Smoked herring is a popular delicacy in many parts of the world, known for its rich and smoky flavor. It is often enjoyed on its own, as a topping for salads or sandwiches, or incorporated into various recipes. But what is another word for smoked herring? In this article, we will explore different names and variations of this beloved fish.
The Traditional Way of Preserving Herring
Smoked herring is a type of fish that has been preserved through smoking or curing. The process typically involves curing the herring with salt to extract water, and then brining it in a solution of vinegar, salt, and sugar. Additional flavorings such as peppercorn, bay leaves, raw onions, sherry, mustard, and dill can also be added.
This traditional method of preserving herring has been practiced for centuries in many parts of Europe, including Scandinavia, Great Britain, the Baltic region, Eastern and Central Europe, and the Netherlands. It is also popular in certain regions of Canada, such as British Columbia and Newfoundland.
Smoked herring holds a special place in Ashkenazi Jewish cuisine, often being served at kiddushes and social gatherings. In Russia, Poland, Lithuania, and Ukraine, it is one of the twelve dishes traditionally served on Christmas Eve. In Poland, the Czech Republic, Germany, and parts of Scandinavia, smoked herring is eaten at the stroke of midnight on New Year's Eve to symbolize a prosperous new year.
History of Pickled Herring
Pickled herrings have been a staple in Northern Europe since medieval times, as they provided a way to store and transport fish, especially during meatless periods like Lent. Dutch fishermen who were prisoners of war in the Norman Cross Prison in 1801 were sent to Scotland to teach Scottish herring fishermen the Dutch method of curing fish.
Geographic Distribution
Smoked herring, or pickled herring, is enjoyed in various ways depending on the region. In the Nordic countries, it is commonly eaten with dark rye bread, crisp bread, sour cream, or potatoes. It is a popular dish during Christmas, Easter, and Midsummer celebrations, often accompanied by spirits like akvavit.
Soused herring, also known as maatjesharing or maatjes in Dutch, is a mild salt herring made from young, immature herrings. These herrings are ripened in oak barrels in a salty solution or brine. In addition, rollmops are pickled herring fillets rolled around a piece of pickled gherkin or onion.
Smoked herring is also consumed in the British Isles, where it is often associated with the working class. Kipper, a split open herring that is pickled or salted and cold-smoked, is a popular dish in Great Britain, Ireland, and parts of Canada. Red herring, heavily salted and smoked for 2-3 weeks, is similar to kippers but is whole and ungutted.
Furthermore, pickled herring is commonly enjoyed in Russia and Ukraine, where it is seasoned with sunflower oil and onions or used in herring salads. In Ashkenazi Jewish cuisine, it is a key ingredient in dishes like vorschmack salad and schmaltz herring. In Japan, families traditionally preserve large quantities of pickled herring for the winter. In Nova Scotia, Canada, pickled herring with onions is known as solomon gundy.
In Germany, pickled herring is often referred to as bismarck herring, and it is also sold under that name in other countries. The reasons for this association with Bismarck are still debated.
Nutritional Content
Smoked herring, like fresh herring, is a nutritious food. It is an excellent natural source of vitamin D3, omega-3 fatty acids, selenium, and vitamin B1A 100-gram serving of smoked herring may provide 680 IU of vitamin D (170% of the DV), 84% of the DV for selenium, and 71% of the DV for vitamin B1
Smoked herring, or pickled herring, is a beloved delicacy enjoyed in various parts of the world. Whether it is called smoked herring, pickled herring, or by another name, this flavorful fish has a long history and cultural significance in many cuisines. Its rich taste and nutritional benefits make it a popular choice for both everyday meals and special occasions.
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