World of Northern German taste

Typically German

Anyone who thinks German cuisine is solely about classic home cooking is mistaken, it's so much more

 

On a journey through German cuisine, connoisseurs and gourmets discover new recipes and inspiration time and again. Each region has its own specialities and preferences, ingredients and preparation methods. It is precisely this regional diversity and the lived culinary tradition that makes German cuisine so exciting. Northern German cuisine in particular has many surprises to offer.

 
 
 
 
 

Catching shrimp

Northern Germany is particularly well-known for its many fish dishes and seafood. Rollmops, Matjes and North Sea shrimps are also known and loved across national borders. Shrimps from the North Sea coast in Lower Saxony can certainly be described as a staple food. The small marine animals are traditionally fished from the channels and pools on the mud flats with the so-called gliep, a special hand net. Connoisseurs eat the small prawns raw, but you can of course also enjoy them cooked, roasted or grilled, in a salad or in a soup.

 

Anyone who thinks German cuisine is solely about classic home cooking is mistaken. Hanseatic trading cities such as Hamburg or Bremen were among the first to enjoy exotic spices and dishes. Pepper, saffron, cinnamon and other spices were traded via international sea routes. The warehouse districts were a hub for treasures from all over the world, packed with sacks of aniseed, caraway and cardamom. They also found their way into the German culinary heritage. One of the dishes created as a result of the wide variety of spices is Bremer Knipp, a speciality of oats, minced meat, allspice and pepper.

 

Currywurst

Currywurst is much more than just a snack bar classic. It is an integral part of northern Germany’s inner cities, and in Berlin it has already achieved cult status. The sausage, poached or fried depending on the region, with or without skin, is served with sweet tomato sauce and a curry spice mix.

 
 

Currywurst is also one the few German dishes to have an international success story. You can even enjoy the spicy sausage in London, New York or Paris. Whole books have been written about the popular snack speciality. Long queues form in front of the best-known stalls in Berlin every evening, it is one of the country’s most popular canteen dishes, has its own museum and can even be celebrated at its own currywurst festival.

 

Northern enjoyment

In the north in particular, fish is served in a wide variety of forms. Not only gourmets appreciate the specialties from the water, with its valuable nutrients, fish is also indispensable in the vital kitchen. In order to optimally emphasize the flavor nuances of the various types of fish and to complement them with pleasure, the combination with lemon, salt and pepper has proven itself. These ever-contemporary accompaniments to fish cuisine can also be found in a number of WIBERG products, such as fish scandis. The mixed speciality picks up on the flavor of lemon and complements it with fine herbs

 

The real taste of Germany

AcetoPlus Preiselbeere

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AcetoPlus Preiselbeere
500 ml
Fisch Del Mare

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Fisch Del Mare
1.1 kg
Nordic Flair

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Nordic Flair
270 g
Ursalz Fisch, BIO Würzmischung

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Ursalz Fisch, BIO Würzmischung
460 g
Zitrus-Öl

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Zitrus-Öl
500 ml
Fisch Scandis

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Fisch Scandis
700 g
Zitronen-Pfeffer

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Zitronen-Pfeffer
750 g
BIO Wacholderbeeren, ganz

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BIO Wacholderbeeren, ganz
160 g
Fisch

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Fisch
1 kg
Currywurst Curry mild

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Currywurst Curry mild
580 g
Currywurst Curry scharf

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Currywurst Curry scharf
700 g
Wacholderbeeren, ganz

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Wacholderbeeren, ganz
400 g
AcetoPlus Preiselbeere

Product tip

AcetoPlus Preiselbeere
500 ml
Fisch Del Mare

Product tip

Fisch Del Mare
1.1 kg
World of Northern German taste

Recipe suggestions

Rote Beete Knödel
Rote Beete Knödel
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Fischsuppe von Lachs, Seelachs und Krustentieren
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Matjesfilet nach Hausfrauenart
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Gebeizte Reinanke
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Gedämpfter Wolfsbarsch
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Rote Beete Knödel
Fischsuppe von Lachs, Seelachs und Krustentieren
Fischsuppe von Lachs, Seelachs und Krustentieren
Matjesfilet nach Hausfrauenart
Matjesfilet nach Hausfrauenart
Gebeizte Reinanke
Gebeizte Reinanke
Gedämpfter Wolfsbarsch
Gedämpfter Wolfsbarsch
Rote Beete Knödel
Rote Beete Knödel
Fischsuppe von Lachs, Seelachs und Krustentieren
Fischsuppe von Lachs, Seelachs und Krustentieren
Matjesfilet nach Hausfrauenart
Matjesfilet nach Hausfrauenart
Gebeizte Reinanke
Gebeizte Reinanke
Gedämpfter Wolfsbarsch
Gedämpfter Wolfsbarsch