Super delicious way of preparing oily fish - TRY it out
Mark Totzke
says:
Hi guys,
I wanted to share my favourite German fish recipe with you.
In northern Germany we use a lot of Herring, which is quite an oily, fishy tasting type of fish.
And we have a few really tasty recipes for Herring which can be easily adapted to any oily fish.
Here in New Zealand for example I use Kahawai for this recipe. Kahawai is also known as Australian Salmon.
But in other parts of the world you can use any other oily fish such as Mackerel, kingfish, etc
Anyhow I grew up with this recipe, you can actually buy this canned in any German supermarket.
But since it's not readily available in other countries I decided to make it myself and it turns out that home made is even more delicious than store bought. Basically it's a crispy fried and then pickled fish. In German it's called "Bratherring"
After it's pickled for a few days you can eat it on bread, with potatoes or just as a side dish.
I hope you'll get a chance to try this recipe and let me know if you like it.
I wanted to share my favourite German fish recipe with you.
In northern Germany we use a lot of Herring, which is quite an oily, fishy tasting type of fish.
And we have a few really tasty recipes for Herring which can be easily adapted to any oily fish.
Here in New Zealand for example I use Kahawai for this recipe. Kahawai is also known as Australian Salmon.
But in other parts of the world you can use any other oily fish such as Mackerel, kingfish, etc
Anyhow I grew up with this recipe, you can actually buy this canned in any German supermarket.
But since it's not readily available in other countries I decided to make it myself and it turns out that home made is even more delicious than store bought. Basically it's a crispy fried and then pickled fish. In German it's called "Bratherring"
After it's pickled for a few days you can eat it on bread, with potatoes or just as a side dish.
I hope you'll get a chance to try this recipe and let me know if you like it.
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4 years ago
yeah give it a try, it tastes better than pickled raw fish in my opinion.
In Germany we have the two different types. Pickled raw herring also known as rollmops and then pickled fried herring.
The fried version is very popular in Germany but for some reason it's not very well known outside of Germany.
I found the canned version in some speciality shops here in New Zealand, but way overpriced.
That's how it's being sold in Germany:
https://en.wikipedia.org/wiki/Brathering
with a Herring - the whole fish is fried and pickled, including bones.
But with bigger fish like kahawai/australian salmon I prefer to remove the skin and all the red meat before cooking.
Gives it a cleaner taste and better presentation.
In Germany we have the two different types. Pickled raw herring also known as rollmops and then pickled fried herring.
The fried version is very popular in Germany but for some reason it's not very well known outside of Germany.
I found the canned version in some speciality shops here in New Zealand, but way overpriced.
That's how it's being sold in Germany:
https://en.wikipedia.org/wiki/Brathering
with a Herring - the whole fish is fried and pickled, including bones.
But with bigger fish like kahawai/australian salmon I prefer to remove the skin and all the red meat before cooking.
Gives it a cleaner taste and better presentation.
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