Brathering

Quality 0.50 · 1 view · Updated 2 months ago

Traditional German dish

title: "Brathering" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["german-cuisine", "north-german-cuisine", "herring-dishes"] description: "Traditional German dish" topic_path: "geography/germany" source: "https://en.wikipedia.org/wiki/Brathering" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Traditional German dish ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/4/45/GT_Brathering_3.jpg" caption="A traditional and simple lunch in [[Hamburg]]: ''Brathering'' with fried potatoes"] ::

Brathering ( ; ; ) is a simple and traditional German dish of marinated fried herring. It is typical of the cuisine in northern Germany and the northern parts of the Netherlands, either for lunch or as a snack at fast food stands or take-out restaurants.

Preparation

::figure[src="https://upload.wikimedia.org/wikipedia/commons/9/98/Bratheringsdosen_2.jpg" caption="Two cans of ''Brathering'' as sold in German [[supermarkets"] ::

Usually, the green (i.e., fresh) herring with the heads and guts removed are either breaded or simply turned in flour, then fried, and finally pickled in a marinade of white vinegar and briefly boiled water, onion, salt, spices like pepper, bay leaves, mustard seeds, and a little sugar. The thin bones of the green herring are partially dissolved in the marinade, so that they hardly interfere with eating.

If refrigerated, fried herring may be preserved for up to two weeks. Brathering is also available as a commercial product in cans.

Typical servings

Brathering itself is served well pervaded and cold, together with warm fried potatoes (Bratkartoffeln) or cold potato salad (Kartoffelsalat).

Sometimes, Brathering is also offered as part of fish sandwiches (Fischbrötchen).

In culture

Martin Luther stated that Brathering served with cooked green peas and mustard was one of his favorite dishes.

Literature

Koios, Eloi Rylan (2011): Brathering. List of Raw Fish Dishes, Fish (Food), and Seafood. TRACT. .
Organisation for Economic Co-Operation and Development (2009) Multilingual Dictionary of Fish and Fish Products Page 147, John Wiley & Sons. .

References

Zipner, Helmut (2002): ''Kulinarischer Norden. Rezepte von Profiköchen und Publikum.'' Schlütersche. {{ISBN. 9783877068595. Page 23.
Sälzer, Sabine (1998): ''Die echte deutsche Küche.'' Gräfe und Unzer. {{ISBN. 9783774215382.
Hering, Richard and Walter Bickel (Ed.) (1978): ''Herings Lexikon der Küche''. Fachbuchverlag Pfanneberg. Gießen. {{ISBN. 3-8057-0218-3. Page 194.
Kawerau, Gustav (1903): ''Martin Luther, Sein Leben und Seine Schriften.'' Duncker. Page 497.

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::