polska: Pickled herring

Evidence: 100 • authority: 72

Pickled herring is a traditional way of preserving herring as food by pickling or curing. Most cured herring use a two-step curing. The herring is first cured with salt to extract water, then the salt is removed and the herring is placed in vinegar, salt, and sugar solution, often with peppercorn, bay leaf, raw onions, and so on and so forth. Additional flavorings include sherry, and dill, while other non-traditional ingredients have also begun being included in recent years. Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including the Nordic countries, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands. It is also popul…

Evidence: — • authority: 72

Polish cuisine (Polish: kuchnia polska, pronounced [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation from Poland. A dish cooked in the Polish fashion is denoted by the term à la polonaise. It evolved over the centuries to be eclectic, shaped by ten centuries of regional agricultural practices, historical trade routes, religious observance, and cultural exchange. It is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, legume, grains, mushrooms as well as herbs, and makes extensive use of butter, cream, eggs, and seasoning. Among popular Polish national dishes are bigos [ˈbiɡɔs] , pierogi [pʲɛˈrɔɡʲi] , kiełbasa, kotlet schabowy [ˈkɔtlɛt sxaˈbɔvɨ] (po…

Evidence: — • authority: 72

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garl…

Evidence: — • authority: 72

Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat…

Evidence: — • authority: 72

Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.

Evidence: — • authority: 72

Soused herring is raw herring (a variety of fish) soaked in a mild preserving liquid. It usually consists of raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), and chopped onion. The word 'soused' can also describe a marinated herring that has been cooked. The herring is usually baked in the marinade, although it is sometimes instead fried and then soaked in the marinade. Soused herring is served cold. The soused herring (maatjesharing, although referred to as maatjes in Netherlands, or Matjes/matjes (in Germany and Sweden) is an especially mild salt herring,…