Marinated herring is popular all over the Netherlands and beyond.
Regions in Europe where marinated herring is popular:
Notice the small spot in the southeast? It is Israel. Israelis love marinated herring for breakfast.
There are different types of marinated herring.
Hollandse Nieuwe (Soused herring, Matjes etc. in other languages) is fermented.
It is raw. The texture is very tender, it melts on the palate. The taste is somewhat salty but fresh, in spite of the fermentation process.
The next picture shows simply raw herring, marinated in vinegar. If you roll it up then it is called “Rollmops” in German (the English translation would be “rolled pug”).
Then, there is fried herring, marinated in vinegar with onions and spices.
In Denmark, herring is called “sild”. Especially in Christmas time, restaurants have buffets with many different varieties of marinated herring. Nyhaven in Copenhagen is a good place to have it.
The last picture shows suströmming, a specialty from Schweden. It is fermented herring, with the fermentation process continuing when canned. It is extremely smelly.
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