The kitchen in Mecklenburg-Western Pomerania is down to earth and hearty. It reflects the abundance of fish in the Baltic Sea and inland waters, as well as the abundance of forests with an abundance of game dishes. Potatoes play a major role in a wide variety of preparation methods. Kale is popular to eat. The sweet and sour flavor is very popular and identifies the cuisine as typically northern German.
fish
Already in the days of the Hanseatic League herringwho too Silver of the sea is called, an important fish in Mecklenburg-Western Pomerania. The smaller herring species in the Baltic Sea will also Herringbone called. Preserved in brine and stored in wooden barrels, it was one of the most important trading goods in earlier times. Schools of herring migrate to the coast every March and April. Then it is the high season for fishermen, anglers and restaurants. The herring weeks are then held on Usedom and Rügen and in Wismar. The country's restaurants then offer guests herring fried, smoked, pickled or baked in beer batter.
The Atlantic Garfish will also be Garfish, May al, or Allis shad (that's actually the name of another fish). It can be recognized by the elongated, cylinder-like shape that is reminiscent of an eel, the pointed mouth and the green bones. It comes to spawn on the Baltic Sea coast for about three weeks in May, when it is garfish season. Restaurants with regional cuisine like to serve it with unusual recipes. The cooks get creative with the side dishes, for example mashed potatoes with rhubarb compote or potato pancakes with apple ragout.
Another specialty is that Ostseeschnäpel, which is also called Stone salmon referred to as. The lesser-known fish is currently a culinary rarity. It used to be threatened with extinction, today it is available again thanks to artificial stocking and fish farming.
herring
Hornfish
Ostseeschnäpel
The Vendace. 
belongs to the salmon fish. It lives not only in fresh water, but also in the Baltic Sea. They are valued for their good taste and few bones. The meat is fatty but smoked a delicacy.
a smoked whitefish
Fish rolls
Fish rolls are omnipresent, as bismarck, matjes, salmon, fried fish, smoked fish rolls and many more. They are not only available at the snack bar, they are also sold in restaurants. The prices are between € 2 and € 5, depending on the version.
Salmon substitute rolls,
with stremel salmon,
and smoked halibut.
- The Fischbrötchen Report for Mecklenburg-Western Pomerania; Vol.Volume 1 - From Schaalsee via Fischland / Darß to Rügen. Volume 2 - From the Müritz over the coast of East Western Pomerania to Usedom. Tilman Schuppius Verlag e.K., 2013, ISBN 978-3-9814452-1-3 , ISBN 978-3-9814452-2-0 . 40 fish sandwich snacks each, price € 7.80 per volume
smoked fish
You shouldn't leave Mecklenburg-Western Pomerania without trying smoked fish. There is a large selection: eel, butterfish (mostly from tropical zones), flounder, trout, halibut, mackerel, schillerlocken (belly lobes of the dogfish), stremel salmon (hot smoked salmon). The delicacies that taste best when they are still warm from the smoke are offered at countless smokehouse stalls. When consuming smoked fish, one should also bear in mind that fish such as eels, dogfish etc. are endangered species and that eating butterfish can lead to health problems due to the high oil content.
A selection of smoked fish
Fish dishes
Popular fish species from the Baltic Sea for cooking and frying are plaice, herring flounder, eel, salmon and cod. As cod is the term used to refer to young cod before sexual maturity and also to the smaller cod that live in the Baltic Sea.
- As Green herrings.
the fresh fish are referred to without pre-treatment. They are usually prepared according to the miller's style, turned in flour and fried in the pan. Fried potatoes, boiled potatoes or mashed potatoes or potato salad are served as side dishes.
Green herrings with fried potatoes
Plaice with potato salad
Cod fillet beetroot vegetables and horseradish mashed potatoes
Pikeperch, perch, carp and pike from the lagoon are mainly used in the kitchen. The fish are often eaten with fried potatoes or potato salad.
Perch with fried potatoes and tartar sauce
dishes
- The Mecklenburg rib roast. is a stuffed pork belly with a filling of apples, prunes, cinnamon, brown rum and rusks. Dumplings or potatoes and red cabbage are served as a side dish.
- Gestowte Wruken is a pork belly with turnips
- Tüften un plum is a potato soup with plums and bacon
- Buttermilk potatoes are boiled potatoes in Mecklenburg with a sauce made from buttermilk, bacon and spices. Sausage is also often eaten with it. In Pomerania, on the other hand, buttermilk potatoes are called thick Soup (see below)
- Pears, beans and bacon are cooked together and then served with boiled potatoes. The taste of the sweet fruit and the spicy, hearty bacon result in the typical broken sweetness.
