dillherring

Dillherring, or dill herring, refers to a preparation of herring that is cured, pickled, or marinated with dill, producing a tangy, herb-forward flavor. It is commonly sold as dill pickled herring in jars or tins and is a staple in Nordic, Baltic, and Central European cuisines.

Traditional dillherring is made by brining fresh or filleted herring in a solution of salt, water, sugar, and sometimes vinegar, then adding dill (fresh sprigs or dill seeds) and onions. Some versions rely on the salt and fermentation, while others use a vinegar-based marinade. Spices such as mustard seeds, pepper, or bay leaves may be included.

Regional notes emphasize dill as a common accompaniment to pickled herring in Sweden, Denmark, Norway, Poland, and Germany. In markets across these regions, dillherring is often found in jars alongside other pickled fish products and may be served as part of festive or everyday meals, sometimes with rye bread, onions, or potatoes.

Nutrition and serving: Herring provides omega-3 fatty acids and protein, while curing and pickling adds sodium. Dillherring is typically eaten as an appetizer or part of a cold platter and pairs with bread, potatoes, or simple accompaniments such as onions and sour cream in some traditions.

Storage: Unopened jars or tins can be shelf-stable if properly sealed, but once opened should be refrigerated and consumed within about a week.