Cookbook:Herring
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Seafood
A herring is a type of small oily fish found in the temperate, shallow waters of the North Atlantic. A smaller variant lives in the Baltic Sea.
Herring can be cooked in the usual ways for small fish - fried, grilled or baked.
Herrings can also be pickled and served in a sour cream sauce.
A kipper is a split and smoked herring, and a bloater is a whole smoked herring. Both are staples of British cuisine.
A typical Dutch delicacy is raw herring (actually enzyme-cured) with raw shredded onions. To stop parasites, the herring has to be deep-frozen before the curing process.
In Sweden, Baltic herring is fermented to make surströmming. Herring soup is also a traditional soup.
In Germany, North Sea herring is pickled to make Matjes, or soused herring.
A rollmop is a cured herring fillet, rolled up and preserved in vinegar which is flavoured with onions and spices.