- "Heaven and Earth" - Apple and mashed potatoes (apples grow in the sky, potatoes in the earth) with black pudding and bacon
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Mecklenburg rib roast with dumpling and red cabbage
Pears, beans and bacon
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- Labskaus.
is the traditional dish of seafarers. It consists of salted meat, potatoes, onions, herring, beetroot and cucumber. The ingredients are turned by the wolf and served with cucumber and fried egg. The Labskaus is designed in very different versions, and individual ingredients are often served separately.
Labskaus with fried egg, beetroot and rollmops
Soups
- Cherries soup. is a sweet milk soup with small dumplings. The soup is seasoned with cinnamon. The thick dough is allowed to flow into the boiling soup, then continue to cook over a low heat until it floats on top. The result is not dissimilar to Spätzle. In earlier times the soup with black bread was eaten by the farm workers as a traditional morning meal.
- Lilacberry Soup is made in winter from elderberry juice, sago and apple pieces and seasoned with sugar and rum. Flour or semolina dumplings are served with it.
- Buttermilk soup (Mecklenburg) or Buttermilk potatoes (Pomerania) is cooked from potatoes and buttermilk. Bacon and onions are fried separately and added
- Black and sour, Swattsuer, fresh pork blood coagulates with the addition of vinegar, then it is boiled with goulash-sized cubes, meat and spices. Potatoes or semolina dumplings are served with it. At Goose black and sour the blood of geese and small geese are taken
Lilacberry Soup
Black and sour
Sausage and meat products
- The Rostock lungwurst is particularly popular in the cold season. It fits in stews, or with kale, where it is cooked slowly as it bursts easily.
- Schwerin Grützwurst is eaten with sauerkraut and fried potatoes
- The Rostock smoked sausage traditionally smoked over beech wood, like a coarse boiled sausage.
Lung sausage
Bread toppings and spreads
- At Goose flavors. it is a salted spread made from the fatty tissue of the goose under the skin. That is similar Pomeranian caviar. made from goose fat or goose lard and then seasoned with grated onion, salt, marjoram and thyme.
- Rügenwalder tea sausage is a spreadable raw sausage made from lean beef and pork, cold-smoked bacon and spices. The term Rügenwalder Teewurst was legally protected as early as 1927. Only three companies that were formerly located in Rügenwalde are allowed to use the name today.
- Ham looks like a schnitzel, but consists of breaded boiled or smoked ham that has been soaked in milk for a few hours to desalinate it.
Rügenwalder tea sausage
Sweets
- Red fruit jelly. (Rode Grütt) with vanilla sauce or cream is a typical dessert. In the classic preparation, currants and raspberries are boiled with water, bound with starch, passed through a sieve and refined according to a recipe with sugar, lemon, vanilla, wine or other things. Other possible fruits are strawberries, sour cherries, sweet cherries or forest fruits, which are often not cooked at the same time, but are later added to the groats.
- Mecklenburg jelly. It consists of black bread soaked in rum or brandy, sour cherries and whipped cream. Similar to Westphalian jelly and something completely different from jello, which is sometimes also referred to as "jelly".
- Pomeranian Madness are a kind of dumpling, it consists largely of flour, sugar, gingerbread spices, breadcrumbs, almonds and raisins.
- Sweden sundae. or Schwedenbecher, consists of vanilla ice cream, applesauce, egg liqueur and whipped cream and is a relic from the GDR.
Red fruit jelly with cream
Sweden sundae
Pastries
Sea buckthorn cake, almond rings, honey cake on the tray, white pepper nuts and other pastries are popular.
ingredients
- The Sea buckthorn often grows on the dunes on the beach but also in other areas with sandy soils. The yellow berries are very rich in vitamin C. They turn orange-red as early as August, but are not ripe enough to be harvested until October. They are hardly edible raw, they are only consumed processed. In the kitchen the berries are used in many ways for juice, fruit spreads, in baked goods or in desserts, but also for spicy sauces in meat and fish dishes.
Sea buckthorn berries on the bush
Sea buckthorn berries are processed into many products, e.g. liqueur, juice or jam
beverages
Wine
- The Stargarder Land has been an official wine-growing region since 2005, making it the northernmost closed wine-growing region in Germany. The area includes the Stargarder Land and the vineyards Rattey and Burg Stargard. The types of wine Regent, Phoenix, Solaris, Ortega, Müller-Thurgau and Elbling are grown. The wine from the region is called Mecklenburg country wine marketed and sold in selected wine shops in northern Germany. There is also a wine festival with the election of a wine queen.
- 1 Rattey Castle, Rattey 21, 17349 Schönbeck. Tel.: 49 3968 255010. Hotel and winery. Vineyard tours and tastings are offered.
