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Rollmops are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Schmaltz is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Soused herring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs, spices, and chopped onion.
Smørrebrød, smørbrød "butter bread" (Norwegian), or smörgås "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
An appetizing store, typically in reference to Jewish cuisine in New York City, particularly Ashkenazi Jewish cuisine, is a store that sells "food that generally goes with bagels", although appetizings can also be served with a variety of breads. Appetizings include smoked and pickled fish and fish spreads, pickled vegetables, cream cheese spreads and other cheeses.
Milt is the seminal fluid of fish, mollusks, and certain other water-dwelling animals which reproduce by spraying this fluid, which contains the sperm, onto roe. It can also refer to the sperm sacs or testes that contain the semen.
The Atlantic thread herring is a herring-like fish in the family Clupeidae.
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.
Zakuski is an assortment of cold hors d'oeuvres, entrées and snacks in food culture in Slavic-speaking countries. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink". The word literally means 'something to bite after'. It probably originated and was influenced through the fusion of Slavic, Viking-Nordic and Oriental cultures in early Rus' regions like the Novgorod Republic.
Solomon Gundy is a Jamaican pickled fish pâté usually served with crackers as an appetizer.
Fesikh is a traditional celebratory ancient Egyptian dish. It is eaten by Egyptians during the Sham el-Nessim festival in Egypt, which is a spring celebration from ancient Egyptian times and is a national festival in Egypt. Fesikh consists of salted pickled fermented and dried gray mullet of the genus Mugil, a saltwater fish that lives in both the Mediterranean and the Red Seas; in Western Egypt, whitefish is used as an alternative.
Brathering is a simple and traditional German dish of marinated fried herring. It is typical of the cuisine in northern Germany and the northern parts of the Netherlands, either for lunch or as a snack at fast food stands or take-out restaurants.
A Fischbrötchen is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea.
Surströmming is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.
Herring are forage fish in the wild, mostly belonging to the family Clupeidae. They are an important food for humans. Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized; the main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings.
Spekesild is Atlantic herring preserved using salt.
