Green herring
Fresh, not pickled herrings are referred to as green herrings or green herrings . The name does not refer to their color; Here, green has the meaning of “fresh, young, immature” to emphasize the difference to the preserved salted herring that has been more common for a long time . In European countries, Atlantic herrings are mainly marketed as green herrings, which today are mainly offered as so-called "aoK goods" (except, without head) or as "fish hulls", in addition to the whole fish that was previously common.
When preparing green herrings, whole fish are scraped off , washed, gutted and the head is cut away, and sometimes the tail. Common spices are salt and sometimes pepper . In old kitchen rules, it is recommended to moisten the gutted herrings inside with a little vinegar or to pull them through light vinegar water; this is to prevent the odor that is often perceived as unpleasant and that arises when roasting herrings.
In northern Germany , green herrings are traditionally prepared according to the miller's style - that is, turned in flour and fried in butter - and served fresh from the pan. Traditional side dishes for herring miller-style or fried green herring are fried potatoes and fried onion rings ; Boiled potatoes or mashed potatoes with onion or bacon sticks and potato salad are known as additional side dishes .
Prepared according to miller's style and then marinated in marinade , they are called fried herring and eaten cold.