Pickled herring, a culinary staple in many cultures, goes by a fascinating array of names, reflecting its rich history and widespread consumption. Understanding these different names provides insight into regional variations, preparation methods, and the cultural significance of this tangy delicacy.
Unveiling the Common Names: A European Focus
Europe, with its strong maritime history and fishing traditions, is undoubtedly the heartland of pickled herring. Here, the names vary dramatically depending on the country and even specific region.
The Scandinavian Connection: “Inlagd Sill” and Beyond
In Scandinavian countries, pickled herring holds a prominent place on the smörgåsbord, a traditional buffet. In Sweden, the most common term is “inlagd sill”, which translates directly to “laid-in herring” or “pickled herring.” However, this is just an umbrella term encompassing a multitude of variations.
Different types of inlagd sill include:
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Matjessill: A younger, more delicate herring, known for its mild flavor and often cured with sugar, spices, and herbs.
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Kräftsill: Herring pickled with crayfish brine, dill, and other spices, often consumed during crayfish parties.
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Senapssill: Herring pickled in a mustard sauce, a popular choice for festive occasions.
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Löksill: Herring pickled with onions, offering a sharper, more pungent flavor.
In Norway, the term “sursild” is frequently used, meaning “sour herring.” As with Swedish inlagd sill, sursild encompasses various preparations with different spices and flavor profiles. The emphasis is often on the sourness derived from vinegar in the pickling process.
In Denmark, pickled herring is commonly referred to as “marineret sild”, which translates to “marinated herring.” Danes also enjoy a wide range of pickled herring variations, often incorporating sugar, vinegar, and a blend of spices.
In Finland, the term “silli” is the general term for herring, and pickled herring is often referred to as “etikkasilli” when referring to vinegar-pickled herring. Different flavour variations exist, such as the traditional “juhannussilli” or “midsummer herring,” which is a popular dish during the Midsummer festival.
The Dutch Tradition: “Hollandse Nieuwe” and “Zure Haring”
The Netherlands boasts a strong herring tradition, particularly with its “Hollandse Nieuwe” or “Maatjesharing,” which are young herring caught in the spring and traditionally eaten raw with chopped onions. While not strictly pickled in the same way as Scandinavian varieties, the curing process involves brining, and it’s often considered a form of lightly pickled herring. The name “Hollandse Nieuwe” translates to “new Dutch herring” and refers specifically to this seasonal delicacy.
Another common term in the Netherlands is “zure haring,” meaning “sour herring,” which refers to herring pickled in vinegar, similar to the Scandinavian sursild.
Germany’s “Rollmops” and “Bismarckhering”
Germany features two notable pickled herring preparations, each with its own distinct name.
Rollmops are pickled herring fillets rolled around a filling of pickled gherkin and onion, secured with a wooden skewer. These are a popular snack and are often sold in jars or at fish markets.
Bismarckhering are pickled herring fillets named after Otto von Bismarck, the first Chancellor of Germany. Legend has it that Bismarck was a great fan of pickled herring, and the preparation was named in his honor.
Eastern European Variations: From Poland to Russia
In Poland, pickled herring is known as “śledź,” which simply means “herring.” Pickled herring preparations are popular, often served with onions, sour cream, or oil.
In Russia, pickled herring is a common appetizer, often referred to as “сельдь (seld’)”. It’s frequently served with potatoes, onions, and vegetable salads. “Сельдь под шубой (Seld’ pod shuboy)” meaning “herring under a fur coat” is a famous layered salad with pickled herring, beets, potatoes, carrots, onions, mayonnaise and eggs.
Beyond Europe: Exploring Global Names for Pickled Herring
While Europe remains the epicenter of pickled herring consumption, its popularity extends to other parts of the world, where it has been adapted and renamed to suit local tastes and culinary traditions.
North America: A Less Prominent, Yet Existing, Tradition
In North America, pickled herring is less ubiquitous than in Europe, but it can still be found, particularly in communities with strong Scandinavian or Eastern European heritage. It is usually labelled “pickled herring” or “marinated herring.”
Manischewitz brand pickled herring is a common kosher variety found in supermarkets.
Asia: Regional Adaptations and Local Names
In some Asian countries, particularly those with coastal regions and historical trade connections, variations of pickled herring can be found. However, these are often adapted to local tastes and may not always be directly referred to as “pickled herring.”
For example, in Japan, herring roe (kazunoko) is often pickled or cured and is considered a delicacy, but the term “pickled herring” is not typically used.
The Art of Pickling: Understanding the Process
The term “pickled herring” encompasses a range of preservation methods that utilize vinegar, salt, sugar, and various spices to cure and flavor the fish. The specific techniques and ingredients vary widely depending on the region and the desired flavor profile.
The Basic Pickling Process
The fundamental process typically involves:
- Cleaning and preparing the herring fillets.
- Creating a pickling brine consisting of vinegar, water, salt, sugar, and spices.
- Submerging the herring fillets in the brine and allowing them to cure for a period of time.
- Storing the pickled herring in airtight containers, often refrigerated.
Variations in Brine Recipes
The pickling brine is the key to the flavor of the final product. Common ingredients include:
- Vinegar: Provides acidity, which helps to preserve the fish and impart a sour taste. Different types of vinegar, such as white vinegar, cider vinegar, and malt vinegar, can be used.
- Salt: Acts as a preservative and enhances the flavor.
- Sugar: Balances the acidity of the vinegar and adds sweetness.
