Brathering

Herrings are a dish of german cuisine of fried and then marinated herring.

To prepare gutted and scaled green ( fresh ) pegs can be seasoned mehliert, brown fried in oil and then in a short boiled marinade of vinegar, water, onion rings, bay leaves and spices (such as mustard and peppercorns ) inserted a few days. They are served cold on bread, fried potatoes or boiled potatoes. By inserting into an acidic Mariande the thin bones of the green herring dissolve partially, so this disturb the consumption barely.

Refrigerated unpreserved herrings are stable up to two weeks. They are also ready to cook as a convenience food, especially canned available.