Ingredients
Herring (preserved)
Herring in wine and herring in cream
Herring are cured in many styles and are most popular in northern Europe, Scandinavia, and eastern Europe. Bismarck herring is a vinegar-cured skin-on herring fillet, usually packed with sugar and sliced onions. Bloaters are whole salted and smoked herring, prized in Great Britain. Herring in sour cream is common in New York’s Jewish community. Kippers are split whole herring with both sides attached at the back that is cold-smoked. The best kippers have a silvery-red color from long smoking, though they may also be artificially dyed. Rollmops are pickled herring fillets (Bismarcks) rolled up and fastened with a toothpick. Cured or pickled herring will keep up to one year, refrigerated. Smoked whole kippers and fillets have a limited shelf life but can be kept frozen for up to 1 year.
from Quirk Books: www.quirkbooks.com