- Spices: A wide range of spices can be used, including peppercorns, mustard seeds, bay leaves, cloves, allspice, dill, and juniper berries.
- Onions: Add flavor and texture.
- Herbs: Fresh or dried herbs, such as dill, parsley, and thyme, can be used to enhance the flavor.
Culinary Uses and Serving Suggestions
Pickled herring is a versatile ingredient that can be enjoyed in a variety of ways.
Traditional Serving Methods
- As part of a smörgåsbord: In Scandinavian countries, pickled herring is a staple on the smörgåsbord, often served with rye bread, potatoes, sour cream, and other toppings.
- With crackers or bread: Pickled herring can be enjoyed as a snack or appetizer with crackers or bread.
- In salads: Pickled herring can be added to salads for a tangy and flavorful boost.
- With potatoes: A classic pairing, pickled herring and potatoes make a simple yet satisfying meal.
Modern Culinary Applications
Chefs are increasingly experimenting with pickled herring, incorporating it into innovative dishes and flavor combinations.
Conclusion: A World of Flavors in a Single Fish
From the Scandinavian “inlagd sill” to the Dutch “Hollandse Nieuwe” and the German “Rollmops,” the names given to pickled herring around the world reflect its cultural significance and diverse preparation methods. Exploring these names provides a glimpse into the rich history and culinary traditions associated with this tangy delicacy. Whether you enjoy it as part of a traditional smörgåsbord or in a modern culinary creation, pickled herring offers a world of flavors in a single fish.
What is the most common English term for pickled herring?
The most common English term for pickled herring is simply “pickled herring.” This term is widely understood and used to describe herring that has been preserved in a pickling brine, typically involving vinegar, salt, sugar, and spices. While other regional variations exist, “pickled herring” serves as the umbrella term for this preserved fish.
It’s important to note that even when discussing specific types of pickled herring, the base name often remains “pickled herring,” followed by a descriptor, such as “creamed pickled herring” or “rollmops” (which are a specific preparation of pickled herring). So, if you’re looking for this delicacy, asking for “pickled herring” is a safe bet in most English-speaking locations.
Are there other English names for pickled herring besides “pickled herring”?
While “pickled herring” is the most common English term, you might encounter a few other terms depending on the region or specific preparation. “Pickled kipper” is sometimes used, though “kipper” usually refers to smoked herring, and the pickling aspect makes it a specific type of preparation.
Another potential term, though less common, is simply “soused herring.” “Souse” refers to the pickling process, and while more general, it can sometimes be used to describe pickled herring, especially in older recipes or certain dialects. However, “pickled herring” remains the most universally understood and accepted term.
What is pickled herring called in Germany?
In Germany, pickled herring is commonly known as “Bismarckhering.” This name specifically refers to herring that has been marinated in vinegar, oil, onions, and mustard seeds. It is a very popular type of pickled herring in Germany and is often served on bread or rolls.
Beyond “Bismarckhering,” you might also encounter the term “Rollmops,” which, as in other regions, refers to a specific preparation of pickled herring fillets rolled around a filling, often containing gherkins and onions. While “Hering” simply means herring, the addition of a descriptor like “eingelegter Hering” (pickled herring) clarifies the preparation.
What is pickled herring called in the Netherlands?
In the Netherlands, pickled herring is frequently referred to as “Hollandse Nieuwe” or “maatjesharing.” “Hollandse Nieuwe” specifically describes young herring that are lightly salted and enzyme-cured, making them a very tender and mild type of pickled herring. They are traditionally eaten raw, held by the tail, and lowered into the mouth.
“Maatjesharing” is another common term, often used interchangeably with “Hollandse Nieuwe,” although some distinctions might exist regarding the precise timing of the catch or curing process. Both terms refer to a type of pickled herring that is a national delicacy in the Netherlands.
What is pickled herring called in Scandinavia?
In Scandinavia, the name for pickled herring varies depending on the country and the specific preparation. In Sweden, it’s commonly known as “inlagd sill,” while in Norway, it’s often called “sursild.” Both terms essentially translate to “pickled herring” in their respective languages.
Denmark also uses “sild” (herring) in various preparations, such as “marineret sild” (marinated herring). The specific spices and methods of preparation vary widely across the Scandinavian countries, resulting in a diverse range of pickled herring flavors and styles, each carrying its own unique name within the local context.
What are some common variations in how pickled herring is prepared and named around the world?
Around the world, the preparation of pickled herring varies significantly, influencing the naming conventions. For example, in Poland, you might find “matias,” a term similar to “maatjes” used for young, lightly cured herring, reflecting Dutch influence and trade. Different brines and spices also contribute to diverse flavors and names.
Another common variation is the use of cream sauces, resulting in “creamed herring” or similar terms in English. The addition of ingredients like dill, onions, or spices like peppercorns, cloves, or mustard seeds all result in variations in taste and local naming. The base name usually remains recognizable (e.g., “pickled herring”), but the accompanying description highlights the specific regional or cultural adaptation.
Is there a difference between “pickled herring” and “marinated herring”?
The terms “pickled herring” and “marinated herring” are often used interchangeably, but there can be subtle differences in the process and the final product. Generally, pickling involves a brine that uses vinegar as a primary component, resulting in a more pronounced sour taste and a longer preservation period.
Marinating, on the other hand, typically involves a liquid that can be vinegar-based but also includes oil, wine, lemon juice, or other flavorings. Marinated herring might be more focused on flavor infusion rather than long-term preservation, leading to a more diverse range of flavor profiles and potentially a shorter shelf life compared to traditionally pickled herring.