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)

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)