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A common recipe starts with fresh herrings with the head and gut removed that are breaded or turned in flour, fried and then pickled in a marinade of vinegar. The pickled herrings are then boiled briefly in water containing onion, salt, spices like pepper, bay leaves, mustard seeds, and a little sugar. The herring are served cold with bread and ...
The northern pike gets its common name from its resemblance to the pole-weapon known as the pike (from the Middle English for 'pointed'). Various other unofficial trivial names are common pike, Lakes pike, great northern pike, great northern, northern (in the U.S. Upper Midwest and in the Canadian provinces of Alberta, Manitoba and Saskatchewan), jackfish, jack, slough shark, snake, slimer ...
Pickled herring with onions. Pickled herring is a traditional way of preserving herring as food by pickling or curing.. Most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on.
A jar of pickled cucumbers (front) and a jar of pickled onions (back) Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name ...
Gefilte fish (/ ɡəˈfɪltə fɪʃ /; from Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch / Gefüllte Fische, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.
Strictly freshwater fish such as carp and sudak (Sander lucioperca, Zander) were commonly eaten in inland areas, as well as anadromous sturgeon and in northern areas salmon, pike and trout. A greater variety of fish—including saltwater species—were preserved by salting, pickling or smoking and consumed as "zakuski" (hors d'oeuvres).
The walleye (Sander vitreus, synonym Stizostedion vitreum), also called the walleyed pike, [3] yellow pike, yellow pikeperch or yellow pickerel, [4] is a freshwater perciform fish native to most of Canada and to the Northern United States. It is a North American close relative of the European zander, also known as the pikeperch.
A young E. lucius specimen — a "chain pickerel" in the original sense — in an aquarium.. The generic name Esox (pike fish) derives from the Greek ἴσοξ (ee-soks, a large fish) and appears to be cognate with Celtic, Welsh eog and Irish Gaelic iasc (fish), as well as alpine Gaulic *esosk which is consistent with the original indoeuropean root for the common word for fish, *pei(k)sk.