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Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brining in a vinegar, salt, and sugar solution, often with peppercorn, bay leaf, raw onions, and so on. Additional flavourings include sherry, mustard and dill, while other non-traditional ingredients have also begun being included in recent years.
Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including Scandinavia, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands. It is also popular in parts of Canada such as British Columbia, Newfoundland, and the Maritimes. It is also associated with cuisine, becoming a staple at and social gatherings. Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Russia, Poland, Lithuania, and Ukraine. Pickled herring is also eaten at the stroke of midnight on New Year's Eve to symbolize a prosperous New Year in Poland, the Czech Republic, Germany, and parts of Scandinavia. Pickled herring with tahini is a popular dish in Egypt usually eaten in the spring holiday of Sham Ennessim.
Soused herring ( maatjesharing or just maatjes in Dutch language) is an especially mild salt herring, which is made from young, immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. In English, a "soused herring" can also be a cooked marinated herring.
Rollmops are pickling herring fillets rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion. They are thought to have developed as a special treat in 19th century Berlin,Erich Urban, Das Alphabet der Küche, Berlin 1929, Artikel Rollmops, S. 201 and the word borrowed from the German language.
Fish cured through pickling or salting have long been consumed in the British Isles. Like jellied eel, it was primarily eaten by, and is sometimes associated with, the working class. Kipper is a dish eaten in Great Britain, Ireland, and parts of Canada. It consists of a split open herring, pickled or salted, and cold-smoked.
Red herring is similar to kippers but is whole and ungutted; it is more heavily salted and is smoked for 2–3 weeks. The main UK export markets are Europe and West Africa.
Pickled herring, especially brined herring, is common in Russian cuisine and Ukraine, where it is served cut into pieces and seasoned with sunflower oil and onions, or can be part of herring salads, such as dressed herring (, , lit. 'herring under a fur coat'), which are usually prepared with vegetables and seasoned with mayonnaise dressing.
Brined herring is common in Ashkenazi Jews cuisine, perhaps best known for vorschmack salad known in English simply as "chopped herring" and as schmaltz herring in Yiddish. In Israel it is commonly known as dag maluach which means "salted fish".
Pickled herring can also be found in the cuisine of Hokkaidō in Japan, where families traditionally preserved large quantities for winter.
In Nova Scotia, Canada, pickled herring with onions is called "Solomon Gundy" (not to be confused with the Jamaican Solomon Gundy of the same name).
"Bismarck herring" (German language Bismarckhering) is the common name for pickled herring in Germany, and the product is sometimes sold elsewhere under that name. There are various theories as to why the product is associated with Otto Bismarck.
As with fresh herring, pickled herring is an excellent natural source of both vitamin D3 and omega-3 fatty acids. It is also a good source of selenium and vitamin B12. 100 grams may provide 680 IU of vitamin D, or 170% of the DV, as well as 84% of the DV for selenium, and 71% of the DV for vitamin B12.
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