heringerichte

Heringgerichte is a category of dishes in German-speaking cuisines that center on herring as the main ingredient. In standard German, the term is written Heringgerichte; the form heringerichte may appear as a nonstandard spelling in some texts.

Regional scope of Heringgerichte is broad in Northern and Baltic Europe, including Germany (notably Hamburg and the northern states), the Netherlands, Denmark, Sweden, Norway, and Poland. Herring is preserved and prepared in multiple ways, giving a variety of textures and flavors: pickled, marinated, smoked, fried, or simply cooked and served fresh.

Notable preparations and dishes commonly associated with Heringgerichte include Rollmops (rolled pickled herring fillets often with onion or cucumber), Bismarckhering (thinly sliced herring marinated in vinegar, oil, and onions), and Matjes (young, mildly salted herring). Herring salads, collectively referred to as Heringesalat, are another category, as are smoked varieties. Dishes are frequently accompanied by rye bread, boiled potatoes, onions, sour cream, or apples and lingonberries, depending on regional tradition.

Cultural and culinary significance derives from the herring’s long history as a preserved staple in coastal and trading communities. Preservation methods such as brining, marinating, and smoking enabled widespread distribution and shaped regional recipes and festive as well as everyday meals.

See also: herring, pickled herring, herring in mustard, salted herring, fish dishes in German cuisine.