Herring

As a green herring or herring green fresh, not pickled herring are called. The name does not refer to its color; green here has the meaning of " fresh, young, immature " to the more common all the difference to the long time to emphasize conserved salt herring. In the European countries are mainly Atlantic herring as a green herring ( without head excluded) offered or as "fish hulls " in the trade, which today mainly alongside the previously available heavy fish as so-called " AOK -Ware ".

In the preparation of green pegs full fish are flaked, washed, gutted and weggetrennt the head, sometimes even the tail. Common spices are salt and partly pepper. In old kitchen rules is recommended to moisten the inside recessed pegs with some vinegar or pull by lightly vinegar water; this is the often perceived as unpleasant odors arising during frying of herring prevent.

In Northern Germany green herring are traditionally prepared by meuniere - ie rolled in flour and fried in butter - and served fresh from the pan. Traditional side dishes are fried herrings according to miller - type or Green herrings fried potatoes and fried onion rings; as further supplements are known boiled potatoes or mashed potatoes with onion and bacon sauce and potato salad.

After meuniere prepared and then put into marinade, they are referred to as fried herring and eaten cold.

• Fish dish
• North German cuisine
• Schleswig- Holstein cuisine
• Hamburg food
• Lower Saxon cuisine