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Also known as: marinated herring in wine sauce, herring in wine marinade, pickled herring fillets in wine sauce, wine-marinated herring
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts 2 to 3 weeks in the refrigerator if kept in its original brine/sauce and tightly sealed.
Freezing is not recommended as it significantly alters the delicate texture of the fish and the consistency of the wine sauce.
No, herring is a small fish and is generally very low in mercury compared to larger predatory fish.
Pickled sardines or pickled mackerel are the closest substitutes in terms of texture and flavor profile.
Yes, it contains a small amount of wine, though the alcohol content is usually very low (trace amounts) due to the pickling process.
Discard if you notice a slimy texture, an excessively 'fishy' or sour odor beyond the vinegar smell, or any mold growth.
Yes, the onions are pickled along with the fish and are intended to be eaten as a garnish.
Yes, it is quite high in sodium due to the curing and pickling process, so it should be consumed in moderation by those watching salt intake.
It pairs excellently with boiled potatoes, rye bread, hard-boiled eggs, and crisp white wines or aquavit.
pickled herring in wine sauce is a versatile ingredient found in cuisines around the world. With 190 calories per 100g and 13.5 grams of protein, it's a nutritious addition to many dishes.
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The fish is technically 'cured' by salt and acid (vinegar/wine), which 'cooks' the protein without heat, making it safe to eat.