Pickled herring

What is Pickled herring?

Pickled herring is made by preserving herring fish through a process of salting and then soaking in a vinegar-based solution. The fish is often flavored with sugar, onions, peppercorns, and bay leaves, with other additions like dill or sherry sometimes used. The result is a tender, tangy fish with a balance of salty, sweet, and sour notes. It is commonly served in bite-sized pieces, sometimes with bread, potatoes, or sour cream, and can be found in salads or as a topping.

Where does Pickled herring come from?

The practice of pickling herring dates back to medieval Northern Europe, where it was a vital way to store and transport fish, especially during periods when meat was not eaten, such as Lent. Dutch fishermen developed influential curing techniques, which they shared with others in the region. Over the centuries, pickled herring became a staple in many European countries and spread to Jewish communities and other parts of the world.

How is Pickled herring made?

To make pickled herring, the fish is first cured in salt to draw out moisture. After this initial stage, the salt is rinsed off and the herring is placed in a mixture of vinegar, salt, and sugar, often with onions, peppercorns, and bay leaves. The fish is left to marinate, absorbing the flavors and becoming tender. Some versions add ingredients like dill or sherry for extra flavor.

How and when is Pickled herring eaten?

Pickled herring is enjoyed in many ways, often as a snack, appetizer, or part of a meal. In the Nordic countries, it is served with dark rye bread, crisp bread, potatoes, or sour cream, especially during Christmas, Easter, and Midsummer. In Jewish communities, it is a common feature at gatherings and religious celebrations. In Eastern Europe, it appears at Christmas Eve dinners and New Year's Eve festivities. In Egypt, it is eaten with tahini during the spring festival Sham Ennessim.

Kinds of Pickled herring

There are many regional styles of pickled herring. In the Netherlands, 'maatjesharing' uses young, mild herring. Germany is known for 'Bismarck herring' and 'rollmops', where fillets are rolled around pickled vegetables. In Russia and Ukraine, pickled herring is served with onions and sunflower oil or in layered salads. In Canada, 'Solomon Gundy' refers to pickled herring with onions. Each version reflects local tastes and traditions.

What Pickled herring means

Pickled herring holds cultural importance in several countries. It is a symbol of prosperity for New Year's in Poland, Germany, and Scandinavia, and is a key dish at Christmas Eve meals in Russia, Poland, Lithuania, and Ukraine. Among Ashkenazi Jews, it is a staple at social and religious gatherings. In Egypt, it marks the spring festival Sham Ennessim. The dish is also linked to working-class food traditions in Britain and has inspired local names and customs.

When Pickled herring is on the table

Questions people ask about Pickled herring

Good reading and sources

• Nigel SlaterThe Guardian, Recipe
• Lucky Foods for the New YearSmithsonian Magazine, Article
• The HerringFAO, Article

• Pickled herring on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data