Baku Kitchen! An independent reference of traditional food

Marinerede sild

Herring cured in vinegar and spices, eaten on rye with snaps.

Denmark Fermented & pickled

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Salted Baltic herring was a medieval Danish export controlled from Skanør; vinegar curing turned the preserved fish into the first course of a lunch.

Frequently asked questions

What is Marinerede sild?

Marinerede sild is a fermented & pickled from Denmark: herring cured in vinegar and spices, eaten on rye with snaps. Salted Baltic herring was a medieval Danish export controlled from Skanør; vinegar curing turned the preserved fish into the first course of a lunch.

Made with

fishspicesonion

Cooked

pickledcured

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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