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Schmaltz Herring
Schmaltz herring (Yiddish) is herring caught just before spawning, when the fat (''schmaltz'') in the fish is at a maximum. Colloquially, ''schmaltz herring'' refers to this fish pickled in brine: see pickled herring 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 i .... References External links * {{DEFAULTSORT:Shmaltz Herring Herring dishes Food preservation Ashkenazi Jewish cuisine Shabbat food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiddish
Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a vernacular based on High German fused with many elements taken from Hebrew (notably Mishnaic) and to some extent Aramaic. Most varieties of Yiddish include elements of Slavic languages and the vocabulary contains traces of Romance languages.Aram Yardumian"A Tale of Two Hypotheses: Genetics and the Ethnogenesis of Ashkenazi Jewry".University of Pennsylvania. 2013. Yiddish is primarily written in the Hebrew alphabet. Prior to World War II, its worldwide peak was 11 million, with the number of speakers in the United States and Canada then totaling 150,000. Eighty-five percent of the approximately six million Jews who were murdered in the Holocaust were Yiddish speakers,Solomon Birnbaum, ''Grammatik der jiddischen Sprache'' (4., erg. Aufl., Hambu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring
Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. Herring are also known as "sil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer. Etymology Schmaltz is a noun derived from the German verb ''schmelzen'', meaning "to melt". The verb can be traced back to the Germanic root "smeltan", which survives in the Modern English verb "to smelt". The term entered English usage through Yiddish-speaking Ashkenazi Jews who used "schmaltz" to refer to kosher poultry fat; the word ''shmalts'' is the Yiddish word for rendered chicken fat. The English term "schmaltz" is derived from Yiddish and is cognate with the German term ''Schmalz'', which refers to any rendered fat of animal origin, including lard (more fully ''Schweineschmalz'') and clarified bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Herring
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. Additional flavourings include sherry, mustard and dill, while other non-traditional ingredients have also begun being included in recent years. Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including Scandinavia, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands. It is also popular in parts of Canada such as British Columbia and Newfoundland. It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings. Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Russia, Poland, Lithuania, and Ukraine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring Dishes
Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. Herring are also known as "silv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
