Pickled herring

Traditional way of preserving herring Pickled herring with onions Pickled herring is a traditional way of preserving herring as food by pickling or curing. Most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on. Additional flavourings include sherry, mustard and dill, while other non-traditional ingredients have also begun being included in recent years. Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including the Nordic countries, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands. It is also popular in parts of Canada such as British Columbia, Newfoundland, and the Maritimes. It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings. Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Russia, Poland, Lithuania, and Ukraine. Pickled herring is also eaten at the stroke of midnight on New Year's Eve to symbolize a prosperous New Year in Poland, the Czech Republic, Germany, and parts of Scandinavia. Pickled herring with tahini is a popular dish in Egypt usually eaten in the spring holiday of Sham Ennessim.

[edit] Barrels of herring at a port in Aberdeen, Scotland in the early 20th century Pickled herrings have been a staple in Northern Europe since medieval times, being a way to store and transport fish, especially necessary in meatless periods like Lent. The herrings would be prepared, then packed in barrels for storage or transportation. In 1801 Dutch fishermen amongst the prisoners of war in the Norman Cross Prison were sent to Scotland to teach the Scottish herring fishermen how to cure fish using the Dutch method.

Geographic distribution[edit] Pickled herring with sour cream, chives, potatoes and egg A German Fischbrötchen, consisting of pickled herring served in a roll with lettuce and onion In the Nordic countries, once the pickling process is finished and depending on which of the dozens of herring flavourings (mustard, onion, garlic, lingonberries etc.) are selected, it is eaten with dark rye bread, crisp bread, sour cream, or potatoes. This dish is common at Christmas, Easter, and Midsummer, where it is frequently accompanied by spirits like akvavit. Soused herring (maatjesharing or just maatjes in Dutch) is an especially mild salt herring, which is made from young, immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. In English, a "soused herring" can also be a cooked marinated herring. Rollmops are pickled herring fillets rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion. They are thought to have developed as a special treat in 19th century Berlin, and the word borrowed from the German. Fish cured through pickling or salting have long been consumed in the British Isles. Like jellied eel, it was primarily eaten by, and is sometimes associated with, the working class. Kipper is a dish eaten in Great Britain, Ireland, and parts of Canada. It consists of a split open herring, pickled or salted, and cold-smoked. Red herring is similar to kippers but is whole and ungutted; it is more heavily salted and is smoked for 2–3 weeks. The main UK export markets are Europe and West Africa. Pickled herring, especially brined herring, is common in Russia and Ukraine, where it is served cut into pieces and seasoned with sunflower oil and onions, or can be part of herring salads, such as dressed herring (Russian: Сельдь под шубой, Ukrainian: Оселедець під шубою, lit. 'herring under a fur coat'), which are usually prepared with vegetables and seasoned with mayonnaise dressing. Brined herring is common in Ashkenazi Jewish cuisine, perhaps best known for vorschmack salad known in English simply as "chopped herring" and as schmaltz herring in Yiddish. In Israel it is commonly known as dag maluach which means "salted fish". Pickled herring can also be found in the cuisine of Hokkaidō in Japan, where families traditionally preserved large quantities for winter. In Nova Scotia, Canada, pickled herring with onions is called "Solomon Gundy" (not to be confused with the Jamaican pickled fish pâté of the same name). "Bismarck herring" (German Bismarckhering) is the common name for pickled herring in Germany, and the product is sometimes sold elsewhere under that name. There are various theories as to why the product is associated with Bismarck.

[edit] Pickled herring is rich in tyramine and thus should be avoided in the diet of people being treated with an antidepressant monoamine oxidase inhibitor. As with fresh herring, pickled herring is an excellent natural source of both vitamin D3 and omega-3 fatty acids. It is also a good source of selenium and vitamin B12. 100 grams may provide 680 IU of vitamin D, or 170% of the DV, as well as 84% of the DV for selenium, and 71% of the DV for vitamin B12.

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Froese, Rainer; Pauly, Daniel (eds.). "Species in genus Clupea". FishBase. January 2006 version. O'Clair, Rita M. and O'Clair, Charles E., "Pacific herring," Southeast Alaska's Rocky Shores: Animals. pp. 343–46. Plant Press: Auke Bay, Alaska (1998). ISBN 0-9664245-0-6

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Pickled herring’s briny bite and subtle sweetness make it the perfect palate cleanser between richer Christmas fare. Its sharp acidity counteracts the heaviness of roast meats, while the mild fishiness adds a touch of sea‑air freshness that feels especially festive in coastal towns. The tradition of serving it at Christmas Eve across Central and Eastern Europe stems from its role in winter preservation – a reliable protein when fresh catch was scarce. In Britain, the dish has slipped into the seasonal spread as a nod to historic trade links with the North Sea, offering a nostalgic link to the past while fitting neatly alongside mince pies and plum puddings.

When choosing a jar, look for clear packaging that shows whole fillets rather than broken pieces; whole fillets retain their texture longer. Check that the brine is clear and lightly scented – a cloudy or overly pungent liquid signals over‑fermentation. For a fresher bite, opt for brands that add a hint of dill or mustard seed, which brighten the palate. Once opened, keep the jar tightly sealed in the fridge and use within two weeks for optimal crunch. If you plan to serve it later in the season, transfer a portion to a clean glass container, top with fresh onion rings, and store the brine separately to prevent the fish from becoming overly soft.

Many assume pickled herring must be served cold on a bed of raw onions, but the dish is surprisingly versatile. Warmed herring, gently heated in its own brine with a splash of cream, becomes a comforting starter for winter gatherings. Another myth is that the fish is always overwhelmingly salty; a quick rinse under cold water can dial back the saltiness, allowing the vinegar and subtle sweet notes to shine. Finally, some think the garnish is limited to onions and dill – experiment with sliced apple, beetroot, or even a dollop of horseradish for a modern twist that still respects the classic curing process.