with potatoes and rye bread.

Health benefits

Pickled herring is a good source of omega-3 fatty acids, which are beneficial for heart health. It is also high in protein and vitamin D.

See also

• Surströmming
• Rollmops
• List of pickled foods

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