John Myers
Small herring fillets pickled in a broth of vinegar and salt. They are filled with a piece of pickled cucumber, rolled up and held together with two small, wider wooden sticks.
Origin
The pickled fish most likely comes from Berlin, where it got its name in association with the dog breed “Pug” at the beginning of the 19th century. By pickling, the fish could be preserved longer and brought in from the coasts inland in wooden barrels.
Season
Rollmops are offered all year round.
Taste
By placing them in the typical brew, the rollmopse taste salty and sour with a clear Essign note.
Use
Rolled mops are always the right choice when you want to serve something salty: as supper with hearty black bread or scrambled eggs, on their own with beer, or, as a classic, as a hangover breakfast.
Storage
Rollmöpse are available individually at the deli counters or in jars. They should be kept cool.
Durability
Fresh loose roll mops should be used up in a few days. They keep for several months in the jar.
Nutritional value/active ingredients
100 g rollmops have about 177 kcal or 742 kJ. These consist mainly of protein and fat. The herrings in the Rollmöpsen provide both iodine and the two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which ensure normal heart function in the human body. Rollmops also contain plenty of vitamins D and B 12. Vitamin D contributes to a normal calcium level in the blood, and vitamin B12 ensures normal energy-yielding metabolism. The iodine it contains also contributes to the normal production of thyroid hormones.
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