Pickled herring

When Bismarck herring herring are called, are inserted into an acidic marinade of vinegar, cooking oil, onions, mustard seeds and bay leaves. These herring are used for Rollmöpse. In Austria is common for prepared in this way pegs the term Russians.

The Bismarck herring is traditionally eaten with roast potatoes as well as bread or rolls covering ( Bismarck rolls).

Production

As Sauer cloth is called eingesäuerte fresh herring in a seasoned or unseasoned Reifebad using 14 % salt and 7% acetic acid (classic German recipe ). The result is a raw material for the delicatessen industry for the production of different herring products. The sour lobes are suitable only after some time in a so-called finishing bath for consumption. In Scandinavia, the Sauer flap is traditionally prepared using a slightly pre- salted herring lobe in a Essigbad. This leads to a stronger final product and a fresher appearance, for example, of herring snacks in jars.

The Bismarck herring was a new way to preserve fish preserved and still palatable in the 19th century long. It is also important at this time, the resulting long-distance railway network, which made it possible to transport of North Sea and Baltic Sea coast in wooden barrels of durability because of pickled fish inland. Another advantage of vinegar is a preservative that small bones dissolve what eating easier.

Origin of the name

In addition, as the Bismarck herring got its name, there are several stories that marketing reasons always be controversial:

• The name Bismarck herring goes back to the German Chancellor Otto von Bismarck (1815-1898), is said to have this kind of herring preparation very much. He should have said: "If herrings so expensive would just like caviar, it people would much appreciate them more. "
• According to another story the Stralsund fishmonger Johann Wiechmann said to have 1871 the Chancellor sent a keg on which Bismarck gave him the privilege to market the pickled herring fillets future as Bismarck herring. This assumption is a document which certifies the recipe and the name of the dealer; Stralsund fishmonger Rasmus, this document from a copy in its premises.
• According to other data, it should have been a host of Flensburg, the Bismarck gave permission to use his name for this herring preparation.

• Ernst Schweinger was dermatology professor and the personal physician of Otto von Bismarck, who was sickly until he got prescribed by him a herring - healing diet of the famous Bismarck herrings that made a full recovery the chancellor. This verdict: Schweinger was the first doctor who treated him, he had always treated the others.

Swell

• Fish dish
• German cuisine
• Culture ( Stralsund )
• Otto von Bismarck