Today’s subject is all in thanks to Chef Josh. Normally I like to take a look around and pick something that looks somewhat familiar or that had been recommended to me by a guest or co-worker. Not today!

Josh picked a jar of Bratrollchen out of the cooler and told me to write about it. Knowing that I have a new found love for our selection of canned fried fish.  I don’t know what my reluctance is to the jarred variety is but even after a year I still haven’t mustered up the courage to sample the Rollmops or Bismarckherring.

Carrying the jar back to the office I grabbed a small dish & fork I sat down at my desk and began my brief journey. Looking over the label I saw much of the same things that are used in the cans like: Vinegar, breadcrumbs, oil, etc. This jar also was kind enough to have an English translation Bratrollchen is Fried Herring, rolled.

Fried Rolled Herring balls

Oftentimes when I’m sampling something to blog about I tend to immerse myself into the item for a few minutes so that I don’t miss anything, today that didn’t really work out so well. I think I was distracted with the strong smell of vinegar that hit me as soon as I opened the jar; my concentration was completely broken right after Theo walked by and commented on the shape and color of the fried fish balls that I was forking out into my little dish. I won’t repeat what his observation was….but I will say that I agreed.

I cut the first one in half to look at what it was I was about to try. I wasn’t expecting to see what I did. The fish appears to be finely shredded first then shaped into balls, breaded, fried & then submerged in the jar of oil & vinegar, with carrots, celery, onions & mustard seeds.

The taste was exactly the same as its canned friends although obviously lacking the subtle metallic taste. What was really nice was that not once did I get a fish bone!

Sydney & Aaron were the only other brave souls working that took up my offer to try some. Aaron felt that the vinegar taste was a bit strong but he really liked the texture. Sydney was also very happy at the absence of bones, saying that the texture was way more pleasant than the whole fried fillets we had tried last time. Sydney commented further that she thought it would probably taste even better served hot.

After all the Bratrollchen were all finished off I fished out the pickled veggies that had fallen to the bottom of the jar. Thinly slivered onions, carrots, celery & mustard seeds…they were all quite tasty.


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