Central European Preserved Fishes

Slane srdele or salted sardines is a Croatian dish that is prepared from May to August. The dish uses fresh sardines and coarse sea salt. The salt is placed into an old tin or barrel, and the sardines are then layered over it. Another layer of sal... READ MORE

A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firew... READ MORE

Hollandse maatjesharing are small fish, specifically herrings, that are headed and brined or dry-salted using traditional Dutch methods and consumed after natural ripening. Only herrings caught between May 1 to August 31 can be called READ MORE

In 1395, a Dutchman named Jan Pieter Beukelzoon came up with the idea of maturing freshly caught herring in brine. The name of this 'virgin herring' finds its root in the Dutch word for girls (Meisjes). The original Glückstä... READ MORE