Talk:Pickled herring

Who does the pickling?

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?

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)

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Proposed merge with Schmaltz herring

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 discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Bismarck herring

I've removed the claim from the lead that "Bismarck herring" is the alternate generic name for pickled herring; it wasn't supported by the source given. In any event, the less does not contain the greater; there are plenty of types of pickled herring listed here that don't have Bismarck's name on them. I've added Bismarck herring to the geographical section as a German name for the product; I trust everyone is OK with that. Moonraker12 (talk) 18:11, 4 September 2017 (UTC)

Intro seems biased

The line "In recent years, other flavors have also been added, due to foreign influences. However, the tradition is strong in Denmark, Sweden, Finland, Norway, The Netherlands, Iceland and Germany." reads like a polemic against internationalism, and doesn't have any citations. Can this be removed? 81.227.26.132 (talk) 18:36, 27 December 2017 (UTC)

I removed it and another point about the food preferences of younger consumers. At best it's simply speculation, at worse its bias. Since there wasn't much left in the cultural section worth saving at that point, I simply combined what remained with a new, simplified list of regions of countries where they remain popular (not just the "traditionalists") in the introduction. 24.212.153.7 (talk) 15:56, 8 September 2018 (UTC)