Pickled herring
Pickled Herring
Pickled herring (/ˈpɪkəld ˈhɛrɪŋ/) is a traditional dish of preserved herring fish, commonly found in the Nordic countries, Baltic Sea region, and Northern Germany.
Etymology
The term "pickled herring" originates from the process of pickling, which is used to preserve the herring fish. The word "herring" comes from the Old English "hæring", while "pickle" comes from the Dutch word "pekel", meaning brine.
Preparation and Varieties
Pickled herring is prepared by curing the herring in a solution of vinegar, salt, and sugar, often with the addition of onion, peppercorn, and bay leaves. The herring can be eaten after a few days of pickling, but it is often left for longer to develop a stronger flavor.
There are several varieties of pickled herring, including:
- Matjes herring: A Dutch variety that is cured in a brine with dill and coriander.
- Rollmops: A German variety where the herring is rolled around a pickle or onion.
- Surströmming: A Swedish variety that is fermented rather than pickled.
Health Benefits
Pickled herring is a good source of Omega-3 fatty acids, protein, and vitamin D. It is also low in saturated fat.
Cultural Significance
In many Nordic and Baltic countries, pickled herring is a traditional dish served at celebrations such as Midsummer, Christmas, and Easter. In Germany, it is often eaten as a late-night snack, known as a "Katerfrühstück", to prevent a hangover.
External links
- Medical encyclopedia article on Pickled herring
- Wikipedia's article - Pickled herring
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski