Talk:Pickled herring

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Who does the pickling?[edit]

I think traditionally pickling would be done near the final consumption and for storage and transport, the fish would be trough-salted. Before pickling, the excess salt would be washed off. The pickling would not be so much a preservation method as a marinade, or let us call it a marinade that also preserves reasonably well. — Preceding unsigned comment added by 87.100.236.74 (talk) 17:59, 13 January 2013 (UTC) Preserving in vinegar is not a short term method. Herring, Pickles and other vinegar preserved foods has a long shelflife. BTW the word marinade comes from the latin term for brining (Aqua Marina).188.183.196.230 (talk) 10:04, 12 February 2013 (UTC)

Swedish link should be changed to another article. Can I do this?[edit]

Instead of Inlagd sill I think a better Swedish article to link to is "Sillsalteri". Can I do this, and, if so, how? RPSM (talk) 11:51, 10 March 2013 (UTC)

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.
The result of this discussion was not to merge, keeping the two articles. Geoff Who, me? 21:21, 6 February 2015 (UTC)

Proposed merge with Schmaltz herring[edit]

As noted in the article, schmaltz herring is a subtype of pickled herring, as it is pickled herring made from the fish caught just before spawning, when its flesh it full of fat. It doesn't warrant a separate article and should be merged into pickled herring. Geoff Who, me? 19:31, 9 November 2013 (UTC)

Schmnaltz herring, in addition to referring prespawning herring, more often refers to salted herring in oil. Pickled herring is never referred to as shmaltz herring.94.159.206.188 (talk) 13:56, 10 February 2014 (UTC)
Oppose. There is no proper reference to support that schmaltz herring (salt, herring) is a type of pickled herring (salt, vinegar, herring). 14.200.68.118 (talk) 14:40, 1 March 2014 (UTC)
Vice versa, Is there a proof that the term "pickled herring" refers exclusively to herrings pickled with vinegar? For example, Dutch and Eastern Slavic recipes rarely include vinegar; instead, herring is only pickled in salt brine. And Ashkenazi (Eastern European Jewish) schmaltz herring is a type of this. Should one create a separate article on "brined herring"? Or would it be soused herring? Just comparing this to pickled cucumbers. The article includes both cucumbers pickled with vinegar and brined pickles. --Off-shell (talk) 12:29, 1 February 2015 (UTC)
I'm opposed as well. Food articles are (or should be) as much about the cultural and historical aspects of a foodstuff as about what it is made of; otherwise we could just merge all the different noodle articles into one. Schmaltz herring has scope for "expanding into a longer stand-alone (but crosslinked) article" with those aspects in it; and as that article specifies "Schmaltz" as referring to the type of herring, rather than the type of pickling involved, it is easily a "discrete subject warranting its own article, even if it is short". Moonraker12 (talk) 15:00, 6 February 2015 (UTC)

The above discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.