Herring (Hering)
This fish is a staple in northern Germany particularly in Bremen, Hamburg and Lübeck. It is usually salted, cured and/or pickled and then eaten cold or in sandwiches.
Bismarckheringe are herrings that are pickled in a marinade of oil, vinegar, onions, mustard seeds and bay leaves. They are named after the Chancellor of the German Reich Otto von Bismarck who liked to eat herrings this way. They are eaten usually with fried potatoes (Bratkartoffeln) and/or bread rolls (Brötchen).
Bratheringe are herrings that are coated in flour or breadcrumbs, fried and then marinated in a mixture of water, vinegar, onion rings, salt, pepper and spices. They go well with bread and potatoes.
Rollmops are pickled herring rolls that are stuffed with pickles and onions and sometimes sauerkraut. They are eaten with hands and never unrolled. As a joke they are sometimes called German sushi and are thought to be a good cure for a hangover.
Matjes are younger, fatter, more tender herring that haven't yet spawned. They are served in sandwiches, in cream sauces and just out of the can.
Kieler Sprotten are small herrings (sprats) that originate in Kiel, a port in northern Germany.
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