[[File:GT Brathering 3.jpg|thumb|A traditional and simple lunch in Hamburg: ''Brathering'' with fried potatoes]] {{short description|Traditional German dish}} {{italic title}} {{use dmy dates |date=September 2022}} '''''Brathering''''' ({{IPAc-en|ˈ|b|r|ɑː|t|ˌ|h|eː|r|ɪ|ŋ}} {{Audio|GT Brathering.ogg|listen}}; {{IPA|de|ˈbʁaːtˌheːʁɪŋ|lang|De-Brathering.ogg}}; {{langx|en|"fried herring"}}) is a simple and traditional German dish of marinated fried herring. It is typical of the cuisine in northern Germany and the northern parts of the Netherlands, either for lunch or as a snack at fast food stands or take-out restaurants.<ref>Zipner, Helmut (2002): ''Kulinarischer Norden. Rezepte von Profiköchen und Publikum.'' Schlütersche. {{ISBN|9783877068595}}. Page 23.</ref>
== Preparation == [[Image:Bratheringsdosen 2.jpg|thumb|Two cans of ''Brathering'' as sold in German supermarkets]] Usually, the green (i.e., fresh) herring with the heads and guts removed are either breaded or simply turned in flour, then fried, and finally pickled in a marinade of white vinegar and briefly boiled water, onion, salt, spices like pepper, bay leaves, mustard seeds, and a little sugar. The thin bones of the green herring are partially dissolved in the marinade, so that they hardly interfere with eating.<ref>Sälzer, Sabine (1998): ''Die echte deutsche Küche.'' Gräfe und Unzer. {{ISBN|9783774215382}}.</ref>
If refrigerated, fried herring may be preserved for up to two weeks. ''Brathering'' is also available as a commercial product in cans.
== Typical servings == ''Brathering'' itself is served well pervaded and cold, together with warm fried potatoes ''(Bratkartoffeln)'' or cold potato salad ''(Kartoffelsalat)''.<ref>Hering, Richard and Walter Bickel (Ed.) (1978): ''Herings Lexikon der Küche''. Fachbuchverlag Pfanneberg. Gießen. {{ISBN|3-8057-0218-3}}. Page 194.</ref>
Sometimes, Brathering is also offered as part of fish sandwiches ''(Fischbrötchen)''.
== In culture == * Martin Luther stated that ''Brathering'' served with cooked green peas and mustard was one of his favorite dishes.<ref>Kawerau, Gustav (1903): ''Martin Luther, Sein Leben und Seine Schriften.'' Duncker. Page 497.</ref>
== Literature == {{Commons category|Brathering}} * Koios, Eloi Rylan (2011): ''Brathering. List of Raw Fish Dishes, Fish (Food), and Seafood.'' TRACT. {{ISBN|978-613-8-59305-8}}. * ''Organisation for Economic Co-Operation and Development'' (2009) [https://books.google.com/books?id=HhxT9V5CQM4C&pg=PA30 ''Multilingual Dictionary of Fish and Fish Products''] Page 147, John Wiley & Sons. {{ISBN|978-140-5-15760-5}}.
== References == {{Reflist}}
{{herrings}}
{{portal bar|Food}}
Category:German cuisine Category:North German cuisine Category:Herring dishes