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Culinary Dictionary
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| Category: Seafood |
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| Term(s) | ||
Rollmops | ||
 The word rollmops refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion. The rollmops is held together with one or two small wooden skewers.Rollmops can be eaten cold, without unrolling, or on bread. After the jar has been opened, rollmops will usually keep for 2-3 weeks if kept cool. Origin: The name rollmops is German and Dutch in origin, originating from the words rollen (to roll) and Mops. History: Rollmops grew popular throughout Germany during the Biedermeier period of the early 19th century and were known as a particular specialty of Berlin, like the similar pickled herring dish Bismarckhering. The fish was pickled to preserve it and transported in wooden barrels. In pubs in Old Berlin, it was common to have high-rising glass display .At the present time, rollmops are commonly served as part of the German Katerfrühstück (hangover breakfast) which is believed to restore some electrolytes. Nutrition Fact: These values are given for 100g
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