Pickled herring
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Most cured herring uses a two-step
Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including Scandinavia, 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 and Newfoundland. It is also associated with
History
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.[2]
Geographic distribution
In the
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.[3]
Fish cured through pickling or salting have long been consumed in the British Isles. Like
Red herring is similar to kippers but is whole and ungutted; it is more heavily salted and is smoked for 2-3 weeks.[5] The main UK export markets are Europe and West Africa.[6]
Pickled herring, especially
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
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" (
Nutritional content
Pickled herring is rich in tyramine and thus should be avoided in the diet of people being treated with an antidepressant monoamine oxidase inhibitor.[7]
As with fresh herring, pickled herring is an excellent natural source of both
See also
- List of pickled foods
- Surströmming – Swedish fermented Baltic Sea herring
- きずし (kizushi) Japanese pickled herring
Citations
- ^ "Lucky Foods for the New Year". Smithsonian.com. Retrieved 2019-10-18.
- ^ "Extract of a letter". Aberdeen Press and Journal. 4 August 1802. p. 3.
- ^ Slater, Nigel (2011-04-09). "Classic Soused mackerel". The Guardian. Retrieved 10 April 2011.
- ^ Erich Urban, Das Alphabet der Küche, Berlin 1929, Artikel Rollmops, S. 201
- ^ "The Herring".
- ^ "Red Herring". 11 February 2019.
- S2CID 10898067.
- PMID 11898942.
- PMID 15740028.
- ^ "Fish, herring, Atlantic, pickled Nutrition Facts & Calories". Retrieved 23 March 2017.
- ^ "Foods highest in Vitamin D". Retrieved 23 March 2017.
General and cited references
- Froese, Rainer and Pauly, Daniel, eds. (2006). Species of Clupea in 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