The Eichenberg from Schloss Rattey
The northernmost vineyard in Loddin on Usedom
- Sea buckthorn wine is fermented like wine from grapes. It is offered from sweet to dry. The alcohol content is usually around 12% vol.
beer
The big breweries are the Mecklenburgische Brauerei Lübz (brands "Lübzer" Pils / Bock / Export / Urkraft etc. as well as "Duckstein") and the Hanseatische Brauerei Rostock (brands "Rostocker" Pils / Export / Bock / Zwickel etc. as well as "Mahn & Ohlerich "). Other breweries are the Darguner Brewery, Barther Brewery, Mellenthiner, Störtebeker Braumanufaktur in Stralsund and the Usedomer Brewery in Heringsdorf.
Breweries
There are the big breweries like the Mecklenburgische Brauerei Lübz, Hanseatische Brauerei Rostock or the Störtebeker Braumanufaktur in Stralsund. Or the many small craft breweries:
- The M&O beer (Mahn & Ohlerich) was first brewed in the Rostock district of KTV in 1878 and today it is available again. You can get it in local restaurants and beverage markets.
- Brewery pub "Zum alten Fritz", Rostock and Strahlsund. Zwickelfritz - cellar beer and black beer.2
- 3 Trotzenburg Brewery in Rostock. Light, dark, wheat, bock beer and Märzen.
- 4 Darßer brewery in Prerow. Home-brewed pilsner, dark, wheat, I.P.A. (India Pale Ale) and other specialty beers.
Schnapps and liqueurs
- Sea buckthorn is offered as a sweet liqueur, but also as a spirit.
- 5 Old bitter orange, Wasserburg Liepen, Liepen 32, 17139 Gielow. Tel.: 49 39957 298860. A bitter liqueur made by Count Hahn according to a centuries-old recipe. Tastings from 15 people.Open: farm shop April to October Tue - Sat 3:00 p.m. - 5:00 p.m.
- The Rostock double cumin has been used since 1864 Man and woman in the traditional house of Conrad Lehmet in Rostock produced. It has achieved cult status in the area.
Soft drinks
- Sea buckthorn juice is sold as 100% juice, or as nectar (with water and sugar). It can be drunk neat, mixed with water as a spritzer, or drunk warm.
Culinary calendar
Culinary delights are often seasonal. Fruits and vegetables are tastier when they are ripe; meat and fish are also subject to seasonal influences. Every season of the year, festivals are celebrated that have a general theme or focus on certain foods. There are also drinking and eating habits throughout the year that arose from religious traditions such as fasting times.
January
- Cod dishes
February
- Cod dishes
March
- Cod dishes
- Flounder dishes are served between March and August
- From mid-March to early April are in Wismar the Wismar Herring Days
- Are open from mid-March to mid-April Usedom Herring Weeks
April
- Cod dishes
- Flounder dishes
- The takes place around Easter Pleasure market in Guestrow instead of.
- The Asparagus season starts at the beginning of April, depending on the soil temperature
- The Ruegener Herring weeks are from April to early May
- Traditionally on April 23rd the Day of the beer celebrated, because on this day in 1516 the German purity law was proclaimed. There are events on the topic of beer in many places (German Brewers Association).
May
- Flounder dishes
- Asparagus season
- That is on the Saturday after Ascension Day Grand Schlemm. From the pier in Ahlbeck you can hike a 10 course menu. From Ahlbeck to Bansin, right on the beach there are 10 refreshment stations from the island's top chefs. The ticket costs 189 € (2017).
- Garfish season - Rügen Hornfish Days
June
- Flounder dishes
- Wine Blossom Festival at Rattey Castle
- The Asparagus season ends on Midsummer Day, June 24th.
- The Saturday after June 24th is in Rankwitzer District of Warthe Warther herb market
July
- Flounder dishes
- The 2nd weekend is in Were the Müritzfest with jousting, medieval market and hype
- The third weekend is the fishing festival Gaff rig in Greifswald with freshly caught fish from pans and smokers
- The last weekend in July is in KarlshagenHarbor party with feasts and fireworks in the inland port
August
- Flounder dishes
September
- Dorsch, the young cod in the Baltic Sea, is in season between September and April
- The 2nd weekend in September is the day of the week, that Ückeritzer Potato feast
October
- Cod dishes
- In October they are Ruegener Cabbage weeks
November
- Cod dishes
- The Pleasure market in Guestrow instead of.
December
- Cod dishes
literature
Recipes
If you feel like enjoying the Mecklenburg-Western Pomerania cuisine at home, you will find the appropriate recipes in Koch Wiki under Category: Mecklenburg cuisine. Have fun cooking at home.
