Smokehouse Counter · Whole Smoked Herring
Røget Sild
Photo: cyclonebill from Copenhagen, Denmark / Wikimedia Commons · CC BY-SA 2.0
Bornholm smokehouses are known for their tall white chimneys, and the herring is traditionally smoked over alder wood.
Whole herring are brined, then slow-smoked over smoldering wood chips in tall brick chimneys until the skin turns deep bronze. They're sold whole at smokehouse counters across Bornholm, eaten with fingers, mustard, and a slice of rye bread on the side.
Why it's made this way: Bornholm's herring-rich waters and its cluster of harbor smokehouses turned smoked fish into the island's defining trade and its most iconic street food.
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Part of World of Street Food — 3443 dishes from 118 countries.
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