Unlike in the US, Germans eat herring even today. Herring is most often salted and/or pickled and served as Matjes or Bismark Herring. It is rolled to make Rollmops and served in "salad" with sour cream, pickles and onions.
All areas of Germany have their herring specialties. This stems from the introduction of salt preservation in the middle of the 10th century. Salting and then smoking the herring made it possible to transport the fish all the way to Italy and even over to ... Read more
Photo © W. Meinhart GNU-FDL 1.2
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