Market Stall · Pickled Herring
Solomon Gundy
Photo: ew eves / Wikimedia Commons · CC BY 2.0
The odd name is an anglicized mishearing of 'salmagundi,' an old English mixed-pickle dish, garbled by generations of Nova Scotian fishing families.
Salted herring fillets are soaked, then pickled in vinegar, sugar, onion, and sour cream, and sold cold in jars from market stalls as a spread for crackers. It's a fixture at Nova Scotia farmers' markets, especially around the holidays.
Why it's made this way: The dish reflects Nova Scotia's deep herring-fishing history along the Bay of Fundy and the Scottish and English settlers who brought the pickling method.
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Part of World of Street Food — 690 dishes from 118 countries.
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