Editing Pickled herring (section)

==History==
Pickled herrings have been a staple in Northern Europe since medieval times, being a way to store and transport fish, especially necessary in meatless periods like [[Lent]]. The herrings would be prepared, then packed in barrels for storage or transportation. In 1801 Dutch fishermen amongst the prisoners of war in the [[Norman Cross Prison]] were sent to Scotland to teach the Scottish herring fishermen how to cure fish using the Dutch method.<ref>{{cite news|title= Extract of a letter|newspaper= Aberdeen Press and Journal|date= 4 August 1802|page= 3}}</ref>

===Geographic distribution===
[[File:Midsummer pickled herring.jpg|thumb|right|Pickled herring with sour cream, chives, potatoes and egg]]
[[File:GT Bismarckheringfischbrötchen 1.jpg|thumb|right|A German ''[[Fischbrötchen]]'', consisting of pickled herring served in a roll with lettuce and onion]]

In the [[Nordic countries]], once the pickling process is finished and depending on which of the dozens of herring flavourings (mustard, onion, garlic, [[Vaccinium vitis-idaea|lingonberries]] etc.) are selected, it is eaten with dark [[rye bread]], [[crisp bread]], [[sour cream]], or potatoes. This dish is common at Christmas, Easter, and Midsummer, where it is frequently accompanied by spirits like [[akvavit]].

[[Soused herring]] (''maatjesharing'' or just ''maatjes'' in [[Dutch language|Dutch]]) 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.<ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/2011/apr/10/nigel-slaters-classic-soused-mackerel-recipe|last=Slater|first=Nigel|title=Classic Soused mackerel|newspaper=The Guardian|access-date=10 April 2011|date=2011-04-09}}</ref>

[[Rollmops]] are [[pickling|pickled]] herring [[Fillet (cut)|fillets]] rolled (hence the name) into a [[cylinder (geometry)|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,<ref>Erich Urban, Das Alphabet der Küche, Berlin 1929, Artikel ''Rollmops'', S. 201</ref> and the word borrowed from the [[German language|German]].

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.<ref>{{Cite web|url=https://www.fao.org/3/x5933e/x5933e01.htm|title = The Herring}}</ref> The main UK export markets are Europe and West Africa.<ref>{{Cite web|url=https://www.herripedia.com/red-and-black-herring/|title = Red Herring|date = 11 February 2019}}</ref>

Pickled herring, especially [[brine (food)|brined]] herring, is common in [[Russian cuisine|Russia]] and [[Ukrainian cuisine|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]] ({{langx|ru|Сельдь под шубой}}, {{langx|uk|Оселедець під шубою}}, lit. 'herring under a fur coat'), which are usually prepared with vegetables and seasoned with mayonnaise dressing.

Brined herring is common in [[Ashkenazi Jews|Ashkenazi Jewish]] 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|pickled fish pâté]] of the same name).

"Bismarck herring" ([[German language|German]] ''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|Bismarck]].