Smokehouse Counter · Whole Smoked Herring
Røget Sild
Photo: cyclonebill from Copenhagen, Denmark / Wikimedia Commons · CC BY-SA 2.0
At the height of the trade, Bornholm's smokehouses were curing over a million kilos of herring a year, almost all of it by hand over smoldering 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.
More from Denmark
Danish Hot Dog (Pølser)
Smørrebrød
Flæskestegssandwich (Roast Pork Sandwich)
Æbleskiver
🍺
Carlsberg
🥐
Wienerbrød
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.